Frosted Chocolate Cake and Cupcakes (Gluten, Dairy & Egg Fre

Total Time
55mins
Prep 20 mins
Cook 35 mins

Really yummy chocolate cake recipe that also makes delicious cupcakes! You don't even know that it's allergen free!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Spray an 8" square or 9" round cake pan with nonstick spray or line a dozen muffin cups with cupcake liners.
  2. In a medium size bowl, stir together the brown rice flour, xanthan gum, cocoa, brown sugar, chocolate chips (if using), nuts (if using), baking soda, and salt.
  3. In a two cup glass measuring cup, measure the 1/2 cup oil, add the 1 cup of liquid, then add the vinegar and vanilla extract. Stir to combine.
  4. Stir the liquid ingredients into the dry ingredients until just moistened.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes for cake or 25 minutes for cupcakes, or until the cake tests done. Set aside to cool.
  6. For frosting, combine the chocolate chips and milk/water in a small saucepan. Heat over medium, stirring constantly until the chips are melted and the glaze is smooth. Spoon over the cooled cake and refrigerate until set.
Most Helpful

5 5

yummy, yummy, yummy! i have tried several gluten-free recipes from this site but they called for gluten-free flour blends - my results were mixed. this recipe has taught me that brown rice flour is the way to go! the cupcakes rose perfectly and had a very desirable texture - surprising for gluten-free. also, they were delectable! i brought them to my knitting group and each person had 2 - they were gone in 10 minutes. thank you so much for a great recipe and for opening my eyes to the magic of brown rice flour!