Easy Gluten-Free Chocolate Cake
I’ve baked my fair share of chocolate cakes, but this easy gluten-free chocolate cake might just be my favorite. It’s rich, decadent, incredibly moist, and fudgy, with a deep chocolate flavor that no one would guess is gluten-free. Whether you need a simple gluten-free dessert for a special occasion or just want a no-fuss treat, this quick chocolate cake recipe is the one to try.
Servings: 16 servings
Equipment
- 2 9" cake pans
Ingredients
Cake
- 1 cup milk For a dairy-free option, use unsweetened almond milk
- 1 tablespoon white vinegar or lemon juice
- 2 cups all-purpose gluten-free flour with xanthan gum 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 gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon optional
- 3/4 cup unsweetened cocoa powder
- 9 tablespoons unsalted butter softened, 1/2 cup plus one 1 tablespoon. For a dairy-free option use Smart Balance butter.
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup boiling water
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened. For a dairy-free option use Smart Balance butter.
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 cup unsweetened cocoa powder
- 1 pinch salt
- 4 cups powdered sugar
- 3 tablespoons milk For a dairy-free option, use unsweetened almond milk
Instructions
Cake
- Preheat oven to 350°F.
- Cut parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. I like gluten-free coconut oil spray.
- Add the white vinegar (or lemon juice) to the 1 cup of milk or dairy-free milk to make the homemade buttermilk.
- In a medium-sized bowl, add gluten-free flour, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients.
- In a large bowl, cream the softened butter and granulated sugar with a mixer until fluffy.
- 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 homemade buttermilk to the cake batter and mix until fully combined.
- Add the boiling water to the batter and mix until fully combined.
- Pour half of the batter into the first greased 9-inch cake pan and then pour the rest of the batter into the second greased 9-inch 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 cool my cakes on a baking rack.
Chocolate Buttercream Frosting
- In a large bowl, cream butter until smooth with a 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 it until smooth and spreadable.
Frost the Cake
- 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. Enjoy!
- I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
- Store leftovers in an airtight container.
- The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator.
Video
Notes
- Swap hot water for hot coffee to intensify the chocolate flavor and add a subtle richness.
- For a tender and moist cake, let the batter rest for 10–15 minutes before baking to absorb all the moisture.
- I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
Nutrition
Serving: 1serving | Calories: 464kcal | Carbohydrates: 72g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 250mg | Potassium: 186mg | Fiber: 5g | Sugar: 56g | Vitamin A: 610IU | Vitamin C: 0.003mg | Calcium: 62mg | Iron: 2mg