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There is hardly a combination of 3 words that excites more than gluten free Chocolate Beer Cake. Ok, there are a few other three word combinations that are pretty great, but when I say “I Love You Chocolate Beer Cake,” I truly mean it!
This light, airy, chocolatey gluten free cake is like no other. It’s not made like a regular cake: you make it on the stove-top (click for video). It doesn’t taste like a death by chocolate cake or any kind of hit-you-on-the-head chocolate explosion.The dark chocolate undertones really highlight the cocoa here without weighing the cake down. It’s hard to describe how fluffy and softly chocolatey this cake actually is. Its flavor is subtle but deep and unforgettable.
It’s the kind of recipe you will want to print and hold onto, to make again and again!
I offered this gluten free chocolate beer cake in Denver at a food show 8 or 9 years ago now, and I still hear from readers who met me for the first time at that show and remembered how amazing this cake was. That’s really saying something about a cake! I didn’t even frost it for the show samples — cake without frosting that still makes an impact? That’s a rare commodity.
But the frosting on this cake does top it like a rich head of the beer and it’s so pretty! Don’t be daunted if you’re dairy-free – it’s just as delicious made dairy-free, even with the cream cheese frosting!
A lot of people are scared off by the “beer” portion of the gluten free Chocolate Beer Cake title. Don’t be. You don’t even have to use beer. You can use a cola instead (one reader even shared that she used Diet Coke in place of the beer in this recipe with great results!). But if you want the full flavor of this cake to really shine through, I encourage you to try a gluten free dark beer in this cake for next-level impact.
I’m linking to my popular article on gluten free beers here for those who would like some recommendations on brands and for those who inevitably are concerned or confused about how a beer could be gluten free. There are actually three kinds of beers in the world: barley beers (NOT gluten free); naturally gluten free beers made from gluten free grains; and gluten-reduced beers (NOT safe for celiacs). Find out the skinny on all of the above, plus find one that’s just perfect for this cake or for your Friday night in my article.
How amazing is it that this simple cake can go from such a humble beginning: batter in the pan …
To gorgeousness, even without frosting!
BUT you do not have to bake it in a bundt pan. It’s actually also delicious baked in layers, and even makes an impressive birthday cake!
A few years ago I actually make it just that way for fellow celiac Elisabeth Hasselbeck’s birthday.
To transform it into a special birthday cake, I doubled the recipe and made 3 layers, the remainder of the batter going toward extra cupcakes which I left at FOX and Friends for the other anchors and crew. I always make this cake with Green’s Dubbel Dark Ale and it always receives wows (today’s was no exception!). Click here to watch the video of the cake surprise on Fox and Friends!
Watch the video below to see HOW-TO make this incredibly easy, most delicious of all cakes!
If you really want to try the real deal though, ask your favorite local store to carry naturally gluten free beer for you!Print
(*Note- you will need a large saucepan for this recipe, not a mixer and mixing bowl!)
Preheat oven to 350 F (static) or 325°F (convection).
Prepare a 9-inch springform tube or bundt pan or two 8-inch rounds by buttering and dusting lightly with gfJules™ All Purpose Gluten Free Flour.
In a small bowl, whisk the sour cream with the eggs and vanilla.
Measure out 1 cup of beer and let the head settle to be sure your measurement is correct. Pour the beer into a large saucepan (you can drink the rest!). Add the butter and heat just until melted over medium heat. Whisk in the cocoa powder and the sugar until smooth.
Add the egg mixture into saucepan mixture and whisk. Add the flour and baking soda until mixed.
Pour into the prepared pan and bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out fairly clean.
Let the cake cool in the pan on a cooling rack for 15 minutes, then invert to remove from pan onto a cake plate.