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The Best Chocolate Cake

I made a wonderful discovery today.  In the rush to finish up our preparations for our Resurrection Day festivities, my daughter decided that we really really really needed to make a cake.  Having already made a batch of chocolate chip peanut butter bars, I didn’t see the need for another dessert.


But I relented, wanting to always fan the flame of her love for cooking as much as possible, and embarked on a frantic internet search for a gluten free cake recipe an hour before our guests were to arrive.  I have yet to find a gluten free cake that I am satisfied with so I have given in to using a mix (gasp!) for my cakes and cupcakes.  (Pamela’s Gluten Free cake mix is pretty amazing, by the way).  But today, there was no Pamela’s mix in the house and no time for a trip to the store.


After about 10 minutes of reading recipes online, I got frustrated and decided that we would just experiment.  I have a trusted old recipe that I used for many years to make my chocolate cakes.  It’s from the Moosewood Restaurant Cooks at Home Cookbook which I relied heavily on in my vegetarian/vegan days.  The Six-Minute Chocolate Cake recipe from that book became my very first “tried and true” recipe when I was first learning how to cook and bake.  When I went gluten free it was the one  recipe that I mourned the most.


Not having very high expectations for the result, I substituted my current favorite gluten free flour mix for all the flour in the recipe.  I increased the liquid by just a tad and did my usual substitutions of sucanat instead of sugar and coconut oil instead of vegetable oil.


The results were perfect!  I am so pleased with the texture and level of moistness in the cake.  No one would guess that this is not your typical chocolate cake.   It is gluten free, dairy free, egg free and free of most other common allergens so this is a cake that almost everybody can enjoy.  And to top it all off, it is super easy to make…hence the original name “Six-minute chocolate cake”.  This recipe is a definite keeper that I will be making over and over again.


The Best Chocolate Cake

Free of gluten, dairy, eggs, soy, corn, tree nuts, peanuts….and it still tastes amazing!

Adapted from the “Six Minute Chocolate Cake” recipe from Moosewood Restaurant Cooks at Home cookbook.



1  1/2 cups gluten free flour mix

1/3 cup cocoa powder

1 cup sucanat

1/2 tsp xanthum gum

1 tsp baking soda

1/2 tsp salt

1 cup plus 2 TBS water

1/2 cup virgin coconut oil, melted

2 tsp vanilla extract

2 TBS vinegar



Sift together all dry ingredients.

In a separate bowl, mix the water, coconut oil and vanilla extract.  (Make sure the water is not too cold or it will cause the coconut oil to harden up).

Add the wet ingredients to the dry ingredients and mix well.

Add the vinegar and stir until the swirls created by the vinegar are fully distributed.  (If that doesn’t quite make sense, you’ll see what I mean when you do this step).

Pour in a greased 9 inch round or 8 inch square cake pan.

Bake at 375 degrees for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Frost as desired.






One Response to The Best Chocolate Cake

  1. […] The basic formula is 70% flour (brown rice, sorghum, millet, etc.) and 30% starch (tapioca, arrowroot, potato, and white rice flour).  I have been using this formula to try out different combinations and have found a mix that I’m very happy with.  It even performed well in my Chocolate Cake recipe. […]

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