Search the Site

Devil’s Food Layer Cake (Recipe) – with Better Batter

Devil’s Food Layer Cake (Recipe) – with Better Batter

Gluten Free Devil's Food Layer CakeThis is it. The Great Gluten-Free Flour Test. I’m throwing down the gauntlet. It’s on!

If you’re familiar with this blog, or you know me from my first cookbook, you know that I’m all about the all-purpose gluten-free flour. I don’t use a bevy of complicated ingredients in my recipes. Using lots of complicated flours in complex combinations seems scary and, frankly, not ‘normal’ enough.

When you learn to bake conventional, gluten-containing foods, you do it with an all-purpose flour. It’s good for all your purposes. It might be that a bread flour is great for bread, and a self-rising flour is just right for that one cake. But all-purpose flour is good enough for starters. And, around here, ‘good enough’ is pretty darn good.

My all-purpose flour of choice is Better Batter gluten-free flour. But it’s not the only one out there, by a mile. So I decided to dig in, and finally do a side-by-side comparison of 4 popular all-purpose commercially prepared blends. 4 flours in each of 4 recipes, one by one by one.

The Blends
The 4 all-purpose blends I will use in each recipe category are:

  1. Better Batter Gluten Free Flour
  2. Cup4Cup Gluten Free Flour
  3. Jules Gluten Free All Purpose Flour
  4. Tom Sawyer Gluten Free Flour

The Recipe Categories
The categories of recipes that I will be testing are:

  1. Cake (today’s recipe)
  2. Pastry
  3. Yeast bread
  4. Cookies

I’ll score the performance of each flour (on a 1-10 scale) in each recipe in each of 10 separate attribute categories:

  1. Cost: per cup, in bulk (taking into account any additional required ingredients)
  2. Cup for cup replacement claim of each flour
  3. Cup for cup replacement result of each finished product
  4. Ease of use of each flour
  5. Raw texture of each flour by touch
  6. Cooked texture of each flour by touch
  7. Appearance of finished baked product made with each flour
  8. Taste of finished baked product made with each flour
  9. Mouth feel of each finished baked product made with each flour (noting any grittiness)
  10. Smell of each finished baked product made with each flour

Gluten Free Devil's Food Layer Cake

This, the first round, is a Devil’s Food Layer Cake, made with Better Batter. The results are posted after the recipe. I indicated the price/cup of flour, but didn’t score the price yet since it’s going to be relative. I will score the price/cup of each flour at the end of this first round of the series.

I made mini layer cakes.

Gluten Free Devil's Food Layer Cake

But you could use separate mini cake pans. Or just make one large 9″ round cake.

Gluten Free Devil's Food Layer Cake

Trim the rounded tops off the cooled cakes. For this one, I even trimmed the sides of the top cake so the final cake has a tapered look. But the side trimming is optional.

Gluten Free Devil's Food Layer Cake

Place the large cake, cut side down on parchment paper, then cover with a generous amount of your favorite frosting. Cover with the tapered cake, cut side down. Then cover the top and sides with a thin and tight crumb coat, and freeze the cake until the crumb coat is firm. It will seal in the crumbs.

Gluten Free Devil's Food Layer Cake

Then frost generously, all over. Serve chilled or at room temperature.

Here’s the printable recipe for the cake, followed by Better Batter’s cake report card. The first set of results is in!

Devil’s Food Layer Cake
Recipe Type: Cake
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Serves: 10
Gluten-free mini devil’s food layer cakes with chocolate buttercream frosting
  • 2 cups (280g) Better Batter all-purpose gluten-free flour
  • 3/4 cup (60g) unsweetened natural cocoa powder
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups (327g) packed light brown sugar
  • 8 tablespoons (112g) unsalted butter, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 extra-large eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups warm water
  • Chocolate Buttercream Frosting, at room temperature
  1. Preheat your oven to 325 degrees F. Grease 10 mini 4-inch round cake pans or a USA Pans mini round cake panel pan (http://amzn.to/Gzyb9a), and set it aside.
  2. In a large bowl, place the flour, cocoa powder, baking soda, salt and brown sugar, and whisk to combine well. Add the butter, sour cream, eggs, vanilla and water, and mix to combine well. The batter will be thickly pourable.
  3. Fill the wells of the pan (or the mini round cake pans) about halfway full with batter. Shake from side to side to distribute the batter in an even layer. Place in the center of the preheated oven, and bake until a toothpick inserted in the center comes out clean, about 22 minutes. The cake should be a little spongy, not dense. Do not overbake.
  4. Remove the pan from the oven and allow to cool for at least 10 minutes in the pan. Transfer to a wire rack to cool completely.
  5. Once they are cool, cut off the raised tops of the cakes with a large, serrated knife (see photo). Place one mini cake on a piece of parchment paper, cut side down. Spoon a generous amount of frosting on top of the cake, and spread it in an even layer with a small offset spatula. Place another mini cake, cut side down again, on top of the frosting layer. Cover the entire top and sides of the cake, using the offset spatula, in a very thin layer, filling in any gaps between the layers with frosting. This is the crumb coat (see photo). Place the thinly frosted cake in the freezer for 10 minutes, or until firm.
  6. Remove the cake from the freezer, and cover the sides and then the top generously with swirls of frosting (see photo). Refrigerate until set. Serve slightly chilled.

