Gluten Free Chocolate Cake or Cupcakes

 

This is absolutely the best chocolate cake I have ever made, gluten free or not. It was super moist, incredibly tender, and deeply chocolaty. This cake really made me realize that living gluten free will not be much of a problem for me. With the exception of a loaf of crusty sourdough bread, I should be able to make a gluten free version of anything that I want. At some point I might make an all purpose gluten free flour for general use, but right now I like customizing the flours I use in each recipe.

These were the cupcakes that my sister requested for a large party this weekend to celebrate my nephew’s 1st birthday. She didn’t request them because they were gluten free, this is just the best chocolate cake I have ever made.

This cake did sink a little in the middle. I haven’t quite worked out the reason behind it, other than the lack of gluten. I will continue to play with this cake, switching out flours to see how it changes. Even with the sunken middle, it was perfectly fine, and really it just means that you get more frosting!

 

Gluten Free Chocolate Cake

 

2 cups granulated sugar

1 cup white rice flour

1/2 cup cornstarch

1/4 cup sweet rice flour

1/8 cup  potato starch

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

3/4 cup warm water

 

Preheat oven to 350.

In a large bowl, sift together all of the dry ingredients. Combine well. Add wed ingredients. Mix together until well combined.

Spoon batter into a lined cupcake pan . Bake for 14-18 minutes until a toothpick inserted in the cupcakes come out clean.

Makes 2 dozen cupcakes or 2 9 inch layers.

 

 

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2 thoughts on “Gluten Free Chocolate Cake or Cupcakes

  1. melissa says:

    hi, I found your blog when searching for a gluten free chocolate cake- one that wasn’t flourless but more of a real cake texture. I just made this recipe and it was great! It’s going to be my go-to g/f chocolate cake. The flavor was rich and I didn’t miss the wheat flour. It was a big too moist to get out of the pans, but that was probably due to my oven…Tasted great anyway. Thanks for sharing this recipe!

    • Emily says:

      This is a very moist cake, make sure to butter the pans really well, then use a couple tablespoons of cocoa powder to coat the pans. It will make it a lot easier to get the cakes out. Also be sure to let them cool comepletly before trying to take them out. I’m glad you liked the cake!

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