An easy recipe for a rich and decadent gluten-free chocolate cake with chocolate buttercream. This gluten-free cake recipe also has a dairy-free option.
2cupsall-purpose gluten-free flour with xanthan gumI 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.
1teaspoon baking soda
½teaspoongluten-free baking powder
1teaspoonsalt
½teaspoonground cinnamonoptional
¾cupgluten-free cocoa powder
9tablespoonsunslatd butter, softened (½ cup plus one 1 tablespoon)Dairy-free use Smart Balance butter.
2cupsgranulated sugar
1teaspoonpure vanilla extract
2largeeggs
¾cupboiling water
Chocolate Buttercream Frosting
1cupunsalted butter, softened Dairy-free use Earth Smart Balance butter.
2teaspoonspure vanilla extract
¼teaspoonpure almond extract
1cupgluten-free cocoa powder
pinchsalt
4cupspowdered sugar
3tablespoonsmilkDairy-free use unsweetened almond milk.
Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
Add the white vinegar (or lemon juice) to the 1 cup of milk to amke teh homeamde buttermilk.
In a medium-sized bowl add gluten-free flour with xanthan gum, 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.
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 teh 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 8" cake pan and then pour the rest of the batter into 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.
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 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. 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
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.
I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
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.