I didn’t have much luck finding a classic chocolate cake recipe that was gluten-free, so I modified a standard cake recipe by changing the flour and sweetener.
Unfortunately, I got a little confused while mixing the ingredients, didn’t mix them in quite the right order, so the cake turned out a little denser than I would’ve liked. It still tasted nice, though. I also discovered that frosting a cake is much harder than I’d imagined. My hat goes off to everyone who is able to make frosting look like an art form (I’m just happy if I can get it on the cake and not all over the kitchen).
Allergan/Sensitivity Info: Gluten-free, sugar-free, nut-free.
- 3/4 softened butter (don’tput it in the microwave, let it stand for about 30 minutes)
- 3 eggs (these also need to be at room temperatures, so you can let them sit with the butter)
- 2 cups brown rice flour(gluten-free)
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder (check the label to make sure it’s gluten-free)
- 1/2 teaspoon salt
- 2 and 1/3 cups Spenda/generic brand of sucralose (you can also use 2 cups sugar instead if you don’t need it to be sugar-free)
- 2 teaspoons vanilla
- 1 and 1/2 cups milk
- Lightly grease the bottoms of two cake pans (either 8x8x2-inch square pans or 9×1 1/2-inch round pans). Line the bottoms of the pan with waxed paper (I didn’t have any on hand so I lightly dusted the bottom of the pans with coco powder after I’d greased them).
- Stir together flour, cocoa powder, baking soda, baking powder, and salt (in other words, all of the dry ingredients except the Spenda/sugar).
- Use an electric mixer to beat the butter for about thirty seconds. Then, slowly add Spenda/sugar and beat it for a couple of minutes until well combined (don’t forget to scrape the sides of the bowl).
- Add eggs to the butter and Speenda/sugar mix. Mix for about a minute after adding each egg. Then, beat in vanilla.
- Now, alternate between adding the milk and the flour mixture to the butter mix. Beat together.
- Divide the batter between the two pans and spread it out evenly.
- Bake at 350 degrees for 35 to 40 minutes (until a toothpick comes out clean).
- Cool cakes completely before removing them from the pans.
- Frost with whatever you like and serve. I used Pillsbury’s Creamy Supreme vanilla frosting (both sugar-free and gluten-free). Homemade cream-cheese frosting would also be yummy.