Who makes the best gluten free chocolate cake mix?

Yes, there are some great mixes out there if you’re short on time. Brands like King Arthur , Bob’s Red Mill , and Simple Mills are consistent favorites. Still, nothing compares to baking from scratch — you control the ingredients, and the result tastes fresher and more homemade.

Does Trader Joe’s have gluten free cake?

Yes, Trader Joe’s usually carries a gluten-free chocolate cake mix in their baking aisle. It’s a convenient option if you need something quick, but if you’re after the moist gluten-free chocolate cake we’ve been talking about, homemade is always the star.

What is the 1234 cake rule?

The “1234 rule” is an old-fashioned baking ratio: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs . It’s a helpful memory trick for traditional cakes, though with gluten-free baking, we tweak the ratios slightly to keep the texture soft and tender.

What flour do you use for gluten free cake?

I recommend a gluten-free all-purpose flour blend that already contains xanthan gum for binding. If you’re experimenting, almond flour adds richness, while rice flour keeps things lighter. The key is balance — too much starch can make a cake dry, too much nut flour can make it heavy.

Easy Gluten-Free Chocolate Cake (5-Star Cake)

Moist Gluten-Free Chocolate Cake Recipe

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This moist and rich gluten-free chocolate cake uses simple ingredients and a secret coffee boost to deepen the chocolate flavor.

Author: Giordana
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 1 two-layer 8-inch cake 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
¾ cup unsweetened cocoa powder
1 ½ cups sugar (or sugar substitute)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, room temperature
½ cup neutral oil (avocado or light olive oil)
1 cup buttermilk (or dairy-free milk + 1 tbsp lemon juice)
2 tsp vanilla extract
1 cup hot brewed coffee

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, beat eggs, oil, buttermilk, and vanilla until smooth.
Mix wet ingredients into dry; batter will be thick.
Stir in hot coffee until the batter is silky.
Divide into pans and bake for 30–35 minutes until a toothpick comes out with moist crumbs.
Cool in pans for 10 minutes, then transfer to a wire rack.

Notes

Use stevia blend, monk fruit sweetener, or erythritol for a lower-sugar version. Avoid honey or maple syrup as they can affect texture.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 5g
Cholesterol: 35mg

Find it online: https://www.glutenfreez.com/gluten-free-chocolate-cake/