March 30, 2017

Chocolate Cake {Deliciously Wheat-Free}

When we first found out that our son had a wheat-allergy, I wasn’t quite sure what to do first.  Wheat is in almost everything baked, and especially, birthday cake!  Thanks to many of you, I am learning quickly, and will be ordering a couple of books some of you have suggested.

And since Dylan’s birthday was just around the corner, I went to work fast, exploring my options for his cake.  A sweet reader left a link for a recipe on my Facebook page one day, and I just kept going back and looking at the recipe over at The Accidental Huswife.  I did a test run on the recipe several days before the big day, because, of course, I wanted Dylan to actually like his birthday cake.  I admit that I was a tiny bit skeptical.

And, um.  Wow!  Boy, was I pleasantly surprised!  This cake is so moist and so chocolatey!  And best of all, no one remotely detected the black beans!  And healthy?  Sure.  At least healthier than the sugar and flour-laden cakes that we’ve traditionally enjoyed.

For the test cake, I made a bundt cake, which turned out great, but stuck to the pan.  I recommend following the original recipe and lining a flat pan with parchment paper.  For the birthday celebration, I made cupcakes, and they turned out just as delicious!

For a chocolate cake icing, I think that the one for Chocolate Buttermilk Cake would be absolutely perfect!  And for a cream cheese icing, this one is fast, easy, and delicious.

Many, many thanks to Amy who suggested this recipe.  And many thanks to The Accidental Huswife for sharing her recipe that I only adapted slightly, simply to make the recipe even easier.

Do you have a wheat-free dessert recipe to share?  We’d love to hear about it!

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Comments

  1. Sarah Bass says:

    These look amazing! I would have been skeptical too but for your high praise of the recipe. I’ll have to try the cupcakes out at our weekly church “pot-Providence” – thanks for sharing! And I’m so glad Dylan had a yummy birthday treat. 🙂

  2. Those look incredible!

  3. Yum! I am definitely trying this! I can’t do dairy, do you think a non dairy stick of butter would stll work?

  4. All of the recipes I’ve tried with black beans have been surprisingly impressive, so I’ll be trying them again for sure! This one looks like a winner!

  5. So if it is wheat free is it also gluten free? We are just going through a possible celiac diagnosis with one of our kids and they told us to stay GF until they do a biopsy.

  6. Hi Brandy! I just tried your wheat free chocolate cake. I’m wondering why mine turned out more like a brownie than a cake. Any thoughts?

  7. I’ve made these twice now and can’t keep them around more than a day or 2! We are dairy free so I used a stick of Earth Balance. Once I get more coconut oil I will try that. I made them into cupcakes and the recipe made 18 average sized cupcakes. They are super moist. My 2 year old can’t stop eating them. For the frosting I used a chocolate peanut butter frosting I got from chocolate covered katie. This recipe is also free of sugar. I am so happy to have found a delicious cupcake! Thanks for posting Brandy!

    • I just made these with coconut oil and I will ALWAYS make them with coconut oil 🙂 I will now add some coconut to my frosting. MMM, It will be like a Mounds candy bar. They were delicious!

  8. Bambi Bittner says:

    Ok So I love making things and after reading about all the wonderful bean recipes I have to try this. While I don’t eat sweets during the week, I have some extra time on my hands and might just have to whip up a batch just to check them out. =)

    • You won’t regret this one! It is really good! 🙂 Hope you enjoy!

      • Bambi Bittner says:

        Brandy they were Fabulous! I had my 9yr old help me with strict instructions Not to tell the ‘secret’ ingredient. After they cooled we made the cream cheese icing. Daddy tried them first and swallowed 1 bite and was like Wow! Thinking he was kidding I just laughed but he said, No, these are really good. Can’t wait to let my BFF try them as she’s GF.

  9. marianne says:

    hey How much is one stick of butter? I live in canada and they only come in one big size. So im pretty sure its not that one (2 cups haha)

  10. I have been making this recipe for 2 years now…my whole family loves it…our “go to” chocolate cake/cup cake recipe. I do use 5 Tblspns of olive oil instead of butter and if you make the cupcakes the day before…they are the best…if you can keep from eating them!

  11. I made these yesterday and they are so good! I didn’t have honey but I did have Agave Syrup so I used it. It’s a bit thinner than honey so I added just under 1 TBS more cocoa powder and it turned out perfect! Even my husband said this was a keeper and he doesn’t eat sweets very often.

  12. These look incredible! I just Pinned it because I can’t wait to try it. Thanks for sharing your recipe.

  13. How many cupcakes does your recipe make? I want to make this for my son’s birthday party on Saturday and wasn’t sure if I needed to double the recipe. Thanks!

  14. Everyone gave it a thumbs up on its trial run. Topped it with a whipped cream cheese frosting. Delish! I’m taking it as the middle school luncheon next week as the gluten free option. It fell somewhere between a cake and a brownie for me. I probably could have cooked it a few minutes longer but I prefer slightly underdone to overdone. I may try whipping four egg whites in lieu of two eggs for the next at-home batch. If that works well I may try to tweet the amount of butter in exchange for applesauce.

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