Gluten-Free Chocolate Cake |
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Gluten-Free Chocolate Cake

dagoba logo

Courtesy of Dagoba

Serves 12


  • 12 cup sorghum flour
  • 12 cup tapioca flour
  • 12 cup rice flour
  • 1 cup DAGOBA Cacao Powder, sifted
  • 12 tsp. baking soda
  • 2 12 tsp. baking powder
  • 1 12 tsp. xanthan gum
  • 34 cup salted butter, room temperature (if you use unsalted, add 1/2 tsp. of salt to the dry ingredients)
  • 34 cup brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 egg yolks
  • 2 tsp. vanilla
  • 1 12 cups buttermilk


  1. Preheat the oven to 350 degrees. Lightly grease the bottom of a 9x13 baking pan.
  2. Sift the three flours together.
  3. Add Dagoba Cacao Powder, xanthan gum, baking powder, and baking soda to the flours and whick together in a medium bowl. Beat the butter until creamy.
  4. Slowly add the brown sugar and the granulated sugar; whip until fluffy.
  5. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk.
  6. Pour into the prepared pan. Bake for 30-35 minutes until the cake is spring to the touch.


Since this is truly a no-frills chocolate cake, make this simple frosting, or feel free to substitute your own favorite frosting. This one is not very sweet, but most kids will still love it!


  • 5 oz. DAGOBA 59% Semisweet Dark Chocolate
  • 12 cup sour cream
  • 12 tsp. vanilla
  • 1-2 Tbsp. whipping cream


  1. Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm.
  2. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools.
  3. Once the cake has cooled, frost the cake. This frosting provides a simple, thin layer of frosting for this no-frills chocolate cake.



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