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Gluten Free Chocolate Cake Recipe

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4.3 from 50 reviews

This gluten-free chocolate cake is rich, moist, and perfect for any celebration. Made with gluten-free all-purpose flour and a luscious cocoa buttercream frosting, it’s an indulgent treat that everyone can enjoy. The recipe uses simple ingredients and straightforward steps, ensuring a delightful homemade cake that’s both flavorful and allergy-friendly.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

Cake Ingredients

  • 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 Ingredients

  • 3/4 cup butter (1 1/2 sticks), softened
  • 1/2 cup sifted cocoa powder
  • 3-5 cups sifted powdered sugar (adjust for 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 to ensure it’s ready for baking the cake.
  2. Prepare the pan: Grease the bottom of a 9×13 inch cake pan or two 8-inch round cake pans with oil. Then place parchment paper rounds at the bottom for easy removal and set 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.
  4. Add dry ingredients: Sift together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Gradually whisk these dry ingredients into the wet mixture until incorporated.
  5. Add hot liquid: Pour in the hot brewed coffee or boiling water and whisk until the batter is smooth. The batter will be thin, which is normal for this recipe.
  6. Fill pans: Pour the batter evenly into the prepared cake pans. Use a kitchen scale or measuring cups to divide evenly if making layers.
  7. Bake the cake: Place the cake pans in the oven and bake for 35-45 minutes for a sheet cake or 32-37 minutes for layer cakes, checking doneness with a toothpick.
  8. Cool cakes: Let the cake cool in the pans for 10-20 minutes. Then gently flip onto a cooling rack, remove the parchment paper, and flip right side up. Allow to cool completely before frosting.
  9. Prepare the buttercream: Using a stand mixer or handheld mixer, beat the softened butter until creamy. Gradually add the sifted cocoa powder and beat until combined.
  10. Add powdered sugar: Incorporate the sifted powdered sugar one cup at a time, beating continually until the buttercream reaches your desired thickness.
  11. Add liquid flavors: Beat in the milk and vanilla extract until the frosting is smooth and fluffy.
  12. Frost the cake: Spread the buttercream evenly over the cooled cake. Decorate with sprinkles if desired and serve.

Notes

  • Make sure to sift the gluten-free flour and cocoa powder to avoid lumps and ensure an even texture.
  • The batter will be thin compared to traditional chocolate cakes; this is expected and results in moist texture.
  • You can substitute brewed coffee with boiling water for a milder chocolate flavor.
  • For dairy-free options, use non-dairy milk and vegan butter alternatives.
  • Adjust the amount of powdered sugar in frosting to your preferred sweetness and consistency.
  • Use parchment rounds for easier cake removal and cleaner edges.
  • Check the cake a few minutes before the minimum baking time to avoid overbaking.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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