I’ve realized something about pesky gluten.
You notice it’s not there when the flavor in something isn’t strong enough. Like in a yellow cake, it’s pretty easy to detect an absence of gluten. But in a peanut butter-based dessert or anything with chocolate, it’s much harder. Which is why I’m pretty decent at gluten-free baking. Nobody ever accused me of ignoring peanut butter or chocolate!
Today’s cake is a major triumph. I baked this last week for a lunch party I had (yes, I’ve been known to host lunch parties) and nobody realized it was gluten-free. They were too busy eating seconds and thirds. Oh, wait. That was me.
Even more gratifying, Kenny polished off this cake. He typically forgets I’ve baked things (because, let’s face it, I’m always baking things) or assumes they’re gluten and therefore off-limits. But he remembered this cake. And he remembered he was allowed to eat it. So while there was some left over after my lunch shindig, it didn’t last long!
To make this even more satisfying, I added a fudgy chocolate glaze to the top, and the glaze was literally the icing on this fantastic cake. Fudgy glaze always takes chocolate cake from delicious to ohmygoodnessthisisincredible.
With no mixer and one bowl on tap here, you have no excuse not to make this! Just don’t expect it to last long, gluten-free or not. It’s irresistible!
THE Gluten-Free Chocolate Cake!
2 cups sugar
1 and 3/4 cups oat flour (labeled gluten-free)
3/4 cup cocoa
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup oil (I used canola)
2 teaspoons vanilla
2 eggs, lightly beaten
1 cup boiling water
1/2 cup chocolate chips
1 tablespoon butter
1 and 1/2 cups powdered sugar
5 tablespoons water, divided
- Preheat the oven to 350. Coat a cake pan of your choice with cooking spray.
- Combine the sugar, oat flour, cocoa, baking soda, baking powder and salt in a bowl.
- Stir in the milk, oil, vanilla and eggs, mixing until smooth.
- Fold in the boiling water carefully.
- Pour the batter into the prepared pan. Bake until a toothpick inserted comes out clean. For a 9 x 13 pan this will take about a half hour, and for a bundt-style pan will be closer to an hour.
- Allow the cake to cool completely. When the cake is cool, prepare the glaze.
- Melt the chocolate in a saucepan with the butter and 2 tablespoons of water. When it's melted, take the pot off the heat and stir in the powdered sugar. Add the remaining tablespoons of water and stir until smooth.
- Allow the glaze to thicken for about 10 minutes. When it's a little thicker, pour over the cake or drizzle with a spoon. Let the glaze set.
- Cut the cake into slices and serve.