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gluten free chocolate cake recipe

Gluten Free Chocolate Cake Recipe

Prep 15 minutes
Cook 30 minutes
Total 1 hour 45 minutes
With rich cocoa and moist crumb! So decadent, so allergen-friendly. A chocolate lover’s dream—gluten-free and delicious!
5 stars (1 ratings)
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Ingredients
  

For the cake:

  • 2 cups gluten-free all-purpose flour blend (look for one with xanthan gum included)
  • 1¾ cups granulated sugar
  • ¾ cup premium cocoa powder (Dutch-processed for deeper flavor)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs (room temperature)
  • 1 cup buttermilk (or 1 cup dairy-free milk + 1 tablespoon vinegar)
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup hot coffee (enhances chocolate flavor) or hot water

For the frosting:

  • 1 cup unsalted butter (softened) or dairy-free alternative
  • 4 cups powdered sugar
  • ¾ cup cocoa powder
  • ¼ cup milk (regular or dairy-free)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Instructions

  • Step 1: Prepare Your Workspace
    Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This double protection ensures your gluten free chocolate cake recipe won't stick—a common issue with gluten-free baking.
    Step 2: Mix Dry Ingredients
    In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt. Break up any cocoa clumps with your fingers for a smoother batter. Using room-temperature ingredients allows for better ingredient integration—a tip professional bakers swear by.
    Step 3: Combine Wet Ingredients
    In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract until well combined. The oil keeps your cake moist longer than butter would, which is particularly important for gluten-free baked goods that tend to dry out faster.
    Step 4: Create the Batter
    Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Pour in the hot coffee or water and mix again until smooth. The batter will be thinner than traditional cake batter—this is normal and creates the perfect moisture level.
    Step 5: Bake to Perfection
    Divide the batter evenly between the prepared pans. Tap pans gently on the counter to release air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid opening the oven during the first 25 minutes—temperature fluctuations can cause gluten-free cakes to sink.
    Step 6: Cool Completely
    Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely. Patience here is crucial—attempting to frost a warm cake will result in melted, runny frosting.
    Step 7: Prepare the Frosting
    Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk. Add vanilla and salt, then beat until fluffy and spreadable. For a richer chocolate flavor, let the frosting sit for 10 minutes before using.
    Step 8: Assemble and Frost
    Place one cake layer on a serving plate. Spread a thick layer of frosting on top, then add the second layer. Cover the entire cake with remaining frosting, creating decorative swirls if desired.
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