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.
- ¾ cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup brown sugar
- ½ cup sugar
- ½ cup chocolate chips, melted
- 1 cup rice flour
- ½ cup cornstarch
- ½ cup sweet rice flour
- 1 teaspoon xanthan gum
- 2/3 cup unsweetened baking cocoa
- 1 tablespoon baking soda (yes it is 1 tablespoon)
- ½ teaspoon salt
- 1 cup warm water
- 1 cup sour cream
- Preheat oven to 350.
- Grease 2 – 8 inch round cake pans and dust lightly with either cornstarch or sweet rice flour. Or use cocoa which is what I prefer on a choc. cake
- In a large bowl mix oil, egg, and vanilla for 1 minute.
- Add sugars and beat 1 minute more.
- Then add melted chocolate and beat well.
- In a separate bowl mix rice flour, cornstarch, sweet rice flour, xanthan gum, baking soda, cocoa, and salt.
- Add dry ingredients alternating with water, beating well after each addition.
- Add sour cream and mix well.
- Pour into prepared pans and bake at 350 for 30-35 minutes or until done.
- Frost with homemade chocolate frosting
Amount Per Serving: Calories: 290Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 20mgSodium: 316mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 2g
Nutritional values are approximate and aren't always accurate.