Gluten Free Glazed Chocolate Cake

Gluten Free Glazed Chocolate Cake
Photo: Karla Conrad
Prep Time:
30 mins
Stand Time:
30 mins
Bake Time:
20 mins
Total Time:
30 mins
8 wedges


  • 2 egg whites*

  • ½ cup milk

  • 2 tablespoon unsweetened cocoa powder

  • 1 tablespoon butter

  • 2 ounce sweet baking chocolate, chopped

  • Brown rice flour

  • cup brown rice flour

  • ¼ cup sugar

  • ½ teaspoon gluten-free baking powder

  • teaspoon baking soda

  • teaspoon salt

  • ¼ cup sugar

  • 1 recipe Coconut-Pecan Glaze or Sour Cream Glaze

Coconut-Pecan Glaze

  • 1 egg yolk

  • ¼ cup sugar

  • 1 teaspoon gluten-free cornstarch

  • cup coconut water

  • cup flaked or shredded coconut

  • ¼ cup chopped toasted pecans

  • 1 teaspoon gluten-free vanilla

Sour Cream Glaze

  • ½ cup sour cream

  • ¼ cup powdered sugar

  • ½ teaspoon gluten-free vanilla


  1. In a medium mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, in a small saucepan combine milk, cocoa powder, and butter. Heat over medium heat just until boiling, whisking constantly. Remove from heat. Add baking chocolate, whisking until smooth. Cool to room temperature.

  2. Preheat oven to 350°F. Grease an 8x1 1/2- or 9x1 1/2-inch round baking pan. Line the bottom of the pan with parchment paper or waxed paper; grease paper. Flour pan using brown rice flour; set aside. In a medium bowl stir together the 2/3 cup brown rice flour, 1/4 cup sugar, the baking powder, baking soda, and salt. Add cooled chocolate mixture to flour mixture, stirring until well mixed (batter will be thick). Set aside.

  3. Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold one-third of the beaten egg whites into the chocolate-flour mixture. Fold in the remaining beaten egg whites just until combined. Spread batter in prepared baking pan.

  4. Bake for 20 to 25 minutes or until top springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Remove cake from pan. Remove and discard parchment paper. Cool completely. Top with Coconut-Pecan Glaze or Sour Cream Glaze.

Coconut-Pecan Glaze

  1. Lightly beat egg yolk; set aside. In a small saucepan combine sugar and cornstarch. Add coconut water. Cook and stir over medium heat until thickened and bubbly. Gradually whisk half of the coconut water mixture into the lightly beaten egg yolk. Stir egg yolk mixture into the remaining coconut water mixture in saucepan. Cook and stir over medium heat until mixture comes to a gentle boil; cook and stir for 2 minutes more. Remove from heat. Stir in coconut, pecans, and vanilla. Cool completely.

Sour Cream Glaze

  1. In a small bowl stir together sour cream, powdered sugar, and 1vanilla until smooth.


If desired, reserve 1 egg yolk for Coconut-Pecan Glaze.

Nutrition Facts (per serving)

237 Calories
8g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 237
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 28mg 9%
Sodium 153mg 7%
Total Carbohydrate 39g 14%
Total Sugars 26g
Protein 4g
Vitamin C 0.5mg 3%
Calcium 50mg 4%
Iron 1.2mg 6%
Potassium 176mg 4%
Folate, total 8.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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