Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

An easy, no-frills chocolate cake made gluten-free with sorghum, tapioca, and rice flours, and frosted with a simple icing using melted semi-sweet chocolate morsels.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 430 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 2 teaspoons vanilla extract
• ½ teaspoon vanilla extract
• 3 eggs
• 2 egg yolks
• ½ cup sour cream
• 2 ½ teaspoons baking powder
• 1 ½ cups buttermilk
• 1 tablespoon heavy cream
• ½ cup tapioca flour
• ½ cup rice flour
• ½ cup sorghum flour
• ¾ cup butter at room temperature
• 5 ounces chocolate chips
• 1 cup cocoa powder, sifted
• 1 ½ tablespoons xanthan gum
• ¾ cup (packed) dark brown sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.

Step 2

In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.

Step 3

In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.

Step 4

Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.

Step 5

To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.