Chocolate Cake In A Cup Gluten Free Style Recipes

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CHOCOLATE CAKE IN A CUP- GLUTEN FREE STYLE



Chocolate Cake in a Cup- Gluten Free Style image

After finding a great quick cake in a cup recipe I decided to make it gluten free and it turned out great.

Provided by tomswife05

Categories     Dessert

Time 5m

Yield 1 cake, 1-2 serving(s)

Number Of Ingredients 9

4 tablespoons gluten-free flour
4 tablespoons sugar
3 tablespoons cocoa powder
1 dash salt
1 egg
3 tablespoons milk
3 tablespoons oil
1 teaspoon vanilla
3 tablespoons mini chocolate chips

Steps:

  • In a large coffee cup mix together dry ingredients. Stir in wet ingredients. Mix well. Add chocolate chips. Put the cup in the microwave for 3 minutes high power. Let sit for a minute or two to cool just a bit and enjoy.
  • We enjoyed this plain but you could always put a gluten free frosting or powdered sugar on the top.

Nutrition Facts : Calories 861.2, Fat 59.2, SaturatedFat 14.9, Cholesterol 192.4, Sodium 256.3, Carbohydrate 83.5, Fiber 7.3, Sugar 69, Protein 12.3

GLUTEN-FREE CHOCOLATE CUPCAKES



Gluten-Free Chocolate Cupcakes image

These wonderful cupcakes just melt in your mouth.

Provided by adammccabe123

Time 30m

Yield Serves 12

Number Of Ingredients 8

250g Butter, At room temperature
250g Caster Sugar
250g Gluten-Free Self-Rasing Flour
4 Eggs
1 tbsp Vanilla Extract
3 tbsp Cocoa Powder
200g Icing sugar
200g Butter, At room temperature

Steps:

  • Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
  • Place the butter and sugar into a bowl, Whisk until pale and fluffy.
  • Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
  • Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
  • When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
  • Place the icing into a piping bag and decorate the cupcakes.

GLUTEN FREE CHOCOLATE CAKE



Gluten Free Chocolate Cake image

This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting.

Provided by shelleelorayne

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 18

Number Of Ingredients 10

cooking spray
3 cups gluten-free all purpose baking flour
2 cups white sugar
⅓ cup cocoa powder
2 ¼ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum
1 ½ cups mayonnaise
1 ½ cups hot water
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
  • Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 24.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 280.6 mg, Sugar 22.5 g

BEST GLUTEN-FREE CHOCOLATE CAKE



Best Gluten-Free Chocolate Cake image

This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. -Nichele McCague, Poway, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

2 cups plus 3 tablespoons gluten-free all-purpose baking flour, divided
2 cups sugar
3/4 cup baking cocoa
1/4 cup ground flaxseed
1/4 cup chia seeds
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 to 2 teaspoons instant espresso powder
1/2 teaspoon xanthan gum
1 cup boiling water
1 cup unsweetened almond milk
1 cup canola oil
4 teaspoons vanilla extract
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.

FUDGY GLUTEN FREE CHOCOLATE CAKE



Fudgy Gluten Free Chocolate Cake image

A rich, fudgy, chocolate dessert that is gluten free and egg free! It can even be made into a lava cake, or microwaved!

Provided by benjiklintworth

Categories     Dessert

Time 35m

Yield 4 Individual Cakes, 4 serving(s)

Number Of Ingredients 10

1/2 cup gluten-free flour (King Arthur)
1/2 cup sugar
1/4 cup cocoa powder
1 pinch salt
6 tablespoons sour cream
6 tablespoons vegetable oil
6 tablespoons cream or 6 tablespoons milk
1 dash vanilla
1/4 cup vegetable oil
6 -8 tablespoons chocolate chips (optional)

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray.
  • In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain.
  • Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms.
  • Mix in cream and vanilla until completely combined.
  • Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined.
  • Fold in chocolate chips.
  • Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake.
  • Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs.
  • Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter.
  • Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!

GLUTEN-FREE MOIST CHOCOLATE CAKE



Gluten-Free Moist Chocolate Cake image

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.

Provided by ADeSouza

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 11

1 ⅓ cups water
⅔ cup quinoa
¾ cup butter, melted and cooled
⅓ cup milk
4 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
  • Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
  • Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g

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