BEST GLUTEN-FREE CHOCOLATE CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., 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., 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 : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.
17 GLUTEN-FREE CAKES FOR ANY OCCASION
These gluten-free cake recipes couldn't be any sweeter! From vanilla to chocolate to carrot and red velvet, these gluten-free treats will delight everyone.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a gluten-free cake in 30 minutes or less!
Nutrition Facts :
BUTTER CAKE WITH VARIATIONS
I have been baking this cake for nearly 30 years. I quite often double the recipe and make two cakes. Slice it when cold, wrap well and freeze - DH helps himself to take for morning tea. This originates from Margaret Fulton's cookbook. In the original recipe the batter was divided between 2 x 8 inch round greased cake tins and baked for 20 to 25 minutes. Once cooled suggested that whipped cream was put between layers and then cake frosted. I've posted the variations in the directions section. The DD for Christmas '08 gave me Margaret Fultons 1968 revised edition (my original was rather dog eared and stained), so updates are posted below as now in brackets.
Provided by ImPat
Categories Dessert
Time 1h5m
Yield 1 bar cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Grease a loaf tin.
- Preheat oven to 175°C.
- Sift flour and salt 3 times.
- In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy.
- Add eggs one at a time and beat well after each.
- Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour.
- When mixture is smooth, pour into prepared tin.
- Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean.
- Cool cake on few minutes before turning out onto a wire rack.
- VARIATIONS.
- Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence.
- Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence.
- Sultana Cake - add 4 to 6 ounces of sultanas and 1 teaspoon of spice. (now 3/4 cup sultanas and 1 teaspoon of ground cinnamon or mixed spice).
- Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking.
- Spice Cake - sift 1 teaspoon spice with flour, add 4 ounces chopped dates or chopped walnuts to mixture. (now sift 1 teaspoon spice - ground ginger, cinnamon, cardamom or mixed spice with the flour and add 3/4 cup chopped dates or walnuts to the mixture).
- Chocolate Cake - add 2 ounces of unsweetened chocolate, dissolved in a little milk. (now - add 60 grams melted dark chocolate to creamed mixture, before the flour).
Nutrition Facts : Calories 301.7, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 163.6, Carbohydrate 39.7, Fiber 0.8, Sugar 16.1, Protein 5.3
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TOP 13 GLUTEN-FREE CAKE RECIPES | BBC GOOD FOOD
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Estimated Reading Time 5 mins
- Flourless chocolate & almond cake. This rich chocolate and almond cake is perfect for dessert. As it bakes, the centre stays gloriously dense and squidgy, almost like a brownie.
- Strawberry & pistachio olive oil cake. Another bake that makes the most of olive oil, this strawberry & pistachio cake is made irresistibly moist by using polenta instead of flour.
- Gluten-free chocolate cake. Create this tower of chocolatey goodness with the help of gluten-free flour and xanthan gum. Two rich, dense sponges are divided and topped with layers of silky smooth dark chocolate icing.
- Apple & almond cake. Not only is this apple & almond cake free from flour (instead, ground almonds and apple sauce bind the batter together), there’s also no refined sugar or butter needed either.
- Gluten-free banana bread. Use overripe bananas to make this easy gluten-free banana bread, along with gluten-free flour, oats and ground almonds. Serve thick slices for afternoon tea, or as a sweet mid-morning snack.
- Lemon & polenta cake. Polenta is such a great ingredient to have in the cupboard if you follow a gluten-free diet. This classic, crowd-pleasing lemon and polenta cake is gorgeously moist with a sharp citrus tang and lip-smacking sugary lemon glaze.
- Gluten-free carrot cake. An absolute classic, our carrot cake recipe contains none of the gluten but all of the classic flavours. Put your gluten-free flour to great use in this teatime bake, made with cinnamon, sultanas and mixed nuts.
- Gluten-free lemon drizzle cake. Another of Britain’s favourite cakes, this time made gluten free with a surprising ingredient – mashed potato! You can’t taste it, but the potato binds the batter together in place of flour, and also helps guarantee a moist sponge alongside ground almonds.
- Flourless chocolate cake. Plenty of dark chocolate and half a dozen eggs are essential to the fudgy texture of this flourless chocolate cake. Add coffee powder for depth and intensity of flavour.
FLUFFY & MOIST GLUTEN FREE WHITE CAKE - MAMAGOURMAND
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4.5/5 (98)Calories 236 per servingCategory Cake
- Preheat oven to 350ºF and set rack in middle position. Spray two 9 inch cake pans with cooking spray. Line the bottoms with parchment paper and then grease parchment. Set aside.
- Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl.
- In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but 1/2 cup of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining 1/2 cup liquid and beat for 1 minute longer.
- Divide the batter between prepared cake pans. Bake for 23-25 minutes, rotating halfway through baking. Cake is done when tops are golden and toothpick inserted in middle comes out clean. Allow the cake layers to cool in pans for 10 minutes. Turn onto a wire rack, remove parchment, and cool completely before frosting with fluffy vanilla or chocolate buttercream.
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