I have a great friend who decorates cakes. She made this for my birthday as a gift to me. The best part about it was that it was GF and my whole family could enjoy it. The center of the cake was filled with vanilla pudding. It was fabulous!
Using the same recipe, I made mini bundt cakes and drizzled cream cheese frosting over the top. I have also made cupcakes (with liners) to freeze so that my kids have one ready for those last minute birthday parties or school class events.
Chocolate Cake
by Gingerlemon girl
Dry Ingredients:
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup sorghum flour
1/2 tsp. xanthan gum
3/4 cup granulated sugar
1/4 cup unsweetened baking cocoa (I use ¼ C special dark cocoa, makes it more chocolaty)
1 tsp. baking powder
1/4 tsp. baking soda
Wet Ingredients:
3/4 cup low fat milk
1/4 cup Smart Balance oil
1/2 tsp. vanilla extract
2 eggs, slightly beaten
Directions:
1. Preheat oven to 350 degrees. Grease an 8" square baking pan (or line with
parchment paper). Dust pan lightly with sweet rice flour.
2. In a medium sized bowl, whisk together all dry ingredients.
3. Make a well in center of dry ingredients. Add milk, oil, vanilla, and beaten
eggs. Whisk together in well.
4. Stir together wet ingredients with dry ingredients until fully incorporated and
pour into prepared pan.
5. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the
middle comes out clean. Do not overbake!!
6. Cool cake completely before frosting with your favorite gluten free chocolate
frosting.
Dry Ingredients:
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup sorghum flour
1/2 tsp. xanthan gum
3/4 cup granulated sugar
1/4 cup unsweetened baking cocoa (I use ¼ C special dark cocoa, makes it more chocolaty)
1 tsp. baking powder
1/4 tsp. baking soda
Wet Ingredients:
3/4 cup low fat milk
1/4 cup Smart Balance oil
1/2 tsp. vanilla extract
2 eggs, slightly beaten
Directions:
1. Preheat oven to 350 degrees. Grease an 8" square baking pan (or line with
parchment paper). Dust pan lightly with sweet rice flour.
2. In a medium sized bowl, whisk together all dry ingredients.
3. Make a well in center of dry ingredients. Add milk, oil, vanilla, and beaten
eggs. Whisk together in well.
4. Stir together wet ingredients with dry ingredients until fully incorporated and
pour into prepared pan.
5. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the
middle comes out clean. Do not overbake!!
6. Cool cake completely before frosting with your favorite gluten free chocolate
frosting.
*I have to cook mine for 30 minutes to be completely cooked.
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