Best Gluten Free Chocolate Cake With Frosting Recipes

GLUTEN-FREE CHOCOLATE CAKE WITH SEMI-SWEET CHOCOLATE ICING

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing image

A delicious gluten-free chocolate cake!

Provided by Gluten Free Mommy

Categories Desserts Frostings and Icings Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 18

Ingredients

½ cup sorghum flour
½ cup tapioca flour
½ cup rice flour
1 cup cocoa powder, sifted
1 ½ tablespoons xanthan gum
2 ½ teaspoons baking powder
1 teaspoon baking soda
¾ cup butter at room temperature
¾ cup (packed) dark brown sugar
1 cup white sugar
3 eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
5 ounces chocolate chips
½ cup sour cream
½ teaspoon vanilla extract
1 tablespoon heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 60.3 g, Cholesterol 118.3 mg, Fat 20.8 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 12.3 g, Sodium 395.4 mg, Sugar 38.2 g

GLUTEN-FREE CHOCOLATE CAKE WITH FROSTING

Gluten-Free Chocolate Cake With Frosting image

This gluten-free, dairy-free chocolate cake (nut-free too) is a family favorite, with a thick, yummy chocolate frosting. This frosting recipe is one of my all time favorites -I have been known to eat it by the spoonful and like to spread it on crackers. The chocolate vegan frosting above is a nice complement to my vanilla cupcake recipe (made from almond flour) recently featured in the Denver Post. Go ahead and see for yourself on your next special occasion or for no reason at all! View the full recipe and others like it here: http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/

Provided by Elanas Pantry

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup coconut flour, sifted
1/4 cup vegan cocoa powder, powder dagoba
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 1/2 cups agave nectar
1 tablespoon vanilla extract
1/4 teaspoon orange zest
1 cup semisweet vegan chocolate chips, chocodrops dagoba
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 pinch celtic sea salt

Steps:

In a small bowl combine flour, cacao, salt and baking soda.
In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
Add dry ingredients into large bowl and continue to blend.
Oil (2) 9 inch round cake pans and dust with coconut flour.
Pour batter into pans and bake at 325 degrees for 35-40 minutes.
Remove from oven, allow to cool completely then remove from pans.
In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
Stir in agave, vanilla and salt.
Place frosting in freezer for 15 minutes to cool.
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
Frost over cake.