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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (39g) Recipe makes 16 servings The following items or measurements are not included below: gluten-free flour guar gum |
||
| Calories 101 | ||
| Calories from Fat 43 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 234mg | 9% | |
| Potassium 4mg | 0% | |
| Total Carbohydrate 14.1g | 4% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 12.6g | ||
| Protein 0.9g | 1% | |
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One Bowl Gluten Free Chocolate Cake
SERVES 16
Ingredients
- 1 1/2 cups gluten-free flour (Gluten-Free Flour Blend)
- 1/2 cup cocoa
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3/4 teaspoon guar gum or xanthan gum
- 5 tablespoons cooking oil
- 1 tablespoon vinegar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup water
Directions
1
Mix all dry ingredients in a bowl.2
Add all liquid ingredients and mix well.3
Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings > For Large Groups
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: stormylee
On May 11, 2009
Is this ever easy! Delicious, too! I made 25 mini cupcakes that took some 11 minutes to bake. Topped with whipped cream and sprinkles - they all got gobbled up in an instant! Thank you for a great recipe!
From: Crouton Bruce
On May 7, 2009
This is a great recipe. You do not need to tell friends "Hey this is gluten free" and hope for the best. I doubled the recipe and put in a 9 x 13 pan and monitored it with a toothpick until done. Turned out great!!
From: Fulltime Chef
On Oct 3, 2007
I made this for my husband's birthday and it was wonderful! This is the first cake I've attempted since going gluten free and we were very impressed. It was as good, if not better, than the wheat-based boxed cake mixes we use to buy at the store. I saw another person commented that the cake didn't rise, but the one I made rose perfectly - I followed the instructions with no changes.
From: Upsidedown Again
On Sep 15, 2007
Wow! So light and fluffy, not to mention easy to make. I made them with carob powder and half the sugar because I can't have chocolate. I also used a bean flour/potato starch flour mix. I will be making these over and over.
ideas from Recipezaar
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