Perfectly Gluten-Free Chocolate Cake

Hi Friends! Who doesn't love a great chocolate cake? The kind you ate as a kid at every birthday. The one your mom made and let you lick the beaters clean when she baked it...Where did that cake go?? It seems most cakes are not flavorful enough or so light that they lack the mouthfeel of a real butter cake. Well, this is your cake! Moist and so deeply chocolate. Unspoiled by other flavors, its pure chocolate perfection! Try this amazing gluten-free cake and make it for all the birthdays in your life. Enjoy!    

Perfectly Gluten-Free Chocolate Cake 

Recipe modified from The Perfect Chocolate Cake by McCall’s Cooking School

Cocoa

1 cup Unsweetened Cocoa Powder

1¾ cup boiling water

Dry

2½ cups Cup4Cup Multipurpose Flour (preferred) or King Arthur GF Flour blend

¼ cup blanched almond flour

 1 teaspoon Koda Farms Sweet Rice Flour

 2 teaspoons baking soda

½ teaspoon salt

½ teaspoon baking powder

Wet

 1 cup butter, softened

2½ cups granulated sugar 

4 eggs 

1½ teaspoons vanilla extract

¼ cup unsweetened applesauce

Frosting 

6 oz semisweet chocolate chips

½ cup light cream or milk

1 cup butter or vegan butter

2 ½ cups powdered sugar

Preheat the oven to 350F and place the rack in the middle position of the oven.

Mix cocoa with boiling water in a medium-sized bowl and whisk until mixed.

Set aside in the fridge to cool completely.

Mix flours, baking soda, salt, and baking powder in a medium-sized bowl with a whisk. Set aside.

In a large bowl, cream butter and sugar until combined. Add eggs, applesauce, and vanilla and beat at high speed until light and fluffy. Scrape the bowl as needed. Mix in the dry ingredients in fourths alternating with the cocoa mixture. You want to start and end with the flour mixture. Take care not to overmix! Pour into greased 9x13” pan.

Bake for about 30-40 minutes or until cake springs back in the center when touched with a finger. Cool in the pan. 

Once the cake is completely cool, frost and serve.

Frosting 

Melt butter in a microwave-safe bowl. Add chocolate chips and whisk until melted. Add powdered sugar and mix completely. Add cream and beat over a bowl of ice until spreadable consistency. Frost cake and enjoy!

For longer freshness, store in the refrigerator. Cake can be served with fruit and fresh whipped cream instead of frosting for a lighter dessert.