Best Gluten-Free Chocolate Cake
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 16 servings.
This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. —Nichele McCague, Poway, California
Ingredients
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3 tablespoons plus 2 cups gluten-free all-purpose baking flour, divided
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2 cups sugar
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3/4 cup baking cocoa
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1/4 cup ground flaxseed
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1/4 cup chia seeds
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2 teaspoons baking powder
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1-1/2 teaspoons baking soda
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1 teaspoon salt
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1 to 2 teaspoons instant espresso powder
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1/2 teaspoon xanthan gum
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1 cup boiling water
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1 cup unsweetened almond milk
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1 cup canola oil
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4 teaspoons vanilla extract
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Confectioners' sugar
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan using 3 tablespoons gluten-free flour.
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2.
In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture.
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3.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts
1 piece: 310 calories, 17g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 41g carbohydrate (26g sugars, 4g fiber), 3g protein.
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