Dreamy Down-Home Chocolate Cake – Gluten Free

Just the fact that my non-caking liking friends actually raved about this was validating, but even better when they didn’t believe it was gluten free.

The inspiration for this came from my Arkansas’s family cookbook because I was craving a homemade chocolate cake.

However, I came across this version of it called Black Magic Cake (Best Chocolate Cake Ever!) by Lisa Glass. Her recipe had 171 five stars in the Just a Pinch Recipe Club’s reviews.

I just had to figure out how to make it gluten free.

Turns out that using gluten free flour blend, xanthun gum and then dark cocoa powder (for fun) worked great!

This was hands-down one of the best chocolate cakes (and frostings!) I have ever had. It was a delicious cake full of a rich chocolaty flavor.

Dreamy Down-Home Chocolate Cake - Gluten Free

Servings
8-10 servings

Ingredients

Dreamy Down-Home Chocolate Cake
  • 1 3/4 cup gluten free flour blend (Authentic Foods, King Arthur GF etc.)
  • 2 tsp Xanthun gum
  • 2 cups sugar
  • 3/4 cup dark cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup strong black coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tsp gluten free vanilla extract

FROSTING

  • 1/2 cup margarine, softened
  • 2 oz melted unsweetened chocolate, cooled
  • 3 Tbsp milk
  • 2 tsp gluten free vanilla extract
  • 3 cups powdered sugar

Directions

  • In a large mixing bowl, combine flour, Xanthun gum, sugar, dark cocoa, baking soda, and baking powder.
  • Preheat oven to 350 deg F.
  • Stir in eggs, coffee, buttermilk, oil and vanilla.
  • Pour cake batter into a greased and floured 9x13 pan or two 9" pans.
  • Bake at 350 deg F for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
  • Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.
Prep Time: 10 - 15 Minutes
Cook Time: 35 - 40 Minutes
Total Time: 45 - 55 Minutes
8 Comments and 3 Replies
    • Anne Krabill
    • 07.24.2011

    This looks so good. But I was wondering if there is really supposed to be 1 3/4 cups Xanthan gum, and 2 tsp sugar? Are these possibly reversed? I would like to try this, but I don’t think I have enough Xanthan gum on hand.

    Reply

    • Hi Anne! The recipe format was incorrect. I fixed it. 2 tsp Xanthun gum!

  1. Dreamy Down Home Gluten Free Chocolate Cake =
    A Very Happy Bunny (that’ll be me btw)!

    Reply

    • miki
    • 08.09.2011

    Hi!
    This looks soooo yummy! I noticed no sugar in the frosting……is that correct?

    Reply

    • Hi Miki! Great catch. :-) Thank you for reading! It’s 3 cups of powdered sugar. ‘Cuz what’s frosting without sugar?!

    • Amy
    • 10.08.2011

    Thanks for sharing this.

    I recently gave in at a wedding to the posh-looking regular chocolate cake. It had a majestic texture and was consistent throughout and nice to eat. Not to mention the fact that nearly 4 hours afterwards I was thinking I would need the hospital and could hardly walk due to severe joint pain. Sick for 2 weeks afterward (I’m coeliac)

    I found a mix from sun flour mills that I plan to order and try soon – their award winning chocolate cake mix. They’re based in Idaho in the USA and the product won first prize in two independent competitions.

    The Almost Bourdain blog recently featured a flourless chinese five spice cake recipe which really looked perfect in terms of texture – extremely cake for being flourless and looked fairly easy to make – just need to find the time…

    Meanwhile, on the other hand, I recently found a potential cure for those with gluten intolerance and celiac disease – Dr. Wise’s Gluten Relief – I blogged about it at http://wp.me/p1244N-6k

    Reply

    • Shannon
    • 02.28.2012

    This is just like Ina Garten’s “Beatty’s Chocolate Cake” recipe, which I love and have made to rave reviews. My son’s birthday is coming up and I wanted to make him a GF version of that cake for his birthday. As I have just recently been diagnosed with gluten sensitivities, I was nervous about trying to substitute GF flour in that cake. Thanks for showing me it can be done and still come out wonderfully!

    Reply

    • Lisa
    • 06.26.2015

    Hi there, is it possible you reversed the amounts for baking powder and baking soda? I have Ina’s cookbook and it’s all the same except those are reversed. I’d love to make this for my daughter’s bday party tomorrow. Thanks,
    Lisa

    Reply

    • Hi Lisa! I did make it just like you read it. I know you needed an answer yesterday, so can you please let me know how it turned out? Happy Birthday to your daughter!

    • Lisa
    • 06.27.2015

    Hi Karen,

    We’re making it right now so thanks for the quick response! We’ll use your recipe. Keep you posted!

    Reply

    • Lisa
    • 06.28.2015

    The cake turned out perfectly. I haven’t gotten to eat bday cake in a long time and no one could tell it was gluten free. Stella loved it too even though there wasn’t a mermaid design on it :)

    Reply

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