This is part of a new blog series, The Great Gluten-Free Flour Test.
I will make this recipe (and others) with 4 all-purpose gluten-free flours: Better Batter, Cup 4 Cup, Jules Nearly Normal and Tom Sawyer, and then score the results.
This round, I used Better Batter.


Cake Challenge

Better Batter
Score (1-10)

Cup for cup replacement claim10
Cup for cup replacement result9
Ease of use10
Raw texture9
Cooked texture10
Finished appearance10
Finished taste10
Mouth feel10



Like this recipe?

Comments are closed.

  • emma
    September 11, 2012 at 12:28 PM

    This was one of the best gluten free chocolate cakes I’ve ever made.  Super moist, nice texture.  Great recipe, thanks!  

    p.s. used King Arthur all purpose gluten free flour

  • […] Gluten-Free on a Shoestring- Devil’s Food Layer Cake […]

  • […] It did. But there was no give to it once it was baked. It was … hard.Hey, remember that nice gluten-free devil’s food cake that Tom’s made? Good times.My recipe for gluten-free ciabatta bread is pretty fail-safe.You […]

  • […] been reading about Better Batter on other GF Blogs for months and have been dying to try this magical combination that doesn’t require Xantham […]

  • […] used.The recipe for the Gluten-free Devil’s Food Cake being used can be found in the first Devil’s Food Layer Cake post, using Better Batter.Without further blah blah blah from me, here are the results using Jules […]

  • […] Devil’s Food Layer Cake  by Gluten-free on a Shoestring (G-Free!) […]

  • Linda H
    March 25, 2012 at 3:00 PM

    Hi Nicole,

    I’m pretty new to gluten-free and just purchased your cookbook and some Better Batter baking mix. I’m looking forward to making some of your recipes. I’d like to clarify the measuring of the flour. In your cookbook a recipe calls for 1 cup of gluten-free baking mix, would I have better results if I measure it by weighing out 140g per cup instead of using a measuring cup? I just want to give myself the best chance of having good results.

    Thank you for providing such wonderful looking recipes for us to try.

    Warmest regards,

    • March 25, 2012 at 5:05 PM

      Hi, Linda,
      Thanks so much for buying the cookbook. I’m glad you found your way to the blog.
      The question you ask is a great one. The answer is simply: yes. If you measure 140 grams/cup of flour, you will get the most consistent results. I did not include weight measurements in the book (only volume), but I personally have baked by weight for a long, long time. In my second book, as on the blog, I include both volume and weight measurements, but I always recommend baking by weight.
      You are definitely setting yourself up for success!
      Thanks for stopping by. Hope you’ll come back. :)
      xoxo Nicole

  • March 23, 2012 at 8:14 PM

    Thank you my friend I saw it in My Book but thought you may have more
    than two.


  • March 23, 2012 at 6:49 PM

    Michelle I just received your Book from My Family Today
    For My Birthday but I didn’t see a recipe for Choclate Frosting.
    I can’t want to read it and learn more.

    Love your,
    Friend Michelle !!!! xoxoxoxo

    • March 23, 2012 at 6:52 PM

      Hi, Michelle,
      I’m so glad you have the book! There is a recipe for Sour Cream Chocolate Frosting on page 240. :)
      xoxo Nicole

    • March 23, 2012 at 6:55 PM

      Is there one that doesn’t have sour cream and less in it.


