“This is the cake I am having made for my wedding. It was certainly a challenge to find somebody to use my recipe and to do it gluten free!” - by ktonks
Ingredients
Adjust Servings
Original recipe yields 1 9-inch layer cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
- In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.
Nutrition
Amount Per Serving (12 total)
- Calories
- 399 cal
- 20%
- Fat
- 21.4 g
- 33%
- Carbs
- 49.8 g
- 16%
Based on a 2,000 calorie diet
Share It
Reviews (18)
Rate This Recipe
"Easy to make, taste is good too. Gluten free baking is hard, due to the flours it can often taste chalky or floury. This recipe did have that slight taste but it was super moist which was nice. I love..." See more the use of applesauce. I made cupcakes instead of a cake because of the event I was making them for. Took about 14 minutes in the oven, rotating the sheet halfway through. I topped the cupcakes with a cream cheese frosting and they were extremely delicious. Thank you for sharing this recipe it will definitely be made again!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
