Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

gluten-free Chocolate Cake
0

   14 members have voted

  1. 1. Which do you prefer

    • Betty Crocker
      4
    • Bob's Red Mill
      0
    • Hodgkins Mill
      2
    • Other...let me know what it is
      8

Please sign in or register to vote in this poll.

31 posts in this topic

Wanted to see what everyone's favorite gluten-free chocolate cake mix is.

I've only tried making one brand so far, it was Betty Crocker's Devil's food. Super easy and doesn't involve a lot of ingredients to be added in. The taste was delicious and no one knew it was gluten-free, if I didn't tell them. Very expensive at $5.50 a box. I basically made a $12 cake (two boxes of mix and add in the price of the frosting)

Just bought a package of Bob's Red Mill chocolate cake mix. Haven't tried it yet, but I don't need to buy two packages because it says it will make two 8 inch rounds. Don't currently have any frosting so I can't make it anytime before Tuesday. The price was only $3.39, so far it sounds like a win for Bob's. I read the directions and it doesn't sound as quick and easy at Betty Crocker's, but I certainly look forward to trying it.

My grocery also carries the Hodgkins Mill cake mix and I haven't tried that yet either.

Just let me know what your favorite is and why.

Thanks!

0

Share this post


Link to post
Share on other sites


Ads by Google:

I expect that you will get a variety of answers. Hands down the best is Pamela's Chocolate Cake Mix. It's fudgie and decadent! I often add different flavorings like Raspberry or Mint.

And I get many compliments from company when I serve it. You can dress it up with ice cream and drizzled with raspberry sauce or a sprig of mint. It's YUMMY!

0

Share this post


Link to post
Share on other sites

You can't beat King Arthur, IMO.

A friend made King Arthur's and it's outstanding! Dang, now I'm hungry for chocolate cake....or at least chocolate frosting. tongue.gif

0

Share this post


Link to post
Share on other sites

I expect that you will get a variety of answers. Hands down the best is Pamela's Chocolate Cake Mix. It's fudgie and decadent! I often add different flavorings like Raspberry or Mint.

And I get many compliments from company when I serve it. You can dress it up with ice cream and drizzled with raspberry sauce or a sprig of mint. It's YUMMY!

Hmm, I bet it is! I love their pancake mix. Isn't the cake mix expensive though? I know it's $5-6 for the pancake mix.

0

Share this post


Link to post
Share on other sites




Other. Homemade. Always. :P

0

Share this post


Link to post
Share on other sites

Other. Homemade. Always. :P

My. Choice. Too. :)

1

Share this post


Link to post
Share on other sites

Betty Crocker. It's super-easy, tastes great, and I can get the mix at my local supermarket.

0

Share this post


Link to post
Share on other sites

I expect that you will get a variety of answers. Hands down the best is Pamela's Chocolate Cake Mix. It's fudgie and decadent! I often add different flavorings like Raspberry or Mint.

And I get many compliments from company when I serve it. You can dress it up with ice cream and drizzled with raspberry sauce or a sprig of mint. It's YUMMY!

Pamela's performs well but my family found it oddly salty. If you use it add the extra egg.

I prefer homemade, too, but haven't found a "plain" gluten-free chocolate cake recipe I'm comfortable with. I trend to small treats, anyway, or flourless cakes, etc.

KA is very good. Surprisingly good. Good enough I don't know if I'd bother trying to replace it with another basic chocolate cake. And that's coming from someone who NEVER, ever voluntarily used a cake mix since I was 9 (until gluten-free).

Btw I tried Betty Crocker and it was hideous. I mean inedible. I have no idea what went wrong, or if that's how it's supposed to taste (texture was horrid) but I won't waste my money to figure it out.

0

Share this post


Link to post
Share on other sites

If you make this chocolate cake once, I promise you will be very happy.

I made it for my friends, both professional chefs, and one of them kept eating and mumbling Omygawshishishfabshush!!

which I interpreted as "Oh my God, this is fabulous". :lol:

It's easy to make and is decadent with a little fresh vanilla (or almond)- spiked whipped cream and sliced berries.

Flourless Chocolate Cake (adapted from the King Arthur site)

CAKE

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips( I used ENJOY LIFE chips)

1/2 cup (1 stick) unsalted butter

3/4 cup granulated sugar

1/8 teaspoon salt

1/2 teaspoon vanilla

3 large eggs, beaten

1/2 cup unsweetened cocoa powder, Dutch-process preferred(in a pinch, Hershey's is fine)

GLAZE

1 cup chopped semisweet chocolate or chocolate chips

1/2 cup heavy cream

Preheat the oven to 375°F.

Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

TO MAKE THE CAKE: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugar, salt, and vanilla.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan.

Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a sharp knife or nylon spreader, and turn it out onto a serving plate.

The top will now be on the bottom; that’s fine.

