I’ve had lots of attempts at a great gluten free chocolate cake recipe that works every time - both as a large cake and as cupcakes. I’ve tweaked this recipe over the years and am really happy with this recipe now. I did a version of this last year on the blog but have changed it a little and I think the result is better.
I didn’t have egg as a safe food for my son for quite some time so I created this recipe originally to work without eggs.
Gluten free, wheat free, dairy free, nut free, soy free, can be egg free
1 cup (85g) desiccated coconut (I prefer organic)
½ cup (90g) potato starch
½ cup (70g) sorghum flour
1½ cups (250g) rapadura sugar / raw sugar
1 tsp bi-carb soda
2 tsps baking powder
1 tsp xanthan gum
⅔ cup (80g) raw cacao powder
45g coconut oil, melted
1 cup (250mls) water or dairy free milk
2 tsps vanilla extract
2 eggs (or use Orgran No Egg Egg Replacer to replace 2 eggs)
Recipe From happytummies.com.au - Copyright Happy Tummies
Tip: I usually cover a large cake on the base and over the top for the first 40 or so minutes with aluminium foil and remove the top cover for the last few minutes to stop it drying out and overcooking on the edges.
I hope you like it! Lisa x
PS. To ice this cake, I just use a mix of 1 cup of icing sugar, 1 tbsp cacao powder and 75g Nuttelex. You will need more if piping for a birthday party. You could use a sugar free option if you prefer.