One-Bowl Gluten-Free Chocolate Cake Recipe Recipe

Name: One-Bowl Gluten-Free Chocolate Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gluten-free non-stick cooking spray or 16 paper cupcake liners; 1 1/4 cups (5 ounces) white rice flour; 1 cup (8 ounces) granulated sugar; 1/4 cup (1 ounce) potato starch; 1/4 cup (1 ounce) cocoa powder; 1 1/4 teaspoons baking powder; 3/4 teaspoon table salt; 1/2 teaspoon xanthan gum; 1/2 cup vegetable oil; 2/3 cup coffee or water; 3 large eggs; :; 1/2 cup coconut oil, softened but not melted; 3/4 cup confectioners' sugar; 1 (7 1/2 ounce) jar marshmallow creme (I used Marshmallow Fluff); 1 teaspoon vanilla extract; 1 cup shredded coconut, optional

Servings: persons

Gluten-free non-stick cooking spray or 16 paper cupcake liners
1 1/4 cups (5 ounces) white rice flour
1 cup (8 ounces) granulated sugar
1/4 cup (1 ounce) potato starch
1/4 cup (1 ounce) cocoa powder
1 1/4 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon xanthan gum
1/2 cup vegetable oil
2/3 cup coffee or water
3 large eggs
:
1/2 cup coconut oil, softened but not melted
3/4 cup confectioners' sugar
1 (7 1/2 ounce) jar marshmallow creme (I used Marshmallow Fluff)
1 teaspoon vanilla extract
1 cup shredded coconut, optional

1
Adjust oven rack to middle position. Preheat oven to 350u00b0F. Spray a 9- by 9- by 2-inch square cake pan with nonstick cooking spray or line 16 standard cupcake cavities with paper liners. Set pan(s) aside.
2
In large mixing bowl, whisk together white rice flour, granulated sugar, potato starch, cocoa powder, baking powder, salt, and xanthan gum. Add vegetable oil, coffee, and eggs. Using a handheld mixer, mix until a thick batter forms, about one minute. Spread batter evenly into prepared pan or spoon into cupcake cups. If making cupcakes, fill each cavity about 2/3 full. Bake until cake tester inserted into center of cake comes out clean, about 40 minutes for a square cake; 18 minutes for cupcakes. Cool cake on a wire rack. Remove cupcakes from pan after five minutes. Ice as desired when cool. If desired sprinkle coconut over cake or dip tops of iced cupcakes into coconut.
3
In medium mixing bowl, cream together coconut oil and confectioners' sugar until light and fluffy, about 30 seconds. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Add marshmallow creme and vanilla. Mix until fluffy. Spread on cooled cake or cupcakes.

1135

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Gluten-free non-stick cooking spray or 16 paper cupcake liners, 1 1/4 cups (5 ounces) white rice flour, 1 cup (8 ounces) granulated sugar, 1/4 cup (1 ounce) potato starch, and more.

Yes, One-Bowl Gluten-Free Chocolate Cake Recipe 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.

One-Bowl Gluten-Free Chocolate Cake Recipe

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