    • March 23, 2012 at 7:06 PM

      Try this recipe for Chocolate Buttercream Frosting, Michelle.
      xoxo Nicole

  • Jeff
    March 23, 2012 at 6:47 PM

    I wonder what concrete conclusions you’ll be able to make evaluating three other flours, using recipes you developed using Better Batter. It seems to me that if you wanted to evaluate a flour’s ability to be a cup-for-cup replacement (for wheat flour), you’d dig up some old recipes from your checkered Betty Crocker Cookbook, and simply swap out the flour with your four contenders. Certainly bulk-to-starch ratios differ among these brands, necessitating more liquid, more binder, more yeast in the bread recipe…or less, as the case my be? See what I’m getting at? I’m sure each flour is great at some things, but, pitting four flours against one another using specifically developed recipes predicated on one of the contenders violates all manner of testing protocols. It’d be great to see someone use existing gluten recipes, and do a true cup-for-cup, across a dessert (like cake), a main dish (like breaded pork chops or fish sticks), a base for a soup (where you can really judge its mouthfeel), and something really, really difficult, like puff pastry or baklava or some such. More work for you, but, ideal for evaluating and spreading the findings of true, objective, primary research (which magazines and paid-advertising sites won’t touch because they don’t want to offend advertisers). Just sayin’ :-) Have fun!

    • March 23, 2012 at 7:04 PM

      Hi, Jeff,
      I understand what you’re saying. When I was formulating this challenge, I thought of many of the issues you address. I will try to respond to each of your points:
      I don’t personally believe that it is truly possible for any gluten-free flour blend to be a true cup-for-cup replacement for gluten-containing flour. In any conventional recipe. If I wanted to test my theory scientifically, I could do what you suggest. But I don’t aim to test the theory of cup-for-cup replacement. I’m aiming to test the flours themselves. I compare the results to gluten-containing foods. And I don’t anticipate that the failings, if any, of any one particular flour that I am going to encounter are going to be due to a relative difference in the behavior of the component flours, but more likely due to the science behind each particular blend.
      I don’t develop my recipes “for” Better Batter. I develop them beginning with a ratio, one that I have adjusted to account for the eccentricities that most of the gluten-free flours I have worked with seem to possess. I use Better Batter as my everyday gluten-free flour, but I am always mindful of the fact that the recipes should work with any high-quality all-purpose gluten-free flour.
      One more point about conventional recipes. For some of the categories you mention, like the cooking recipes, you should be able to replace gluten-containing flour cup-for-cup. But for much baking, especially bread, most often you cannot replace gluten-containing flour cup-for-cup with an all-purpose gluten-free flour – at least in my experience.
      I have chosen to conduct the test this way for the same reason that I chose the 4 flours that I did. I expect them all to work. I expect them all to have merit. I expect that each will work better in some categories, and worse in others. I am not testing any blends that I don’t believe are high enough quality, or any that I don’t believe are well-suited to the claim of “all-purpose” flour. All-purpose flours, gluten-containing and otherwise, are imperfect in many respects. They’re meant to be good for most things. Not great for everything.
      I hope that helps you understand where I’m coming from. Interesting questions!

    • Jeff
      March 23, 2012 at 7:08 PM

      Thanks for your ready reply.
      And for addressing my questions – you’ve been thorough in your framing this experiment.
      I look forward to watching!


    • March 23, 2012 at 7:09 PM

      You bet, Jeff. I’m glad you asked everything you did. And I hope that others are willing to read through our long comments to one another!

  • Jeff
    March 23, 2012 at 6:20 PM

    Where did you get the cake recipe you are using for this experiment? Did you develop it for use with Better Batter?


    • March 23, 2012 at 6:27 PM

      Hi, Jeff,
      It’s a recipe that I developed quite a long time ago, actually. I most likely developed it using Better Batter, yes, but based upon ratios, not specifically tailored to any particular qualities that Better Batter has as an all-purpose gluten-free flour.

  • March 22, 2012 at 10:23 AM

    Thanks so much for your review! I always have the hardest time icing the cake so that it looks smooth. Your tips are so helpful! Thanks for sharing.

    • March 22, 2012 at 12:21 PM

      My pleasure, Stacy. :)
      xoxo Nicole

  • […] Microformatting by Easy Recipe2.2.1Love, MeP.S. We have plenty more testing and scoring to come in the Great Gluten-Free Flour Test. So far, I’ve tested both Better Batter and Cup4Cup in a Devil’s Food Layer Cake. Tom […]

