Prep 25 mins
Cook 35 mins
This is a great chocolate cake recipe. It is not too sweet, has a beautiful texture, and will easily fool the smartest taste tester!
- 118.29 ml sorghum flour
- 118.29 ml tapioca flour
- 118.29 ml rice flour
- 236.59 ml cocoa, sifted
- 2.46 ml baking soda
- 12.32 ml baking powder
- 7.39 ml xanthan gum
- 177.44 ml salted butter, room temperature (if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients)
- 177.44 ml brown sugar
- 236.59 ml granulated sugar
- 3 large eggs
- 2 egg yolks
- 9.85 ml vanilla
- 354.88 ml buttermilk
- Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
- Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
- 5 oz. semi-sweet chocolate.
- 1/2 cup sour cream.
- 1/2 teaspoon vanilla.
- 1-2 Tablespoons whipping cream.
- Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.
Where do I begin???? This cake is stupid-good! I'm gluten intolerant, but my husband is not. He insisted that I make him a birthday cake that I could eat and he loves chocolate. I was hesitant to try this - even after the other great reviews - but soooo glad I did.
I made a couple of additions, but NO changes to the cake recipe. I used the best cocoa - Callebut - I could find. Trust me on this one, the brand of cocoa you use makes a lot of difference. I added a raspberry sauce filling between the layers and iced it with a simple cocoa whipped cream and garnished with fresh raspberries. It was the best chocolate cake we have ever had.
An FYI to those baking this for the first time, TRUST the recipe! The batter seems too thick, gummy and gloppy (for lack of a better word) when you mix it and add it to your baking pans (I used two 9" rounds) and is hard to spread around the pans, but it bakes up perfectly. Thank you Gluten Free Mommy, this recipe is a treasure!
We "discovered" this recipe while looking for a gluten-free cake for my grandson's birthday. Now that I've had it, I can tell you there aren't enough stars to rate this highly enough. If I had to choose between this cake and a regular chocolate cake made with wheat flour, I would choose this one hands down, no contest--!!! This is one fantastic cake recipe. The texture is moist and dense and lusciously chocolate (it reminds me a little of the "Tasty Cake" cupcakes I grew up with, but even better), very "brownie-ish" for those brownie addicts among us. I think you can sub some of the flour varieties out pretty easily, especially the starchy ones like tapioca (I substituted potato starch for that one, since tapioca is made from yuca root, which is used like a potato in Central & South America). The recipe came together easily and pretty quickly. We do not even use a topping on this cake, as it is irresistible just as it is (however, for my grandson's special day we used a Cool Whip frosting made with chocolate pudding and a little less milk than the recipe called for). To be honest, we just weren't counting on everyone's wanting seconds and thirds the way they did!! We are not big on keeping sweets around the house, but I will admit we had to make this one again the next day for those who "didn't get enough" the first time around (it is awesome cold out of the refrig as well--had to cut it into bite-size "guiltless" chunks to keep it from disappearing within the hour). I would absolutely recommend this recipe to anyone, gluten-intolerant or not, it is just THAT GOOD!! Thanks, Gluten-free Mommy--I believe you are on the wave of the gluten-free future with this great recipe!
This cake was (and is) delicious! I have made this several times! My friends love it! The changes I did make are I used Gluten Free All Purpose Baking Flour instead of Sorhum Flour. I couldn't find Sorhum Flour but the All Purpose Flour has it in it. I also added more Cocoa for a deep chocolate flavor. I used a total of 1 1/2C. Cocoa and added 1C. Choc Chip!!Instead of Buttermilk I used 1 1/2C. Milk and added 1 1/2TBSP Lemon Juice (let set for 5 minutes) I used Butter Cream frosting (use 1/2 butter and 1/2 Crisco). This is the best chocolate cake recipe I have found. Highly recommended!! This is one I will make again and again!!