My mom’s birthday is today, and I wanted to make her an awesome chocolate cake! Only one problem – she’s gluten intolerant. That means no wheat of any kind in the cake. With a little searching the web, I came up with a great recipe. I used King Arthur gluten free flour, instead of regular wheat flour. This flour uses a blend of rice flour, sorghum flour, tapioca starch, and potato starch. You can use any gluten free flour you like, this is just what was available at my local Giant grocery store. Another thing I thought I should mention is that gluten free flour can make a cake very dry and dense. For this reason, gluten free recipes usually call for a little extra liquid ingredients. Here we go:
Gluten Free Chocolate Cake
Active Time: 10 minutes Total Time: 40 minutes Yields: 16 servings
Ingredients
- 2 cups sugar
- 1 3/4 cups gluten free flour of your choice
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1 cup boiling water
For the frosting:
- 1/2 cup melted butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla
Instructions
Preheat oven to 350 degrees. Grease and flour 2 9-inch round baking pans. Mix together sugar, gluten free flour, cup cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat with a hand mixer on medium speed. Stir in boiling water. Pour into pans and bake 30-35 minutes.
For the frosting, combine all the ingredients in a bowl, and beat on medium speed for one minute.
Assemble the cake with frosting in between each layer. Enjoy!
Portable Magics 
This cake was sooo 😋 delicious! What an amazing daughter I have! I’m so lucky!
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