Gluten-Free Simply Good Chocolate Cake

Gluten Free Simply Good Chocolate Cake Recipe

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 or with homemade whipped cream and fresh berries. 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 them come to room temperature about half an hour before starting the cake.

For this recipe, I used my own flour — Carol’s Gluten-Free All-Purpose Flour. If you haven’t tried it yet, I may be biased in saying so, but you should! In all honesty though, it works just like traditional all-purpose flour and gives your finished product the taste and texture it was meant to have. If you decide to use another gluten-free all-purpose flour, be sure to add ½ teaspoon of xanthan gum to this recipe if your flour doesn’t already have it in the ingredients.

Gluten-Free Simply Good Chocolate Cake Recipe

4.37 from 11 votes
Gluten-Free Simply Good Chocolate Cake
Gluten Free Simply Good Chocolate Cake Recipe
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 380 kcal
Author: Carol Kicinski
Ingredients
  • 2 cups Carol’s Gluten Free All-Purpose Flour *
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 1 teaspoon instant espresso powder (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
Optional for serving:
  • Whipped Cream
  • Berries
Instructions
  1. Position a rack in the center of the oven and preheat oven to 350 degrees. Lightly spray an 9-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.
  2. In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt, espresso and cocoa powders.
  3. 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.
  4. 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.
  5. Bake for 40-50 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 with whipped cream and berries if desired.
Recipe Notes

*If you use another gluten-free all-purpose flour, add ½ teaspoon xanthan gum to the recipe if your flour does not contain it.

Nutrition Facts
Gluten Free Simply Good Chocolate Cake Recipe
Amount Per Serving
Calories 380 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 255mg 11%
Potassium 257mg 7%
Total Carbohydrates 54g 18%
Dietary Fiber 5g 20%
Sugars 28g
Protein 6g 12%
Vitamin A 5%
Vitamin C 0.3%
Calcium 9.5%
Iron 16.5%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: All-Purpose Flour Cake Chocolate Easy Gluten-Free Recipes
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  1. Anonymous
    August 16, 2010

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

  2. Donna
    August 16, 2010

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

  3. Liz
    August 16, 2010

    I want a piece right now!

  4. Kat
    August 17, 2010

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

  5. Christine
    August 17, 2010

    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: http://christinecooks.blogspot.com/2010/08/gluten-free-plum-galette-with-cardamom.html

  6. Simply...Gluten-free
    August 18, 2010

    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.

  7. Nancy
    February 16, 2011

    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 http://www.mimiccreme.com.
    Ciao
    N

    1. February 16, 2011

      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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  12. Laurel Durban
    August 6, 2019

    Carol, have you any suggestions for making it without eggs?

    1. Carol Kicinski
      August 12, 2019

      Hi Laurel,
      I haven’t tested it with any egg substitutes, but you can certainly give it a try. There are a few different substitutions listed for eggs on this page, if you’d like to see if any of them would be a good fit for your diet: https://simplygluten-free.com/substitutions
      Hope this helps! Let me know how it goes.

  13. Ines
    August 7, 2019

    Only 2 Tbl. cocoa powder? I know the espresso intensifies flavor but it still doesn’t seem like much cocoa – does it have a deep chocolate flavor?

  14. Ines
    August 7, 2019

    Never mind the question I just asked about the cocoa powder – I missed seeing that melted chocolate chips were also added.

  15. Sheila
    August 9, 2019

    I gave the cake 10 min to cool down and then dived in. It was great. My husband (not gluten free) even liked it. I was surprised at how thick the “batter” was. I will keep this recipe. Thanks for sharing.

    1. Carol Kicinski
      August 12, 2019

      Thanks, Sheila! Glad you both like it :)

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