Gluten Free Chocolate Cake

This moist, flavorful chocolate cake will make you wonder if it’s really gluten free! Use this basic recipe to create anything from simple layer cakes to over-the-top masterpieces for parties and holidays.
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​Makes: Three 8-inch cakes

Show Me How

Walk Me Through It

1

To a large mixing bowl, add white rice flour, potato starch, tapioca flour, baking powder, baking soda, salt, and xanthan gum.

2

Whisk together.

3

Add in cocoa powder.

4

and sugar.

5

Whisk together.

6

Add the milk,

7

water,

8

eggs,

9

vanilla,

10

and oil.

11

Mix on low speed until combined,

12

then on medium for at least three minutes more.

13

Pour into pans evenly. Bake at 350 degrees for 20-25 minutes or just until toothpick inserted into the center comes out clean and cake is pulling away from edge of pan slightly.

Yay! Time to Eat!

Allow to cool in pans until sturdy enough to transfer to cooling rack. 

Frost when completely cooled. Enjoy!

Ready to Make Some Gluten Free Chocolate Cake?

Before you get to baking, make sure you have everything you need for success! Shop for gluten free flours, baking pans, cutting boards, serving dishes, and cookware in my Amazon shop!

The Recipe:

GLUTEN FREE CHOCOLATE CAKE

INGREDIENTS

1 cup white rice flour
1/2 cup potato starch
1/2  cup tapioca flour
1 Tbsp. + 1 tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
1/2 tsp. xanthan gum
1 cup unsweetened cocoa powder
2 cups granulated sugar
1 cup milk
1/2 cup vegetable oil
2 eggs (room temp.)
2 tsp. vanilla extract
1 cup water 

DIRECTIONS

Getting Ready

  1. Prepare three  8-inch cake pans  (spray bottom only)

  2. Preheat oven to 350 ̊​​

Let’s Get Started

  1. In a large mixing bowl, whisk together white rice flour, potato starch, tapioca flour, baking powder, baking soda, salt, and xanthan gum.

  2. Stir in cocoa powder and sugar.

  3. Add milk, oil, eggs, vanilla, and water.

  4. Mix on low speed until combined, then on medium for at least 3 minutes more.

  5. Pour into pans evenly.

  6. Bake at 350 degrees for 20-25 minutes or just until toothpick inserted into the center comes out clean and cake is pulling away from edge of pan slightly.

  7. Allow cakes to cool in pan for 15-20 minutes or until cool enough to safely remove from pan. Finish cooling on wire rack. Do not remove from pan too early as the cake will be fragile and could crack. Frost when cakes are completely cooled.

Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)

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