Gluten-Free Chocolate Naked Cake
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Cook time: 
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Serves: 8-10 servings
 
Ingredients
  • 1½ cups sugar
  • 1½ cups gluten-free multi-purpose flour (I used King Arthur brand)
  • 1 cup dutch-process cocoa
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • ⅔ cup vegetable oil
  • 4 large eggs
  • 1⅓ cups water
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350°F. Grease two 8" or 9" round pans with butter or gluten-free olive oil spray.
  2. In a free standing medium mixing bowl, combine the sugar, flour, cocoa, baking powder, salt and xanthan gum.
  3. In the bowl of a stand mixer (or a mixing bowl with a hand mixer) combine oil, eggs, water and vanilla extract. Beat well until combined.
  4. Slowly blend in the dry ingredients into the wet ingredients, mixing as you add, about one cup at a time. Scrape down the sides of the bowl as you go.
  5. Once all of the dry ingredients have been blended, beat at medium-high speed for 2 minutes, until the batter smoothes out. Pour into the prepared pans.
  6. Bake the cakes for 30 to 33 minutes, until a toothpick inserted into the center of one comes out clean (or until internal temperature reaches 210°F).
  7. Remove the cakes from the oven and let cool about 10 minutes before turning them onto a wire rack to cool further. Frost with your favorite vanilla frosting and decorate with fresh berries as desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/gluten-free-chocolate-naked-cake/