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Gluten-Free Chocolate Cake
Finally! Gluten-Free Nirvana! After countless trials and failures, here is a chocolate cake mix that'll knock the socks off anyone you serve it to. Infinitely adaptable, you can use this mix to create any number of delicious chocolate treats.
From cakes to cupcakes, chocolate twinkies to whoopie pies - and everything in between, this mix will surprise you with how easy it is to create.
Enjoy!
Now available!
Ready-to-eat Gluten-Free Cupcakes made with this cake mix.
13x9 cake pan or 2 - 9" round cake pans, or 24 cupcakes.
Directions
• 3 eggs • 1/2 cup shortening • 1 can (12 oz) diet soda* Add contents of mix to large mixing bowl and beat together with ingredients above. Beat on high speed for 3-4 minutes, until batter thickens and becomes fluffy. Grease pan(s) and bake at 350. 20 minutes for cupcakes and 9" layers. 25-30 minutes for 13x9 pan. Makes 24 normal size cupcakes or 12 jumbo size; or 2 - 9 inch layer pans; or 13x9 pan. * The soda used will give a slight flavor to the cake. Our favorites are Diet Dr Pepper and Diet Root Beer. Using a non-diet soda will result in a slightly flatter cake. Use diet for absolute best results. Yummers!
Ingredients
Rice flour, tapioca flour, xanthan gum, unflavored gelatin, sugar, cocoa powder, bicarbonate of soda, vanilla powder, sea salt.
Nutrition Information
Serve size: .9 oz (28 grams), Servings: 24, Amount per Serving: Calories 90, Fat Cal. 0, Total Fat 0g (0% DV), Sat Fat 0g (0%DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 210mg (9% DV), Total Carb. 23g (8% DV), Fiber 1g (5% DV), Sugars 15g, Protein 1g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
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