Super Moist Chocolate Cake

By á-35703

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!

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

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.