GLUTEN FREE CHOCOLATE CAKE
SHOW ME HOW...
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Walk Me Through It...
Getting Ready: Prepare three 8-inch cake pans (spray bottom only). Preheat oven to 350 ̊. Set out a cake plate. One with a cover is best. Let's Get Started: To a large mixing bowl, add white rice flour, potato starch, tapioca flour, baking powder, baking soda, salt, and xanthan gum.
YAY...TIME TO EAT!
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.
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
LET’S GET STARTED:
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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· *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL***
THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE.
PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU
PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.***