A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon Chocolate Fudge Cake

Adapted from 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt.

Chocolate cake with chocolate glaze


  • 3/4 cup bean flour

  • 3/4 cup sorghum flour (or 1 1/2 cups total of pea, or any mix)
  • 3/4 cup total starch (mix of tapioca and arrowroot works great for us)
  • 1 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup cocoa powder
  • 3/4 cup margarine or shortening (we use Fleishmann’s Unsalted or Spectrum shortening)
  • 1 1/2 cups packed brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cups milk substitute with 2 tsp cider vinegar added to sour

Whisk together dry ingredients in a medium bowl.

In your mixer, cream margarine and brown sugar. When fluffy, add eggs, one at a time. Ad vanilla.

Mix in dry ingredients and milk sub, alternating between the two. Stir until just combined.

Spoon into greased pans (this makes 2 layers), and let stand for 30 minutes if possible (it still tastes good even if you forget to do this).

Preheat oven to 350, and bake about 30-40 minutes – less for cupcakes, more for a bundt pan. Let cool in pans for about 10 min before taking out.

This cake sticks to my cooling racks, so I always line the racks with wax or parchment paper after I take it out of the pan.

Frost, drizzle with a chocolate glaze, or sprinkle with powdered sugar, or serve with ice cream. Yum!

Here is this cake filled with the ice cream:


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