Why You’ll Love This Gluten Free Chocolate Cake Recipe
Why will you love this gluten-free chocolate cake recipe? It’s rich, moist, and utterly satisfying, even without gluten!
I’ve enjoyed sharing this cake with friends and family, and they never guess it’s gluten-free. The deep chocolate flavor comes from quality cocoa, making every bite a delight.
You’ll love how easy it’s to whip up, with simple ingredients you probably already have. Plus, it’s versatile; you can dress it up with your favorite frosting or enjoy it plain.
This cake is perfect for any occasion, proving that gluten-free baking can be both delicious and enjoyable! Trust me, you won’t regret it.
Ingredients of Gluten Free Chocolate Cake
When it comes to baking a gluten-free chocolate cake, the ingredients can make all the difference. It’s not just about avoiding gluten; it’s about creating a rich, flavorful cake that everyone will love, regardless of their dietary needs.
Trust me, the combination of flours and cocoa in this recipe creates a cake that’s so moist and delicious, you won’t even miss the gluten. Let’s plunge into what you’ll need to whip up this delightful treat.
Ingredients:
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1 cup cocoa, sifted
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons xanthan gum
- 3/4 cup salted butter (or unsalted with 1/2 teaspoon salt added)
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
Now, while gathering your ingredients, it’s important to note that gluten-free baking can sometimes feel like a chemistry experiment. You might be wondering why we use a mix of different flours.
Well, each flour brings its own flavor and texture to the cake, which is essential for achieving that perfect, moist crumb. Xanthan gum is also a key player here; it helps mimic the elasticity and structure that gluten typically provides. So, don’t skip it!
And if you’re feeling adventurous, you can play around with the sugars or try different types of cocoa to see what flavor profile you like best. Just remember, even if you mess up a little, it’s still going to be chocolate cake. How bad can that be?
How to Make Gluten Free Chocolate Cake
To make your delicious gluten-free chocolate cake, start by preheating your oven to 350 degrees. Grab a 9×13 baking pan and lightly grease the bottom. This is where the magic will happen!
Now, let’s get those dry ingredients ready. In a medium bowl, combine 1/2 cup of sorghum flour, 1/2 cup of tapioca flour, and 1/2 cup of rice flour. Sift in 1 cup of cocoa, then toss in 1/2 teaspoon of baking soda, 2 1/2 teaspoons of baking powder, and 1 1/2 teaspoons of xanthan gum. Give it all a good whisk to blend everything together. You want a lovely, uniform mixture that smells like chocolate heaven.
Next up, grab your mixing bowl and beat 3/4 cup of salted butter until it’s creamy and smooth. If you’re using unsalted butter, don’t forget to add in that 1/2 teaspoon of salt. Here’s where the fun begins: slowly mix in 3/4 cup of brown sugar and 1 cup of granulated sugar. Keep mixing until it’s fluffy and light, which should make you feel like a baking wizard.
Now, add 3 large eggs and 2 egg yolks, one at a time, along with 2 teaspoons of vanilla extract. You can practically hear the cake asking for more flavor. Now, turn your mixer down to low and alternate adding the dry flour mixture and 1 1/2 cups of buttermilk until everything is combined. Don’t overmix, or you might end up with a cake that’s more like a brick.
Pour that luscious batter into your prepared pan and pop it in the oven. Bake for 30-35 minutes, but keep an eye on it. You want it to be springy to the touch, not dry.
While the cake is baking, you can start dreaming about frosting. Just melt 5 oz of semi-sweet chocolate, let it cool slightly, and mix in 1/2 cup of sour cream and 1/2 teaspoon of vanilla. Add a splash of whipping cream until you reach your desired consistency.
Once the cake cools, slather that frosting on. It’s a simple yet indulgent treat that will surely impress your friends and family. You know, the kind that makes them question if it’s really gluten-free.
Enjoy your baking adventure, and remember, even if things don’t go perfectly, it’s still cake. And cake is always good.
Gluten Free Chocolate Cake Substitutions & Variations
Exploring substitutions and variations for a gluten-free chocolate cake can elevate your baking experience and cater to different tastes and dietary needs.
I love swapping sorghum flour with almond flour for a nuttier flavor or using coconut flour for a hint of sweetness. You can replace buttermilk with almond milk mixed with vinegar for a dairy-free option.
For a richer taste, try adding espresso powder or a dash of cinnamon. If you’re looking for a healthier twist, consider using applesauce in place of butter.
These adjustments not only enhance the flavor but also make the cake more versatile for any occasion!
Additional Tips & Notes
While baking a gluten-free chocolate cake can be straightforward, there are a few additional tips that can help guarantee your cake turns out perfectly every time.
First, always measure your flours by weight for accuracy. I recommend letting your eggs and buttermilk sit at room temperature for better mixing.
If you notice a dry batter, don’t hesitate to add a splash more buttermilk. For an extra moist cake, consider adding a bit of applesauce.
Finally, let the cake cool completely before frosting to avoid melting. Trust me, these small adjustments make a big difference in the final result!