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gluten-free Chocolate Cake


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30 replies to this topic

Poll: gluten-free Chocolate Cake (14 member(s) have cast votes)

Which do you prefer

  1. Betty Crocker (4 votes [28.57%])

    Percentage of vote: 28.57%

  2. Bob's Red Mill (0 votes [0.00%])

    Percentage of vote: 0.00%

  3. Hodgkins Mill (2 votes [14.29%])

    Percentage of vote: 14.29%

  4. Other...let me know what it is (8 votes [57.14%])

    Percentage of vote: 57.14%

Vote Guests cannot vote

#1 JoyfulGF

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Posted 28 April 2012 - 02:01 PM

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
Married my best friend May '08
Fertility problems since fall of 08
Lots of money spent on test after test from Thyroid problems to PCOS
Started to do my own research and journal what I ate Sept '11
Strictly Gluten free since Dec '11
Highest weight:178
Down to: 155 Yay!
Praying for a little miracle!

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#2 pricklypear1971

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Posted 28 April 2012 - 02:28 PM

You can't beat King Arthur, IMO.
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#3 Lisa

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Posted 28 April 2012 - 02:34 PM

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!
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Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#4 sa1937

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Posted 28 April 2012 - 03:21 PM

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. Posted Image
  • 0
Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
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#5 JoyfulGF

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Posted 28 April 2012 - 03:30 PM

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
Married my best friend May '08
Fertility problems since fall of 08
Lots of money spent on test after test from Thyroid problems to PCOS
Started to do my own research and journal what I ate Sept '11
Strictly Gluten free since Dec '11
Highest weight:178
Down to: 155 Yay!
Praying for a little miracle!

#6 love2travel

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Posted 28 April 2012 - 03:40 PM

Other. Homemade. Always. :P
  • 0
<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#7 IrishHeart

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Posted 28 April 2012 - 03:42 PM

Other. Homemade. Always. :P


My. Choice. Too. :)
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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy



Misdiagnosed for 25+ years; finally DXed on 11/01/10. I figured it out myself. Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. Posted Image

#8 Skylark

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Posted 28 April 2012 - 03:46 PM

Betty Crocker. It's super-easy, tastes great, and I can get the mix at my local supermarket.
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#9 pricklypear1971

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Posted 28 April 2012 - 03:53 PM

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
Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#10 IrishHeart

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Posted 28 April 2012 - 04:09 PM

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
"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy



Misdiagnosed for 25+ years; finally DXed on 11/01/10. I figured it out myself. Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. Posted Image

#11 ciamarie

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Posted 28 April 2012 - 04:13 PM

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!
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#12 Diane-in-FL

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Posted 28 April 2012 - 04:18 PM

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

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Posted 28 April 2012 - 05:49 PM

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

#14 Skylark

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Posted 28 April 2012 - 11:22 PM

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

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Posted 29 April 2012 - 03:24 AM

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.
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