Dark Chocolate Gluten-Free Chocolate Cake

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

Gluten Free Mommy

Ingredients

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

Directions

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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