T-Bone’s You-Won’t Believe-There’s-No-Gluten Chocolate Cake.

It’s been a crazy spring for us – thus the mini hiatus from the kitchen and blog. Moving houses and freelance work have really gotten the better of my free time so I’m finally just getting settled in my new kitchen!


All the credit for this one goes to my good friend T-Bone for introducing me to the most perfect chocolate cake recipe. In the words of my extremely skeptical co-workers “this tastes like real cake!”, which is the joke around the studio about gluten free baking. Usually, it just doesn’t stack up.

But this, this wonder of moist chocolate and delicious is the real deal folks.

So again it goes back to T-Bone’s glorious recipe for cupcakes that led me to find this recipe by {A Girl…Defloured} to which I’ve made a couple small adjustments. The original recipe calls for use of Cup4Cup flour – an all-purpose gluten free flour blend which I just don’t keep on hand anymore. It’s great – just expensive and over the last few years I’ve started to mix my own flours/starches on a per recipe basis and thus have stopped paying the premium for GF flour blends. The loose rule of thumb: 2 parts flour to 1 part starch and always use a combo of two or more flours for best results. Enjoy the cake, it won’t last long;)


For the Cake

2 eggs
1 cup milk (T-Bone’s pro tip: use buttermilk instead of milk)
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (this is the magic to moistness!)

2 cups sugar
¾ cup sorghum Flour
¾ cup millet Flour (rice flour or quinoa flour will also work)
¼ cup tapioca starch
1 tsp xanthan gum
¾ cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp sea salt

Toss all the dry ingredients in a bowl and mix. Add in all the wet ingredients minus the coffee and beat until smooth. Pour in the coffee and whisk carefully. Batter will be quite runny, don’t worry it’s all good. Pour evenly into two 9” cake pans and bake at 350 for 30- 35mins. Cool on racks before icing.

½ cup butter melted
⅔ cup cocoa powder
3 cups powdered sugar (sifted)
⅓  cup milk
1 tsp vanilla extract
A pinch of salt

Melt butter and mix with coca powder. Sift in the powdered sugar and add in milk, vanilla and salt. Beat thoroughly until blended. Icing sets quickly so don’t dawdle!

And here’s T-Bone’s Cupcake recipe! So much chocolate, so little time.


Dark and Rich Gluten-Free Chocolate Cupcakes
Yield: 12 cupcakes

1 cup sugar
1/2 cup rice flour
1/4 cup potato starch
2 tbsp tapioca flour
1/2 cup cocoa
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1 egg
1/2 cup milk
1/2 cup vegetable or canola oil
1 tsp vanilla extract
1/2 cup coffee

Preheat oven to 350 degrees and line a 12-well muffin tin with paper liners.
In a large bowl combine the sugar, rice flour, potato starch, tapioca starch, cocoa, baking powder, baking soda, salt and xanthan gum. Mix well. Add the egg, milk, oil, vanilla extract and water (or coffee). Mix until smooth. Divide evenly among the prepared muffin wells.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely and top with your favourite frosting.



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