Gluten-Free Chocolate Cake Recipe

Gluten is a mixture of some proteins found in wheat and grains like oats, barley, and other related items. Gluten basically meant glue which means it has something in it that makes the dough sticky and combined together to give chewy consistency. Gluten might have adverse reactions over some people and for people like these and for who are on a diet and avoiding gluten from their diets shouldn’t be sad about. Here is the recipe of gluten free Chocolate cake.

Ingredients:

• Butter 2 cups (little for greasing)
• Gluten free flour 2 cups (little for dusting)
• Golden sugar 2 cups
• Eggs 4 large
• Baking powder 1 tsp. (Gluten free)
• Vanilla extract 1 tsp.
• Xanthan Gum ¼ tsp.
• Cocoa Powder 6 tbsp.
• Milk 3 tbsp. 
  

    

  For Icing and Filling:

• Sugar 1- ¼ cups
• Cocoa powder 4 tbsp.
• Unsalted butter 6 tbsp.
• Cream cheese 6 tbsp.
• Raspberries a handful or 5-6 tbsp. (fresh)
• A bar of dark chocolate to sprinkle and serve

 

Instructions:

1.  Preheat the oven and grease two normal sized round cake pans with butter and dust the sides of it with gluten free flour and set aside.

 2.  In a large bowl beat butter and sugar, until it forms creamy and fluffy texture. Now add eggs and vanilla extract and beat well until smooth.

3.  Now pour gluten free flour, cocoa powder, xanthan gum and baking powder in egg and butter mixture and fold the mixture well with the help of spatula until it forms smooth and nice form of batter.

4.  Pour the mixture carefully and equally in two cake pans and place in the preheated oven for 15-20 minutes or until cooked completely. You can check by inserted skewer into the cake if it comes out clean it means the cake is ready. Before getting is out of the pan allow it to cool down completely. Meanwhile, you can prepare filling and icing.

 

For Filling and Icing:

1.  In a large bowl beat butter and cream cheese together along with cocoa powder and sugar, if the mixture is too thick you can add a splash of milk to loosen it.

2.  Okay, now place the one cake in a plate and pour half of the butter icing over it along with crushed raspberries. Sandwich the other half of the cake carefully and spread the remaining icing over it along with raspberries and sprinkle with crushed dark chocolate.

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