Chocolate Cake

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September 16, 2015

This delicious, rich, moist cake is not only gluten-free but also egg and lactose-free!

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Yields: 2 9


3 cups All-Purpose Flour Mix,

2 cups caster sugar or very fine cane sugar

½ cup unsweetened cocoa

2 tsp baking soda

1 tsp salt

2 cups cold water

1 cup oil (corn, canola or olive)

1 tbsp pure vanilla extract


1Prepare 2 9" cake pans (spring form, bundt, etc) by greasing with butter (or any other fat) and sprinkle with a small quantity of flour (all-purpose, rice, or other gluten-free flour) and shake to distribute.

2Preheat the oven to 350F.

3In the bowl of a stand mixer, fitted with a paddle or a medium bowl, using electric beaters, beat together the oil, water and vanilla.

4In a medium bowl, sift together the flour, cocoa, baking soda and salt.

5Slowly add the flour mixture, to the liquid, with the mixer on it's lowest setting.

6Pour the batter into the prepared pan and spread to the edges.

7Smooth the top and set in the centre of the oven for 25 minutes, until the top springs back when lightly touched.

8A wooden toothpick should come out clean when inserted into the centre of the cake.

This recipe makes 2 9" inch cakes that are perfect for a celebration cake, iced with your favourite icing. For added fun, add ½ cup chocolate, caramel or other chips to the batter, after mixing and bake as usual.


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