Gluten-Free Chocolate Cake Recipe
Calories: 37
Adjust Servings Here: 9 servings
Description
This gluten-free chocolate cake is a decadent treat that satisfies chocolate cravings without gluten. Moist and rich in flavor, it features a blend of gluten-free flour, cocoa powder, and brewed coffee for an indulgent taste. Topped with a luscious bakery-style chocolate frosting, it's a delightful dessert option for those with celiac disease or gluten intolerance, as well as anyone who loves chocolate.
Ingredients
Gluten-free chocolate cake
- 250 g (2 cups) Gluten-free flour blend
- ¾ tsp Xanthan gum (omit if your flour blend already contains it)
- 1½ tsp Baking powder
- 1½ tsp Baking soda
- ½ tsp Salt
- 300 g (1½ cups) White sugar
- 165 g (¾ cup) Brown sugar
- 65 g (¾ cup) Unsweetened cocoa powder
- 3 large Eggs
- 180 ml (¾ cup) Vegetable oil
- 2 tsp Vanilla extract
- 240 ml (1 cups) hot water
- 1 tsp Instant coffee
Bakery style chocolate frosting
- 1 cup Unsalted butter softened
- 3½ cups Powdered sugar
- ½ cup Unsweetened cocoa powder
- ½ tsp Salt
- 2 tsp Vanilla extract
- 4-6 tbsp Heavy cream or milk
Instructions
Gluten-free chocolate cake
- Prep - Preheat your oven to 350°F /175°C/ Gas Mark 4 and grease two 8-inch round cake pans.
- Coffee mixture - Gradually combine the coffee, cocoa powder and hot water - set aside to cool until barely warm.65 g Unsweetened cocoa powder, 240 ml hot water, 1 tsp Instant coffee
- Dry ingredients - Whisk together the gluten-free flour, xanthan gum (if using), cocoa powder, baking soda, baking powder, and salt in a large bowl.250 g Gluten-free flour blend, ¾ tsp Xanthan gum , 1½ tsp Baking powder, 1½ tsp Baking soda, ½ tsp Salt
- Wet ingredients - Whip the eggs with white and brown sugar. Gradually add the vegetable oil and vanilla extract. Then, add in the coffee mixture.300 g White sugar, 165 g Brown sugar, 3 large Eggs, 180 ml Vegetable oil, 2 tsp Vanilla extract
- Wet to dry - Sift the dry ingredients into the wet ingredients until well combined without any lumps.
- Bake - Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool - Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Bakery style frosting
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, and salt, beating until smooth and fluffy.1 cup Unsalted butter, 3½ cups Powdered sugar, ½ cup Unsweetened cocoa powder, ½ tsp Salt
- Add the vanilla extract and heavy cream or milk. Beat on high speed for 3-4 minutes, adding more cream or milk as needed for desired consistency.2 tsp Vanilla extract, 4-6 tbsp Heavy cream or milk
Assemble
- Level – Place one cake layer on a serving plate or cake stand and level the top if necessary.
- Frost – Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorated – Put the remaining frosting in a piping bag with a star piping tip. I choose to put chocolate-coated nuts on each swirl.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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