One Bowl Gluten Free Chocolate Cake

LOVE IT!!! Super easy. I make cup cakes and freeze them for when my kids go to b-day parties. I have made this for all their b-days this year and no one noticed. I add chocholate chips for a little exra chocolate.

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This cake worked perfectly! Quick, easy, and delicious! I used 1 cup of white rice flour and 1/2 a cup of tapioca flour. I baked the cake in a loaf pan (for 50 mins) as I'm new to GF baking and don't have a proper cake pan! It turned out great though and I sliced it up and poured chocolate glaze over it for Thanksgiving Dinner. I made a test cupcake with it and it tasted great so hopefully the in-laws gobble it up! I will definitely used this recipe again.

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This cake turned out perfectly! A real treat for my husband who we newly discovered cannot tollerate wheat. You cannot even tell it is gluten free! This will be my go to recipe for cake now! I served with dark chocolate ice cream and whipped cream! Oh yum! Thanks so much for this awesome recipe!

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Wonderful and easy! This reminds me of the wacky cake recipe. We're egg free here so the first time I used Ener-G egg replacer(1bsp + 4tbsp water) and then the next time i used applesauce(for 2 eggs so 1/2 cup). I also added some chocolate chunks and made them into cupcakes. I baked for maybe 17min. I also used Bobs Red Mill gluten free flour and it turned out great. When it's raw, the batter is very beany tasting but when cooked, you cant tell. It turned out so delicious. All my kids loved it and only 1 is gluten free. Thanks!!

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This cake REALLY is fabulous. When I smelled and tasted the batter, I thought, hmm, it's the thought that counts. (daughter's bf's birthday) But when I took it out of the oven, my husband came in asking what smelled so good. Then I cut this so I had to half circles and piled them with lots of coconut frosting - my GF version of German Chocolate Cake! WOW! I made a second layer to use up the rest of the frosting and froze it. Had a slice of it yesterday - it was still just as good as before!

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This cake came out beautifully. I didn't have the right size pan but I baked it in a 9x5 inch loaf pan and it came out just fine! My gluten free flour mix that I used is 3/4 cup brown rice flour, 3/4 cup potato starch(not flour!), and 1/2 cup tapioca flour. I only had 1/4 tsp left of vailla extract so used what I had but don't think it made a big difference not using enough of it! It still came out wonderfully! I tried eating this with pudding because I didn't have the suppliews to make frosting for it and that was VERY good. I think this would be a great cake to fill with pudding and top with a buttercream frosting!

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I lused this recipe to make cupcakes, and I loved them! They were for a work function and no one knew they weren't "normal", except of course for the fact that I was eating them :) I used Gluten-Free All-Purpose Flour Mix #1 for the flour and Fluffy 7 Minute Frosting for the icing. I had already added xantan gum to the, which ended up doubling the amount called for in this recipe. The result was moist, tender cupcakes. I will stick with that amount going forwards. The recipe made exactly 12 cupcakes and I baked them for 18 minutes. Thanks Queen Bead for a terrific recipe!

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DD (toddler) says "IT'S SO MUCH YUMMY!!!" I agree it is yummy! I used carob powder to be chocolate free in the same amount and it worked well. For the flour mix I used white rice flour & tapioca starch in half the amount. I used less sea salt, guar gum, canola oil, white vinegar, halal vanilla paste, plus the rest. It took longer to bake but I reduced the heat slightly as I read carob burns more easily plus I cooked it in a smaller pan. I will make this again.

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I was looking for a GFCF chocolate cake recipe with positive reviews after trying a bad recipe last week. I am so glad I ran across this one. What I noticed first is the the batter is nice and light and not sticky like others I have tried. The finished texture is fabulous and taste very close to the real thing. I was running low on white sugar and was shy about 1/4 cup but the cake still turned out good. I can't wait to try it again with more sugar, more vanilla extract and maybe some coffee to bring out the rich chocolate flavor. I use my kids as the taste testers and I know if they like it then I have found a winner. Since I am dairy free too I made chocolate butter cream icing with 1/2 shortening and 1/2 earth balance vegan buttery sticks. Thanks!!

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Very Very Good! So light and fluffy and cakelike. My boys gobbled them up. Thanks

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Amazing gluten free cake! I made it for my mums birthday so she could at last enjoy a birthday cake and compared to any of the other gluten free cakes I have tried this was awesome. I cheated slightly and used Doves Gluten free Self raising flour but still added the baking soda and the cake doubled in size! Also I didnt use guar gum or xantham gum as I couldnt find any, but the cake sliced perfectly.

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I've been looking for gluten free recipes for some friends with gluten sensitivity. We made cupcakes for Christmas with this recipe and they were very well received. I can tell the difference between this cake and a regular cake texture wise, but not taste wise. Thank you for expanding my growing GF recipe box.

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This is a great recipe. You do not need to tell friends "Hey this is gluten free" and hope for the best. I doubled the recipe and put in a 9 x 13 pan and monitored it with a toothpick until done. Turned out great!!

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The best gluten free cake EVER and easy! I have been making it for a long time...cupcakes, layer cake and sheet cakes all turn out great.

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I'd bought an expensive box mix at the store but when I found this recipe and saw that the ingredients were nearly the same, I figured I'd give it a try. This cake was great! My non-GF family all liked it and no one could tell that it was any different from a regular wheat flour cake. I doubled the recipe for a two layer cake and for my flour mix I used 1 1/2 c. sorghum flour, 1/2 c. white rice flour, 1/4 c. sweet rice flour, 1/4 c. potato starch. I also cut back the sugar by about 1/8 c. (per cup of sugar used). Super easy, will definitely make again.

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The best cake I ever ate! I made it with Hershey's Special Dark cocoa. I used Carol's sorghum flour mix and added 3/4 cup of chocolate chips. WOW!!!

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Great recipe! It's the first time that I made GF cake that was not flat on top, and it didn't cave in as it cooled. For the flour I used 1 cup featherlight mix and 1/2 cup sorghum. After a year of baking gluten free, I finally have "my" cake recipe. Thanks!

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Excellent! The only "change" I made was the addition of 1/2 teaspoon of cinnamon. Instead of the flour mixture called for in the recipe I used equal parts of Bob's Redmill Gluten Free All Purpose Flour, white rice flour, and oat flour. I will most definitely make this again!

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I really enjoyed this recipe. The texture was quite perfect. The cake was moist and light and delicious. I made cupcakes and was so happy that there were no sink holes. Hooray! I frosted them with a chocolate ganache frosting that I flavored with raspberry extract. Everyone raved about them and could not believe they were gluten free. I froze the left overs and a few weeks later, when I thawed one, it was just as good as fresh made. Thank you for such a great recipe.

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I've been gluten-free for 9 months and lately, have been craving good, old-fashioned cake. Up until now, I haven't been able to find a recipe which has the taste & consistency of "real" cake. The reviews for this recipe made this cake sound like it was "the one"... and I agree! I was skeptical, but thought, "what have I got to loose?" It was SO easy to make and the resulting cake is fluffy and light. This recipe is going in my book of keepers!

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