Perfect Chocolate Cake (Sugar-Free & Gluten-Free)
Use this recipe to make the most perfect chocolate cake. It’s true to taste and texture without the sugar or gluten!
Equipment
- 2 - 6" cake pans
- Cooling Rack
- Parchment Paper
- Wilton Baking Spray
Ingredients
- 2 sticks Salted Butter room temperature
- 1 ½ cups Gentle Sweet
- 5 Eggs room temperature
- 3 cups Baking Blend
- 2 tsp Baking Powder
- 1 ½ tsp Baking Soda
- 1 tsp Xanthan Gum
- 1 cup Cocoa Powder
- 2 cups Boiling Water
Instructions
- With the paddle attachment, cream the gentle sweet and the room temp butter together until it’s light and fluffy. Scrape the butter and gentle sweet mixture off of the sides of the bowl and the paddle. At this point, you want to switch from the paddle attachment to the whisk attachment.
- Add the room temp eggs one to two at a time allowing the previously added eggs to become completely incorporated. Stop mixing as soon as all of the eggs are incorporated. It’s important for all the ingredients to be room temp because when you’re mixing fats together, such as egg yolks and butter, it’s a lot easier for them to emulsify when they are the same temp. If you try mixing different fats together that are different temps you, may notice you have a lumpy batter. I see you, I am you, the one who thinks, “how much difference does it really make?” Just trust me LOL!
- In a mixing bowl, combine the baking blend, baking powder, baking soda, and Xanthan Gum. Mix them together until very well incorporated. If you have any big pockets of Xanthan Gum it might cause clumping. Are you catching on that we want to avoid the clumping? That is our main objective!
- Boil a little more than 2 cups (to account for evaporation) of water. Measure out 2 cups of water and whisk it into the cocoa powder until it is…you guessed it…smooth and clump-free.
- With the mixer on a low speed add the baking blend mixture and the cocoa mixture in an alternating fashion beginning and ending with the baking blend mixture. Allow each one to incorporate before adding the next. Scrape the sides of the bowl. Mix one final time on medium-high speed for about 30 seconds to make sure everything you scraped off the sides of the bowl is all mixed in.
- Prepare the pans. Trace around the bottom of each cake pan on a piece of parchment paper. Fold the traced circle in half and cut it out. Spray the pan with nonstick cake pan spray then place the circle of parchment in the bottom of the pan.
- Evenly divide the cake batter into the cake pans. Bake them for 40-50 mins at 350º.
- Once the cakes are done allow them to cool for 10-20 mins before turning them out of the pans. Run a butter knife or icing spatula between the pan and the cake to release the cake if it’s a little stuck. Flip it out onto a cooling rack and allow to cool completely before decorating it.
Nutrition
Nutrition Facts
Perfect Chocolate Cake (Sugar-Free & Gluten-Free)
Amount Per Serving (1 slice)
Calories 488
Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 21g131%
Cholesterol 216mg72%
Sodium 871mg38%
Potassium 269mg8%
Carbohydrates 89g30%
Fiber 34g142%
Sugar 1g1%
Protein 21g42%
Vitamin A 198IU4%
Calcium 129mg13%
Iron 3mg17%
Sugar Alcohol 48g
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!