This chocolate cake is rich and moist, but so easy to make!
This recipe for chocolate cake came from my mother-in-law. My husband, Grant, raved about it always, and said it was a good, easy to make recipe that never failed. So I was given the recipe many years ago, and have made it many MANY times. It’s my standard recipe for the kids’ birthday cakes, and for whenever we needed to bring something to a potluck event. Rich and moist, but so easy to make! And it works well with the gluten-free and the dairy-free conversions … win/win!
A few years ago, when I was making this recipe for Henry’s birthday and my mother-in-law was visiting, she had a look at the recipe I was using and said that I used double the amount of milk than she did. No wonder my cakes were always so moist … but I’m not changing this recipe for anything!
You can make this as a sheet cake, two 8″ round cakes, or any combination in between. Feel free to frost with any combination … although I am kind of partial to a chocolate frosting of some variety!
- 1 1/2 cups sugar
- 1/2 cup butter or dairy-free margarine
- 2 cups gluten-free flour
- 4 tsp baking powder
- 1/2 cup cocoa powder
- 4 eggs (separated)
- 1 tsp vanilla
- 2 cups almond milk
- Preheat oven to 180C / 350F and prepare baking pan.
- Sift the flour and cocoa together and set aside.
- Mix the butter/margarine and sugar together and add in vanilla.
- Separate the eggs and add the yolks to the butter mixture. Mix well.
- Slowly alternate adding the flour and cocoa mixture and milk into the butter mixture and mix well.
- Beat egg whites until stiff and gently fold into mixture.
- Pour into prepared pan and bake at 180C for 30-40 minutes.
- Substitute the 2 cups self-raising flour for 1 1/2 cups rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch, 1 tsp xanthan gum and 4 tsp baking powder.