BEST GLUTEN-FREE CHOCOLATE CAKE
This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. -Nichele McCague, Poway, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.
THE BEST GLUTEN-FREE CHOCOLATE CAKE
Easy Gluten-Free Chocolate Cake. This rich and moist cake is perfect for birthdays. Dairy-Free Option Included.
Provided by Elizabeth
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9", x 13" pan with nonstick cooking spray OR line 24 standard cups with paper liners.
- Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.
- Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan OR fill muffin cups about ⅔ full.
- Bake until a cake tester inserted into the center of the cakes comes out clean.For 8-inch round cakes: about 30 minutes.For 9x13-inch pan: about 40 minutes.For cupcakes: about 22 minutes.
- Allow cakes to cool in the pan for 10 minutes. Remove cake from the pan and place on a wire rack to cool.
- When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.
- Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high. Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk.
GLUTEN-FREE BETTER THAN ALMOST ANYTHING CAKE
The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
- With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
- Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1/2 g
GLUTEN-FREE CHOCOLATE CAKE (WITH STORE-BOUGHT MIX!)
This fast recipe could easily be made with regular chocolate box mix, but I like to make it for my friends with celiac using gluten-free mix. It takes all the guess work out of converting your favorite chocolate cake recipe to use gluten-free flour. Since cocoa powder is GF, it's is the way to go if you need a GF option - use it to flour the pans instead of all-purpose flour.
Provided by Ana Calderone
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 6-inch cake pans with cooking spray. Line each pan with parchment paper rounds. Spray the parchment paper and dust cocoa powder over the pan and paper. Tap the pan over a sink or trash can to get rid of excess powder.
- Whisk together the cake mix, pudding mix, water, oil and sour cream in large bowl. Add the eggs one at a time, whisking until full incorporated after each addition. Toss the chocolate chips with the cocoa powder in a small bowl. Fold the chocolate chips into the batter.
- Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool in the pans on a wire rack for 10 minutes, then turn the cakes over onto the wire rack to cool completely.
- For the chocolate buttercream frosting: Add the butter to the bowl of a stand mixer fitted with a paddle attachment and stir on low speed until combined. Gradually add the confectioners' sugar alternating with the milk until incorporated. Gradually add the cocoa powder, salt and melted chocolate and mix until combined. Add to a large piping bag and tie off with a rubber band.
- Place the first cake layer on a 6-inch cardboard round and place on a rotating cake stand. Pipe a layer of about 1/2 cup buttercream on top and use an offset spatula to spread into an even layer. Place the second cake layer on top of the buttercream and pipe another 1/2 cup buttercream on top. Spread into an even layer, then top with the third cake layer.
- To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer the cake to the refrigerator and chill for 30 minutes.
- Remove the chilled cake from the refrigerator. Pipe about 2 tablespoons buttercream onto the center of a 12-inch cake drum or plate; this will help hold the cake in place while you frost. Place the cake drum on a rotating cake stand. Place the cake on top of the buttercream.
- Pipe 2 to 3 cups buttercream up the sides and top of your cake, smoothing the edges with a bench scraper. Scrape excess buttercream into a bowl to keep the bench scraper clean.
GLUTEN-FREE MOIST CHOCOLATE CAKE
This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.
Provided by ADeSouza
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
- Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
- Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g
GLUTEN FREE CHOCOLATE CAKE
This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting.
Provided by shelleelorayne
Categories Desserts Cakes Chocolate Cake Recipes
Time 55m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 24.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 280.6 mg, Sugar 22.5 g
BETTER-THAN-BOXED CHOCOLATE CAKE
This cake is completely delicious, and not the least formal, which I've learned, from the staunchy loyal, old-fashioned cake lovers in my family, is a very good thing. It is filled with the love of my mother whose chocolate cake was never, ever remiss at a birthday or milestone even if it meant staying up past midnight while the rest of us slept. Her chocolate cake has flown miles and ridden over mountains in the backseat of a car to make it to our most special meals or occasions just in time, and it even made it on the menu at our wedding. And it's kept my dad never far from her side for over forty years. For the ones you love, you won't mind putting in the extra effort to make them a cake from scratch, especially when it's almost as easy as cake from a box. This one is based on ingredients from your pantry and comes together all in one bowl. And when you taste its luscious textures, you may just swear off your old mix for good. The rich, silky, buttery chocolate icing is what really takes this over the top and makes it just the thing to make your chocolate cake legendary.
Provided by Food Network
Categories dessert
Yield one 9-inch/23-cm layer cake; serves 8
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F/180 C/gas 4. Lightly butter two 9-inch/23-cm round cake pans/tins. Line with parchment/baking paper. Butter the parchment/baking paper. Dust the inside of both pans with cocoa powder and knock against the side of the counter to settle a thin dusting of cocoa inside the pans; discard any extra cocoa. Whisk together the flour, sugar, cocoa, baking soda/bicarbonate of soda, baking powder, and salt together in the bowl of a stand mixer.
- Add 1 cup/240 ml of the warm water, the oil, and melted butter and mix on medium speed until combined. Stop the mixer to scrape down the sides of the bowl and make sure all the ingredients are fully incorporated. Add the eggs, one at a time, mixing well between additions to incorporate and aerate the batter, which gives the cake a more even crumb. Add the remaining 3/4 cup/180 ml warm water and vanilla and beat until smooth and aerated, about 2 minutes. The batter will look loose and watery, about the consistency of heavy cream or hot fudge.
- Divide evenly between the prepared pans and tap lightly on the counter to smooth the top. Bake until the cakes are evenly domed and spring back lightly when touched, about 40 minutes. Test the cakes with a toothpick inserted into the centers; if it comes out clean your cakes are done.
- Remove the cakes from the oven and let cool on a wire rack until they are just warm to the touch, about 15 minutes. The cakes will pull away from the sides of the pans slightly as they cool. Flip the pans to unmold the cakes onto a rack to cool completely, 1 hour.
- Make the frosting: Before you begin, check to make sure the butter is room temperature, just soft enough to press easily with your finger. Beat together the butter, agave, confectioners'/icing sugar, cocoa powder, and warm water with a stand mixer until light and creamy and evenly combined, about 2 minutes. Stop to scrape down the sides and make sure all the butter is fully combined. Add the cool cream and beat on medium-high until fluffy and creamy.
- When the cakes are completely cooled, slice off the dome from one of the layers with a serrated knife so that you can stack the layers easily. Lay the trimmed cake layer on a cake stand or serving platter, trimmed-side up. Tear four sheets of parchment/baking paper or wax/greaseproof paper into long strips and tuck under the edges of the cake around all the sides (this will help to keep your serving platter clean as you frost). Scoop about one-third of the frosting onto the top of the cake. Using an offset spatula or the back of a spoon, spread the frosting evenly over the top of the cake and around the sides. Cover with the second cake layer, domed-side up, and press down slightly to flatten. Look down at the cake and slide the top cake layer until it lines up perfectly with the bottom layer. Add another one-third of the frosting to the top and spread evenly over the top. Spread the remaining one-third of the icing around the sides of the cake to create a smooth, even layer.
- Make careless swirls of icing all over the top of the cake using the back of a large spoon. Serve immediately or store in a cool place until ready to serve.
- If you plan to make ahead and refrigerate, note that the icing will set up in the fridge and will sweat slightly when it comes out. Remove from the fridge about 1 hour before serving to restore the frosting to its luscious, creamy state.
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