cake - Gluten Free Chocolate Cake

By tinathorn

Ingredients

• 1 c milk of choice
• 1/2 c coffee
• 1/2 c gluten-free cocoa, plus more for dusting
• 1/2 c sorghum flour (or oat or rice flour)
• 1/2 c potato starch
• 1/4 c tapioca flour
• 1/2 tsp plus 1/8 tsp xanthan gum
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 c (1 stick) unsalted butter, at room temperature
• 1 1/4 c sugar
• 1 1/2 tsp pure vanilla extract
• 2 large eggs, at room temperature

Details

Servings 1
Adapted from glutenfree.answers.com

Preparation

Step 1

Preheat oven to 350 degrees. Oil an 8-inch or 9-inch round cake pan, line the bottom with parchment paper, and oil paper. Dust the entire pan with cocoa powder; and tap out any excess.

If you use rice flour in this gluten-free chocolate cake recipe, add the rice flour to the chocolate mixture and allow it to rest and cool. This softens the rice grains and prevents that gritty texture rice flour produces.

In a saucepan, warm milk, coffee, and cocoa together until cocoa melts and combines with liquids and set aside to cool.

In a separate bowl, whisk sorghum flour, potato starch, tapioca flour, xanthan gum, baking soda, and salt together, and set aside.

In the bowl of your mixer, beat butter until creamy, about 1 minute.

Gradually add sugar to butter and beat until fluffy, about 3 minutes.

Add vanilla and one egg at a time, beating between additions.

Pour in the cooled coffee mixture and beat until thoroughly blended.

Add the flour mixture and beat until just combined.

Add the chocolate mixture, beating on low speed, just until incorporated.

Pour batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted near the center comes out clean.