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Chocolate Cake

Gluten Free Recipes

Five delicious chocolate cake recipes! Heavenly chocolate cake, Coca-Cola, hot fudge and polenta chocolate cake. Ymmy.

Chocolate Cake

Heavenly Chocolate Cake

This Heavenly Chocolate Cake uses corn flour and cocoa and pairs up with a mashed banana. You make 2 eight inch layers and sandwich them together with whipped cream.

1 cup soy flour
3/4 cup 100-percent corn flour (cornstarch)
1-1/4 teaspoon baking soda
1/2 cup cocoa
1-1/4 cups caster sugar
2/3 cup melted butter
1 tablespoon gluten free white vinegar
1 cup evaporated milk
2 eggs
1 mashed banana
2 tablespoons raspberry jam

Recipe Directions

Grease two 8-inch round sandwich cake pans and line with baking paper.

Sift flours, soda, cocoa and sugar into a large bowl and add butter, vinegar and milk. Beat with electric beater on low speed one minute.

Add eggs, banana and jam and beat on medium speed for two minutes.

Pour cake mix into prepared pans. Bake in moderate oven for 30 minutes or until cooked. Stand cakes in pans five minutes, turn onto wire rack to cool.

Sandwich cakes together with whipped cream. If you'd like to make the whipped cream chocolate flavored, add about 1/4 cup cocoa to it and mix well before spreading between cakes.

Polenta Chocolate Cake

Polenta Chocolate Cake is made with instant polenta. Add one half cup or more of raisins, preserved ginger, glace cherries, candied peel, nuts or whatever else you would enjoy in your cake.

Polenta, a staple of Northern Italy, is made from cornmeal. It has a rich yellow color and a slightly sweet flavor. Uncooked polenta makes a delicious gluten free alternative to flour in cakes, biscuits and pastries. Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture.

1 cup instant polenta
3 cups water
1/2 teaspoon baking powder
100g dark chocolate
OPTIONAL: 1/2 cup or more raisins, preserved ginger, glace cherries, candied peel, nuts, whatever else you'd like to add

Bring water to the boil. Add polenta and baking powder while stirring and stir/mash well (a slotted spoon helps) to stop it from getting lumpy.

Immediately add remaining ingredients and stir well (a wooden spoon works well at this point) until the chocolate's melted and everything is mixed in evenly.

Turn into a small springform loose-bottom tin; leave to cool in the fridge. When completely cooled, pop out and enjoy.

Coca-Cola Chocolate Cake

Coca-Cola Chocolate Cake

This Cocoa Cola Cake is similar to a Texas sheet cake. This recipe includes marshmallows, cocoa and Coca Cola (not diet).

2 cups sugar
1 cup regular cola (not diet)
2 cups gluten free flour mix (recipe below)
1-1/2 cup gluten free miniature marshmallows
1-1/2 teaspoon xanthan gum
1/2 cup buttermilk
1/2 cup vegetable oil
1 teaspoon baking soda
1/2 cup butter or margarine
2 eggs, slightly beaten
1/3 cup Hershey's cocoa
1/4 teaspoon gluten-gree vanilla powder

Preheat the oven to 350-degrees, and grease a 13 x 9 x 2-inch rectangular pan. In a large mixing bowl combine the sugar, flour, and Xanthan Gum. Set aside. In a medium saucepan combine the oil butter, cocoa, and cola. Bring the mixture to a boil over medium heat, stirring constantly.

Add the chocolate mixture to the sugar mixture. Beat until smooth. Stir in the marshmallows. Add the buttermilk, baking soda, eggs, and vanilla; blend well. Pour the batter into the greased pan. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Gluten Free Flours

Gluten Free Flour Mix

6 parts superfine gluten-free white rice flour
2 parts potato starch (not potato flour)
1 part tapioca starch (also called tapioca flour)

Recipe Notes

  1. A mixture of 1-1/2-teaspoon of vinegar plus a scant 1/2-cup of milk can be used instead of buttermilk.
  2. Cocoa-Cola Cake is similar to a Texas sheet cake.

Hot Fudge Chocolate Cake

Hot Fudge Cake

Rice flour is used for this succulent hot fudge cake. Combining half of the cocoa with the brown sugar and the hot water, pouring over the cake bakes this up with a literal hot fudge topping.

1 cup rice flour
3/4 cup white sugar
5 tablespoons baking cocoa, divided in half
4 teaspoons baking powder
1/4 teaspoon *salt
1/2 cup milk
2 tablespoons vegetable oil
1 to 2 teaspoons vanilla extract
1 cup packed brown sugar
1-3/4 cup hot water
Whipped Cream or ice cream, optional

In a medium bowl, combine flour, white sugar, 1/2 of the cocoa powder, and the salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-inch square baking pan.

Combine brown sugar and the other half of the cocoa and sprinkle this over the top of the batter in the cake pan. Pour hot water over all and DO NOT stir.

Bake at 350 degrees for 35 to 40 minutes. Serve warm. Top with whipped cream or ice cream if desired.

*Don't try this without the salt!

Nutrition Information

Yield: 9 servings