There are certain recipes every gluten free parent needs in their back pocket, and a quick, reliable cake is absolutely one of them. Because somehow, there’s always a birthday you forgot about, a classroom celebration announced at the last minute, or a spontaneous “we should make a cake!” moment when you definitely do not have time for anything complicated.

My son has also never been a kid who wants to eat something “different” from everyone else. If he’s at a birthday party, he doesn’t want to pull out his own special cupcake while everyone else is eating the birthday cake. He just wants to be part of the celebration.

So, over the years, I’ve gotten into the habit of bringing an entire tray of gluten-free cupcakes or cake to birthday parties so there’s enough for everyone. I always check with the parents first, of course, but I’ve found that most people are more than happy to accommodate. It means my son gets to eat the same thing as his friends, no one has to worry about making something special just for him, and the other kids generally have no idea they’re eating anything “different.”

This is our favorite chocolate cake for exactly those occasions. It’s simple, fast, made with ingredients I usually have on hand, and most importantly, it tastes like a cake everyone wants to eat, gluten-free or not.

This recipe is adapted from a Taste of Home recipe.

Ingredients

• 2 cups sugar

• 1-3/4 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour*

• 3/4 cup baking cocoa

• 1-1/2 teaspoons baking soda

• 1-1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 cup milk

• 1/2 cup canola oil

• 2 eggs

• 2 teaspoons vanilla extract

• 1 cup boiling water

Directions

1. In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans.

2. Bake at 350° for 18-23 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frosting

Frosting is dealer’s choice! Depending on what we’re in the mood for, we switch up the frosting between a cream cheese frosingt, whipped cream, butter cream, or sometimes just powdered sugar. If I make cupcakes and have leftovers, I pack them unfrosted for school snacks (because let’s be honest, muffins have the same amount of sugar!).

Cream Cheese Frosting

• ½ cup (1 stick) butter, softened

• 8 oz cream cheese, softened

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 4 cups powdered sugar

1.  Combine butter and cream cheese in the bowl of a stand mixer and beat until smooth and lump-free.

2. Add vanilla extract and salt and mix well.

3. With mixer on low, gradually add powdered sugar until completely combined.

4. Frost completely cooled cake or cupcakes.

*Bob’s Red Mill Gluten Free flour is available on Amazon and in grocery stores, but it is often cheaper on Thrive Market. Use my promo code for 40% off your first order: http://thrv.me/6c4eJR