  • March 22, 2012 at 1:21 AM

    Nicole, I’ve been following the blog for a while and love all your recipes. They are really creative! I just made these little Devil’s Food cupcakes tonight with my own
    ‘all-purpose’ mix that I make with extra-fine brown rice flour and some other additions, and it was truly a winner. And I LOVE how you have taken the little cuppies and layered them, turning them into mini cakes! I made jumbo cuppies and then just frosted them with Hershey’s perfectly chocolatey frosting, super simple to make. I have an ‘interview’ with a bakery on Friday, possibly either to bake for them or sell my g-free goodies, and I might take these cupcakes as a sample along with the other things I had planned. I will totally give you credit if they love me. ;-)

  • Rachel
    March 21, 2012 at 1:38 PM

    Your recipe looks delicious. I have a question for you. You show 1 cup of better batter flour to be 140 g, which I know is the weight of a cup of wheat flour. On the box of BB flour, it says 1/4 cup = 28 g. I’ve tried that weight and had serious problem with it (it is not enough flour). Do you think 140g is the correct amount?


    • March 21, 2012 at 2:13 PM

      Hi, Rachel,
      I’m so glad you asked about that. I have come to understand that I do not measure a cup of Better Batter in the same way that Better Batter does.
      Since I buy 25 pound bags of Better Batter, I never noticed a weight per cup on the box (the bulk size just comes in a big brown bag). Since I only learned relatively recently about how they measure 1 cup as 4 ounces (28 g = 1 ounce), I never actually used that as a guide. For my recipes, I always measure precisely 140 grams per cup. And I have come to that measurement through a ton of my own trial and error. In using Cup4Cup, they also use a different per cup gram measurement, but I used 140 grams of Cup4Cup, to maintain the integrity of the experiment.
      Since I don’t make anyone else’s recipes at this point (no time!), I can’t really speak to how best to weigh Better Batter if you were substituting it into someone’s conventional gluten-containing recipe. But I suspect 4 ounces isn’t enough for a ‘cup,’ under any circumstances.
      I wish I could speak more authoritatively about the issue you had with the recipe you made, but since there are so very many variables in any recipe, I can’t know for sure. I would try 140 gram/cup. See how that goes. Maybe halve the recipe you are using (easy to do when baking by weight) so you don’t use too much flour in case it doesn’t work.
      xoxo Nicole

  • Ligea
    March 21, 2012 at 1:29 PM

    Nicole, thanks for doing this comparison and sharing your results. My go-to mix is the classical blend by authentic foods (based on Gluten Free Baking Classics by Annalise Roberts), but I use Tom Sawyer for biscuits and pan fried coatings. I haven’t been brave enough to use much of the C4C I have in the pantry; you’re inspiring me to use it up and see what happens!

    • March 21, 2012 at 1:32 PM

      My pleasure, Ligea! Lots more to explore. This is only the beginning!
      xoxo Nicole

  • PK
    March 21, 2012 at 9:56 AM

    Hey, Nicole. Can you explain more of what you mean by your rating of ‘cup for cup replacement result”. I’m assuming that you’re putting in the exact amount of GFAP flour as the recipe called for regular AP flour…then seeing if the results were good in the final product. Is that not the case? You gave it a 9… what does that MEAN to you? Thank you. I’m just starting in the world of GF baking…and this test is exactly what I was looking for! So excited!

    • March 21, 2012 at 10:02 AM

      Hi, PK,
      I explain the attributes in a list closer to the top of the post. It’s the cup for cup replacement claim followed by the cup for cup replacement result. I gave it a 9, because the recipe wasn’t exactly as it would have been had it been a gluten-containing recipe, but it was very, very close.
      xoxo Nicole

    • Anonymous
      March 21, 2012 at 2:53 PM

      I have used coconut milk before and even made some but I never thought of using it to replace sour cream. The idea of adding vinegar, like I would to make a buttermilk substitute, is a good idea and may make the difference. I will have to try this, thanks for the suggestion!

  • […] continues! In case you weren’t here yesterday (where were you? I was looking everywhere), here’s the 411.In a nutshell? 4 all-purpose gluten-free flour blends (Better Batter, C4C, Jules, Tom Sawyer), 4 […]

  • March 20, 2012 at 6:13 PM

    I cannot use dairy so the sour cream in the recipe is out. I have heard of using soy yogurt in place of it, but I live in the boondocks and that is out of the question too. Does any one have any ideas? Do you think a really soft tofu might work? Also, has any one used the Arrowhead Mills GF all purpose flour? It has just become available in my grocery store, but I usually order Better Batter on line.

    • Ligea
      March 21, 2012 at 1:21 PM

      Hey Victoria, have you ever tried canned coconut milk (not lite) to replace dairy? To get the acid sour cream would provide, add a tsp or so of AC vinegar (acidic batters set up quicker and provide lift from reacting with baking soda/powder). I don’t have to be dairy free, but think the flavor/texture is actually better than diary in many cases.

