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Super Moist Chocolate Cake

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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!

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Rate this recipe 4.5/5 (10 Votes)
Super Moist Chocolate Cake 1 Picture

Ingredients

  • All purpose gluten free flour:
  • 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
  • 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

Details

Servings 24
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

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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