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    Scott Adams

    Killer Chocolate Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Dave Ross.

    Gluten-Free Flour Blend Ingredients:
    25% Asian white rice flour;
    25% Asian sweet rice flour;
    25% tapioca starch; and
    25% potato starch.



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    I use no Xanthan gum in these recipes. I buy a 12 oz. bag of each at an Asian store and mix them into a glass container for general use.

    Gluten-Free Cake Ingredients:
    ¾ cup or 1 and ½ sticks butter melted
    ¾ cup cocoa powder
    2 ¼ cup sugar
    5 eggs
    2 teaspoons vanilla
    1 ½ cup gluten-free flour blend (above)
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ¼ teaspoon salt
    1/3 of an 8 oz. block cream cheese warmed in microwave
    1/3 cup milk

    Preheat oven to 350° F

    Gluten-Free Cake Directions:
    Grease and cocoa 9” by 13” pan. Flour it with cocoa instead of flour. In mixer with whip mix melted butter with cocoa till smooth. Blend in sugar. Beat in eggs one at a time. Add vanilla, salt, flour, cream cheese, baking soda and powder and mix until smooth.

    Blend in the milk, stopping to scrape the sides and mix a little more to be sure everything is well blended. Pour into baking pan and tilt pan to even out the batter. I use a glass dish and bake for 45 minutes until a toothpick comes out clean. Remove from oven and set pan on a cooling rack. Leave in pan to cut and serve.

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    Consistency = brownies. Tried to make a layer cake out of it and both layers disintegrated. Taste is ok, but a binding agent that is stronger than eggs might be worth trying. Also, layers fell during baking b/c I live at altitude (which is totally my fault, I could have adjusted for that somewhat, but so frustrating when already baking with a handicap!). In sum, this might be good for sea-level folks, but I'm gonna look for another recipe.

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    I made this twice, and both times it rose during baking, and then completely "flopped". So it was not even salvage-able. Upsetting because these ingredients are costly. What's wrong?

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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