Easy Gluten-Free Chocolate Cake {Dairy-Free Option}
An easy recipe for a gluten-free chocolate cake topped with chocolate buttercream frosting. This gluten-free cake recipe also has a dairy-free option.
Servings 16 servings
Calories 466kcal
Ingredients
Cake:
- 1 tablespoon white vinegar or lemon juice
- 1 cup milk Dairy-free use unsweetened almond milk.
- 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 teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon optional
- ¾ cup gluten-free cocoa powder
- 9 tablespoons unsalted butter, softened (½ cup plus one 1 tablespoon) Dairy-free use Smart Balance butter.
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¾ cup boiling water
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened Dairy-free use Earth Smart Balance butter.
- 2 teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 cup gluten-free cocoa powder
- 1 pinch salt
- 4 cups powdered sugar
- 3 tablespoons milk Dairy-free use unsweetened almond milk.
Instructions
Gluten-Free Chocolate 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
- 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.
- Store leftovers in an airtight container.
- The unfrosted cakes 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.
- Mama says, "Check all of your labels!"
Nutrition
Serving: 1slice | Calories: 466kcal | Carbohydrates: 72g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 352mg | Potassium: 196mg | Fiber: 5g | Sugar: 56g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Pin Recipe
Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!