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Leila's Best Gluten-Free Chocolate Cake

This healthy recipe comes from NDSU Extension Service.


  • 2 c. gluten-free flour mix* (see following recipe)
  • 1 tsp. baking powder
  • 2 eggs
  • 2 c. sugar
  • 1/2 c. cocoa
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 1 1/2 tsp. xanthan gum
  • 1 c. hot water
  • 1 c. vegetable oil
  • 1 c. buttermilk


Preheat oven to 350 degrees. In a large bowl, combine dry ingredients. Stir in oil, buttermilk, and eggs. Add hot water and stir until combined. Pour into a greased 13- by 9-inch pan or make cupcakes. Bake the cake for 35 to 38 minutes, or the cupcakes for 20 minutes. Frost as desired.

Gluten-free flour mix:

  • 2 c. brown rice flour
  • 2 c. white rice flour
  • 1 1/2 c. sweet rice flour
  • 1 1/3 c. tapioca starch or flour
  • 2/3 c. corn starch
  • 1/2 c. rice bran or rice polish
  • 2 tsp. xanthan gum


  • Sift together three or four times and store in a canister. Use 1 cup of this mixture when the recipe calls for 1 cup of wheat flours. This flour mix works very well in cookies, bars, cakes, and rolled-out sugar cookies.


Makes 4 servings.

Per Serving: about 350 calories, 5 grams (g) of fat, 15 g carbohydrate, 3 g protein and 350 mg sodium

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