But this cake! This cake is special. This cake is made for someone you really love. It’s alright if that’s yourself. ♡
I made this for Andrew’s birthday, and you know what? Nobody could even tell that it was gluten free. Not. One. Person.
At the risk of sounding like a broken record, I’m going to give you the secrets of making the perfect gluten free double chocolate cake. These are the key things that I’ve really taken to heart when making a recipe. They’re rules to live by, at least when it comes to gluten free baking.
3 Key Tips to Making the Best Gluten Free Double Chocolate Cake
Use cream, not milk. If you don’t have cream, add a tsp of lemon juice to milk and stir it together before adding it to the cake. The acid in this reacts with the baking soda, helping your cake rise to its intended fluffy texture.
All Purpose Flour Weighs 140 Grams. Ok, this one is really for when you’re converting a recipe to gluten free. But I cannot stress this enough. Regular, gluten-y all purpose flour typically weighs 140 grams. So, if a recipe calls for 1 cup gluten-y all-purpose flour, you need to weigh out 140 grams of gluten free all-purpose flour. Trust me, your baked goods will be better. This really helps cut down on the “dense” issue a lot of gluten free baked goods have.
Figure out your flavor, then double it. I almost always use some kind of extract in my baking. Usually vanilla, sometimes almond, or even coconut. They really bring up the flavor, while hiding some of the harsher notes of the gluten free flours. So, if you would normally add 1 tsp of vanilla extract, add 2 tsp instead.
And there you have it. My 3 keys to success, and a few of the main reasons this gluten free double chocolate cake came out so darn good.