Also, the edges may crumble a bit, which is also fine.

Allow the cake to cool completely before glazing.

TO PREPARE THE GLAZE: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, and spreading it to drip over the sides. Allow the glaze to set for several hours before serving the cake. This cake is ultra-rich and a small serving is sufficient.

You should get 12 servings out of it, but we ate it in two days. :unsure: which explains part of my "Celiac 15"...and my tight pants....you know like the "Freshman 15" weight gain kids experience in college?

:lol:

1

Share this post


Link to post
Share on other sites

I voted for hodgson mills, but my vote was based on having tried the Betty Crocker and the Hodgson Mills yellow cakes over the holidays. And the Betty Crocker chocolate cake did get better reviews on their web site than the yellow cake.

I just made a homemade gluten-free applesauce cake today, from a recipe I previously used with spelt flour. It's from a spelt cookbook, in fact. It's pretty darn good, though I need to play with the spice blend, I added some cloves for the first time and it may have been a tad too much. And reading some threads on here I think I'm going to try low sals, and some of the spices are very high sals. B) I'm going to eat the cake anyway!

0

Share this post


Link to post
Share on other sites

Kinnikinnick. I think it is much better than the Betty Crocker, but I haven't tried any of the others that folks have mentioned.

0

Share this post


Link to post
Share on other sites

I think I have tried every brand out there and I vote for King Aurthur all the way. So so moist.

0

Share this post


Link to post
Share on other sites

@IrishHeart - flourless chocolate cake is da bomb! I have a great recipe for one too.

0

Share this post


Link to post
Share on other sites

I have tried all the brands and King Arthur is the best to me, plus it makes 2 - 8" pans so you can make a double layer or 24 cupckaes , second best and still very good is Pamela's.

0

Share this post


Link to post
Share on other sites

@IrishHeart - flourless chocolate cake is da bomb! I have a great recipe for one too.

A chunk of that with some champagne? oh baby, I'm purring like a kitten.

I'd love to hear your recipe too!!

I might as well totally burst the zipper on my jeans... :lol:

1

Share this post


Link to post
Share on other sites

Years ago, Pamela's was my only choice other than scratch. And gluten-free recipes? Almost nonexistant on the web (that I knew about, anyway). Used to make Pamela's, but last time I tried, had a funny taste. The best I have tried so far, was 365 gluten-free cake, but apparently they don't carry it anymore at Whole Foods. Dang. It was the best! Have not tried KA's, but probably will due to the rave reviews here on this board :)

0

Share this post


Link to post
Share on other sites

This one is more like fudge than cake. It goes over really well even among glutenoids.

Flourless chocolate cake:

In saucepan, melt:

1 c. butter

1 lb. dark chocolate

1/4 c. coffee liqueur (amaretto is really good too!)

1 tsp vanilla

In bowl, beat until pale and thick:

7 eggs

1 c. sugar

Fold 1/3 of egg mixture into chocolate mixture. Then fold the rest in. Pour in greased springform cake pan with removable bottom. Bake 350 degrees for 55 min. Let cool, release from pan.

0

Share this post


Link to post
Share on other sites

This one is more like fudge than cake. It goes over really well even among glutenoids.

Sounds de-lish!

The one I posted is more fudgy than cake-y as well. I should mention that, too.

Thanks, Sky!! :)

1

Share this post


Link to post
Share on other sites

This one is more like fudge than cake. It goes over really well even among glutenoids.

Flourless chocolate cake:

In saucepan, melt:

1 c. butter

1 lb. dark chocolate

1/4 c. coffee liqueur (amaretto is really good too!)

1 tsp vanilla

In bowl, beat until pale and thick:

7 eggs

1 c. sugar

Fold 1/3 of egg mixture into chocolate mixture. Then fold the rest in. Pour in greased springform cake pan with removable bottom. Bake 350 degrees for 55 min. Let cool, release from pan.

Ooooh. That's dangerously easy.

Hmmm....

0

Share this post


Link to post
Share on other sites

This one is more like fudge than cake. It goes over really well even among glutenoids.

Flourless chocolate cake:

In saucepan, melt:

1 c. butter

1 lb. dark chocolate

1/4 c. coffee liqueur (amaretto is really good too!)

1 tsp vanilla

In bowl, beat until pale and thick:

7 eggs

1 c. sugar

Fold 1/3 of egg mixture into chocolate mixture. Then fold the rest in. Pour in greased springform cake pan with removable bottom. Bake 350 degrees for 55 min. Let cool, release from pan.

This Sounds delicious. I just have one teeny tiny problem. I don't own a Springform pan. Any Suggestions?

0

Share this post


Link to post
Share on other sites

I voted other. I like my homemade version. The only store bought I have even tried is Betty Crocker. It's fine when I'm in a hurry and it's extremely convenient because my local grocery store carries it.

