Gluten-Free Chocolate Chip Cake

Gluten-Free Chocolate Chip Cake

This gluten-free vanilla cake is studded with rich chocolate chips, and it’s a huge hit with the kids, who never seem to notice the gluten is missing. It’s denser, like pound cake, and wonderfully moist. You can also bake it into cupcakes, which taste great topped with cream cheese frosting.

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Gluten-Free Chocolate Chip Cake


Yield: One 11 by 17 pan or 2 dozen cupcakes

Cook Time: 45 minutes

Ingredients:

  • 3 large eggs
  • ½ cup coconut oil
  • ½ cup water
  • 1 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 cup rice flour
  • 2 tablespoons tapioca flour
  • 6 tablespoons arrowroot starch
  • 1 teaspoon xanthan gum
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 12 ounces chocolate chips

Directions:

  1. Preheat oven to 375 F, and grease an 11 by 17 pan.
  2. In a large mixing bowl, beat eggs together with oil and water. Cream in sugar and vanilla.
  3. In a separate bowl, combine flours, arrowroot, xanthan gum, baking powder, baking soda, and salt. Gradually stir dry mixture into egg mixture, and continue stirring until batter is smooth and most lumps are gone.
  4. Fold in chocolate chips, and pour batter into prepared pan. Bake for 25 to 35 minutes until edges are golden brown and until a toothpick inserted in the center comes out clean.
  5. Allow to cool slightly before slicing and serving.