The Moist Amazing Gluten-free Chocolate Cake

I have a love-hate relationship with gluten-free cakes. Sometimes all I want and crave is a chocolate cake that doesn’t taste like cardboard or a giant brownie with too many eggs.

And with this cake in particular, it has been an ongoing battle.

There are different kinds of gluten-free flours. Some that work better for making cookies and others that are better for cakes and breads.

Through my early stages of being gluten-free, I was determined to make pastries that tasted just as good as the “normal” stuff. After countless trial and error phases, I had finally discovered the perfect flour that didn’t make a cake go flat after taking it out of the oven.

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I baked with this flour for about a year until they suddenly stopped selling it at my grocery store! I was devastated … So I thought, well, I can just order it online. No big deal.

Turns out the brand stopped selling the product altogether! That’s when I thought that the last slice of cake I decided to give away to a friend was the last slice of perfect gluten-free chocolate cake I would ever taste …

After a bout of self-pity, I continued my journey to discover the perfect flour … again. But flour after flour, nothing compared to the moist, fluffy texture of my previously mastered cake. Every cake either went flat, had a gooey texture or was too dry.

I still didn’t give up.

Turns out the perfect flour was right in front of me the whole time — the Bisquick Gluten Free Pancake & Baking Mix. I’ve used this flour for pancakes and for that one time I made pizza crust. (For future reference, it’s honestly the best flour for pizza crust, but I’ll warn you, it takes a bit of time and patience.)

It was mostly out of desperation that I decided to use this flour. My grocery stores don’t offer many gluten-free flour options, and that was the only flour I hadn’t tried for cakes.

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Best act of desperation I have ever made!

I took a piece to a friend who is newly gluten-free, and he couldn’t believe it was gluten-free. Not even I could believe it was gluten-free! Yes. It’s that good.

Ingredients: 

  • 1 1/2 cups sugar
  • 1 3/4 cups Bisquick Gluten Free Pancake & Baking Mix
  • 3/4 cup Hershey’s Unsweetened Cocoa Powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 cup almond milk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions:

  1. Preheat oven to 350ºF. Grease two 9-inch round baking pans.
  2. Stir together sugar, baking mix, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. Add in eggs, milk, oil and vanilla. Mix until well-combined.
  3. Slowly add in boiling water and stir well.
  4. Pour batter into well-greased pans. Bake for 35 minutes or until toothpick inserted in the center comes out clean.
  5. Let cool before removing from pans. Frost cakes using your desired frosting or my chocolate frosting recipe.

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