Best Gluten Free Chocolate Cake With Praline Topping Recipes

BEST GLUTEN-FREE CHOCOLATE CAKE

Best Gluten-Free Chocolate Cake image

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

Ingredients

2 cups plus 3 tablespoons gluten-free all-purpose baking flour, divided
2 cups sugar
3/4 cup baking cocoa
1/4 cup ground flaxseed
1/4 cup chia seeds
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 to 2 teaspoons instant espresso powder
1/2 teaspoon xanthan gum
1 cup boiling water
1 cup unsweetened almond milk
1 cup canola oil
4 teaspoons vanilla extract
Confectioners' sugar

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.

GLUTEN-FREE CHOCOLATE CAKE WITH PRALINE TOPPING

Gluten-Free Chocolate Cake with Praline Topping image

Add a praline topping to a Betty Crocker® Gluten Free devil's food cake mix for a simple yet special dessert for any occasion.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Gluten Free devil's food cake mix
1 cup water
1/2 cup butter, softened
3 eggs
1/4 cup butter or margarine
1 cup packed brown sugar
1/3 cup whipping cream
1 cup powdered sugar
1 teaspoon pure vanilla
1 cup chopped pecans, toasted

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 8-inch pan 44 to 49 minutes, 9-inch pan 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
In 2-quart heavy saucepan, heat 1/4 cup butter, the brown sugar and whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in pecans. Cool 10 to 15 minutes, stirring occasionally, until topping begins to thicken.
Spread warm topping over cake. Cool before serving. Cut into 4 rows by 3 rows.

Nutrition Facts : Calories 450, Carbohydrate 60 g, Cholesterol 90 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 45 g, TransFat 1/2 g