Gluten-Free Chocolate Cake

• servings: 16 servings
• active time: 15 minutes
• total time: 48 minutes

Ingredients

1 1/2 cups (298g) granulated sugar

1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour

1 cup (85g) Dutch-process cocoa

2 tablespoons King Arthur Bread and Cake Enhancer, optional

2 1/2 teaspoons baking powder

1 teaspoon table salt

1 teaspoon xanthan gum

2/3 cup (131g) vegetable oil

4 large eggs

1 1/3 cups (301g) water

2 teaspoons gluten-free vanilla extract

Directions

Preheat the oven to 350°F. Lightly grease two 8" or 9" round pans.

In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, flour, cocoa, cake enhancer, baking powder, salt, and xanthan gum.

Place the oil, eggs, water, and vanilla into your mixer bowl, and beat well. (Use a stand mixer or electric hand mixer to for this step; mixing by hand doesn't do a thorough enough job.)

Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.

Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.

Pour the batter into the prepared pans.

Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean. The cakes' internal temperature should be 210°F.

Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.

Finish the gluten-free chocolate cake layers with your frosting of choice; our Super-Simple Chocolate Frosting is an ideal pairing for chocolate-lovers.

Nutrition

• Serving Size: 1/16 of recipe, 61
• Calories: 229
• Total Fat: 12g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 53mg
• Sodium: 233
• Total Carbohydrate: 32g
• Dietary Fiber: 1g
• Total Sugars: 19g
• Protein: 3g