Onebowlglutenfreechocolatecake Recipes
ONE BOWL GLUTEN FREE CHOCOLATE CAKE
I learned how to make the original version of this cake when I was 10 years old. It's that easy! As far as my sister and I are concerned, it's not a real birthday cake unless it's this recipe with seven minute frosting. :D
Provided by Queen Bead
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients in a bowl.
- Add all liquid ingredients and mix well.
- Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.
Nutrition Facts : Calories 101.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 11.6, Sodium 235, Carbohydrate 14.1, Fiber 0.5, Sugar 12.5, Protein 0.9
ONE-BOWL GLUTEN-FREE CHOCOLATE CAKE RECIPE
After creating a recipe for gluten-free vanilla layer cake, two things came to mind: cake is awesome and I should bake more cake. This time, I thought I'd try a dairy-free chocolate version of the yellow cake I recently made.
Provided by Elizabeth Barbone
Categories Cakes
Time 50m
Yield 16 cupcakes
Number Of Ingredients 17
Steps:
- For the Cake: Adjust oven rack to middle position. Preheat oven to 350°F. Spray a 9- by 9- by 2-inch square cake pan with nonstick cooking spray or line 16 standard cupcake cavities with paper liners. Set pan(s) aside.
- In large mixing bowl, whisk together white rice flour, granulated sugar, potato starch, cocoa powder, baking powder, salt, and xanthan gum. Add vegetable oil, coffee, and eggs. Using a handheld mixer, mix until a thick batter forms, about one minute. Spread batter evenly into prepared pan or spoon into cupcake cups. If making cupcakes, fill each cavity about 2/3 full. Bake until cake tester inserted into center of cake comes out clean, about 40 minutes for a square cake; 18 minutes for cupcakes. Cool cake on a wire rack. Remove cupcakes from pan after five minutes. Ice as desired when cool. If desired sprinkle coconut over cake or dip tops of iced cupcakes into coconut.
- For the buttercream: In medium mixing bowl, cream together coconut oil and confectioners' sugar until light and fluffy, about 30 seconds. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Add marshmallow crème and vanilla. Mix until fluffy. Spread on cooled cake or cupcakes.
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