Chocolate Cake - Gluten Free
Created by LindasBusyKitchen on January 8, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 25-35m
- Recipe #11766
Ingredients
- 1 cup rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 2 cups granulated sugar
- 3/4 cup unsweetened baking cocoa (Hershey’s Special DARK Cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup strong black coffee
- 1 cup buttermilk, room temperature
- 1/2 cup oil (vegetable oil)
- 1 tablespoon pure vanilla extract
How to Make
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Step 1: Preheat oven to 350 degrees F. Prepare 2 (9 inch) or 3 (8 inch) cake pans.
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Step 2: Butter then flour the cake pans, or use parchment paper.
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Step 3: Sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients, and then using an electric mixer, mix for 2 minutes on medium speed, then pour into prepared pans. Batter will be liquidy.
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Step 4: Bake for 20 minutes, and rotate pans in oven. Cakes are done when toothpick comes clean, about 25-35 minutes.
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Step 5: Cool on wire racks for 20 minutes, then gently invert onto racks until completely cool.
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Step 6: Frost.
Nutritional Facts
- Serving Size: 1 (157.1 g)
- Calories 510.9
- Total Fat - 17.8 g
- Saturated Fat - 3.7 g
- Cholesterol - 55.4 mg
- Sodium - 747.9 mg
- Total Carbohydrate - 88.1 g
- Dietary Fiber - 5.1 g
- Sugars - 60.2 g
- Protein - 7.2 g
- Calcium - 105.1 mg
- Iron - 4.5 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.3 mg