I’m super excited about today’s post because it features a new freebie that I created for you, my readers! I’ve put together my secrets for a perfect gluten free chocolate cake!
It’s a secret that’s taken me years to get right.
I should point out that there’s lots of good gluten free cake recipes out there, but they are often so complicated.
There’s also plenty of easy gluten free cake recipes out there, but they don’t taste nearly as good.
And then there’s the box mixes…
Shudder.
And so I was presented with the age old challenge of how I could have my cake and eat it too…without having to perform some magic spell in order to do it.
Like I said, it took a few years. But eventually I figured it out.
The Secret to Gluten Free Chocolate Cake Revealed
So what’s my secret?
Well, part of it lies in the flour blend I use. I don’t make my own (though I do use a semi-homemade blend for bread), instead I use a mix. This cuts down on the complexity and makes the recipe much easier. My favorite, by far, is the all purpose flour from Better Batter. I’ve used this without fail for all my recipes. I can get away with other blends when it comes to cookies or brownies (they require smaller amounts), but if it cake I’m making then it’s Better Batter.
The second part lies in the recipe. Sometimes it takes trying recipe after recipe until you stumble on the perfect ratio. Almost no two cake recipes are alike, they all have their nuances. And I’ve found ones that work.
If you need proof consider this. My Dad loves my chocolate cake, especially with cream cheese frosting and M&Ms. It reminds him of what his grandma used to make him for his birthday. A few years ago he asked me to make a birthday for his mom, my grandma using that exact combination. So I did.
Dad handed her a piece. She was a little skeptical since I mentioned it being gluten free, but he insisted. She took a bite, blinked and looked up at him. “Oh, my God. It’s mom’s cake.”
If that isn’t proof I don’t know what is…
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