Easy Gluten Free Chocolate Cake Recipe
Easy Gluten Free Chocolate Cake don’t have to be a compromise in flavor or texture. If you’re someone who loves rich, moist chocolate cake but needs to avoid gluten, this easy gluten-free chocolate cake recipe is exactly what you’ve been searching for. The best part? It’s incredibly simple to make and results in a cake so good that no one will ever guess it’s gluten-free!
Ingredients
Dry Ingredients:
- 2 ⅔ cups gluten-free all-purpose flour (Bob’s Red Mill 1:1 Baking Flour recommended)
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup milk (dairy or non-dairy)
- 1 cup white sugar
- ¾ cup light brown sugar
- 3 large eggs
- 1 teaspoon white or apple cider vinegar
- 1 tablespoon vanilla extract
- ⅔ cup oil (safflower, canola, or refined avocado oil)
- 1 cup hot brewed coffee (or boiling water)
For the Dairy-Free Buttercream Frosting:
- ¾ cup butter (or vegan butter for dairy-free)
- ½ cup unsweetened cocoa powder (sifted)
- 3-5 cups powdered sugar (sifted)
- 2-4 tablespoons non-dairy milk (or regular milk)
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or two 8-inch round cake pans with oil and line the bottoms with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the milk, eggs, vanilla extract, vinegar, and oil until smooth.
- Sift Dry Ingredients: In a separate bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture and stir until combined. The batter will be thick.
- Add Coffee/Boiling Water: Pour in the hot coffee or boiling water and mix until smooth. The batter will become thinner.
- Pour into Pans: Pour the batter evenly into the prepared cake pans. For a 9×13-inch pan, use all the batter, or divide it between the two 8-inch pans for a layered cake.
- Bake: Bake for 35-45 minutes for a sheet cake or 32-37 minutes for a layered cake, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10-20 minutes, then remove and place on a cooling rack to cool completely before frosting.
- Make Buttercream Frosting: Beat the softened butter until smooth. Gradually add sifted cocoa powder, powdered sugar, and non-dairy milk, mixing until smooth and creamy. Add vanilla extract and mix well.
- Frost the Cake: Once the cake is completely cooled, spread the frosting evenly on top of the cake. Add decorative touches like sprinkles if desired.
Notes
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- Make sure the cake is fully cooled before frosting to prevent the frosting from melting.
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For a non-coffee version, use hot water instead of brewed coffee. It still brings out the rich chocolate flavor.
- Store the cake at room temperature for up to 3-4 days or refrigerate it for up to 1 week. The cake layers can be frozen for up to a month before frosting.
- If you prefer a vegan cake, use vegan butter and a plant-based milk alternative.