This Decadent Gluten-Free Chocolate Cake is a treat that all your guests will enjoy, just in time for the holidays. Sponsored by The Hershey Company.
Are you starting to think about holiday baking? I am. I don’t bake much during the rest of the year, but once the weather turns cooler and the holidays start coming around, I start baking more. Tis the season right? One of the biggest challenges I faced several years ago when we discovered my son had a wheat allergy was converting baked goods recipes to gluten-free recipes. This was particularly tricky during the holiday season since there were so many sweet treats around, and the last thing I wanted was my child to feel left out of the celebrating.
A few years ago when we hosted a Christmas party, there were several guests that were gluten-free, so I made sure to make some gluten-free treats that everyone could enjoy. I can’t tell you how appreciative they were that they could partake in the holiday festivities. The key is to make sure whatever you serve tastes as good as the regular stuff. In fact, when I serve gluten-free desserts, I rarely point out that they’re gluten-free except to my gluten-free guests because people who aren’t gluten-free sometimes have pre-conceived notions that it’s going to taste different.
Fortunately, there are a lot more allergy-friendly products available these days so converting holiday baking recipes to allergy-friendly ones is a lot easier. When I visited The Hershey Company this past summer, I learned that Hershey has gluten-free products, sugar-free products and kosher products that are labeled to make it easier for folks to find products that meet their needs. Allergens are clearly labeled on their products too, so if you are baking for someone with food allergies, read the labels carefully. And if there’s ever a question about what an ingredient is or why it’s used, you can find them in Hershey’s online ingredient glossary. Whether you have celiac disease, are gluten-intolerant, diabetic, or are looking for kosher products, Hershey offers products that can make baking during the holiday season enjoyable for almost everyone.
I first sampled this gluten-free version of the famous Hershey’s “Perfectly Chocolate” Chocolate Cake over the summer in the test kitchen at The Hershey Company. It was one of the most decadent, fudgey chocolate cakes I’ve ever eaten, and I made a mental note to make this for the holidays this year. This chocolate cake is super rich and yes it is very chocolatey, living up to its name. Of course, the chocolate frosting just takes this over the top. I used Pamela’s Baking and Pancake Mix in the recipe and I can honestly say there was no grainy texture, just pure fudgyness. I also made a few substitutions, such as organic sugar, organic milk, olive oil and organic butter from the original recipe.
Just a little bit of this cake goes a long way, so all you need is a little slice to get your chocolate fix while spreading the joy around.
For more gluten-free holiday treats, check out Hershey’s Kitchen’s gluten-free recipe index. It’ll make your holiday baking plans so much easier.
- 2 cups organic sugar
- 1-3/4 cups gluten free all-purpose baking mix (be sure to use one that has leavening)
- ¾ cup HERSHEY'S Cocoa
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 eggs
- 1 cup organic milk
- ½ cup olive oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup (1 stick) organic butter
- ⅔ cup HERSHEY'S Cocoa
- 3 cups organic powdered sugar
- ⅓ cup organic milk
- 1 teaspoon vanilla extract
- Heat oven to 350°F. Grease two 9-inch round baking pans; dust with cocoa.
- Stir together sugar, baking mix, cocoa, salt, baking powder and baking soda in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. About 2 cups frosting.
- Frost cake with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
Disclosure: This blog post was sponsored by The Hershey Company as part of my participation in their Food Ambassador program. All thoughts and opinions are my own.