Gluten Free Chocolate Cake
by: claire cary
This one bowl gluten free chocolate cake is perfect for birthdays, celebrations, or just because! It's moist, fluffy with the perfect crumb, and I promise you'll have no idea it's gluten free!
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16
Ingredients
Dry:
- 2 ¾ cups sifted Gluten Free All Purpose Flour I used Bob's Red Mill 1:1 which I highly suggest
- ¾ cup + 2 tablespoons sifted cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-2 teaspoons espresso powder optional for a richer flavor
Wet:
- 1 cup non-dairy milk I used almond
- 1 cup white sugar
- ¾ cup light brown sugar
- 3 eggs
- 1 teaspoon vinegar white or apple cider
- 1 tablespoon vanilla extract
- ¾ cup oil safflower, canola, refined avocado etc.
- 1 cup boiling water
Buttercream:
- 2-4 tbsp milk dairy or non-dairy
- ¾ cup butter 1 1/2 sticks
- 2 tsp vanilla extract
- ½ cup sifted cocoa powder
- 4-5 cups sifted powdered sugar adjust to get your desired consistency
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together all wet ingredients aside from the boiling water.
- Whisk in the sifted dry ingredients.
- Pour in the boiling water and whisk until combined. The batter will be fairly thin.
- Add the batter to the prepared cake pan. If making a layer cake, try to measure each cake as equally as possible, or use a kitchen scale for best results.
- Bake for 30-36 minutes for a sheet cake, 28-35 for layer cake, or until a toothpick comes out clean. All ovens are different so just keep an eye on it.
- Let cool in the pan(s) for about 10-20 minutes, then carefully flip onto a cooling rack. They should slide right out, then peel off the bottom parchment paper and flip back so they're upright.
- Let cool completely before frosting.
- To make the buttercream, add softened/room temperature butter to a bowl of a stand mixer or a large bowl with a handheld mixer and beat until smooth and creamy.
- Beat in the sifted cocoa powder.
- Beat in the sifted powdered sugar, one cup at a time until your desired consistency is reached. Finally, beat in the milk and vanilla until well combined.
- Frost the cake and add sprinkles if desired. Enjoy!
Notes
For the buttercream, you can use more or less cocoa powder to get your desired color and chocolate richness. I used slightly less than 1/2 cup to get a light mocha looking color. If you use less cocoa, you'll need slightly more sugar and if you use more cocoa, you'll need less sugar.
I strongly recommend sticking with the Bob's Red Mill 1:1 Baking Flour, but if you like another GF flour blend, you are welcome to use it, just make sure it has xanthan gum!
I do not recommend the Trader Joe's cocoa powder. The flavor is very mild and it does not absorb the wet ingredients very well.
Serving: 1slice, with frosting / Calories: 380kcal / Carbohydrates: 69g / Protein: 4.1g / Fat: 11.6g / Fiber: 3.3g / Sugar: 49g
