This is by far the easiest gluten-free dessert I’ve ever made! Almost easier than opening a prepackaged mix. You only need two dishes to make this; a mixing bowl and a baking pan and you are ready to go. Start to finish, your cake will be ready in under 45 minutes!
I tried to cut down on the sugar since 1 cup seemed like a lot. I started adding it 1/4 cup at a time. I’m not sure if it was the cocoa powder or the gluten-free flour, but found that I definitely needed the whole cup. This cake is extremely rich and chocolatey. I ended up freezing about three-quarters of the loaf (I made mine in a loaf pan, not a cake pan). The slice I’ve defrosted since was just as good as the freshly baked. I think making this recipe into cupcakes, might make freezing a bit easier.
- 1 1/2 cups gluten-free flour mix (I used Better Batter.)
- 1/2 cup cocoa
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum (only not included in GF flour mix)
- 1/2 cup semi-sweet chocolate chips
- 5 Tablespoons cooking oil
- 1 Tablespoon vinegar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup water
- Heat oven to 350°F
- Mix all dry ingredients in a bowl.
- Add all liquid ingredients and mix well.
- Bake in greased and floured nine-inch square pan (or lined with waxed paper) for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Serve as is or with some berries and cream for extra indulgence.