gluten free chocolate cake or cupcakes

Name: Gluten Free Chocolate Cake or Cupcakes
Prep time: 15 min
Cook time: 25 min
Yield: 24
Ingredients: 1 cup(s) asian white rice flour; 1/2 cup(s) cornstarch; 1/4 cup(s) sweet glutinous white rice flour; 1 cup(s) cocoa, unsweetened; 1 1/2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) baking soda; 2 cup(s) granulated white sugar; 1 teaspoon(s) salt; 1 teaspoon(s) xanthan gum; 2 large eggs; 1 cup(s) whole milk; 1/2 cup(s) canola oil; 1 tablespoon(s) pure vanilla extract; 1 cup(s) very hot water

(1 RATING)

49 Pinches

andrea collins

sault ste marie Ontario Canada, ON

Updated on Nov 17, 2012

When I brought these to the daughters house, I told the 9 year old that they were gluten free, he didn't care to try them at all. I then said they were cupcakes, Oh he said I like cupcakes, so then had one. After eating it he said they were good and fluffier than regular cupcakes, and he commented on that they were less crumbly. These were gone by the family with good comments only. I thought they were not sweet enough, so I had put a thin smear of carmel icing on top. But comments were the cake itself was sweet enough for them.

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prep time 15 Min

cook time 25 Min

method ---

yield 24 cupcakes

Ingredients

1 cup asian white rice flour
1/2 cup cornstarch
1/4 cup sweet glutinous white rice flour
1 cup cocoa, unsweetened
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups granulated white sugar
1 teaspoon salt
1 teaspoon xanthan gum
2 large eggs
1 cup whole milk
1/2 cup canola oil
1 tablespoon pure vanilla extract
1 cup very hot water

How To Make gluten free chocolate cake or cupcakes

Step 1

Preheat oven 350 degrees. Grease and sprinkle a dusting of cocoa powder in a 9 x 13 pan. Or two 8 inch pans. Or Line muffin tins with paper cupcake liners.

Step 2

Mix all dry ingredients into your mixer bowl, and blend.
Step 3

Add eggs, milk, vanilla, oil, and blend for two minutes.
Step 4

Turn mixer to low and add in the very hot cup of water, and beat for one more minute.
Step 5

Pour batter into pans.
Step 6

Baking times 9 x 13 should be about 40 to 45 minutes, or til tester comes away clean. Cupcakes took about 23 to 26 minutes, tester should come away clean. 8 inch pans will take about 30 to 35 minutes, again check with a tester .
Step 7

Remove when done and allow to cool in pans on a rack ten minutes. Remove from pans and completely cool on rack.
Step 8

Ice with your favourite icing.
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