The best ever gluten free chocolate cake is a rich chocolate cake that is fluffy and light with a perfect crumb; this cake almost melts in your mouth. You would NEVER guess that this is a gluten-free cake.
Almost as exciting as the delicious richness of the cake is the fact that this is a very simple, one-bowl cake that comes together in just a few minutes time.
Gluten Free Chocolate Cake
This gluten free chocolate cake recipe works beautifully as cupcakes as well for birthday parties and other get togethers. Paired with Salted Caramel Frosting, this cake was a massive hit at my son’s birthday party the first time I made it.
However, if you’d like to avoid chocolate crumbs tracked through the house, or if you’re looking for a white cake, (live and learn through my mistakes, mamas to young kids) I’m beyond thrilled to tell you that this recipe is truly The Best Gluten Free White Cake you’ll ever make. Truth told, it’s the best white cake I’ve ever tasted, gluten-free or not.
The sour cream and olive oil in this Gluten Free Chocolate Cake keeps it incredibly moist. I’ve successfully used light flavored olive oil in almost all of my baked goods for the past few years.
There isn’t a hint of olive oil flavor in the finished products. Be sure to use a light oil and NOT an extra virgin oil.
Picture me jumping up and down with glee over how perfectly this cake turned out. I tried a few different variations before this one turned out perfectly. I’ve made this cake over a dozen times now.
Best Chocolate Gluten Free Cake Recipe
Kitchen Tip: I use this sheet pan, this cake pan, or this cupcake pan to make this recipe.
- ⅓ cup potato starch
- ⅓ cup sorghum flour
- ⅓ cup brown rice flour
- 1¼ cup sugar
- ⅓ cup, plus 2 tablespoons cocoa powder, preferably dutch process
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup sour cream
- ½ cup light flavored olive oil
Buttery sweet caramel sauce with just a hint of salt combines with cream cheese for silky smooth salted caramel frosting perfection.
Salted Caramel Frosting
I knew before I made this frosting that {Salted + Caramel = Frosting} it was going to be a good thing. However, I had no clue that it was going to be a great thing: an almost indescribably awesome frosting.
I’m not usually a big fan of frosting, but I am a huge fan of homemade caramel sauce. So, pouring caramel sauce into a whipped cream cheese frosting sounded too delicious not to try.
I am a big fan of real flavors. It can take a bit longer to develop those flavors sometimes – but it is truly just minutes in many cases. Caramel is one of those.
Water and sugar simmer slowly in a simple syrup. No need for a candy thermometer, just keep cooking until the sugar dissolves. Once that happens turn up the heat and keep cooking until it turns an amber color.
Caramel can be tricky because you want to keep it moving to prevent burning but not really get any of the sugar crystals that might form on the sides of the pan back into the caramel. Those pieces will make little crunch bits in the caramel sauce.
Once it achieves that rich amber color, add the butter, cream, vanilla, and salt. Stir them in gently and let the sauce cool before refrigerating.
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Homemade salted caramel sauce is ridiculously decadent and delicious. This sweet sauce makes a terrific addition to countless desserts.
From ice cream to cakes, coffees, and brownies, it is delicious. But this sauce also makes a great food gift for any occasion.
Salted Caramel Sauce Recipe
I LOVE this sauce. I made it for a special dessert and loved it so much, I just kept making it. I’ll be sharing that dessert soon, but first, here is the sauce.
I made this three times in a month when I first started making this and it rapidly became a favorite addition to a cup of Cafe con Leche. (Authentic? no. pure heavenly caramel latte deliciousness? yes.)
This no candy thermometer required caramel sauce is the perfect balance of salty and sweet. While many homemade salted caramel sauces boast of just having 4 ingredients. I am quite okay with this version having 6.
The addition of a little bit of water and vanilla is just right. I like dissolving the sugar completely in the water and cooking it down to an amber color. This will decrease the likelihood of burning the sugar.
My other secret ingredient is vanilla. Whether you use the extract, paste, or scraped vanilla bean it gives it such a warm rich depth, I can’t imagine making salted caramel sauce without it.
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Tender chunks of chicken and vegetables are simmered together underneath a buttery, flaky biscuit topping to make this chicken pot pie casserole.
The warm aroma of this casserole in the oven creates the best homey feeling. A feeling topped only by how amazing this chicken pot pie casserole tastes after a busy day.
Chicken Pot Pie Casserole
I love a good chicken pot pie, but some days a pie crust just isn’t in the cards for me. Let’s face it we have all been there my friends. It is okay to admit it.
However, I still crave the savory comforts and feelings of a homemade pot pie. Although if you want a really easy traditional chicken pot pie I recommend this one.
This Chicken Pot Pie Casserole has all the flavors and feels of the classic double-crust pot pie. But is topped with delicious drop biscuits for the most amazing tasting and aromatic chicken pot pie.
I’ve made this recipe a number of times now (don’t tell my traditional pot pie!) but I actually prefer the flaky, buttery biscuit topping over the pie crust now.
Rotisserie chicken is one of my top grocery store grabs each week. Sometimes it is dinner that evening. More often, I go ahead and remove the meat from the bones. Then have it on hand as an ingredient for meals like this casserole, 30-minute chicken enchiladas, or these green chile chicken burritos.
If you have chicken, a bag of frozen vegetables, and a reasonably stocked pantry. I would bet you have all you need to make chicken pot pie casserole.
