• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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:
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
Ads by Google:


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
      106,797
    • Total Posts
      932,503
  • Member Statistics

    • Total Members
      64,282
    • Most Online
      3,093

    Newest Member
    lyoncallies
    Joined
  • Popular Now

  • Topics

  • Posts

    • I'm going to play Captain NCGS to Posterboy's Professor Pellagra (No doubt the Marvel and DC Cinematic Universes will soon be bidding for our services) and say that regardless of the blood test results, this: is exhibit one. You have a reaction to the gluten free diet. That doesn't necessarily eliminate fodmaps or issues with other components of wheat, but it's at least suggestive and the main reason I think you need to get back on it and give it a longer go. In fact, as I hinted at in the previous post, I'd be doing my 'goodbye gluten' top 10 croissant and bagel bucket list because I don't think you should go back to it simply based on exhibit one. It's messing with you in a way that it shouldn't. I had sciatic back pain for 20 years which I attributed to a disk injury. It was left sided and when bad travelled down my left leg following the sciatic nerve. I had all the scans, treatments, exercises etc. Nothing really worked and it was at times intensely debilitating.  Drum roll... Gluten free diet cured it. My new theory is that gluten related inflammation was localised in that area and it caused the pressure on the nerve. Now why there and not elsewhere? No idea, but it could be inflammation causing your pain? I went for several diabetes tests because I would suddenly become very weak, hungry and I would feel unwell. Weak, hot, light headed, on the verge of passing out. The tests were normal but I knew that I seemingly had a blood sugar issue. Another win for the gluten-free diet.  It sorted the tremors in my hand (begone thoughts of early onset parkinsons or ms) and the nerve twitching under my eye and etc etc. well you get the point. I've said above I sometimes wonder if I'm undiagnosed celiac but there are certain aspects of NCGS which seem to fit me and maybe you too. My digestion stomach etc is much better now but I wouldn't have said before all this that it was particularly bad. I read this http://www.bmj.com/content/345/bmj.e7982 and I have a similar experience that neuro symptoms were more apparent than digestive in the 'classic celiac' model. (more of that sort of thing here though I already sent you the Umberto Volta I think. I would be fascinated if you, your brother and myself were to do the gluten challenge and then take this test: http://www.medicaldaily.com/non-celiac-gluten-insensitivity-blood-test-392850 what the result would be. But you know what, unless the scientists put out a call for more volunteers I won't be doing it. In the search for answers, validation, certainty, it's easy to forget the real goal, feeling better. After several years on the gluten-free diet I feel better. I'm no longer thinking that the next bout of chest pain will be my last minutes on earth. I no longer worry about going blind because half my vision has gone grey, I'm not trembling, I don't have cardiac arrythmia, I don't have rheumatic pain, I don't have crippling back ache like I'm 40 years older, I don't get  faint, dizzy and heart pounding when I stand up,  I don't have brain fog, anxiety, depression (well sometimes!), painful stomach cramps, weird white tongue, rashes on my torso, horrible greasy skin on face, horrible dry peeling scalp, sores on my scalp and neck, white spots on my fingernails, I'm not sweating so much I have to douse myself in antiperspirant, I don't have all this and more and I don't have a letter from a doctor saying I have celiac and I don't give a **** about it. I don't have gluten and as the Godfather of soul would say...  I feel good  Feel good IT. You've done as much as anyone could to find an answer. Maybe there's one around the corner or maybe there'll be one in 5 or 10 years when the likes of Marios Hadjivassiliou, Umberto Volta or Alessio Fassano have completed their research. Or maybe not or never. It's in the 'nice to have' than the essential's for me now. Do the diet, note your symptoms, stay connected with your doctor so that if there is anything that sticks around suggestive of other things you're on top of it, but feel good and focus on that and enjoying life.  All the best!    
    • I think he's right. It's a hard burden at times at any age but there will be particular challenges for your daughter as kids don't want to stick out or have to be continually monitoring things like their food. Check out this advert from a UK retailer. Beware it's so sugary it could probably give a diabetic person a sugar crash! Maybe you could do similar? Just get or make a selection of kid friendly foods but don't say anything about it to your daughter, just everyone go in and start filling their plates.  If she asks you if you've done anything for her you just tell her that she can eat everything on the table. At least this would show both that choice is still available to her and that because everyone is eating the same thing that she won't feel like she's being singled out?  
    • Hi Michael and welcome The celiac diagnosis process can be a little confusing. Some time ago I tried to put together some info and links that may be of help:    The key point would be to stay on gluten until you and your doctors are satisfied that celiac has been excluded. In your case that may include another test with a more complete panel as CyclingLady says above. If you go gluten free independently during this time you risk invalidating the results and adding to uncertainty. The second suggestion would be that should you succeed in eliminating celiac as a diagnosis then you have nothing to lose from trying the gluten free diet. I tested negative on blood and endoscopy, but removing gluten resolved or greatly improved a whole load of symptoms including anxiety, depression and that feeling of not being right that you outline above.  I say greatly improved because I can still suffer from anxiety or depression, as anyone can, but if I do, they're nowhere near as severe as they were when I was consuming gluten.  In the meantime, one thing you could do is to keep a food journal to see if you can track any relation between what you eat and how you feel. It's good practice for if you later try the gluten free diet and you never know what you may learn.  This is a good site full of friendly help and advice. I hope you get the help you need  
    • “I was coming here before I was diagnosed with celiac disease, but after, it was one of the few places I could go to since they had gluten-free items,” ... View the full article
    • Good advice Ennis!  I would add baking and freezing some gluten-free cupcakes to have on hand, so that she is never left out.  Be sure to read our Newbie 101 tips under the coping section of the forum.  Cross contamination is a big issue,  If the house is not gluten free, make sure everyone is in board with kitchen procedures.   Hopefully, your GI talked about the fact that this AI issue is genetic.   Get tested (and your TD1 child).  TD1 is strongly linked to celiac disease.  About 10% of TD1's develop celiac disease and vice versa.  Get tested even if you do not display any symptoms.    http://www.cureceliacdisease.org/screening/ https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/
  • Upcoming Events