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Awesome One Bowl Chocolate Cake Recipe

MichelleC

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MichelleC Apprentice
MichelleC
Posted

This will be especially great for all of you moms and dads who must send gluten-free treats into school for your kids....better than any "regular" cupcake they might be "missing out" on!!

It's my regular (well, my girlfriend's) recipe, and I just subbed in the Bob's mix and added Xanthan gum. I cannot tell any difference. Moist, dense, delicious!

2 cups Bob's All Purpose gluten-free Flour Mix

2 cups sugar

1 cup cocoa

1 tsp Xanthan gum

Mix well

Add: 1/4 lb butter

2 tsp baking powder

2 tsp baking soda

Pour: 2 cups boiling water

Beat

Add: 2 eggs

2 tsp vanilla

1 tsp salt

Temp 350

25-30 min

Frost any way you like

Let me know if you try it and how it comes out.

Michelle

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CarolynM Newbie
CarolynM
Posted

I'll give it a try. We are 3 days gluten-free and my daughter's birthday is in less than 3 weeks. I plan to experiment the next few weeks then serve a gluten-free cake at her party. :P

rattaway Newbie
rattaway
Posted

For a fun bday cake in the shape of a lady bug, mix cake ingredients in a mixing bowl, then place batter in a greased medium glass pyrex bowl except for just enough mix to fill one muffin hole in a muffin tin. Bake cake in the bowl and while it is cooling, bake the single cupcake (without paper, just grease the hole first). After both are baked and cooled, turn cake onto cake plate and then take the cupcake and cut off the top part (about 1/3 of the muffin). Mix icing in red and black colors and "glue" the cupcake top to the base of the cake with a glob of icing. This will be the head of the ladybug. Then frost the body(cake cooked in bowl)with red icing, and frost the "head" with black icing. Place some of the black icing in an icing bag and trace the outline of the lady bugs body with the black icing and also draw in the wings and spots on the ladybug's back. For eyes for the ladybug, I found plastic girly eyes at the craft store and stuck them on the face of the ladybug. I then used a toothpick and used some of the red icing to draw on lips for the ladybug. For the finishing touch, I took black pipe cleaners and curled the ends of two and stuck them in the top of the ladybugs head for antennae. It came out so cute and my daughter who was 3 at the time was so excited about this. We used a chocolate cake recipe, but I think it would work well with white cake. I just thought the chocolate crumbs would be less noticable on the red and black icing. Hope this gives a mom or two a fun idea for a bday cake. We also have done a fairy barbie cake with the wings of the barbie being the cake part.

Best Wishes with all bday parties. Rian

Guest jhmom
Guest jhmom
Posted

Thank you for sharing, I look forward to trying your recipe and eating some cake or cupcakes! The ones I made a while back were TERRIBLE, ;) !!!!!!

lilliexx Contributor
lilliexx
Posted

i will try making this too!! maybe on the weekend. are baking soda and powder ok to use?? i thought one of them wasnt gluten free.

rattaway Newbie
rattaway
Posted

We use Arm and Hammer Baking soda and Clabber Girl baking powder and do fine with both. You can always check with the manufactureres though. Good luck with trying out the recipes. Rian

MichelleC Apprentice
MichelleC
Posted
  • Author

I use Arm and Hammer, too and Rumford Baking Powder (Calcium Acid Phopspahte, Bicarbonate of Soda, Cornstrach from Nongenetically Modified Corn).

Enjoy!

Michelle

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  • 3 weeks later...
CarolynM Newbie
CarolynM
Posted

Thanks! We did it! Chocolate "pupcakes" she calls them and loved them. We tested them a few days before her b-day on the kids at daycare - a hit - very moist, didn't bother with frosting! For her birthday, we made a cake and half a batch of cupcakes. Again, it went over well. I didn't use Bob's mix but my all-purpose mix of rice flour, potato starch, corn starch and soy flour (not in equal proportions).

I hadn't checked back to see the ladybug idea - very cute!

  • 3 weeks later...
eternity Explorer
eternity
Posted

Not to sound stupid but how much is 1/4 pound (how many cups or whatever?)- I have to make a gluten-free bday cake this weekend.

Guest gfinnebraska
Guest gfinnebraska
Posted

One stick of butter ~ box of butter = 1 lb. ~ so, 1 stick = 1/4 lb. :) No problem!!

Hey, if you don't ask... how are you going to know??

P.S. Can other flours be used instead of the Bob's flour mix?? If anyone knows of a good combination that works, let me know! I am new to doing my own baking. So far I have just used mixes.

peggles Rookie
peggles
Posted

I haven't done much gluten-free baking yet that hasn't used packaged mixes. I've only been gluten-free for a little more than a month and I have collected recipes that I want to try but I never seem to remember to pick up all the right ingredients. I have made this cake however and it is great! I made it for my son's birthday a couple of weeks ago so that I could celebrate too.

One of Bette Hagman's cookbooks has a "recipe" for a gluten-free Flour mix that consists of

2 parts white rice flour

2/3 part potato starch flour

1/3 part tapioca

I haven't tried out this mix myself. I made the cake with Bob's Red Mill gluten-free flour.

I'm not sure but I think that I might have used a half a stick of butter in it mistaking the directions for 1/4 cup instead of 1/4 lb. Ooops. It still turned out great.

Peg

Guest gfinnebraska
Guest gfinnebraska
Posted

Thanks for the info. ~ A friend uses 2 parts sorghum flour & 1 part tapioca ~ I thought of trying that. I will let you know how it turns out! You can also sub. applesauce for the "fat" ingredient in any recipe. Equal parts ~ 1 stick = 1/2 cup of applesauce. Just an f.y.i.!

kabowman Explorer
kabowman
Posted

OK, to clarify - since I cannot find any butter/margarine product that does not have lactose/casien, corn, or soy bean products - 1/2 C of applesause for 1 stick of butter will work in ANY receipe? So I can bake cakes, etc.

