Dark Chocolate Gluten-Free Chocolate Cake

    1 hour 10 minutes

    A delicious gluten-free chocolate cake! Serve it to someone who is on a gluten-free diet and see their eyes light up!

    43 people made this

    Serves: 12 

    • 1/2 cup (65g) sorghum flour
    • 1/2 cup (65g) tapioca flour
    • 1/2 cup (65g) rice flour
    • 1 cup (100g) cocoa powder, sifted
    • 1 1/2 tablespoons xanthan gum
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 170g butter at room temperature
    • 3/4 cup (120g) packed dark brown sugar
    • 1 cup (220g) white sugar
    • 3 eggs
    • 2 egg yolks
    • 2 teaspoons vanilla essence
    • 375ml buttermilk
    • Icing
    • 140g dark chocolate chips
    • 1/2 cup sour cream
    • 1/2 teaspoon vanilla essence
    • 1 tablespoon thickened cream

    Preparation:35min  ›  Cook:35min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease a 23x33 cm tin 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 bicarb 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 tin.
    4. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool in tin.
    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 thickened cream. Stir in additional thickened cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of icing over the top.

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    Reviews in English (37)


    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.  -  15 Mar 2008  (Review from Allrecipes USA and Canada)


    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!  -  23 Feb 2009  (Review from Allrecipes USA and Canada)


    I will NEVER make this again  -  14 Jun 2008  (Review from Allrecipes USA and Canada)