Comments on: Easy Gluten Free Chocolate Cake

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 14 Jul 2023 12:54:32 +0000

In reply to Jill Martinson. So glad to hear Jill! Thanks so much for your great review!

By: Jill Martinson

Jill Martinson — Tue, 21 Feb 2023 23:56:12 +0000

delicious cake. I make it for my daughter’s birthday almost every year.

By: Alison Andrews

Alison Andrews — Wed, 21 Sep 2022 13:18:02 +0000

In reply to Elijah. Yes you can make a single layer 9-inch cake with this recipe.

By: Elijah

Elijah — Wed, 21 Sep 2022 13:11:47 +0000

Awesome, please can I use this same recipe for 9 inches round cake pan?

By: Alison Andrews

Alison Andrews — Fri, 31 Dec 2021 12:59:30 +0000

In reply to Izzy. So glad it worked out great Izzy, thanks so much for the great review!

By: Izzy

Izzy — Fri, 31 Dec 2021 08:08:25 +0000

Excellent recipe! I used Bob’s Red Mill 1:1 Baking flour and substitute about 50g of flour with hazelnut flour just because.
I didn’t make it dairy-free so I used whole milk and yogurt in place of the applesauce. The cake is soft and delicious! Thank you!

By: Sharon A

Sharon A — Mon, 26 Jul 2021 02:27:33 +0000

In reply to Constance L Wilke. Can you please tell me how much of the Bob's Red Mill Egg Replacer you used in this recipe?

By: Alison Andrews

Alison Andrews — Thu, 21 Jan 2021 10:49:03 +0000

In reply to Constance L Wilke. Hi Constance, thanks for pointing that out! We had the temperature listed in the post but must have accidentally deleted it in the recipe card. So glad it was delicious and moist! Thanks for sharing!

By: Constance L Wilke

Constance L Wilke — Wed, 20 Jan 2021 18:25:11 +0000

There was no oven temperature listed for baking this so I used 300 in my convection oven and it took 20 minutes not 15. Having said that, it was delicious and moist. I made is in a 9×13 greased Pyrex. I also used Bob’s Red Mill Egg substitute and it worked well. I also love to use King Arthur’s All Purpose Gluten Free Flour. Definitely a keeper recipe. Thank you

By: Alison Andrews

Alison Andrews — Tue, 18 Feb 2020 10:12:11 +0000

In reply to Kate. Hi Kate, I have used a few different gf flour blends when making the cake and cupcakes and haven't noticed that issue. However, my favorite Bob's Red Mill blend is the all purpose baking flour. You could definitely let it rest a bit first and you're entirely right that over-mixing isn't an issue with gf flours, but of course resting too long can affect the rising agents, so I would say 30 minutes would be a good maximum.