The other day my sister-in-law asked for this recipe because she couldn't find it anywhere on my website. She wanted if I was holding it out because it was my secret recipe! Fact is, I just forgot to post it! ;) It's so yummy maybe it should have been kept a secret! jk
The ingredients are simple and it's almost as easy as throwing together a mix. Unfortunately the cake is so light and fluffy that it does not work as cupcakes. So, I recommend this only for 8", 9" or 9x13" cake pans.
Gluten Free Chocolate Cake
Adapted by jalene
Makes 2- 8", 2-9" or 1- 9x13" cake
- 1 cup unsweetened cocoa powder
- 1 & 1/4 cup white rice flour (I grind my own from Calrose rice)
- 1/2 cup cornstarch (we recommend non-GMO)
- 2 cups sugar or evaporated cane juice sugar
- 1/2 Tbsp baking powder
- 1/2 Tbsp baking soda
- 1 tsp sea salt
- 1 tsp xanthan gum
- 2 eggs
- 1/2 cup extra virgin olive oil
- 2 tsp vanilla extract
- 1 cup milk (I used almond milk to make it Dairy Free)
- 1 cup very hot water
- To grease pan: shortening (or butter) and extra cocoa powder
- Preheat your oven to 350 degrees F. Prepare your pans by greasing them with shortening. Then pour in about a Tbsp of coco powder and shake until the pan is well coated. (Dusting with cocoa powder keeps your cake dark vs coating a pan with a white flour.)
- In a mixer, combine your cocoa powder, rice flour, cornstarch, sugar, baking soda, baking powder, salt, and xanthan gum together. Add the eggs, oil, vanilla, and milk and beat on medium speed for 2 minutes.
- Pour in the hot water and beat on low for 1 more minute.
- Evenly divide the batter among your pan(s) and place them into the oven. Bake for about 35 minutes. (Do not open the oven for at least 30 minutes so that your cake does not fall in the center.) Cake is done when a toothpick in the center comes out clean.
- Cool cake in the pans for 10 minutes than carefully remove from the pans and finish cooling on a wire rack. While your cake is cooling, you can prepare your frosting. (I recommend my Buttercream Chocolate Frosting.)