You won’t miss the flour in this rich chocolate cake, developed for us by gluten free chef Judy Haubert. Serve it on its own, or use it as a base for our Chocolate Candy Heart Cake.
Ingredients
- 1 1⁄2 cups sorghum flour
- 3⁄4 cup potato starch
- 1⁄3 cup tapioca starch
- 3⁄4 cup cocoa powder
- 1 tsp. baking soda
- 1⁄2 tsp. baking powder
- 3⁄4 tsp. salt
- 3⁄4 cup butter, soft
- 3⁄4 cup sugar
- 3⁄4 cup dark brown sugar
- 2 eggs
- 2 tsp. vanilla
- 1 1⁄4 cups cold coffee or water
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Instructions
Step 1
Heat oven to 350°F with rack in the center position. Grease two 8" cake pans and line with parchment.
Step 2
Whisk dry ingredients in a medium bowl and set aside. Cream butter and sugars together in a large bowl until light and airy. Beat in eggs and vanilla. Fold in half of dry ingredients, then coffee or water, then remaining dry ingredients, mixing until batter is smooth. Divide batter evenly between cake pans and bake 25-30 minutes until a toothpick inserted in the center of the cakes comes out clean. Allow to cool 10-15 minutes before removing cakes from pans to a wire rack.
- Heat oven to 350°F with rack in the center position. Grease two 8" cake pans and line with parchment.
- Whisk dry ingredients in a medium bowl and set aside. Cream butter and sugars together in a large bowl until light and airy. Beat in eggs and vanilla. Fold in half of dry ingredients, then coffee or water, then remaining dry ingredients, mixing until batter is smooth. Divide batter evenly between cake pans and bake 25-30 minutes until a toothpick inserted in the center of the cakes comes out clean. Allow to cool 10-15 minutes before removing cakes from pans to a wire rack.
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