BEST GLUTEN-FREE CHOCOLATE CAKE
This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. -Nichele McCague, Poway, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.
GLUTEN-FREE MOIST CHOCOLATE CAKE
This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.
Provided by ADeSouza
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
- Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
- Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g
DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE
Steps:
- Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
- Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
- Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
GLUTEN-FREE CHOCOLATE CAKE (WITH STORE-BOUGHT MIX!)
This fast recipe could easily be made with regular chocolate box mix, but I like to make it for my friends with celiac using gluten-free mix. It takes all the guess work out of converting your favorite chocolate cake recipe to use gluten-free flour. Since cocoa powder is GF, it's is the way to go if you need a GF option - use it to flour the pans instead of all-purpose flour.
Provided by Ana Calderone
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 6-inch cake pans with cooking spray. Line each pan with parchment paper rounds. Spray the parchment paper and dust cocoa powder over the pan and paper. Tap the pan over a sink or trash can to get rid of excess powder.
- Whisk together the cake mix, pudding mix, water, oil and sour cream in large bowl. Add the eggs one at a time, whisking until full incorporated after each addition. Toss the chocolate chips with the cocoa powder in a small bowl. Fold the chocolate chips into the batter.
- Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool in the pans on a wire rack for 10 minutes, then turn the cakes over onto the wire rack to cool completely.
- For the chocolate buttercream frosting: Add the butter to the bowl of a stand mixer fitted with a paddle attachment and stir on low speed until combined. Gradually add the confectioners' sugar alternating with the milk until incorporated. Gradually add the cocoa powder, salt and melted chocolate and mix until combined. Add to a large piping bag and tie off with a rubber band.
- Place the first cake layer on a 6-inch cardboard round and place on a rotating cake stand. Pipe a layer of about 1/2 cup buttercream on top and use an offset spatula to spread into an even layer. Place the second cake layer on top of the buttercream and pipe another 1/2 cup buttercream on top. Spread into an even layer, then top with the third cake layer.
- To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer the cake to the refrigerator and chill for 30 minutes.
- Remove the chilled cake from the refrigerator. Pipe about 2 tablespoons buttercream onto the center of a 12-inch cake drum or plate; this will help hold the cake in place while you frost. Place the cake drum on a rotating cake stand. Place the cake on top of the buttercream.
- Pipe 2 to 3 cups buttercream up the sides and top of your cake, smoothing the edges with a bench scraper. Scrape excess buttercream into a bowl to keep the bench scraper clean.
FUDGY GLUTEN FREE CHOCOLATE CAKE
A rich, fudgy, chocolate dessert that is gluten free and egg free! It can even be made into a lava cake, or microwaved!
Provided by benjiklintworth
Categories Dessert
Time 35m
Yield 4 Individual Cakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray.
- In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain.
- Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms.
- Mix in cream and vanilla until completely combined.
- Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined.
- Fold in chocolate chips.
- Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake.
- Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs.
- Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter.
- Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!
GLUTEN FREE CHOCOLATE CAKE
This is a great chocolate cake recipe. It is not too sweet, has a beautiful texture, and will easily fool the smartest taste tester!
Provided by Gluten Free Mommy
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 328.3, Fat 14.6, SaturatedFat 8.1, Cholesterol 105.9, Sodium 284.8, Carbohydrate 45.3, Fiber 1.8, Sugar 31.7, Protein 5.2
GLUTEN-FREE CHOCOLATE CAKE
Make a dense, rich chocolate cake for a special occasion or anytime treat. While suitable for those following a gluten-free diet, it will prove a hit with everyone
Provided by Liberty Mendez
Categories Dessert
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
- Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
- Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
- While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
- Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.
Nutrition Facts : Calories 604 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
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- Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
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