Ever have a craving for something? Like you really want it and you can’t stop until you eat it? Well chocolate cake has been driving me crazy for over a week. As a Celiac is isn’t like I can just go to the grocery store and buy a cake from the bakery. If I want a Gluten Free cake I have to make it. Life finally gave me a short window of time this past weekend so I made a chocolate cake for our family to enjoy. In full disclosure I usually use Gluten Free box mixes to make cakes. I always doctor them up to make them better, but my cakes typically start with a box. Not this cake! I actually made a Gluten Free chocolate cake from SCRATCH!
The making of this cake was a family affair. The kiddos all put on their aprons and we poured, measured and mixed together. The kitchen was more than a little messy when we were done, but we all had fun. The way the timing worked out, we actually ate the cake at 9am on Sunday morning. The kiddos then proceeded to run around the house and then and I dropped them off in Sunday School! I’m such a responsible parent.
- 3/4 cup butter softened
- 2 cups sugar
- 3 eggs
- 2 tsp GF vanilla extract
- 2 cups GF all purpose flour
- 3/4 cup GF cocoa powder
- 1tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- Heat the oven to 350 degrees.
- Grease your baking pans and set aside.
- In a mixer cream the butter and sugar together.
- Add in the eggs and vanilla. Mix to combine.
- In a large bowl combine all the dry ingredients.
- With the mixer on low, slowly add in the dry ingredients.
- Once combined, add the milk and mix for 2 minutes.
- Pour into your greased baking pans.
- Bake for 35 minutes or until a toothpick comes out clean.
- Allow to cool then decorate
This cake was better than any Gluten Free box mix I’ve tried. This will be my go-to Gluten Free chocolate cake recipe from now on. The texture was soft and the cake was moist. Hubby was impressed and said it tasted like the real thing!
You could use this recipe for cupcakes or a sheet cake. I made ours in two 9 inch cake pans then layered them with chocolate icing.
One of my favorite Gluten Free all purpose flours is GF Jules flour. It is a perfect cup for cup substitute and it has a very fine texture so your baked goods are not gritty. I used Hershey’s Special Dark Chocolate Cocoa powder and Duncan Hines Chocolate whipped icing.
Also if anyone wants to teach me how to decorate a cake, I’m in! This is sadly the best I can do.
Happy Gluten Free Baking!