Chocolate Cake

 Gluten Free Chocolate Cake 

Ingredients

For gluten free chocolate sponge:

• 2 cups + 3 tbsp (265 g) Brown Rice Flour
• 1/2 tsp xanthan gum
• 3/8 cup + 1/2 tbsp (50 g) cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 cups (300 g) granulated sugar
• 1/2 tsp salt
• 2 eggs, room temperature
• 1 cup + 2 tsp (250 mL) buttermilk*, room temperature
• 1/2 cup + 1 tsp (125 mL) canola oil
• 1/2 cup + 1 tsp (125 mL) hot brewed coffee
• 1/2 cup + 1 tsp (125 mL) boiling water

* If you don't have buttermilk on hand, just add a tablespoon or two of lemon juice to your milk and let stand until it curdles. 

Instructions

For gluten free chocolate sponge:

1. Pre-heat the oven to 350 ºF (180 ºC) and line two 9 inch round cake pans with greaseproof/baking paper.
2. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.
3. Add the granulated sugar and salt, and whisk well.
4. Add the eggs, milk and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.
5. Add the boiling hot water, and whisk until you get a runny cake batter with no lumps.
6. Evenly distribute the cake batter between the two lined cake pans, and bake in the pre-heated oven at 350 ºF (180 ºC) for about 30-35 minutes or until spongy to the touch and an inserted toothpick comes out clean.
7. Use the frosting of your choice, but allow to cool before frosting.

   
   

Storage:

1. The gluten free chocolate cake keeps well in the fridge, in a closed container or wrapped in cling film, for 3 - 4 days.

   
   

    Author and photo by Kat | The Loopy Whisk, with several adaptions by Karen Jacobs

Recipe by The Loopy Whisk (www.theloopywhisk.com).