Gluten-Free Grandma’s Tried & True Chocolate Cake with Berries Recipe
Servings: 8 servings
Calories: 441kcal
Ingredients
- Gluten free non-stick cooking spray
- 1½ cups gluten free flour blend
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup cold water
- 1/3 cup vegetable oil
- 1/3 cup plus 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar , divided
- 3½ teaspoons pure vanilla extract , divided
- 2 cups fresh berries , any kind
- 1½ cups heavy whipping cream
- 1½ tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray an 8-inch cake pan with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt, whisking well to eliminate lumps. Make a well in the center of the dry ingredients and add the water, oil, 1 tablespoon vinegar, and 2 teaspoons vanilla. Whisk to combine. Pour into prepared pan and bake 25-30 minutes or until the edges are dry and have pulled bake from the sides of the pan and a toothpick inserted into the center of the cake comes out clean. Let cool in rack in the pan for 15 minutes the remove from pan and cool completely.
- While the cake is baking, place the berries in a bowl, top with 1/3 cup vinegar, stir and let sit at room temperature. Stir occasionally.
- When the cake is cooled, whip the cream with powdered sugar and 1½ teaspoons vanilla until soft peaks form.
- Top the cooled cake with whipped cream, drain the berries, then place on top of the whipped cream.
Nutrition
Calories: 441kcal | Carbohydrates: 51g | Protein: 4g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 61mg | Sodium: 302mg | Potassium: 99mg | Fiber: 4g | Sugar: 31g | Vitamin A: 674IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg