One-Bowl Gluten-Free Chocolate Cake Recipe

  1. Adjust oven rack to middle position. Preheat oven to 350u0b0F. 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. 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. 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 creme and vanilla. Mix until fluffy. Spread on cooled cake or cupcakes.

cooking spray, white rice flour, sugar, potato starch, cocoa powder, baking powder, salt, xanthan gum, vegetable oil, coffee, eggs, coconut oil, confectioners, marshmallow crueme, vanilla, shredded coconut

Taken from www.seriouseats.com/recipes/2014/03/one-bowl-gluten-free-chocolate-cake.html (may not work)

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