Your Gluten Free Coach

Gluten-Free Chocolate Cake

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This is my amazing mother-in-law’s chocolate mayonnaise cake altered to be gluten-free. Bob’s Red Mill 1 to 1 flour makes this cake the moistest. This cake is great for any occasion – birthday, wedding, party, or just because you want a fabulous chocolate dessert. Serve with coffee – yum! Serve with ice cream – yum! Serve all by itself – yum! You just cannot go wrong with this tried and true gluten-free chocolate cake!

Ingredients

Cake

  • 3 cups gluten-free flour – I use Bob’s Red Mill 1 to 1
  • 1 ½ cup sugar
  • 4 ½ tablespoons cocoa
  • 1 ½ teaspoons baking soda
  • 3 teaspoons vanilla
  • 1 ½ cup Hellman’s mayonnaise (I use the olive oil one)
  • 1 ½ cup warm water

  For Icing

  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1 cup water, boiling
  • 4 ounces baking chocolate, semi-sweet or unsweetened
  • 1/3 cup butter
  • 2 teaspoons vanilla

Instructions

  Cake

  1. Preheat oven to 350°F bake (or 325° convection bake).
  2. Mix all dry ingredients together in a mixing bowl or stand mixer.
  3. Add water and mayonnaise; mix well. 
  4. Pour into 9 x 13” cake pan sprayed with non-stick cooking spray. 
  5. Bake 30-40 minutes or until done. 

Chocolate Icing

  1. Mix sugar and cornstarch together well in a pan.
  2. Add chocolate.
  3. Pour boiling water over the top; stir to melt chocolate and start to incorporate.
  4. Cook, mixing continuously over medium heat until thick.
  5. Add butter and vanilla; stir very very well until butter is completely melted and incorporated.
  6. Pour over the center of the cake and gently spread to the edges with a spatula. It will become smooth and glossy as it sits; do not try to respread as it will disturb the beautiful glossy look.