This German chocolate cake recipe is 100 percent gluten-free and wheat-free. Who doesn’t like a nice piece of delicious chocolate cake? You have come to the right place if you’re looking for a truly delightful gluten-free dessert – a gluten-free and wheat-free chocolate cake recipe suitable for those with wheat sensitivities or those who are celiac. This gluten-free chocolate cake recipe uses rice flour instead of wheat flour, and you can get a good and cheap supply of rice flour from your local Indian or Asian shop.
- 100 grams sweet chocolate
- 1/2 cup boiling water
- 6 eggs, separated
- 2 cups sugar, divided
- 1 cup butter
- 1 tsp real vanilla essence
- 2 cups rice flour
- 2 tbsp corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- Melt chocolate in boiling water (two pots or pans) and cool.
- In small mixing bowl beat egg whites until frothy. Add 1/2 cup sugar and heat until stiff but not dry. Set aside. NOTE: you want to beat the egg whites and sugar until stiff, do not heat.
- Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy.
- Add egg yolks and beat well. Blend in the chocolate.
- Sift flour with cornstarch, baking powder, baking soda and salt.
- Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
- Fold in beaten whites.
- Pour into three 8-inch or 9-inch layer pans lined on bottom with paper.
- Bake at 350 degrees F., about 30 minutes or until done.
- This recipe in terms of the rice flour represents a decent replacement for the wheat variety, I have found that the flour change makes little difference to taste.
- Be sure to put a baking sheet on the rack underneath your cake pans.
- This recipe rises a fair bit and can easily overflow.
- Enjoy and share this great recipe!