Chocolate Cake: The Little Black Dress of your Pantry

Chocolate Cake: The Little Black Dress of your Pantry

Just like the little black dress in your wardrobe, every gluten free cook needs a little chocolate cake recipe. Simple but elegant. Dress it up or dress it down, depending upon the occasion. Just as there are an infinite number of  styles and brands of the "LBD" to choose from, there are just as many chocolate cake recipes out there. Each one slightly different from the next. I've tried many of them but keep coming back to this one. It literally takes the cake. It is an easily adapted version of Hershey's "Perfectly Chocolate" chocolate cake recipe, right on the back of the Hershey's Natural Unsweetened Cocoa Powder. I've served it to family and friends, no one suspecting  it is gluten and dairy free until I sit down with my piece and take a bite.

So find a reason to celebrate tonight, bake this delicious cake and get that little black dress out of your closet. How fitting that we have Coco (Chanel) to thank for introducing us to this fashion staple.

Just remember, the more pieces of this decadent chocolate cake you eat, the less likely you will be able to fit into that little black dress. Everything in moderation, darling.

Chocolate Cake

2 cups sugar
1 3/4 cup gluten free flour mix ( 3/4 cup brown rice flour, 3/4 cup sorghum flour, 1/4 cup tapioca flour)
3/4 tsp xanthan gum
3/4 cup Hershey's unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup dairy free "buttermilk" - 1 cup unsweetened almond milk + 1 tbsp apple cider vinegar (stir and let sit a few minutes)
1/2 cup canola oil
2 tsp vanilla extract (McCormick's brand is gluten free)
1 cup boiling water

Heat oven to 350 degrees. Grease two 9-inch round cake pans or one single 9 x 13 pan.Whisk together sugar, gluten free flours, xanthan gum, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, dairy free buttermilk, oil, and vanilla and beat on medium speed using electric mixer for 2 minutes.Stir in boiling water and then pour into baking pan(s). Tip: Use a cookie sheet underneath your baking pans, as the cake batter tends to bubble over.Bake for 30 to 35 minutes – or until toothpick inserted into center comes out clean.

Remove cake from pans and let cool completely before frosting. Frost with Hershey's chocolate frosting (recipe below).

Chocolate Frosting

1/2 cup Earth Balance vegan shortening
2/3 cup Hershey's unsweetened cocoa powder
3 cups powdered sugar (C & H brand is gluten free)
1/3 cup Vanilla flavored Almond milk
1 tsp vanilla extract

Melt Earth Balance shortening. Stir in cocoa. Using an electric mixer on medium speed, gradually add powdered sugar and almond milk until desired spreading consistency is reached. Stir in vanilla.

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    Rachel Young

    I've been gluten and dairy free since 2008 and hope to share recipes and resources I've discovered for living with celiac.

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