adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing
Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing
0 Likes
Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Decadent gluten-free chocolate cake with sorghum, tapioca, and rice flours, topped with rich semi-sweet chocolate icing.
Ingredients:
  • 0.5 cup sorghum flour
  • 0.5 cup tapioca flour
  • 0.5 cup rice flour
  • 1 cup cocoa powder, sifted
  • 1.5 tablespoons xanthan gum
  • 2.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.75 cup butter at room temperature
  • 0.75 cup (packed) dark brown sugar
  • 1 cup white sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 1.5 cups buttermilk
  • 5 ounces chocolate chips
  • 1 tablespoon heavy cream
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch pan.
  • Combine sorghum, tapioca, and rice flours in a medium bowl. Add cocoa powder, xanthan gum, baking powder, and baking soda. Sift together until well mixed.
  • Cream butter in a large mixer bowl until light and fluffy. Gradually add brown and white sugars and whip until fluffy. Mix in eggs and egg yolks one at a time, then add vanilla. On low speed, combine buttermilk and flour mixture alternately. Pour batter into prepared pan.
  • Bake in a warm oven for 30 to 35 minutes until a toothpick inserted in the cake's center comes out clean, then cool in the pan.
  • To prepare the icing, gently melt the chocolate chips in a double boiler or microwave until smooth. Let it cool slightly. Mix in sour cream and vanilla, then add heavy cream. Adjust the consistency by adding more heavy cream. Once the cake has cooled completely, generously spread the frosting on top.

Similar Recipes