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gluten free chocolate cake

Gluten Free Chocolate Cake

This gluten-free chocolate cake is delightfully rich and moist with a perfectly balanced cocoa flavor. It’s topped with a luscious chocolate buttercream frosting that makes it the star of any celebration.

  • Total Time: 60 minutes
  • Yield: Serves 10–12 1x

Ingredients

Scale

For the Gluten Free Chocolate Cake:

    • Dry Ingredients:

        • 2 ⅔ cups sifted Gluten Free All Purpose Baking Flour

        • 1 cup sifted cocoa powder (good quality makes a difference!)

        • 1 ½ tsp baking powder

        • 1 tsp baking soda

        • ½ tsp salt

    • Wet Ingredients:

        • 1 cup milk (dairy or non-dairy like almond or soy milk works great)

        • 1 cup white sugar

        • ¾ cup light brown sugar, packed

        • 3 large eggs, preferably at room temperature

        • 1 tbsp vanilla extract

        • ⅔ cup oil (safflower, canola, or refined avocado oil are good choices)

        • 1 cup hot brewed coffee or boiling water (this deepens the chocolate flavor!)


  • For the Chocolate Buttercream Frosting:

      • ¾ cup butter (1 1/2 sticks), softened

      • ½ cup sifted cocoa powder

      • 3–5 cups sifted powdered sugar (adjust to your desired consistency and sweetness)

      • 2–4 tbsp milk (dairy or non-dairy)

      • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

  • In a large bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.

  • In a separate bowl, whisk together the milk, white sugar, brown sugar, eggs, vinegar, vanilla extract, and oil until combined.

  • Gradually add the dry ingredients to the wet mixture, mixing until smooth.

  • Slowly pour in the hot coffee or boiling water, stirring gently until the batter is smooth and well combined.

  • Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool cakes in the pans for 10 minutes before turning out onto a wire rack to cool completely.

  • For the buttercream, beat the butter until light and fluffy. Add the sifted cocoa powder and mix well.

  • Gradually add the powdered sugar, alternating with milk, and beat until the desired consistency is achieved. Mix in vanilla extract.

 

  • Frost the completely cooled cake with the chocolate buttercream.

Notes

  • Brewed coffee enhances the chocolate flavor, but boiling water can be substituted if preferred.

  • Adjust the buttercream’s consistency with more powdered sugar for a stiffer frosting or more milk for a softer texture.

 

  • This cake can be made entirely dairy-free by using plant-based milk and butter alternatives.

  • Author: Alana
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/12 of the recipe
  • Calories: 400 kcal
  • Sugar: 40g
  • Sodium: 320mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: gluten-free chocolate cake, rich chocolate dessert, homemade gluten-free cake, chocolate buttercream