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
      104,675
    • Total Posts
      921,694
  • Topics

  • Posts

    • Thank you everyone! Good to know I am not alone with this. I am asking for a referral to a new cardio. Hopefully it will all go away the longer I am gluten-free. It started up in February/March after a gluten challenge and mostly vanished until July when I had a lot of shortness of breath. It absolutely was CRAZY just a few days after the glutening. I was gasping for breath and the beats were all over the place just walking through a parking garage and I was only mildy anemic at the time.   But it seems to "quiver" and do funny things for a bit still. I sort of theorized maybe it was inflammation in the heart because after this last glutening, my head felt like it was in a vice and my eyes would sting or get stabbing pain hurt (that is finally going away thankfully...knock on wood).  The head/eye pressure I learned also happens to my sibling who has celiac and his naturopath told him that sometimes the brain gets inflamed. Hopefully I can meet the new cardio soon and feel confident that he is taking me seriously. It is sort of difficult to feel confident in the opinion of a doctor that your ticker is ok when they are not really listening and end up making you cry. LOL. A friend of mine in the mental health field recently listened to my story of doc after doc and test after test and said that it was akin to the folk story of blind men describing an elephant. A group of blind men all feel one part of an elephant (tusk, tail, ear, tail) and then compare notes only to find they all disagree.  In some  versions they argue intensely. In other versions they have to collaborate and listen to each other in order to "describe" an elephant.    
    • Good afternoon! I am new to this board and fairly new to researching Celiac Disease, although I had a general idea what it was. My health has become a huge mystery to me, and it's one that I am desperate to solve. The biggest issue right now is horrible, life affecting fatigue. I have been dealing with it for several years now- as many as 5 to 6. It has gotten progressively worse, and nothing at all helps. Sleep apnea has been ruled out. Intestinal issues are something I have dealt with for almost two decades. I'm 45, but I've already had two colonoscopies as well as two endoscopies. My first endoscopy was as a child for persistent, severe stomach pain. My last colonoscopy and endoscopy was two years ago. The only thing that has come from those is an Irritable Bowel type condition and GERD, which is pretty bad. My bowel movements have always been crazy. They can be very normal and healthy to completely crazy. I've had periods of persistent diarrhea to occasional constipation, which is a fairly new thing within the last year. Last week, I went from having diarrhea that morning to hard, round balls of stool by that evening. My most common stools here lately, though, are not quite diarrhea, but more fluffy, large piles. Gas is an ongoing, daily issue for me. I have copious amounts of gas every day no matter what I eat or drink. Most of the gas in non-odorous but it can be very loud. I am currently on a total of 60 mg of Ritalin per day just to function. I often add energy pills, purchased from places such as GNC, because the Ritalin isn't working. Yesterday, I took both doses of Ritalin and two energy pills, and I passed out on the couch after work. I work from 7:30am to 3:30pm, and my work day is nothing too crazy. I try to keep very consistent sleep hours and could easily sleep to 1:00pm or longer if I don't have to get up for something. I sometimes have short periods of energy in the mornings, but that is usually over by noon. The quality of my life is greatly affected. I don't want to go anywhere or do anything because I am way too tired. I'm trying to keep up with my exercising, but that is also a struggle.  I have a history of clinical depression for practically all my adulthood, but it has been very well managed for the last four years. The fatigue is currently causing a great deal of depression, but it is very different from the clinical depression that I use to deal with. When I don't feel sleepy and tired, I don't feel depressed. When the fatigue sets in, I feel very irritable and sad. I realize that the stimulants can cause irritability, but I don't feel irritable or sad when I'm not feeling fatigued.  I've only recently began to explore that the fatigue and the intestinal issues could be related. I have always accepted that I have a sensitive, cooky digestive track. The increasing, unrelenting fatigue is what has lead me to exploring the possibility that everything could be related. I did have blood work last November. My doctor did not test for anything Celiac Disease specific, but she did do a Vitamin D, ferritin level and overall metabolic panel. All of that is normal. My thyroid level is also normal, and I do take thyroid hormone because I had half of my thyroid removed 11 years ago due to what turned out to be a benign thyroid tumor.  I just saw my doctor two weeks ago, and she increased the dosage of my Ritalin. That has not helped at all. She has never mentioned Celiac Disease to me before. I made an appointment for this Friday afternoon to talk about it, but I keep wondering if I'm even heading in a direction that makes sense. I decided to post here for some guidance. I'm sorry this has been so long. I'm not really into cutting something totally out of my diet just to see what happens. I also feel like that if I have something that is poisoning my system, I need a real clinical diagnosis of that. I feel like maybe I'm grasping at straws now and imagining a correlation that isn't there. I am not looking for a quick fix, but right now I have no idea what needs to be fixed. I am open to any information and/or suggestions. Thanks so much!   Jennifer
    • Celiac disease sufferers or those who embrace a life without gluten can check out Canada's Gluten-Free Market when it makes stops in London and ... View the full article
    • I too have heart palps, flutters, skips whatever you want to call them. Ecg shows nothing. I was told by my doctor it is due to my low iron which is due to celiac. They pretty much went away after being gluten-free. But occasionally do come back. I've actually been having them for the past 3 days. But I was glutened with really severe reaction about a week ago so not sure if its due to that. Or if iron is low right now. I am on supplements but it still goes up and down. I hear you about doctors. It seems if you don't do research yourself or ask questions they don't say or do or test for anything. 
    • For a number of years pre diagnosis I had irregular heartbeats - anything from a fluttering type thing to seemingly skipping one or more beats to rapid beats to something like a short drum riff. I had multiple ECG's which didn't find anything odd. It never did it when I was at the doctors or getting the ECG's. Sometimes it seemed to pound very hard & rapid, at these times I discovered if I just laid down flat on my back, it would restore normal rhythm almost instantly. These things happened at random whether I was at rest, sitting, standing, running or working hard. It was always short lived -- lasting only 1 to several seconds, perhaps the longest was close to a minute. I too have little faith in docs as I've had my share of being blown off, to misdiagnoses. The whole heart thing quit after I had been gluten-free for a while but if I get glutened, it returns.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,670
    • Most Online
      3,093

    Newest Member
    jelefr
    Joined