slice of gluten-free chocolate cake on a white plate with the cake and white coffee cup in the background
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5 from 15 votes

Easy Gluten-Free Chocolate Cake {Dairy-Free Option}

Easy Gluten-Free Chocolate Cake with Chocolate Buttercream Frosting. A one bowl gluten-free chocolate cake recipe that is quick, easy, and delicious! Dairy-Free option included.
Course Dessert
Cuisine American
Keyword gluten-free cake, gluten-free chocolate cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 servings
Calories 459kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

Cake:

  • 2 cups all-purpose gluten-free flour (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
  • 1/2 teaspoon xanthan gum (if your flour already has it leave out)
  • 1 teaspoon  baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon , optional
  • 1/2 cup butter plus one 1 tablespoon , softened (dairy-free use Smart Balance or Earth Balance butter)
  • 2 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk , dairy-free use cashew, almond or coconut milk You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to milk.
  • 2 eggs , room temperature
  • 3/4 cup cocoa powder
  • 3/4 cup boiling water

Chocolate Buttercream Frosting

  • 1 cup butter , dairy-free use Earth Balance or Smart Balance butter
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 cup cocoa powder
  • pinch salt
  • 4 cups powdered sugar
  • 3 tablespoons milk , dairy-free use cashew, almond or coconut milk

Instructions

  • Preheat oven to 350°F.
  • Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
  • In a medium-sized bowl add gluten-free flour, xanthan gum (If your flour already has it leave out), salt, baking soda, gluten-free baking powder, and cinnamon. Stir to combine the ingredients.
  • In a large bowl cream butter and sugar with a mixer.
  • Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
  • Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
  • Add the buttermilk and mix until fully combined.
  • Add the cocoa powder to the batter and mix until fully combined.
  • Add the boiling water to the batter and mix until fully combined.
  • Pour half of the batter in the first 8" cake pan and then pour the rest of the batter in the second 8" cake pan.
  • 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.
  • Allow the cakes to cool fully before frosting. I like to have mine cool on a baking rack.
  • In a large bowl cream butter until smooth with a stand-up or hand mixer.
  • Add the pure vanilla and almond extract to the butter. Mix until fully combined.
  • Add the cocoa powder and mix until fully combined.
  • Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
  • Add the milk to the frosting and beat until smooth and spreadable.
  • Place the first cake with the shiny side down on a plate or a cake plate.
  • 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.
  • Place the second cake on top of the frosted first cake the shiny side down.
  • Frost the top and side of the cake with the remaining frosting.
  • For more help in frosting a layered cake I Am Baker has a great tutorial.
  • I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
  • This cake can be stored in the refrigerator.
  • Enjoy!

Notes

  • Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
  • Trace the bottoms of the cake pans with a pencil and cut out with scissors to have it fit perfectly!
  • Store in an airtight container.
  • I like Pillsbury gluten-free flourNot all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • For dairy-free option use Smart Balance butter and almond, cashew or coconut milk. 
  • Mama says, "Check all of your labels!"
 

Nutrition

Serving: 1slice | Calories: 459kcal | Carbohydrates: 72g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 412mg | Potassium: 190mg | Fiber: 4g | Sugar: 55g | Vitamin A: 590IU | Calcium: 56mg | Iron: 2mg
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