Baking a Gluten Free Chocolate Cake:

  • Mixing Bob’s Red Mill Gluten Free 1 to 1 Baking Flour into the other ingredients.
  • Baking the cake.
  • Cooling the cake.
  • Trimming the cake.
  • Assembling the cake.
  • Frosting the cake.
    • Magic Line® pastry bag fitted with a Ateco® #822 pastry tip for the Chocolate Butter Cream Icing “scallop” border(bottom of cake).
    • Magic Line® pastry bag fitted with a Ateco® #802 pastry tip for the Ganache border(top of cake).Tips for decorating the cake:

    Gluten-Free Chocolate Cake


    Gluten Free Chocolate Cake

    Gluten free chocolate cake makes everything better. The secret ingredient is Bob's Red Mill® 1 to 1 baking flour!


    • 3 1/2 cups Bob's Red Mill® Gluten Free 1 to 1 Baking Flour
    • 2 cups sugar
    • 1 T. baking soda
    • 1 tsp. salt
    • 2/3 cup dutch processed cocoa
    • 1/2 cup boiling water
    • 2 cups Vegetable Oil
    • 2 cups sour cream
    • 6 large eggs
    • 2 tsp. vanilla


    1. Preheat oven to 350º degrees.

      Line three 8 inch round cake pans with parchment paper and spray with cooking spray; set aside.

    2. Combine dry ingredients, set aside.

    3. Mix cocoa and boiling water, set aside.

    4. In the bowl of an electric mixer fitted with a paddle attachment, mix the remaining wet ingredients; add the cocoa mixture. Gradually, add dry ingredients.

    5. Pour batter into the prepared cake pans.

    6. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean.

    7. Place on a wire rack to cool completely.

    8. Ice with your favorite icing.

    9. Enjoy!