Sinful Heavenly Chocolate Cake

This is my favorite chocolate cake recipe I’ve tried. It comes out super moist with perfect flavour. Taste testers agree you can’t tell it’s gluten-free.

For my cake I used Maraschino cherries and cherry whiskey. I also love using peaches and peach schnapps. Try your favorite fruit and coordinating liqueur.

The recipe makes 3 – 9 in cakes, or 2 – 8 in cakes and a dozen cupcakes.

Mama's Little Helper


1 C. GF cocoa

1 C. Boiling Water

1 C. butter softened

2 1/2 C. sugar

4 Eggs (warmed to room temp)

2 tsp GF vanilla extract

3 C. Namaste Perfect Flour Mix

2 tsp baking soda

1/2 tsp GF baking powder

1/2 tsp salt

1 C. sour cream warmed to room temp

Dissolve cocoa in water; let stand until cool.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each. Add vanilla.

Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well.

Add cocoa mixture; beat well.

Pour into three greased and floured 9-in. round baking pans.

Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.


1/2 C. whipped cream

1/2 C. sour cream

1/4 C. Confectioners sugar

1 tsp schnapps

Double recipe for this cake

Whip  everything until stiff peaks form.


28 oz can fruit of choice drained. 6 or 7 slices reserved, the rest chopped

double batch frosting

three  9 in cakes

1/4 c. schnapps

Place first cake layer on board and brush with schnapps. Slather a dollop of frosting over top. Layer with 1/2 diced peaches.

Place next cake layer. repeat. Schnapps, frosting, peaches.

Place top layer. Brush with schnapps and frost the rest of the cake. Place whole peach slices on top.

Toddler Seal of Approval

To assemble


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Filed under Gluten-free

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