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.
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.
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.
- 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
- Preheat oven to 350ºF. Grease two 9-inch round baking pans.
- 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.
- Slowly add in boiling water and stir well.
- Pour batter into well-greased pans. Bake for 35 minutes or until toothpick inserted in the center comes out clean.
- Let cool before removing from pans. Frost cakes using your desired frosting or my chocolate frosting recipe.