Gluten Free Chocolate Cake

This recipe results in a rich, moist and deeply chocolate cake. Eat either sprinkled with powder sugar or frost layers in vanilla flavored frosting with a cherry filling between layers.

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Submitted By customer Joseph Tryon Butler
This recipe results in a rich, moist and deeply chocolate cake. Eat either sprinkled with powder sugar or frost layers in vanilla flavored frosting with a cherry filling between layers.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 50
Rating: 3.28
You:
Rate this recipe!
Submitted By customer Joseph Tryon Butler
This recipe results in a rich, moist and deeply chocolate cake. Eat either sprinkled with powder sugar or frost layers in vanilla flavored frosting with a cherry filling between layers.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Grease two 9-inch round cake pans, 11x7-inch nonstick pan, or 9-inch spring form pan. Set aside.
  2. Place all dry ingredients in the bowl of a stand mixer. Mix dry ingredients by hand until well incorporated. Using paddle on low, add butter, oil, egg and vanilla. Mix until batter has a crumble texture.
  3. Slowly add coffee and vinegar. Once incorporated, turn mixer on medium and beat for 2 minutes.
  4. Transfer batter to pan(s) and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Baking times will vary based on size and type of pan. Do not under bake.



    Makes 16 servings.

Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

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