Gluten Free Chocolate Delightful Cake

Gluten Free Chocolate Delightful Cake

This can be made in a 10" Bundt cake pan or 3-9" round cake pans.

Preheat oven to 350℉


3/4 cup boiling water

3/4 cup Dutch cocoa

1 cup plain yogurt

2 1/2 cups QUeen Milling Gluten Free All Purpose Flour Blend

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp salt

3/4 cup unsalted butter softened

2 cups sugar

4 eggs

1 1/2 tsp. vanilla extract

Grease and flour three 9 inch round layer cake pans or Bundt pan. 

Pour boiling water over cocoa to dissolve.

Stir in yogurt until smooth; set aside and cool.

Sift together flour, baking soda, baking powder and salt.

Beat together butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition.  Stir in vanilla.

Reduce to low speed add dry ingredients into batter alternating with cocoa mixture, increase to medium speed until blended. ( approx. one minute)

Pour into pans dividing batter equally. Bake for 25 minutes or until centers spring back.  If using Bundt pan bake for 45-55 minutes until center springs back and toothpick inserted comes out clean.

Cool cakes for 10 minutes before turning out of pan.

Cream Cheese Frosting:

Beat 8 ounces of softened cream cheese until fluffy

Beat in 1/2 cup of sifted confectioners sugar (powdered sugar) until smooth.

Beat in 2 tbsp. orange flavoured liqueur and 1/2 tsp vanilla *

Beat in another 3/4 of confectioner's sugar.

Add 1 1/2 cups of heavy cream and beat until stiff.

Frost each cake layer with frosting and refrigerate.

* Substitute orange liqueur - 2 tbsp of orange juice with 1/2 tsp of orange extract.


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