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
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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