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Gluten-Free Tuesday

One-Bowl Gluten-Free Chocolate Cake

One-Bowl Gluten-Free Chocolate Cake

[Photographs: Elizabeth Barbone]

This easy one-bowl chocolate cake is dairy-free and tastes great iced with a fluffy coconut buttercream. If you're allergic to coconut, or just don't like it, any icing finishes this cake nicely. Simply use whatever you love.

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

One-Bowl Gluten-Free Chocolate Cake

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About This Recipe

Yield:One 9- by 9- by 2-inch square cake or 16 cupcakes
Active time:10 minutes
Total time:50 minutes for 9- by 9- by 2-inch square cake or 30 minutes for 16 cupcakes
This recipe appears in: Gluten-Free Tuesday: One Bowl Chocolate Cake

Ingredients

  • Gluten-free non-stick cooking spray or 16 paper cupcake liners
  • 1 1/4 cups (5 ounces) white rice flour
  • 1 cup (8 ounces) granulated sugar
  • 1/4 cup (1 ounce) potato starch
  • 1/4 cup (1 ounce) cocoa powder
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1/2 teaspoon xanthan gum
  • 1/2 cup vegetable oil
  • 2/3 cup coffee or water
  • 3 large eggs
  •  
  • For the Fluffy Coconut Buttercream:
  • 1/2 cup coconut oil, softened but not melted
  • 3/4 cup confectioners’ sugar
  • 1 (7 1/2 ounce) jar marshmallow crème (I used Marshmallow Fluff)
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut, optional

Procedures

  1. 1

    For the Cake: Adjust oven rack to middle position. Preheat oven to 350°F. Spray a 9- by 9- by 2-inch square cake pan with nonstick cooking spray or line 16 standard cupcake cavities with paper liners. Set pan(s) aside.

  2. 2

    In large mixing bowl, whisk together white rice flour, granulated sugar, potato starch, cocoa powder, baking powder, salt, and xanthan gum. Add vegetable oil, coffee, and eggs. Using a handheld mixer, mix until a thick batter forms, about one minute. Spread batter evenly into prepared pan or spoon into cupcake cups. If making cupcakes, fill each cavity about 2/3 full. Bake until cake tester inserted into center of cake comes out clean, about 40 minutes for a square cake; 18 minutes for cupcakes. Cool cake on a wire rack. Remove cupcakes from pan after five minutes. Ice as desired when cool. If desired sprinkle coconut over cake or dip tops of iced cupcakes into coconut.

  3. 3

    For the buttercream: In medium mixing bowl, cream together coconut oil and confectioners’ sugar until light and fluffy, about 30 seconds. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Add marshmallow crème and vanilla. Mix until fluffy. Spread on cooled cake or cupcakes.

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