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Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

  • Prep

    35 m
  • Cook

    35 m
  • Ready In

    1 h 10 m
Gluten Free Mommy

Gluten Free Mommy

A delicious gluten-free chocolate cake!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
  2. In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Colleen
90

Colleen

3/15/2008

I first saw this recipe on the authors's blog, and on my favorite forums.glutenfree message board. I gave it a try today. This is the best GF chocolate cake I have ever made. Moist and tender and not at all heavy. Gluten eaters would never know the difference. I made 24 cupcakes, and baked them for 25 minutes. One adjustment, however. The measurement for xanthan gum should be 1.5 teaspoon, not 1.5 tablespoons. I also used a simple buttercream tinted green for Saint Patrick's day. I'm sure the frosting posted with the recipe is great too.

Magnald
42

Magnald

2/24/2009

This first time that I tried this recipe it wasn't particularly good... but then I actually read the comments and reduced the amount of xanthum gum and it was really good! Nobody believed that it was gluten free! :)

Karissa
41

Karissa

6/16/2008

I will NEVER make this again

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