Lazy Gluten Free: Gluten-Free Chocolate Cake

Gluten-Free Chocolate Cake


I am not usually one for "from-scratch" recipes, however, there are some occasions that require a bit of culinary "showing-off", and making a cake from scratch is necessary. Especially a gluten-free cake.

I wanted to make a chocolate cake for my husband's birthday this past February. So I did what I do best and I went searching online for a recipe that looked easy enough to modify. I am not one to search for gluten-free specific recipes, rather I look for glutenous recipes and modify them to be gluten-free. This chocolate cake is one of those modified recipes, and it is one of the best chocolate cakes I've ever had. Yes, even better than the gluten-containing ones.   


Gluten-Free One Bowl Chocolate Cake

You will need:
2 cups sugar
3/4 cup Hershey's unsweetened cocoa powder
2 eggs
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 cup milk
1 tsp salt
1/2 cup vegetable oil
2 tsp McCormick vanilla extract
1 cup boiling water (microwave for about 70 seconds)
Preheat oven to 350°F. Grease and flour a 9"x13" baking dish. 

In a mixer, combine sugar, flour, cocoa, baking powder, baking soda, and salt.

Add the eggs, milk, oil and vanilla, and mix for 2 minutes on medium speed. Stir in the boiling water last. Batter will be thin (almost watery, but do not be concerned). Pour evenly into the prepared baking dish. 

Bake 30-35 minutes in the preheated oven, until the cake tests done with a toothpick. Start checking the cake at about 25 minutes. It is best to err on the side of less time to avoid over-baking (you will end up with a dry crumbly cake). Once done, let the cake cool in the dish. 

When the cake has cooled, frost with your favorite gluten-free frosting. My husband chose Betty Crocker's Rich & Creamy Chocolate Frosting made with Hershey's Dutch Cocoa. Yum.

Enjoy!