Saturday, December 10, 2011

Chocolate Birthday Cake {Gluten Free}


my kids left me notes all over the house =)

The other week was another year older for me and when I saw this gluten free cake posted I knew that would be my birthday cake. I also knew that if anyone was going to give me a cake, I could bet it wasn't going to be gluten free, and it wasn't. So I had two cakes that night. Lucky me. I thought this came out pretty good, it's my first GF cake and tasted pretty much like a regular all-purpose flour cake. I frosted this with a pink cream cheese frosting.


Chocolate Cake {Gluten Free}
from The Happy Tummy

1 cup rice flour
1/2 cup Potato starch
1/4 cup tapioca flour
2 cups granulated sugar
3/4 cup Hershey’s Special DARK Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Batter will be liquidy.

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean about 25-35 minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool and frost.




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enjoy,
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11 Comments:

Anonymous said...

Can the buttermilk be substituted with regular, or 2% milk?

Rachelle @ "Mommy? I'm Hungry!" said...

You could, but buttermilk helps make a tender cake. You can always make a buttermilk substitution using 1 cup milk and 1 tablespoon white vinegar or lemon juice, mix both and let sit for a minute. It'll thicken liek buttermilk and you can use it in your recipe.

Marcia said...


Is there a substitute for the coffee? I am not a coffee user and would like to make this cake.

Rachelle said...

Hi Marcia,
You can use water, it'll be fine. The coffee enhances the chocolate flavor, but is not necessary. :)

Lauren Beck said...

Can you use a 9 x 13 pan instead of 2 round pans? Or would it make it too thick?

Rachelle said...

Hi Lauren,
I bet you can make this 9x13, should not be a problem. Bake time may take longer, just watch it. :)

ashley udell said...

I just made this as cupcakes and it ran all over and sunk in the middle. I did substitute the butter milk for yoghurt but have never had issues with other recipes doing this. can it just not be made into cupcakes?

Shallow Sister said...

I can't find tapioca flour in istanbul - suggestions?

Rachelle said...

Hello Shallow Sister, here is a link to substitutions you can use:

http://glutenfreerecipebox.com/gluten-free-starch-substitute/

You can also find it online such as amazon.

Camelia Howey said...

Hi, I've made this several times with gf flour. Now I want to make it for someone who is not gf. Do I substitute equal quantities of regular flour for the gf flour?

Rachelle said...

Hi Camelia Howey, Actually there is a regular gluten version that is in the link of the link...this GF version is an adaption of it, it is here: http://sweetapolita.com/2010/11/rich-ruffled-chocolate-celebration-cake/

Enjoy! :)

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