One-Bowl Gluten-Free Chocolate Cake Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
Gluten-free non-stick cooking spray or 16 paper cupcake liners
1 1/4 cups white rice flour
1 cup granulated sugar
1/4 cup potato starch
1/4 cup 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
For the Fluffy Coconut Buttercream:
1/2 cup coconut oil, softened but not melted
3/4 cup confectioners’ sugar
1
1 teaspoon vanilla extract
1 cup shredded coconut, optional
Directions
Adjust oven rack to middle position. Preheat oven to 350 degrees F. 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 aside. 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.
In medium mixing bowl, cream together coconut oil and confectioners’ sugar until light and fluffy, about 30 seconds. Add marshmallow crème and vanilla. Mix until fluffy. Spread on cooled cake or cupcakes.