  • Vanessa
    March 20, 2012 at 4:19 PM

    Aren’t you sponsored by better batter gluten free flour?

    • March 20, 2012 at 6:02 PM

      Hi, Vanessa,
      Great question! Yes and no. They don’t pay me anything, so they’re not technically a “sponsor.” We work together often, but no money has changed hands yet. And even if I were, Better Batter actually encouraged me to do this blog series. They know that not everyone will buy their product, and they want people to make an informed choice.
      xoxo Nicole

  • March 20, 2012 at 12:48 PM

    What a great and informative post and series! I can’t wait for the rest. Suddenly, though, I want chocolate cake with chocolate frosting. BADLY. :) Thanks for this post!

    • March 20, 2012 at 1:19 PM

      Hi, Cindy,
      You have no idea how much I wish I could give you chocolate cake with chocolate frosting! I have so much of it, and I’m only one quarter of the way through the cake portion of this. :/ I think my neighbors are even sick of the free food a this point!
      xoxo Nicole

  • March 20, 2012 at 12:19 PM

    Yay! I was going to make conventional cake for my 11 y/o son’s birthday but now I’ll make this. Thanks for letting me be part of the party. You’ve helped me a lot in my new gf journey- thank you~ thank you~ thank you!

    • March 20, 2012 at 1:17 PM

      Hi, Jen,
      Thanks for coming to the party. So glad I could help, and happy birthday to your son. :)
      xoxo Nicole

  • March 20, 2012 at 12:13 PM

    This is wonderful! I’ve been wanting to do a test myself on the types. I’ve been using Cup4cup and am loving it so I’m interested to see your results. Great series!

    • March 20, 2012 at 1:15 PM

      Hi, Krissy,
      Thanks for stopping by! Pretty blog, by the way. :) Next time, toggle on Comment Luv, if you’d like.
      I’m interested to see my results, too! I think I’m pulling for each blend. I think I’m a flour pleaser. Like a people pleaser, only different.
      xoxo Nicole

  • Sharon Rogers on Facebook
    March 20, 2012 at 11:05 AM

    You are absolutely hilarious! I loved your ps’s

  • March 20, 2012 at 10:47 AM

    Hi, Michelle, not a bad idea. I wouldn’t be able to do Silvana’s blend in particular, since I know that she doesn’t give out her blend though, and prefers that people buy her book to access it (which I completely understand, as an author myself!). But I would be willing to consider putting another, public noncommercial blend to the test!

  • Anneke
    March 20, 2012 at 10:45 AM

    Hey Nicole — When you say “price per cup in bulk,” can you clarify what bulk means? For example, with BB, I buy the 25lb at $75, is that the “bulk” price? If I keep typing the work bulk, I think my brain will explode, it is such a weird looking word! I am super excited about this experiment. I also love how you keep taking your blog in different directions for us!
    Best, Anneke

    • March 20, 2012 at 11:04 AM

      Hi, Anneke!
      Sometimes, “the” looks strange to me. So I think I understand your “bulk” issue. ;)
      Yes, by bulk I mean the 25 pound bag. I am judging price based upon the most economical way to order each flour, whatever that way is. Even if I haven’t purchased the largest size, that is how I am judging the cost aspect – to keep it comparable. I hope that makes sense. There is a lot of math lurking just beneath the surface of this one. And a lot of language! bulk bulk bulk. It’s very awkward to type. But then again so is “awkward.”
      So glad you like the different directions! That means a lot to me, Anneke. :)
      xoxo Nicole

  • JoAnn C
    March 20, 2012 at 10:41 AM

    You are awesome, crazy, (in a cool way), and the best blogger friend I’ve ever had. Thanks for being a gee eff guinea pig, den mother and fearless leader.

    I have to admit, no matter what the results are I’m still using BB for ever. Naomi went above and beyond to take care of me when I had that grittiness problem and for that my loyality lies with her and her company. Still, I can’t wait for the results of the great gee eff all purpose flour throwdown. Happy eating Nicole.

    • Lisa F.
      March 20, 2012 at 11:07 AM

      I’m with you JoAnn C!! I’m excited to see these results, because I love ALL healthy competitions, but I’m a BB girl through and through now. I’m loyal like a lab dog and Naomi and friends have been nothing but fantastic to work with. :-)

      And Nicole- thank you!! You are a GF soldier. And this cake looks delicious!!

