Community Pick
One Bowl Gluten Free Chocolate Cake
"I learned how to make the original version of this cake when I was 10 years old. It's that easy! As far as my sister and I are concerned, it's not a real birthday cake unless it's this recipe with seven minute frosting. :D"
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- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
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16
ingredients
- 1 1⁄2 cups gluten-free flour (Gluten-Free Flour Blend)
- 1⁄2 cup cocoa
- 1 cup sugar
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
- 3⁄4 teaspoon guar gum or 3/4 teaspoon xanthan gum
- 5 tablespoons cooking oil
- 1 tablespoon vinegar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup water
directions
- Mix all dry ingredients in a bowl.
- Add all liquid ingredients and mix well.
- Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.
Questions & Replies
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There was a reply of using Redmill pizza blend. Is that the same thing as Redmill pizza crust mix -
How much is this bowl? Is it enough for a 4”, 6” or 9” pan? -
Can I freeze the raw batter for later use? -
Me too gf what's guar gum and why do I need it? Please tell me it will fix the dryness -
Can I use white vinegar for this recipe? And can I use ground flax seeds instead of guar gum?
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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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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!! -
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! -
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 Recipe #256259 for the flour and Recipe #22181 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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