Tel: 1-800-387-4064 or (519) 650-4614

Gluten Free Cake Recipes

If you have gluten free cake recipes, or other recipes that you would like to share, please contact us. Please visit our gluten free frosting recipes page for an even more decadent dessert.

Chocolate Fudge Cake Recipe

1/3 cup shortening, margarine or butter

1 cup white sugar

1/2 teaspoon vanilla

6 tablespoons cocoa powder

2 tablespoons vegetable oil

1 egg

3/4 cup + 1 heaping tablespoon sifted El Peto All Purpose Flour mix

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips

3/4 cup water

Cream shortening and sugar until light and fluffy with a mixer. Blend in vanilla extract, cocoa and oil. Add egg, beating well. Sift flour, soda and salt in another bowl. Add to creamed mixture alternately with water, beating after each addition. Spread batter in 9 x 9 or 7 x 11 in. baking pan sprayed with Pam. Sprinkle chocolate chips over top of batter. Bake 350 degrees, about 30 or more minutes (until toothpick comes out clean). Cool in pan.

Recipe is easily doubled for a 9 x 13 in. pan, but increase baking time about 10 minutes more or until toothpick comes out clean.

Original recipe uses 1-1/4 cups sifted all purpose flour.

Submitted by Leah

Original recipe published in Better Homes and Gardens: Cooking for Two

Gluten Free Black Forest Cake Recipe

Sponge Cake:
1 package of El Peto Chocolate Cake Mix 500g - prepare as per instructions on back of package, let cool

Filling:

500 ml (1 cup) of whipping cream

2 teaspoons of white sugar

2 teaspoons of kirsch or rum

1 envelope of instant gelatin

Kirsch or rum

1 can pitted black cherries

Maraschino cherries for decoration

Finishing Touches:

Chocolate sprinkles and/or chocolate curls

Beat whipping cream with sugar until stiff. Prepare gelatin according to package directions and fold into whipped cream along with first amount of kirsch or rum. Set aside.

Cut prepared, cooled cake into three layers. Sprinkle a little kirsch or rum on each layer. Place first layer on serving plate. Spread black pitted cherries over bottom layer. Spread 1/3 of whipped cream over cherries, top with second cake layer. Spread 1/3 of whipped cream and top with third layer and place in fridge along with remaining whipped cream.

Meanwhile, using a vegetable peeler, and with the chocolate at room temperature, shave long strips of chocolate to form curls for garnish.

To finish the cake, spread remainder of whipped cream all over cake. Garnish the sides with chocolate sprinkles and the top with the chocolate curls. Add some maraschino cherries as the final touch. Keep in fridge until serving time.