Print

Rich Gluten Free Chocolate Cake

Close-up of a rich, dark slice of Gluten Free Chocolate Cake with a glossy top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a moist and deeply chocolatey cake made without any gluten ingredients.

Ingredients

Scale
  • 1 3/4 cups gluten free all-purpose flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or dairy-free milk with 1 tablespoon vinegar added)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans with gluten free flour or line them with parchment paper.
  2. In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.

Notes

  • Use a high-quality gluten free all-purpose flour blend that already contains xanthan gum for the best texture.
  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • For a dairy-free version, substitute the buttermilk with a dairy-free milk alternative mixed with lemon juice or vinegar and allow it to curdle for five minutes before using.

Nutrition

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