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March 21, 2012 Cakes

Rich Chocolate Cake

I also made this cake for my sister's birthday last year.

Chocolate CakeIn case it isn’t already obvious, I’m one of those hopeless chocolate lovers. So, of course, I had to come up with yet another chocolate cake recipe. But the more I adjust chocolate cake, the better it seems to get. Other than the chocolate zucchini cake (which just can’t be beat), this is definitely the best so far. It’s a great cake to make in the winter when there’s no fresh garden zucchini. The potato starch can be substituted with cornstarch, but it takes a deal of lightness away from the cake.

Cake

Dry Ingredients

½ cup GF oat flour

½ cup GF cornstarch

½ cup potato starch

¼ cup rice flour

1 1/3 cups sugar

¾ cup cocoa powder (I use dutch cocoa, which adds an extra rich, chocolatey flavor)

1 teaspoon salt

1 teaspoon baking powder

½ a teaspoon xanthan gum

¼ teaspoon baking soda

 

Wet Ingredients

½ cup light olive oil

¾ cup boiling water

2 eggs, room temperature

1 egg white, room temperature

2 teaspoons vanilla extract

 

Preheat the oven to 350 degrees F, and grease (with butter) a 10 or 12 inch round cake pan or two nine inch round cake pans. The nine inch ones will make for two thin layers, while the 10-12 inch one will make for a thick, single layer.

In the bowl of your electric mixer, mix together all dry ingredients.

Add the oil, eggs, and vanilla, and beat on medium speed until smooth. Add the boiling water and mix on low until well blended. Bake for about 30 minutes or until a toothpick inserted in the center comes out with dry crumbs on it (see tips).

Remove from oven; cool for about 1 hour before frosting. When cooled and frosted, store in an airtight container to preserve moisture.

If you don’t have a frosting recipe, you can check out ‘Mom’s Cream Cheese Frosting’ in the search box.

 

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Categories: Cakes Tags: chocolate cake, gluten-free cake, gluten-free chocolate cake

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Comments

  1. rachel says

    September 12, 2012 at 2:56 pm

    It says in the instructions to add milk but the recipe does not have any milk listed. How much milk should we use? As always thanks for the great recipies. It really is a treat to make some delicious GF cakes and desserts.

    Reply
    • Linnaea says

      September 13, 2012 at 3:31 pm

      Thanks for pointing that out! I noticed that when I was making it a little while ago and reminded myself to edit it…Then of course forgot again. I was using milk in the recipe before I changed it to water because water works better. I guess I forgot to edit out the ‘milk’ part! I’ll go fix that right away!

      Reply
  2. Crystal says

    December 8, 2014 at 3:35 pm

    Is there anything that can be used to substitute the Potato Starch?
    My family has allergies to gluten and potatoes.

    Reply
    • Linnaea says

      December 29, 2014 at 8:10 pm

      I usually substitute it with either cornstarch or tapioca starch. For the cake it would probably be better to use tapioca.

      Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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