Gluten Free Chocolate Cake for a Higher Purpose

Name: Gluten Free Chocolate Cake for a Higher Purpose
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Sugar; 1- 1/2 cup Flour Mix (recipe Below); 1/2 teaspoons Xanthan Gum; 1/2 cups Unsweetened Cocoa Powder; 3/4 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 3/4 teaspoons Salt; 3/4 cups Whole Milk; 1 whole Large Egg; 1 whole Large Egg Yolk; 3/4 teaspoons Vanilla; ⅛ teaspoons Almond Extract; 1/4 cups Hot Water; 2- 1/2 cups Starch (potato Starch Or Tapioca Starch, I Like A Mixture Of Both); 1/2 cups Sorghum; 1/2 cups Brown Rice Flour; 1/2 cups Almond Meal

Servings: persons

1- 1/2 cup Sugar
1- 1/2 cup Flour Mix (recipe Below)
1/2 teaspoons Xanthan Gum
1/2 cups Unsweetened Cocoa Powder
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
3/4 teaspoons Salt
3/4 cups Whole Milk
1 whole Large Egg
1 whole Large Egg Yolk
3/4 teaspoons Vanilla
⅛ teaspoons Almond Extract
1/4 cups Hot Water
2- 1/2 cups Starch (potato Starch Or Tapioca Starch, I Like A Mixture Of Both)
1/2 cups Sorghum
1/2 cups Brown Rice Flour
1/2 cups Almond Meal

1
In a large bowl mix together all of the dry cake ingredients.
2
In another bowl mix together the milk, whole egg, egg yolk, and extracts.
3
Add the wet ingredients to the dry and mix together with a mixer on medium speed for about one minute.
4
Add hot water to batter and mix until entirely incorporated.
5
Divide batter into 2 greased 8-inch cake pans and cook in a preheated 350 degrees oven for about 25 minutes.
6
Check the centers with toothpick to make sure they are done.
7
Remove from oven and let cool 10 minutes then use a knife around the edges to help remove it from the pan to cool further.
8
Use as a base for your favorite chocolate cake recipe.
9
Flour mix: Blend all flours together thoroughly and use in this recipe, and store remaining in an airtight container to use in other recipes.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1- 1/2 cup Sugar, 1- 1/2 cup Flour Mix (recipe Below), 1/2 teaspoons Xanthan Gum, 1/2 cups Unsweetened Cocoa Powder, and more.

Yes, Gluten Free Chocolate Cake for a Higher Purpose falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!