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.
This Post Has 22 Comments
Sounds like you’re a pro at creating delicious gluten-free goodies! This cake looks amazing, Mir! I love how rich and decadent this looks. And I love that this is a one bowl treat, too. Sounds perfect!
Gayle @ Pumpkin ‘N Spice recently posted…Halloween Snack Mix
I never meant to be, Gayle, but then my husband had to go and become a gluten-free dude. So now I have to! And you know, with this cake, you will truly never taste it.
Looks so delicious Mir. It also sounds easy to make!!! I’ll have to try it! I agree, gluten free cakes taste better, when combined with other more flavorful thing like my favorite peanut butter and chocolate 🙂
Mira recently posted…Green Bean Soup
Everything is better with PB and chocolate, Mira!
Thanks for sharing it with us. It doesn’t even taste GF. I need to make this for my friends who are GF sometime. 🙂
Melissa A recently posted…Book Review: Leaving Time
Glad you liked it, Melissa! We finished it pretty quickly!
looks so chocolaty and delicious Mir! I have never made a gluten free cake but I need to do it soon!
Manali @ CookWithManali recently posted…Apple Turnovers with Lemon Drizzle
Try this and let me know what you think, Manali! I’ve tried a lot of recipes and this is a favorite!
That looks so chocolate-y and rich! You would never know it’s gluten free I’m sure! I love the shape, with the glaze in all the cracks, it looks awesome!
Stacey @ Bake.Eat.Repeat. recently posted…Southwest Stuffed Spaghetti Squash
The glaze was definitely my favorite part, Stacey! Though the cake is so moist. I’m crazy about it!
LOVING this cake!! The fact that it’s gluten free makes it just that much better! Delicious!
Jen @ Yummy Healthy Easy recently posted…Mini Pumpkin Cheesecakes + Giveaway!
Thanks, Jen! It’s honestly my favorite of the ones I’ve experimented with. You can’t tell there’s no flour in there!
You’re definitely a pro at gluten free baking, you make it look so easy! Love how decadent and delicious this chocolate cake looks. I could go for a slice right about now 🙂
Danielle recently posted…Small Batch Chocolate Chip Cookies
I think the fudge icing really put this one over the top! But the cake was also totally addictive, Danielle!
These look yummy! And gluten-free? All the better!
firstname.lastname@example.org recently posted…Sweet Peas & Pancetta
Love this! Looks so decadent!
Annie @Maebells recently posted…One Pan Creamy Pesto Penne
Sigh. It is! But not unhealthy, or overly so, Annie!
this looks so insanely tasty! and no gluten thats awesome! … good to know that it’s easy to detect no gluten being in a yellow cake versus a chocolate or PB one… very helpful tip since I’m fairly new to baking more gluten free things!
Michele @ Two Raspberries recently posted…Pumpkin Spice Breakfast Cookies Vegan Gluten Free Soy Free
I think chocolate is better than yellow cake anyway! Thanks, Michele!
This cake looks delicious! Love the shape of it too!
Matea recently posted…Cheesy Chicken Enchiladas
Thanks, Matea! It’s one of my favorite cake molds.