Gluten Free Chocolate Cake With Semi Sweet Chocolate Icing Recipes

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GLUTEN FREE CHOCOLATE CAKE



Gluten Free Chocolate Cake image

This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting.

Provided by shelleelorayne

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 18

Number Of Ingredients 10

cooking spray
3 cups gluten-free all purpose baking flour
2 cups white sugar
⅓ cup cocoa powder
2 ¼ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum
1 ½ cups mayonnaise
1 ½ cups hot water
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
  • Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 24.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 280.6 mg, Sugar 22.5 g

GLUTEN-FREE CHOCOLATE CAKE WITH SEMI-SWEET CHOCOLATE ICING



Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing image

A delicious gluten-free chocolate cake!

Provided by Gluten Free Mommy

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 18

½ cup sorghum flour
½ cup tapioca flour
½ cup rice flour
1 cup cocoa powder, sifted
1 ½ tablespoons xanthan gum
2 ½ teaspoons baking powder
1 teaspoon baking soda
¾ cup butter at room temperature
¾ cup (packed) dark brown sugar
1 cup white sugar
3 eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
5 ounces chocolate chips
½ cup sour cream
½ teaspoon vanilla extract
1 tablespoon heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
  • In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
  • In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
  • Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
  • To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 60.3 g, Cholesterol 118.3 mg, Fat 20.8 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 12.3 g, Sodium 395.4 mg, Sugar 38.2 g

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