Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

shelleelorayne

"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

55 m servings 225 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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

Read all reviews 22
  1. 23 Ratings

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Most helpful positive review

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 bak...

Most helpful critical review

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 dens...

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Least positive
Newest

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 bak...

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 ...

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.

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 ...

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 dens...

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...

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. ...

The binder (xanthan gum) is CRITICALLY important. I was not able to find xanthan gum at the last minute, so we tried another binder, chia seeds. We didn't use enough chia seed, first soaked in...

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......

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