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Recently, Jim was searching the kitchen for some chocolate. Now this is very unlike him because he is not a big sweet eater. Unfortunately, there was no chocolate to be found. No chocolate candy…no chocolate cookies…no chocolate ice cream… Something had to be done.
A few days later, after a trip to the grocery store, I made this gluten-free chocolate cake pan cake. Jim doesn’t have a sensitivity to gluten, but if I was going to make it, I wanted to be able to eat it, too.
This recipe mixes up very easily. You’ll notice the batter is thick. Unlike most cake batters that you pour, this one needs to be spread around the prepared pan.
Gluten-free cakes tend to be very dense, and this one doesn’t disappoint.
This cake is made in an 8.1″ square pan which is the perfect size for us. We can enjoy leftovers, without moving up a weight class.
You could probably get 12 servings, but we recommend 9. If you are going to eat cake, then eat some cake!
Jim liked this chocolate cake because it gave him the taste of chocolate without being real sweet. I, however, had to add some ice cream to sweeten things up a bit.
If you are looking for a gluten-free cake that is easy to make, but not real sweet, give this Gluten-Free Chocolate Cake Pan Cake a try.
If you like this recipe, follow my Gluten Free Desserts board on Pinterest.
This gluten-free chocolate cake is moist and flavorful, but not too sweet.
- 1 1/2 cups gluten-free flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1/3 cup canola oil
- 2 large eggs
- 1/4 cup cold water
- 1/4 cup rum
Lightly grease an 8.1" square pan at least 2" deep. If your pan isn't 2" deep, us a 9" square pan.
Whisk together the dry ingredients. In a separate bowl, whisk together the vanilla, oil, eggs, water, and rum.
Pour the wet ingredients into the dry ingredients, stirring until thoroughly combined.
Spread the batter in the prepared pan. Let the cake rest on the counter for 15 minutes. While the cake is resting, preheat the oven to 350 degrees.
Bake the cake for 28 to 32 minutes, until a wooden pick inserted into the center comes out clean.
Remove the cake from the oven, and cool it in the pan. Serve warm or at room temperature. Store, covered with plastic wrap, at room temperature for several days.
You can substitute cold water for the rum.
Recipe slightly adapted from King Arthur Flour