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One Bowl Gluten Free Chocolate Cake

  • minutes
  • Serves


For the cake 1 1/2 cups (210 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)

3/4 tsp

xanthan gum (omit if your blend already contains it)

14 tbsp

unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)

1/2 tsp

kosher salt

1/2 tsp

baking soda

1 cup


3/4 cup

sour cream, at room temperature

1/2 cup

vegetable oil


eggs (120 g, out of shell) at room temperature, beaten

3/4 cup

warm water (about 95°F)

For the ganache topping 3/4 cup (6 fluid ounces) heavy whipping cream

8 oz

(or 10 ounces, for whipped ganache) dark chocolate, chopped

1 cup

confectioners’ sugar (for whipped ganache)