Gluten Free Chocolate Cake

frosted chocolate cake on plate with fork breaking in

This moist, fluffy chocolate cake recipe is designed for the gluten-free diet, but anyone can enjoy it! Use it for layer cakes, cupcakes, or sheet cakes, as you would any chocolate cake.

Course Cakes, Dessert

Cuisine American, Canadian

Diet Gluten Free

Keyword gluten free cake, gluten free chocolate cake

Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings pieces

Calories 442kcal

Author Cathy

Equipment

Ingredients

Cake

3 ounces unsweetened chocolate roughly chopped

Dry Ingredients

½ cup sorghum flour
½ cup white rice flour
½ cup tapioca flour
½ cup potato starch
1 teaspoon xanthan gum
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt

Wet Ingredients

½ cup butter (1 stick) at room temperature
1 cup raw sugar
2 eggs separated
1 teaspoon vanilla extract

Liquid

1¼ cup water

Frosting

1 cup pure chocolate chips
¾ cup nut butter

US Customary - Metric

Instructions

Cake

Preheat the oven to 350°F (177°C). Line the bottoms of two 9-inch layer cake pans or one rectangular 9- X 13-inch pan with parchment paper. If you're making cupcakes, line a tin with cupcake liners. Don't grease the sides of your cake pan; the batter will rise higher around the edges when it can hold on.
Melt the chocolate over very low heat until it's almost melted, stirring occasionally. Remove it from the heat and stir it until it's completely smooth.
3 ounces unsweetened chocolate
Whisk together the flours, baking powder, baking soda, salt, and xanthan gum together in a medium mixing bowl.
*If you're using Cathy's Gluten-Free All-Purpose Flour Blend, whisk 2 cups (300 g) of it with the baking powder, baking soda, and salt.
½ cup sorghum flour, ½ cup white rice flour, ½ cup tapioca flour, ½ cup potato starch, 1 teaspoon xanthan gum, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
With an electric mixer, beat the softened butter in a large mixing bowl until it's smooth and creamy. Gradually add the sugar and continue beating until it's light and fluffy. One at a time, beat in the egg yolks, vanilla, and melted chocolate, scraping down the sides as necessary. Add the flour mixture in three parts, alternately with the water in two parts, and stir just until smooth.
½ cup butter, 1 cup raw sugar, 2 eggs, 1 teaspoon vanilla extract, 1¼ cup water
With a clean beater in a clean bowl, beat the egg whites until soft peaks form when you lift out the beaters. Gently but thoroughly, fold them into the batter. Spread out the batter into prepared pans. *See note below.
Bake in a preheated oven for about 20 minutes for small cupcakes, 20 to 25 minutes for a layer cake, and up to 35 minutes for a sheet cake. The internal temperature needs to reach 200°F (93°C) when tested with an instant-read thermometer. Set on a wire rack to cool for 10 minutes before removing from the pan.

Frosting

Melt chocolate chips over very low heat until just melted, stirring occasionally. Stir in the nut butter, and frost the cooled cake.
1 cup pure chocolate chips, ¾ cup nut butter

Notes

FLOUR BLEND INSTRUCTIONS: You can use Cathy's Gluten-Free All-Purpose Flour Blend in this recipe. Use 2 cups of it (300 g) to replace the sorghum flour, white rice flour, tapioca flour, potato starch, and xanthan gum.
This recipe makes a 9- X 13-inch (23 cm X 33 cm) sheet cake, 12 small cupcakes, or two 9-inch (23 cm) layers.
To "fold" in beaten egg whites, stir a large scoop of them into the batter. Add the remaining beaten whites and proceed to stir them in by gently drawing a spoon through the batter down one side, across the bottom, and up the opposite side. Turn the bowl a little at a time and repeat this motion until the egg whites have been completely, but gently, incorporated.

Nutrition