    • March 20, 2012 at 11:13 AM

      Hi, Lisa!
      I couldn’t agree more about Naomi (and friends – I like that). She’s the best, and has no competition. I love all the Naomi Love!
      I think the way I feel about Naomi has kept me from doing this sort of blog series in the past, but she actually encouraged me to do it. Amazing, right? ;)
      xoxo Nicole

    • March 20, 2012 at 11:11 AM

      Hi, JoAnn!
      I know. I’m crazy. BBFF. Best blogger friend forever – or as long as I keep blogging. ;)
      I’m totally a guinea pig! It’s actually kind of fun to be a guinea pig. It’s the nerd in me, shining through.
      I’m so glad you love Naomi so well. Let’s put it this way – I’m going in to the Flour Test as unbiased as possible. But the Naomi test? No contest. She’s the CEO of my heart’s desire. No one is going to replace her there!
      xoxo Nicole

  • Michelle Wilcox on Facebook
    March 20, 2012 at 10:24 AM

    Would you be willing/able to add in other flour mixes? I guess you’ve stumbled on to something here! I make my own GF blend using Silvana Nardone’s mix and I was wondering how that measures up. Just a thought.

  • March 20, 2012 at 10:24 AM

    There are 10 ratings categories, Chris! If it’s any of those things (dry, crumbly, etc.), I’ll tell you!

  • Dana Baker Coughlin on Facebook
    March 20, 2012 at 10:17 AM

    I’ve never heard of C4C but I like the other 3; I use whatever happens to be in stock at our gluten free store or I make my own blend from cheap flours I get Asian market.

  • Chris Paine Thorner on Facebook
    March 20, 2012 at 10:14 AM

    Can you comment on all the cakes’ crumb results, too? I find this is a wild card– the finished product may be dense/crumbly/dry/etc…? Thanks for doing this!!!!!

  • March 20, 2012 at 10:14 AM


    You won’t be disappointed with the Cup4Cup…except for the price.

    But, I can’t help but think it isn’t really a fair/ scientific test unless you try all the flours in all the same recipes. I am really interested in the results of this little competition!

    Anyways, I generally love your blog & recipes.

    • March 20, 2012 at 10:17 AM

      Hi, Mary Fran,
      I am planning to try all the flours in all the same recipes. Each of the 4 flours in each of 4 recipes. Next, I will post the results of making this same cake (same exact recipe) with Cup4Cup. And on and on like that. Sorry if that wasn’t clear!
      xoxo Nicole

    • March 20, 2012 at 10:31 AM

      Oh, I might have read it wrong…I can’t wait to see how this whole thing turns out! I have tried one too many “all purpose” blends that wasn’t exactly all purpose!

      Looks like a fun experiment!

    • March 20, 2012 at 11:06 AM

      Hi, Mary Fran,
      I hear you. I have a secret to tell, though. I think the whole “cup for cup” thing is a bit of a misnomer. “All purpose” should mean just that. Good for all your basic purposes. But I have yet to see a gluten-free flour blend that can be substituted in all conventional gluten-containing recipes 1:1. I just don’t think it’s possible. But all-purpose? That is possible. :)
      xoxo Nicole

  • January 4, 2010 at 9:08 PM

    I made this cake over the weekend- yum! I was worried about the bean flour but the cocoa and other ingredients were strong enough to mask and bean taste. I may try cupcakes with this batter. It is moist and has a nice big crumb and does not fall apart! Wow!

    • Nicole
      January 5, 2010 at 3:40 PM

      Hi, Laura,
      I’m so glad you had good luck with this recipe. It can definitely be used for cupcakes. Just alter the baking time. Thanks for posting!

  • zannona
    October 17, 2009 at 2:03 AM

    Thank you….thank you! I think I might have found a little slice of heaven….. My entire family LOVES!

    • Nicole
      October 17, 2009 at 2:48 AM

      Hi, Zannona,
      My pleasure! This recipe is a favorite of mine, too.

  • Nicole
    July 1, 2009 at 8:13 PM

    Hi, Kathy,
    You won’t be disappointed! Let us know how it turns out….

  • Kathy
    July 1, 2009 at 2:28 PM

    I am really excited about trying this one! My fiance is not gluten free but loves chocolate cake. I am going to enjoy making a cake that he and I can both enjoy! Thanks!

Back to Top

Download this free guide

Enter your email to immediately get the Top 5 Gluten-Free Recipes to Master and get new gluten free recipes to your inbox.

We respect your email privacy, and will never share your information.