Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

The Best Chocolate Cake I'Ve Ever Had

chellalee

Recommended Posts

chellalee Rookie
chellalee
Posted

My sister made me Chocolate Cake for my birthday. She used a gluten-free all purpose blend for the flour. It was the best chocolate cake I've ever had. Not the best gluten-free one, the best one period. Very rich, and very moist. I asked her for the recipe. The cake and frosting recipe were just the recipes from the back of a box of Hershey's Baking Cocoa (powder). I've made this cake four or five times since then and it turns out perfect everytime. I made it for my daughter's bday party (she's not gluten-free but has a friend who is gluten-free and Dairy Free) it turned out great, using a gluten-free flour blend (I use Tom Sawyer) and Rice milk. YUMMO.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

those old classic recipes can be the best, agreed.

There was a book called I Hate To Cook Book by Peg Bracken that had nothing but short, easy recipes. It had a recipe for a fast small chocolate cake in it, based in turn on a Depression era recipe without eggs or butter. (and currently used by the Amish and Mennonites and called "Whacky Cake." ) All I do is adapt it for gluten free by changing the flours, add a bit of xanthan gum, and mix it in a bowl instead of in the pan. Works every time.

this recipe, cut in half, makes a 8 x 8" cake

Open Original Shared Link

BethJ Rookie
BethJ
Posted

those old classic recipes can be the best, agreed.

There was a book called I Hate To Cook Book by Peg Bracken that had nothing but short, easy recipes. It had a recipe for a fast small chocolate cake in it, based in turn on a Depression era recipe without eggs or butter. (and currently used by the Amish and Mennonites and called "Whacky Cake." ) All I do is adapt it for gluten free by changing the flours, add a bit of xanthan gum, and mix it in a bowl instead of in the pan. Works every time.

this recipe, cut in half, makes a 8 x 8" cake

Open Original Shared Link

What flour mix did you use? The ONLY chocolate cake I ever made before going gluten-free was the Wacky Cake. My mother always made it as did my grandmothers. It really is the best cake ever. I've been afraid to try it with gluten-free flour and am so glad you posted this.

Takala Enthusiast
Takala
Posted

I've done it with a bunch of different gluten free flour mixes- a three way mix of rice/tapioca/sorghum or rice/tapioca/potato starch. I've also done it with no rice flour, such as almond meal, potato starch, sorghum, amaranth, millet. (the last one is a much more whole grainier type of mix I use for gluten-free breads, but if it's in the refrigerator and available, it works, but it would then be a cake that tastes more like a whole wheat version, which some people wouldn't care for.

If not fond of rice flour, a sorghum/tapioca/potato starch or a cornstarch/tapioca/potato starch would work, too. The trick seems to be to use at least 3 kinds of gluten-free flours in a blend.

I take a big glass measuring cup and just pour in glops of gluten-free flours to get the proportions until I have what I need, if I don't have a big ziplock bag mixed up with a gluten-free flour blend.

If you take the smaller bags of Bob's RM various different kinds, and pour a bag of each into a bigger ziplock and stir to blend, that's the easiest way to make customized flour blends. A ziplock bag of rice/tapioca and a bag of sorghum/millet or sorghum/amaranth or sorghum/almond, and you can make various combinations to please yourself.

Just add the proper amount of xantham gum, suggestions are on the bag, or you can start with 1 teaspoon per cup of gluten-free flour mix.

Takala Enthusiast
Takala
Posted

I've done it with a bunch of different gluten free flour mixes- a three way mix of rice/tapioca/sorghum or rice/tapioca/potato starch. I've also done it with no rice flour, such as almond meal, potato starch, sorghum, amaranth, millet. (the last one is a much more whole grainier type of mix I use for gluten-free breads, but if it's in the refrigerator and available, it works, but it would then be a cake that tastes more like a whole wheat version, which some people wouldn't care for.

If not fond of rice flour, a sorghum/tapioca/potato starch or a cornstarch/tapioca/potato starch would work, too. The trick seems to be to use at least 3 kinds of gluten-free flours in a blend.

I take a big glass measuring cup and just pour in glops of gluten-free flours to get the proportions until I have what I need, if I don't have a big ziplock bag mixed up with a gluten-free flour blend.

If you take the smaller bags of Bob's RM various different kinds, and pour a bag of each into a bigger ziplock and stir to blend, that's the easiest way to make customized flour blends. A ziplock bag of rice/tapioca and a bag of sorghum/millet or sorghum/amaranth or sorghum/almond, and you can make various combinations to please yourself.

Just add the proper amount of xantham gum, suggestions are on the bag, or you can start with 1 teaspoon per cup of gluten-free flour mix.

BethJ Rookie
BethJ
Posted

Thank you! I love your suggestion of mixing them in big ziplock bags. It would also cut down on the seemingly hundreds of half-used bags in the fridge and pantry. :P

twe0708 Community Regular
twe0708
Posted

My sister made me Chocolate Cake for my birthday. She used a gluten-free all purpose blend for the flour. It was the best chocolate cake I've ever had. Not the best gluten-free one, the best one period. Very rich, and very moist. I asked her for the recipe. The cake and frosting recipe were just the recipes from the back of a box of Hershey's Baking Cocoa (powder). I've made this cake four or five times since then and it turns out perfect everytime. I made it for my daughter's bday party (she's not gluten-free but has a friend who is gluten-free and Dairy Free) it turned out great, using a gluten-free flour blend (I use Tom Sawyer) and Rice milk. YUMMO.

