Chocolate Birthday Cake (gluten & sugar free)

[Update: Due to new allergies, this isn’t something I can eat anymore.  But I’ve left it on the blog because it’s tasty]

In honor of my sister’s seventeenth birthday, I attempted my first gluten-free cake.  As many gluten-free people know, a birthday just isn’t quite the same without cake.

I didn’t have much luck finding a classic chocolate cake recipe that was gluten-free, so I modified a standard cake recipe by changing the flour and sweetener.

Unfortunately, I got a little confused while mixing the ingredients, didn’t mix them in quite the right order, so the cake turned out a little denser than I would’ve liked.  It still tasted nice, though.  I also discovered that frosting a cake is much harder than I’d imagined. My hat goes off to everyone who is able to make frosting look like an art form (I’m just happy if I can get it on the cake and not all over the kitchen).

Allergan/Sensitivity Info: Gluten-free, sugar-free, nut-free.   


  • 3/4 softened butter (don’tput it in the microwave, let it stand for about 30 minutes)
  • 3 eggs (these also need to be at room temperatures, so you can let them sit with the butter)
  • 2 cups brown rice flour(gluten-free)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder (check the label to make sure it’s gluten-free)
  • 1/2 teaspoon salt
  • 2 and 1/3 cups Spenda/generic brand of sucralose (you can also use 2 cups sugar instead if you don’t need it to be sugar-free)
  • 2 teaspoons vanilla
  • 1 and 1/2 cups milk


  1. Lightly grease the bottoms of two cake pans (either 8x8x2-inch square pans or 9×1 1/2-inch round pans).  Line the bottoms of the pan with waxed paper (I didn’t have any on hand so I lightly dusted the bottom of the pans with coco powder after I’d greased them).
  2. Stir together flour, cocoa powder, baking soda, baking powder, and salt (in other words, all of the dry ingredients except the Spenda/sugar).
  3. Use an electric mixer to beat the butter for about thirty seconds. Then, slowly add Spenda/sugar and beat it for a couple of minutes until well combined (don’t forget to scrape the sides of the bowl).
  4. Add eggs to the butter and Speenda/sugar mix.  Mix for about a minute after adding each egg.  Then, beat in vanilla.
  5. Now, alternate between adding the milk and the flour mixture to the butter mix.  Beat together.
  6. Divide the batter between the two pans and spread it out evenly.
  7. Bake at 350 degrees for 35 to 40 minutes (until a toothpick comes out clean).
  8. Cool cakes completely before removing them from the pans.
  9. Frost with whatever you like and serve.  I used Pillsbury’s Creamy Supreme vanilla frosting (both sugar-free and gluten-free).  Homemade cream-cheese frosting would also be yummy.

Chocolate Cupcakes (gluten-free & sugar-free)

DSCN0799[Update: Sadly, due to new food allergies, this isn’t something I can eat anymore.  But it’s yummy!  So you should still give it a try]

My very first attempt at making gluten-free, sugar-free cupcakes went alright, but the consistency was a little funky and they left an odd aftertaste in your mouth (I’ve decided that garbanzo flour most be an acquired taste).

On my second try, these little guys turned out perfectly—light and most, held together well, and not even a hit of garbanzo flour.  Success!  Not only was everyone in the house happy to eat them, but I’m going to use the same recipe to make two birthday cakes this next month.  I’ve never made a gluten-free, sugar-free cake before, so that should be fun.  

Algerian/Sensitivity Info: Gluten/wheat-free, sugar-free, and nut-free.

Yields: 18 cupcakes.


  • 3/4 cup butter (softened)
  • 3 eggs
  • 2 cups gluten-free white rice flour
  • 3/4 cup unsweetened baking coco powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 and 1/3 cups Splenda (or any generic brand of sucralose)
  • 2 teaspoons vanilla
  • 1 and 1/2 cups milk


  1. Mix together rice flour, coco powder, baking powder, baking soda, and salt.
  2. In a separate large bowl, beat butter and Splenda together with an electric mixer.  After it is well mixed, gradually add in one egg at a time.  And then, add vanilla.
  3. Slowly add flour mix and milk to the butter mixture.  Beat with the electric mixer.
  4. Place cupcake liners in pan.  And then, slowly spoon batter in.  Be sure to leave some room at the top for the cupcakes to grow.
  5. Bake at 350 for 20 minutes.
  6. Add whatever frosting you like (I recommend homemade cream cheese frosting).

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Frosted brownies (gluten & sugar free)

Brownies[Update: Due to allergies to dairy and eggs, I can’t eat frosted brownies anymore.  But they’re a nice gluten-free option so I’ve left the recipe on the blog]

One of the troubles with being both gluten-free and sugar-free is that it makes desserts practically impossible.  I can never eat them at holiday parties or bakeries, which normally isn’t a problem but sometimes my sweet tooth kicks in.

Thanks to all the sweet, gluteny they’ll-likely-go-straight-to-your-waistline-but-totally-worth-it holiday temptations from last month, I’ve been in need of a chocolate fix.

I wanted a nice big slice of chocolate cake, but this frosted brownie and a big glass of milk did the trick just fine.

Allergen/Sensitivity Info: Gluten-free, sugar-free, nut-free, and egg-free.

Yields: About six slices (or less, depending how how much you’re in need of chocolate).



  1. Preheat oven to 350.
  2. Mix together mashed bananas, applesauce, Splenda, butter, and vanilla.  Then, add in gluten-free flour, chocolate, and baking soda.  Mix until mixture is smooth.
  3. Pour batter into a pre-greased 9×9 backing dish.
  4. Bake for about 35 minutes.  The brownies should still be soft but shouldn’t jiggle when you shake the pan (if it looks like Jell-O, you’re not done).
  5. Let cool before adding frosting.  Heap on as much as you like.
  6. Slice and enjoy with a tall glass of cold milk.

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