Chocolate Swirl Cake Gluten Free Recipes

CHOCOLATE SWIRL CAKE (GLUTEN-FREE)

Steps:

• Place a rack in center of the oven and preheat to 325°F. Butter and flour (use GF flour if needed) a 9x5x2-1/2 or 10x5x2-1/2 inch loaf pan. Place the pan on an insulated baking sheet or on two double-panned regular baking sheets (one set inside the other). Double-panning helps insulate the cake creating a more even baking environment. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. Break the eggs into a small bowl and add the vanilla; set aside. In your stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl) beat the butter on medium speed until smooth, fluffy and lightened in color, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes until smooth and creamy. While the butter and sugar are creaming, melt the two chocolates. Place the chocolate ingredients in two small heatproof bowls, chocolate in one, white chocolate in the other, and set your microwave to half-power. Heat each one individually in 30-second bursts, stirring to help the chocolates melt more evenly. Add the eggs to the creamed butter and sugar, one at a time, beating well after each addition. Don't be concerned if the batter looks curdled, this is normal and will disappear when you add the dry ingredients. Reduce the mixer speed to low and alternately add the flour mixture and the milk, beginning and ending with the dry ingredients, mixing just until each addition is incorporated. Transfer half the batter to the bowl that held the dry ingredients. Stir and fold the melted dark chocolate mixture into this bowl, making sure that you are getting the batter from the bottom of the bowl to the top. Continue stirring and folding until the batter is smooth and evenly combined. Set aside. Add the white chocolate mixture to the original batter left in the stand mixer's bowl; beat with the mixer until smooth. Drop dollops of each batter into the prepared pan in a random pattern, alternating the batters. Using a table knife or long wooden skewer, drag and zigzag it the length of the pan. Wipe off the knife. Repeat, starting at the opposite end. Don't over mix the batter or you'll lose the marbled effect and end up with a muddy-looking loaf. (Note: I was a bit too cautious and wound up with large sections of chocolate batter.) Bake the cake for 30 minutes and spin the pans so the front is now facing the back of the oven. Continue baking for another 30 minutes and then check it with a wooden toothpick. If it is getting too brown on top but needs more baking time, tent the top loosely with a piece of foil. The cake may need up to 30 minutes more to bake, depending on your oven, how dark your baking pan is and what additions you've made. The cake is done when a thin knife or cake tester inserted in the middle comes out clean. Transfer the cake pan to a rack to cool for 15 minutes and then remove it from the pan and continue to cool it (right side up) on the rack until it's room temperature.

GLUTEN-FREE WACKY DEPRESSION ERA CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
• Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
• Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

BEST GLUTEN-FREE CHOCOLATE CAKE

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.