In 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.
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
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.