Gluten Free Simply Good Chocolate Cake Recipe

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by Carol Kicinski on March 27, 2010

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Gluten Free Simply Good Chocolate Cake Recipe

Gluten Free Simply Good Chocolate Cake Recipe Image

There are times when simple is enough; in fact it is more than enough, it is perfect.

This is a gluten-free chocolate cake for just those times; after a casual dinner with family or friends, on a rainy afternoon curled up with a good book and a cup of coffee or in the evening snuggling with a loved one watching a movie on the couch.

I love this cake warm with just a sprinkling of powdered sugar. It is chocolaty, dense and not too sweet. Of course you can always glam it up if you feel so inclined. Glaze it with chocolate ganache, frost with your favorite icing or split into layers, spread with jam and dollop with lightly whipped cream. This cake is like a great pair of jeans; comfortable, reliable and easy to dress up or down.

Take your ingredients out of the fridge and let come to room temperature about half an hour before starting the cake.

You can substitute the flours and starches with your favorite all purpose gluten free flour blend if you like. If there is already xanthan gum in the blend, leave it out of the recipe.

Gluten Free Chocolate Cake

Gluten Free Simply Good Chocolate Cake Recipe


½ cup superfine white rice flourGluten Free Simply Good Chocolate Cake Recipe Image
½ cup sweet sorghum flourGluten Free Simply Good Chocolate Cake Recipe Image
½ cup superfine sweet rice flourGluten Free Simply Good Chocolate Cake Recipe Image
½ cup tapioca starchGluten Free Simply Good Chocolate Cake Recipe Image
1 teaspoon xanthan gumGluten Free Simply Good Chocolate Cake Recipe Image
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 teaspoon instant espresso powderGluten Free Simply Good Chocolate Cake Recipe Image (optional but intensifies the chocolate taste)
2 tablespoons unsweetened cocoa powder
1 stick unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup semisweet chocolate chips, melted and cooled slightly
1 teaspoon pure vanilla extract


Position a rack in the center of the oven and preheat oven to 350 degrees. Lightly spray an 8 inch cake pan with gluten-free non-stick cooking spray, cut a piece of parchment to fit the bottom of the pan, place it in the pan and spray that lightly.

In a medium mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking powder, baking soda, salt, espresso and cocoa powders.

In a mixing bowl of an electric mixer, preferably fitted with a paddle attachment, cream together the butter and sugar on medium high speed until light, about 2 minutes. Scrape down the sides of the bowl, turn the mixer to low and add the eggs one at a time, mixing well after each addition.

With the mixer on low, slowly add half the flour mixture, the sour cream and then the remaining flour mixture. Add the melted chocolate and vanilla and mix until just blended. The batter will be thick. Using a spatula, give the batter a final mix by hand to make sure all the ingredients are fully incorporated. Put the batter into the prepared pan.

Bake for 25 – 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool in pan for 5 minutes and then transfer to a wire rack to finish cooling. Serve warm, room temperature or cold.


This Gluten Free Simply Good Chocolate Cake recipe serves 8 people.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert

{ 8 comments… read them below or add one }

Anonymous August 16, 2010 at 2:54 pm

This looks delicious and not too difficult to make, I am going to make for the family this weekend. Thanks.


Donna August 16, 2010 at 2:55 pm

Must try! Looks great and beautiful pictures. Love your blog.


Liz August 16, 2010 at 6:58 pm

I want a piece right now!


Kat August 17, 2010 at 10:57 am

How lovely! I am adding to my "must try" list.


Christine August 17, 2010 at 12:04 pm

Hi Carol, Could buttermilk be used instead of the sour cream?

I ordered your flour and am loving it! I even featured you on one of my blog posts:


Simply...Gluten-free August 18, 2010 at 6:12 am

Hi CHristine,

Yes! You cn use buttermilk or even yogurt. I like to use non-fat Greek yogurt when I want to cut out some of the fat.


Nancy February 16, 2011 at 9:01 am

Hi Carol, the flour mix that I’d like to use has white rice, potato starch, tapioca starch and guar gum, salt.
Should I add the sorghum to the mix? Any other changes?
Also I use a product called MimicCreme. It is an almond and cashew based beverage. My next project is to try the icecream recipe using it. Check it out


Carol, Simply Gluten Free February 16, 2011 at 9:30 am

You can use any flour mix that you like, no need to add the sorghum if you don’t want to. Usually I prefer a white rice based flour blend myself but often will add some millet or sorghum to add in some whole grain. If your flour blend does not have xanthan gum then I would add it. Thanks for the link, I will check it out, sounds delish!


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