30 Reviews of One Bowl Gluten Free Chocolate Cake

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.

From: Chef #917984

On Aug 19, 2008

I'd bought an expensive box mix at the store but when I found this recipe and saw that the ingredients were nearly the same, I figured I'd give it a try. This cake was great! My non-GF family all liked it and no one could tell that it was any different from a regular wheat flour cake. I doubled the recipe for a two layer cake and for my flour mix I used 1 1/2 c. sorghum flour, 1/2 c. white rice flour, 1/4 c. sweet rice flour, 1/4 c. potato starch. I also cut back the sugar by about 1/8 c. (per cup of sugar used). Super easy, will definitely make again.

From: Chef #816558

On Jul 24, 2008

The best cake I ever ate! I made it with Hershey's Special Dark cocoa. I used Carol's sorghum flour mix and added 3/4 cup of chocolate chips. WOW!!!

From: Az G

On Jan 10, 2009

I lused this recipe to make cupcakes, and I loved them! They were for a work function and no one knew they weren't "normal", except of course for the fact that I was eating them I used Gluten-Free All-Purpose Flour Mix #1 for the flour and Fluffy 7 Minute Frosting for the icing. I had already added xantan gum to the, which ended up doubling the amount called for in this recipe. The result was moist, tender cupcakes. I will stick with that amount going forwards. The recipe made exactly 12 cupcakes and I baked them for 18 minutes. Thanks Queen Bead for a terrific recipe!

From: ukichix

On Dec 1, 2007

WOW - economical and tasty! What more can you ask for in a GF, LF, CF cake! I was digging to find a recipe for a friend (Lactose/Cassein Free) and I (Gluten Free) to enjoy together - and this is the ticket. Thanks! fyi - used Bette Hagmans regular GF flour mix - Rice, Potato starch, & tapioca starch. and 1 tsp of guar gum

From: CraigD

On Jan 17, 2008

This is one of the best GF recipes I have tried. Used the flour blend recommended. I doubled the recipe and baked in 2 9" round pans. Was my first attempt at doing a layer cake with icing and used Kittencals chocolate buttercream frosting recipe, cake was beautiful, texture good, moist, and tasted wonderful. I took this to a birthday party where I knew my little cousin would not be able to eat the regular cake, he was thrilled, had a huge piece and said it was the best. Had opportunity to help educate many friends and relatives about Celiac and most could not believe it was not just a regular cake. Thanks so much for this Queen Bead. It is truly exceptional.

From: Laura Meehan

On Jul 7, 2007

I made cupcakes (12) from this, and they were lovely, moist, and fudgy. I baked them for 18 minute or so, at the recommended temperature. All of the neighbors lurked around when I brought them out and they went very quickly. I frosted them with Cool Whip, then dipped them in food-colored coconut for the 4th of July. The cupcakes were rich enough that they were good without a super-rich frosting!

From: Pajamama2

On Aug 6, 2007

This cake is excellent. Very moist and chocolatey. It rose very nice also. I think it's even better than Duncan Hines!!! I used the brown rice flour mix by Annalise Roberts and it turned out great. I also used a round 9 inch pan because I didn't have a square. I think next time I'll double the recipe and make a layered cake. Thank you so much for sharing!!

From: Chef #786137

On Mar 15, 2008

This was my first gluten free cake and it was as moist and chocolatey as any cake I've ever made. I used Pamela's Baking Mix (I think the nuts they use in that mix adds a lovely flavor to baked goods) and I followed their suggestion to separate the egg and fold in the stiffly beaten egg white after all other ingredients were mixed. I did not add the gum as I didn't have any. I baked it in a springform pan. With icing made from chocolate chips melted in a little cream it was absolutely delish. Thank you! (I noted on Queen Bead's page that she has passed away. So sorry.)