Also, since we are removing the fat, we then need to oil (say with Olive Oil since I can eat that) to help with the sticking?

thanks!!!!! You just made my MONTH.

-Kate

Guest gfinnebraska
Guest gfinnebraska
Posted

Yes ~ just replace applesauce in equal parts for butter/oil in ANY recipe!! :) Old "weight loss" trick. Sooo, if a recipe calls for 1 cup of oil, just replace with 1 cup of applesauce. Yes, always spray the pan with Pam or use olive oil or whatever. I have never used applesauce in any kind of yeast bread, but it works great with non-yeast breads & cakes. Enjoy!! Glad I could help ~ I have "taken" so much from this site ~ it makes me feel good to give a little too! :)

tarnalberry Community Regular
tarnalberry
Posted

Be aware the apple sauce exchange does change the item sometimes. I used that on cinnamon rolls before going gluten-free, and they just don't stay very moist after the first day or so. And in some things, that rely on fat content, it won't work as well (though you might be able to get away with a 50/50 sub). In those situations, where the fat is important, you can sometimes substitute oil for the butter, though a bit less than the actual amount called for butter-wise, and adding a touch of water. (I forget the exact percentage of butter that's fat/water.)

It's usually worth making the substitution, just occasionally it can make a change - though not necessarily a bad one.

BamBam Community Regular
BamBam
Posted

i TRIED THE ONE BOWL CHOCOLATE CAKE THIS PAST WEEK, AND IT IS VERY GOOD AND VERY MOIST!!! Are there any frostings out there that are gluten free and dairy free?

Bernadette ;)

CarolynM Newbie
CarolynM
Posted

I have been using the flour mix that appears in the Celiac Sprue Association gluten-free Product Listing. I used it twice with this choc cake recipe - worked great!

I make up a batch of flour mix, keep it in the fridge in a ziploc bag and scoop out the amount called for in a recipe.

1c cornstarch

1/2 c soy flour

3c rice flour

3c potato starch

eternity Explorer
eternity
Posted

What size cake does this make? Is this recipe enough to make a 9x13 cake?

eternity Explorer
eternity
Posted

Ok I figured out that it does make a 9x13. I decorated it with a spiderman theme and served it at my kid's bday party. Everyone enjoyed it and no one thought it tasted gluten-free! I was impressed with this and so relieved that my kids could still enjoy their bday cake. I had been really worried about this. Thanks so much!

  • 3 months later...
plantime Contributor
plantime
Posted

I made a devil's food cake yesterday, and ate the whole thing! This is my recipe:

For flour mix: 1 cup soy flour, 1 cup garbanzo bean flour, 1 cup tapioca flour, 1 cup potato flour/starch, and 1 cup corn starch, mixed well, stored in airtight canister.

For flax mixture: heat 9 tablespoons water, stir in 3 tablespoons ground flax, let stand 5 minutes.

In large bowl, cream 1 stick margarine with 1 3/4 c granulated sugar. Add flax mixture, 1 teaspoon vanilla, and 1 1/3 cup cold water. Stir in 1 1/2 teaspoons baking soda, 1/4 teaspoon salt, and a pinch of Xanthan gum. Stir in 1/2 cup unsweetened cocoa powder. Finally, add 3/4 cup cornstarch, and 1 1/2 cup flour mix from above. Mix until blended, pour into greased 9x13 pan. Bake at 325 for 35-40 minutes. I dusted mine with powder sugar. It was so good!!

granny Rookie
granny
Posted
You can also sub. applesauce for the "fat" ingredient in any recipe. Equal parts ~ 1 stick = 1/2 cup of applesauce. Just an f.y.i.!

Hi,

DO you mean that you can use applesause in equal parts for shortening? I've always used 1/2 applesause and 1/2 shortening. It would be great to use all applesause as my hubby won't eat any sweets because of the fat content. He use to eats sweets all the time and I'd love to be able to bake for him again! granny

FreyaUSA Contributor
FreyaUSA
Posted

I often substitute all applesauce (natural kind, NO SUGAR ADDED) for the oils in baked goods. Always in muffins (I bake a lot of muffins :D.) I find that things turn out lighter in texture but will dry out quicker. Usually, nothing lasts that long to worry about the drying out bit, though. I wouldn't do this with things that are supposed to be moist and chewy (chocolate chip cookies, for instance) but anything that bakes up light, why not?

granny Rookie
granny
Posted
I often substitute all applesauce (natural kind, NO SUGAR ADDED) for the oils in baked goods. Always in muffins (I bake a lot of muffins :D.)

Thanks for the quick reply! This will help so much. Any ideas for cutting the fat in pie crusts? or any other fat cutting ideas, anyone? I love to bake but my baking has been cut alot by my Celiac and then my husband reducing his fat content .

Thanks, granny

  • 2 months later...
Jo Ann Apprentice
Jo Ann
Posted

Michelle, just got around to trying your chocolate cake recipe. Only made half in an 8x8 pan, and it turned out great. Used Hagman's flour mix and frosted with Pillsbury gluten-free frosting. My grandson (l2 yo) loved it. Thanks for sharing!

  • 2 weeks later...
lisa922 Apprentice
lisa922
Posted

Hi - does anyone have a suggestion for cutting the amount of sugar in this recipe? I don't use sugar substitutes (like Splenda), although I know they are popular. I'm looking for a natural substitute. Thanks!!

Lisa

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