6 Reviews of Gluten Free Chocolate Cake

From: Chef #552448

On Aug 25, 2007

I turned this cake into a birthday cake, by cutting it in half. I layered it with chocolate mousse, and poured a chocolate ganache over top. It was outstanding. No one knew it was gluten-free until I told them.

From: FlamingoSushi

On Feb 3, 2008

Fantastic!!! I used Potato flour insead of sorghum because I had none available. Also I used unflavored gelatin instead of xanthan gum and I made soy buttermilk. You just add some lemon juice to the soymilk to make it "buttermilk". So this was dairy and gluten free for me. I made cupcakes for a birthday and I filled the muffin cups all the way to the top. I was suprised the cupcakes rose a little and looked like regular cupcakes. The kids LOVED them and you cant tell they are wheat and dairy free. A fantastic recipe that I will be sure to use again and again! Thanks!!

From: Glutenfreenickis

On Feb 12, 2008

Wonderful recipe, easy to make. This cake was only my second attempt at gluten free baking. I baked it for a friends child who had been recently diagnosed as gluten intolerant. It passed the taste test of eight eleven year old boys. Recently I made it for our gluten-free support group and had many people ask for the recipe. I used 1 cup of rice flour and 1/2 cup of tapioca flour as I didn't have any sorghum flour. I also use quite a bit more cocoa than called for, 3-4 heaping tablespoons.

From: 849266

On May 28, 2008

This cake was delicious and pretty much foolproof. Not only did it rise beautifully and evenly but it tasted absolutely fantastic--not too sweet but delicate and chocolatey. This is absolutely the Best gluten free chocolate cake recipe you can find on the internet!

From: Chef #830503

On Jul 21, 2008

Very nice recipe. I used 2 9" pans and the cakes turned out perfect (even at 7000 ft) with no alterations to the recipe. I then sliced each of the layers in half, to make a 4 layer German Chocolate Cake. I received many compliments. I can see this will become a stand by.

From: Chef #365084

On Jul 25, 2009

This cake was (and is) delicious! I have made this several times! My friends love it! The changes I did make are I used Gluten Free All Purpose Baking Flour instead of Sorhum Flour. I couldn't find Sorhum Flour but the All Purpose Flour has it in it. I also added more Cocoa for a deep chocolate flavor. I used a total of 1 1/2C. Cocoa and added 1C. Choc Chip!!Instead of Buttermilk I used 1 1/2C. Milk and added 1 1/2TBSP Lemon Juice (let set for 5 minutes) I used Butter Cream frosting (use 1/2 butter and 1/2 Crisco). This is the best chocolate cake recipe I have found. Highly recommended!! This is one I will make again and again!!