Gluten-Free Chocolate Cake
Ingredients
- 1 cmilk
- 1 tbspwhite vinegar or lemon juice
- 2 call-purpose gluten-free flour with xanthan gum
I like Pillsbury gluten-free.
- ½ tspgluten-free baking powder
- 1 tspbaking soda
- 1 tspsalt
- ½ tspground cinnamon
- ¾ cunsweetened cocoa powder
- 9 tbspunsalted butter
- 2 cgranulated sugar
- 1 tsppure vanilla extract
- 2 largeeggs
- ¾ cboiling water
- 1 cunsalted butter
softened. For a dairy-free option use Smart Balance butter.
- 2 tsppure vanilla extract
- ¼ tsppure almond extract
- 1 cunsweetened cocoa powder
- 1 pinchsalt
- 4 cpowdered sugar
- 3 tbspmilk
Directions
Cake
- 1
Preheat oven to 350°F (175°C).
- 2
Cut parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. I like gluten-free coconut oil spray.
- 3
Add the white vinegar (or lemon juice) to the 1 cup of milk or dairy-free milk to make the homemade buttermilk.
- 4
In a medium-sized bowl, add gluten-free flour, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients.
- 5
In a large bowl, cream the softened butter and granulated sugar with a mixer until fluffy.
- 6
Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
- 7
Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
- 8
Add the homemade buttermilk to the cake batter and mix until fully combined.
- 9
Add the boiling water to the batter and mix until fully combined.
- 10
Pour half of the batter into the first greased 9-inch cake pan and then pour the rest of the batter into the second greased 9-inch cake pan.
- 11
Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- 12
Allow the cakes to cool fully before frosting. I cool my cakes on a baking rack.
Chocolate buttercream frosting
- 1
In a large bowl, cream butter until smooth with a mixer.
- 2
Add the pure vanilla and almond extract to the butter. Mix until fully combined.
- 3
Add the cocoa powder and mix until fully combined.
- 4
Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
- 5
Add the milk to the frosting and beat it until smooth and spreadable.
Frost the cake
- 1
Place the first cake with the shiny side down on a plate or a cake plate.
- 2
Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
- 3
Place the second cake on top of the frosted first cake, the shiny side down.
- 4
Frost the top and side of the cake with the remaining frosting. Enjoy!
- 5
I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
- 6
Store leftovers in an airtight container.
- 7
The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator.
Gluten-Free Chocolate Cake
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About this Recipe
Indulge Guilt-Free with Our Irresistible Gluten-Free Chocolate Cake
Craving a rich, decadent chocolate cake but need it gluten-free? Look no further! This incredible Gluten-Free Chocolate Cake recipe delivers on all fronts: moist, deeply chocolatey, and topped with a luscious chocolate buttercream frosting that will satisfy any sweet tooth. It's so good, you won't believe it's gluten-free!
We've designed this easy chocolate cake recipe to be straightforward and accessible, even for beginner bakers. The secret to its incredible texture lies in using a good quality all-purpose gluten-free flour blend with xanthan gum, ensuring a perfect crumb every time. The addition of a touch of cinnamon (optional, but highly recommended!) subtly enhances the rich chocolate flavor, making each bite a true delight.
What makes this gluten-free chocolate cake truly special is its versatility. Not only is it a fantastic gluten-free dessert option, but we've also included simple dairy-free alternatives for both the cake and the frosting. By swapping out regular milk and butter for unsweetened almond milk and a dairy-free butter alternative, you can create a delicious dairy-free chocolate cake that everyone can enjoy. This makes it perfect for celebrations, potlucks, or just a delightful treat at home.
Tips for Success:
- Buttermilk Substitute: The combination of milk and vinegar (or lemon juice) creates a homemade "buttermilk" effect, adding moisture and tenderness to your chocolate cake.
- Don't Overmix: Gently combine ingredients until just incorporated to ensure a light and airy texture.
- Boiling Water Boost: Adding boiling water at the end "blooms" the cocoa powder, intensifying the chocolate flavor.
Serve this beautiful gluten-free chocolate cake with a dusting of extra cocoa powder, fresh berries, or a scoop of your favorite dairy-free ice cream for an extra special treat. It's truly a showstopper that proves eating gluten-free doesn't mean sacrificing flavor!