Can you please post the recipe?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


twe0708 Community Regular
twe0708
Posted

My sister made me Chocolate Cake for my birthday. She used a gluten-free all purpose blend for the flour. It was the best chocolate cake I've ever had. Not the best gluten-free one, the best one period. Very rich, and very moist. I asked her for the recipe. The cake and frosting recipe were just the recipes from the back of a box of Hershey's Baking Cocoa (powder). I've made this cake four or five times since then and it turns out perfect everytime. I made it for my daughter's bday party (she's not gluten-free but has a friend who is gluten-free and Dairy Free) it turned out great, using a gluten-free flour blend (I use Tom Sawyer) and Rice milk. YUMMO.

Can you please post the recipe?

bluebonnet Explorer
bluebonnet
Posted

My sister made me Chocolate Cake for my birthday. She used a gluten-free all purpose blend for the flour. It was the best chocolate cake I've ever had. Not the best gluten-free one, the best one period. Very rich, and very moist. I asked her for the recipe. The cake and frosting recipe were just the recipes from the back of a box of Hershey's Baking Cocoa (powder). I've made this cake four or five times since then and it turns out perfect everytime. I made it for my daughter's bday party (she's not gluten-free but has a friend who is gluten-free and Dairy Free) it turned out great, using a gluten-free flour blend (I use Tom Sawyer) and Rice milk. YUMMO.

ooooohhh ... my sisters will be here in a couple of weeks so i think i'll try this recipe! thanks! :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Flash1970
      - Flash1970 replied to Ginger38's topic in Related Issues & Disorders
      7

      Shingles - Could It Be Related to Gluten/ Celiac

      You might try Heallix. It's a silver solution with fulvic acid. I just put the solution on with a cotton ball. It seemed to stop the nerve pain. Again, not in your eyes or ears. Go to heallix.com to read more about it and decide for yourself Also, I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out...
    2. trents
      - trents replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      GI DX celiac despite neg serology and no biopsy

      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being...
    3. Roses8721
      - Roses8721 replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      GI DX celiac despite neg serology and no biopsy

      Yes, i pulled raw ancetry data and saw i have 2/3 markers for DQ2.2 but have heard from friends in genetics that this raw data can be wildly innacurate
    4. Ginger38
      - Ginger38 replied to Ginger38's topic in Related Issues & Disorders
      7

      Shingles - Could It Be Related to Gluten/ Celiac

      Thanks, I’m still dealing with the pain and tingling and itching and feeling like bugs or something crawling around on my face and scalp. It’s been a miserable experience. I saw my eye doc last week, the eye itself was okay, so they didn’t do anything. I did take a 7 day course of an antiviral. I’m hoping for a turnaround soon! My life is full of stress ...
    5. Scott Adams
      - Scott Adams replied to Silk tha Shocker's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Help

      I don't think any apps are up to date, which is exactly why this happened to you. Most of the data in such apps is years old, and it doesn't get updated in real time. Ultimately there is no substitution for learning to read labels. The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. ...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,483
    • Most Online (within 30 mins)
      7,748
    AML2013
    Newest Member
    AML2013
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Flash1970
      Shingles - Could It Be Related to Gluten/ Celiac

      By Flash1970 · Posted

      You might try Heallix.  It's a silver solution with fulvic acid. I just put the solution on with a cotton ball.  It seemed to stop the nerve pain. Again,  not in your eyes or ears.   Go to heallix.com to read more about it and decide for yourself Also,  I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out. 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being caused by something else.
    • Roses8721
      GI DX celiac despite neg serology and no biopsy

      By Roses8721 · Posted

      Yes, i pulled raw ancetry data and saw i have 2/3 markers for DQ2.2 but have heard from friends in genetics that this raw data can be wildly innacurate
    • Ginger38
      Shingles - Could It Be Related to Gluten/ Celiac

      By Ginger38 · Posted

      Thanks, I’m still dealing with the pain and tingling and itching and feeling like bugs or something crawling around on my face and scalp. It’s been a miserable experience. I saw my eye doc last week, the eye itself was okay, so they didn’t do anything. I did take a 7 day course of an antiviral. I’m hoping for a turnaround soon! My life is full of stress but I have been on / off the gluten free diet for the last year , after being talked into going back on gluten to have a biopsy, that looked okay. But I do have positive antibody levels that have been responsive  to a gluten free diet. I can’t help but wonder if the last year has caused all this. 
    • Scott Adams
      Help

      By Scott Adams · Posted

      I don't think any apps are up to date, which is exactly why this happened to you. Most of the data in such apps is years old, and it doesn't get updated in real time. Ultimately there is no substitution for learning to read labels. The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.