I find that the Betty Crocker cakes (both chocolate and yellow but especially the yellow) are sensitive to over baking. I think they do better as cupcakes. Using the 8"/9" pan, the edges tend to get a little dry. (IMO)

I think I'll have to give the King Arthur's a try as well.

0

Share this post


Link to post
Share on other sites

This Sounds delicious. I just have one teeny tiny problem. I don't own a Springform pan. Any Suggestions?

I'm not sure. It's creamy enough that getting it out of a regular cake pan in one piece would be difficult. Maybe cook it in something attractive enough for serving?

You might be able to cut a circle of greased baking parchment to fit in the bottom and a strip to line the sides of a cake pan and be able to turn it out of the pan? I don't know because I've always had a springform.

0

Share this post


Link to post
Share on other sites

I'm not sure. It's creamy enough that getting it out of a regular cake pan in one piece would be difficult. Maybe cook it in something attractive enough for serving?

You might be able to cut a circle of greased baking parchment to fit in the bottom and a strip to line the sides of a cake pan and be able to turn it out of the pan? I don't know because I've always had a springform.

That should work, really. You can just use one big circle - don't strip it. The weight will hold it down and you can crease it with your fingernail.

0

Share this post


Link to post
Share on other sites

I've used this recipe for Flourless Chocolate Cake from the King Arthur website. It doesn't sound quite as decadent as the one Skylark posted but I've never had a problem getting it out of a regular round layer cake pan. I followed their directions and used a circle of greased parchment on the bottom and the sides can easily be loosened without a problem. My gluten-eating friends all asked for the recipe.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,337
    • Total Posts
      920,448
  • Topics

  • Posts

    • Hi everyone! I'm feeling very frustrated. I have been dealing with GI upset, bloating, very painful gas(that is hard to release), alternating from constipation to diarrhea for a long time now:(... my symptoms seem to be getting worse. Sometimes I get painful spasms located on my upper right quadrant of my stomach and low grade fever. I recently went to a GI doctor and he put me on a lactose free diet. He said I might be lactose intolerant and may have IBS. He did not think I would have celiac. I did relatively well on the lactose free diet for 2weeks.This diet alleviated some of my gas discomfort. Also, he had me get blood work for celiac, ulcerative colitis and H pylori. My bloodwork was positive for celiac disease. The antibody TTG was high 36.6, which is specific for celiac. My C-reactive protein was high as well 13.4--Norm is 2-7(C-reactive protein checks for inflammation anywhere in the body). They called me and told me I had to get an upper endoscopy, which biopsy showed up normal. So should I just leave it like that, or go to a different doctor and get a different opinion? I'm just wondering why TTG antibody-A  was elevated. I'm so frustrated and I really don't want my symptoms to get worse... is there a lot of false negative biopsy? What should I do:(??? Should I just give up...
    • It's all very frustrating.  I had the skin prick tests done last year and they told me I had no allergies, but I have reactions all the time, such as itching, watery, runny, itchy eyes, digestive issues, stomach cramps, IBS-type symptoms,  mental fogginess, etc.   I had blood tests done by a naturopath a few years ago and my worst food intolerance was wheat/gluten by far.  The naturopath found several other reactive foods but said most of them were mild compared to my reaction to gluten.  I looked online at the ingredients for both products, but it's confusing, the main ingredients shared by these two products were brown rice flour and potato starch.  I've used brown rice in baking with no problems, it could be the potato starch, which I don't often use, but I don't have any reaction to eating real potatoes.  
    • It starts as a piercing itch and the skin turns reddish with a few tiny red bumps. Then tiny watery vesicles appear and itch like crazy. The whole process from start to finish is about 3 weeks and the lesions leave a purplish skin tone and scab. I get them on the back side of both knees near the bend.  Sometimes it's just a few scattered vesicles in the same area. I've had Drs say eczema or herpes. My next step is to find a dermatologist familiar with dh. Thanks for the input.
    • DH can look like that but other things can as well. It would help if you described the way it acts/presents. You can get a dh biopsy. Read threads in this section to find out how the biopsy is done correctly. 
    • my celiac was triggered by pregnancy.  had no clue.  symptoms creeped up (started with indigestion, deemed as 'colitis' or 'ibs') but eventually all the ones you mentioned above all joined the party.  sounds like you are headed in the right direction.  one of the points of diagnosis is the reaction to the gluten-free diet.  keep digging.  half the people on here don't have a firm diagnosis (science really needs to catch up with this disease)  and a false negative blood test is fairly common, for whatever reason - if you've not been eating gluten every day for like 8 weeks, it may not detect antibodies, which is what these tests are measuring.  sorry you're having this dilemma!  hope you find some answers.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,396
    • Most Online
      1,763

    Newest Member
    Carmen30
    Joined