Gluten Free Chocolate Snack Cake
This Gluten Free Chocolate Snack Cake recipe is so easy. Mix the ingredients right in the pan, bake, cool and eat. It’s that simple.
Servings: 9 People
Cost: 5.00
Ingredients
Ingredients for Full Recipe 8x8 Snack Cake
- 1 2/3 Cup Gluten Free Flour (I used King Arthur Measure for Measure Gluten Free Flour)
- 1 Cup Packed Brown Sugar
- ¼ Cup Unsweetened Baking Cocoa
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 Cup Milk, Water or Non-Dairy Milk
- 1/3 Cup Canola Oil, or other neutral tasting oil or other neutral tasting oil
- 1 tsp. White Vinegar
- ½ tsp. Vanilla
- ½ Cup Semisweet Chocolate Chips
- Powdered Sugar, If Desired.
Ingredients for Half Recipe 9x5 Snack cake
*See Notes for Half Recipe Cooking Time. Preparation Instructions are the Same
- 3/4 Cup Gluten Free Flour (I used King Arthur Measure for Measure Gluten Free Flour)
- ½ Cup Packed Brown Sugar
- 2 Tbs. Unsweetened Baking Cocoa
- ½ tsp. Baking Soda
- ¼ tsp. Salt
- ½ Cup Milk, Water, or Non-Dairy Milk
- 3 Tbs. Canola Oil, or other neutral tasting oil
- ½ tsp. White Vinegar
- ¼ tsp. Vanilla
- ¼ Cup Semisweet Chocolate Chips
- Powdered Sugar, If Desired
Instructions
- In an ungreased 8x8-inch pan, mix gluten free flour, brown sugar, cocoa, baking soda and salt with fork or whisk.
- Preheat the oven to 350ºF.
- Stir in the remaining ingredients except for the chocolate chips.
- Sprinkle chocolate chips over the batter.
- Bake for 35 to 40 minutes or until a toothpick inserted comes out clean.
- Cool in pan on cooling rack for 30 minutes.
- Sprinkle with powdered sugar, if desired
Video
Notes
- Xanthan Gum – If your flour blend does not have xanthan Gum, start with ½ teaspoon in the full recipe or ¼ teaspoon in the half recipe. Adjust as needed.
- Cooking Times – When cooking the ½ recipe in a 9x5 pan. Adjust the cooking time down to 25-30 Minutes