Super Moist Chocolate Cake

This cake is an absolute success for birthdays or get togethers! Moist, rich, excellent texture, you won't beleive that it's gluten free! Top with a buttercream frosting or a la mode and watch your loved ones fall in love with dessert all over again!

Photo by Hannah L.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

24

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

24

servings

Ingredients

  • 2 1/2 2 1/2

    1/2 cups all purpose flour (see below)

  • 2 2

    2 cups sugar

  • 1/2 1/2

    1/2 cup cocoa

  • 1 1

    1 tsp baking soda

  • 2 2

    2 tsp baking powder

  • 1 1/2 1 1/2

    1/2 tsp xanthan gum

  • 1/2 1/2

    1/2 tsp salt

  • 2 2tsp

    2tsp vanilla extract

  • 4 4

    4 eggs

  • 1 1

    1 cup oil

  • 1 1/2 1 1/2

    1/2 cups water

  • All purpose gluten free flour:

  • 2 2

    2 cups white rice flour

  • 2 2

    2 cups brown rice flour

  • 2 2

    2 cups sorghum flour

  • 2 2

    2 cups tapioca flour

  • 2 2

    2 cups arrowroot floor

  • 4 4

    4 cups corn starch

Directions

Makes a large 9 x 13 inch pan, 2 rounds, or 24 cupcakes. Preheat oven to 350 degrees celsius. Mix together all dry ingredients in a bowl. Add wet ingredients and beat for 2 to 3 minutes. Place in greased and floured pan . Bake for 25 - 30 minutes until toothpick inserted into middle comes out clean. Cool on wire rack before icing. If making into cupcakes check after 15-20 minutes.

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