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Gluten Free Chocolate Cake Recipe

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4.1 from 35 reviews

This rich and moist Gluten Free Chocolate Cake is perfect for those avoiding gluten without compromising on flavor. Made with a blend of gluten free all-purpose flour and cocoa powder, it features a silky chocolate buttercream frosting. Ideal for celebrations or a decadent treat, this cake bakes up tender and delicious, with a velvety texture enhanced by the use of brewed coffee.

Ingredients

Cake

  • 2 2/3 cups Gluten Free All Purpose Baking Flour (sifted)
  • 1 cup cocoa powder (sifted)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk (dairy or non-dairy)
  • 1 cup white sugar
  • 3/4 cup light brown sugar
  • 3 eggs
  • 1 teaspoon vinegar (white or apple cider)
  • 1 tablespoon vanilla extract
  • 2/3 cup oil (safflower, canola, refined avocado, etc.)
  • 1 cup hot brewed coffee or boiling water

Buttercream Frosting

  • 3/4 cup butter (1 1/2 sticks), softened/room temperature
  • 1/2 cup sifted cocoa powder
  • 3-5 cups sifted powdered sugar (adjust to desired consistency)
  • 2-4 tablespoons milk (dairy or non-dairy)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is at the correct temperature for baking your cake.
  2. Prepare the pans: Line one 9x13 inch cake pan or two 8-inch round cake pans with parchment paper on the bottom and spray with oil to prevent sticking. Set the pans aside.
  3. Mix wet ingredients: In a large mixing bowl, whisk together the milk, white sugar, light brown sugar, eggs, vinegar, vanilla extract, and oil until well combined, leaving out the coffee or boiling water for now.
  4. Combine dry ingredients: Sift together the gluten free all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure an even mixture without lumps.
  5. Incorporate dry ingredients: Gradually whisk the sifted dry ingredients into the wet mixture until fully combined and smooth.
  6. Add coffee or boiling water: Pour in the hot brewed coffee or boiling water and whisk until the batter is smooth. The batter will be fairly thin, which is expected for this recipe.
  7. Pour batter into pans: Evenly distribute the batter into your prepared pans. If using two round pans for layers, measure or weigh the batter to ensure even layers.
  8. Bake the cake: Bake for 35-45 minutes if using a sheet pan or 32-37 minutes for layer pans. Test doneness by inserting a toothpick; it should come out clean.
  9. Cool the cake: Let the cake cool in the pan for 10-20 minutes. Then, carefully invert the cake onto a cooling rack, peel off the bottom parchment, and flip the cake right-side-up to cool completely.
  10. Prepare the buttercream frosting: Using a stand mixer or hand mixer, beat the softened butter until creamy and smooth.
  11. Add cocoa powder: Beat in the sifted cocoa powder thoroughly to combine with the butter.
  12. Incorporate powdered sugar: Gradually add sifted powdered sugar one cup at a time, beating continuously until you reach your desired frosting consistency.
  13. Finish the frosting: Beat in the milk and vanilla extract until the buttercream is smooth, light, and spreadable.
  14. Frost the cake: Once the cake is completely cool, frost with the prepared buttercream evenly on the top and sides. Add sprinkles or decorations if desired.
  15. Serve and enjoy: Slice into 16 generous servings and enjoy this delicious, gluten free chocolate cake with friends and family.

Notes

  • Ensure all dry ingredients are sifted to avoid lumps and create a smooth batter and frosting.
  • Using hot brewed coffee enhances the depth of chocolate flavor in the cake.
  • Be careful not to overbake; start checking doneness at the earlier time range to avoid drying the cake.
  • Use parchment paper rounds for easy cake removal and cleaner edges.
  • The frosting consistency can be adjusted with powdered sugar or milk to your preference.
  • This cake can be made dairy-free by using non-dairy milk and vegan butter alternatives.
  • Store leftovers covered at room temperature for 2-3 days or refrigerate for up to a week.

Find it online: https://recipethrive.com/gluten-free-chocolate-cake-recipe/