Gluten Free Chocolate Cake Recipe - Allrecipes.com
Gluten Free Chocolate Cake Recipe
  • READY IN 55 mins

Gluten Free Chocolate Cake

Recipe by  

"This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting."

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Ingredients Edit and Save

Original recipe makes 2 9-inch cakes Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
  2. Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 55 mins

Footnotes

  • Cook's Note:
  • Two mini fluted tube pans, 1 9x13-inch baking pan, or 24 muffin cups can be used instead of cake pans if desired.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2013

I was a little concerned when I saw that the color was so light - I expected a darker brown color. BUT, they baked up perfectly! I made cupcakes and they made nice little 'domes' when they baked and they were very moist! So unlike nearly all of the g/f box mixes I've tried. This one is definitely a keeper!

 
Most Helpful Critical Review
Mar 16, 2014

I didn't care for this. On the other hand, my kids loved it and others at the party said it wasn't a bad flavor or texture. I was looking for a light moist chocolate cake. What I got was a dense spongey cake that seemed way too wet even though I cooked it for longer than the directions suggested. The flavor was off too but that had to have been my flour blend. The sorghum in it was too strong.

 

11 Ratings

Jul 26, 2013

Loved this recipe! A friend is gluten intolerant, but loves her desserts. This is a wonderful way to give her both. I cooked in as a bundt cake, and served it with a homemade mango frosting.

 
Aug 01, 2013

This cake was delicious! I made it in a bundt & topped it with chocolate butter cream and it was super rich! My friends didn't even notice it was gluten free. It's a little denser and rich than your average cake mix, I likened it to a "cakey-brownie" I will definitely be making this recipe again.

 
Feb 15, 2014

I was sceptical that mayo and hot water would work but this is delicious. I paired it with simple chocolate whipped cream frosting and served it for valentines dinner. Very rich! My family didnt even know it was GF. I did try some cake without frosting and have to say the GF flour made the cake taste a little off to me so you definitely want to plan on using frosting. Also make sure your flour doesnt already contain baking soda and xantham gum before you add it.

 
Dec 23, 2013

Delicious and moist as others have said. My non-GF family prefers it. Cooking time was 35 minutes. As my GF flour already had xanthan gum, I didn't add that ingredient and it came out fine. New to GF so the mayo and no eggs concerned me but fears were unfounded. Superb recipe without exotic GF ingredients.

 
Oct 06, 2013

This chocolate cake is some of the best chocolate cake I have ever made/tasted. I made it for my boyfriend's daughter's 8th birthday tonight (my son and I are gluten-free and I wanted us to all be able to share the same cake), and everyone at the table raved about how good the cake was. That is really saying a lot, too, because both my boyfriend and his daughter are incredibly picky eaters. I HIGHLY recommend this recipe to anyone looking for a delicious, moist chocolate cake that will please everybody at the table, whether they're used to eating gluten-free or not. :)

 
Oct 03, 2013

Very good. I used bundt pan, so needed to cook it a little longer. Made the night before, kept in fridge then frosted with homemade chocolate butter cream frosting. Has a cake/brownie texture.....Yum will make again!!

 

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Nutrition

  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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