Gluten Free Chocolate Layer Cake

This gluten free Chocolate Layer Cake is all thanks to my son.

He was recently looking through a cooking magazine that I had and saw a recipe for a chocolate layer cake and said, “Wow that looks good, can we have it.” To which I replied, “No, son I am sorry we can’t”.

But after thinking about it for a few minutes, I thought why can’t we have that cake? My son wanted a chocolate cake and in times past I would have made him one, why should gluten free stop me from making him one now.

I was up for the challenge. I was determined to make him that chocolate cake, but in a gluten free version. So, I tweaked the recipe. Well, okay maybe it needed more than just tweaking, I adapted the recipe.

And do you know what? It was one of the best gluten free desserts that I have made. It was perfect. The texture and taste were just what you would expect in a chocolate layer cake.

In fact I loved this so much that I am going to make it for my birthday next week.

Last year the whole gluten free thing was still very new to me and we had ice cream for my birthday, but this year gluten free is not going to stop me from enjoying a really good chocolate layer cake for my birthday.

I am so glad that my son wanted a chocolate layer cake, it gave me just the motivation that I needed to give it a try. We now have a gluten free layer cake that we can enjoy, not just for birthdays and holidays, but everyday.

Lynn's Kitchen Adventures

Comments

  1. Hi Lynn,
    I love your recipes and have tried a few of them since discovering my son is gluten-free. Quick question: how important is the sweet rice flour? I can’t find it here (I’m in Toronto, Canada).

    Thanks!

    • I am so glad that you have enjoyed my recipes. I think the sweet rice flour really helps with the texture on this and makes it more like a regular cake. You might try using something in it’s place. Have you looked for the sweet rice flour at an Asian type store. You can often find it at stores like that here in the US.

      • Julie Huey says:

        Yes….the sweet rice flour makes a huge difference. Sweet rice flour is also called glutenous rice flour. If you do your research, the gluten in rice is very different from wheat gluten. Thanks for the chocolate cake recipe. It’s delicious! I substituted the sour cream with honey greek yogurt because I ran out of sour cream and didn’t realize it. It was out of this world. The only issue I had was that the middle sunk in a bit. I’m thinking the recipe may need a little “lift” by adding a tiny bit of baking powder. But, it taste fantastic as is. Thanks again!

      • Julie Huey says:

        BTW…I love your flour blend so much that I made several batches of it and put in canisters. I feel confident in using my regular recipes with your blend. I was going to try to eliminate xanthan gum by increasing the amount of sweet rice flour, but not sure how that’s going to turn out.

        • I am so glad that it turned out for you. I have tried this blend in other cakes and it seems to work well for cakes especially.

      • Swanson’s vitamins has an entire line of gluten free flours and mixes. They have the best recipe for gluten free bread I have ever had.

  2. Hi Lynn, I have recently found your blog, and wanted to say your desserts look fabulous. We had your chocolate pudding cake for dessert after Christmas dinner, it was soooo good. I did a link back to your site here http://glutenfreedelightfullydelicious.com/ Thanks for a great recipe, Ina

    • Thank you! I am so glad that you enjoyed the pudding cake for Christmas dinner. I love that recipe because it is so easy and so good and no one can tell it is gluten free. I think your addition of mocha is a great idea. A lot of pudding cakes include some type of coffee flavor, but since my husband and I do not like coffee I always leave it out.

  3. I have a question, could I use Tom Sawyer’s gluten free flour instead? It has comibinations of rice flour, tapioca flour, sweet rice flour and the xanthen gum already in it.

  4. Kelly Smith says:

    Does this cake use natural unsweetened cocoa powder or Dutch-processed?? From what I’ve read, with your recipe using baking soda, it should then use the natural cocoa powder. Correct?

  5. Would Almond flour work just as good as rice flour?
    Thanks, Brenda

  6. Lynn has saved me once again as my family enters into the gluten free world. I made this cake for my husband’s birthday and it is AMAZING! Super moist and chocolaty. One would never know it is gluten free. This recipe along with the homemade chocolate frosting is a keeper. MMmmmm…I could go for another piece right now!

    • Thank you. I am glad your family enjoyed the cake for your husband’s birthday. Comments like yours are why I enjoy sharing gluten free recipes. Gluten free can be quick and easy and can taste great!

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