why make this recipe
This Gluten Free Chocolate Cake is a delightful treat for anyone who loves rich and moist chocolate desserts. It’s the perfect choice for birthday parties, family gatherings, or just a sweet ending to your day. Even if you’re not gluten intolerant, you’ll want to dive into this cake because it doesn’t skimp on flavor! With its soft texture and luscious chocolate frosting, this cake is sure to impress friends and family alike. Plus, it’s simple to prepare, making it a fantastic option for bakers of all levels.
how to make Gluten Free Chocolate Cake
Ingredients:
- 1 cup (240mL) whole milk
- 1 tablespoon white or apple cider vinegar
- 2 cups (270g) 1:1 gluten free baking flour (must have xanthan gum in the ingredients)
- 1 & 1/2 cups (300g) granulated sugar
- 1 cup (90g) unsweetened cocoa powder
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup (120mL) vegetable oil (or any neutral flavored oil)
- 2 teaspoons pure vanilla extract
- 1 cup (240mL) hot coffee
- 1 & 1/2 cups (340g) unsalted butter, softened to room temperature
- 3/4 cup (75g) unsweetened cocoa powder
- 5 cups (600g) powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 to 4 tablespoons milk
- Sea salt flakes (optional – for topping)
Directions:
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, mix the whole milk and vinegar. Let it sit for about 5 minutes to sour.
- In another bowl, combine the gluten-free flour, sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Add the eggs, oil, vanilla extract, and the sour milk mixture to the dry ingredients. Mix well.
- Slowly add the hot coffee, stirring until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the buttercream frosting, beat the softened butter until creamy. Gradually add the cocoa powder, powdered sugar, and salt. Pour in the milk and vanilla extract, mixing until you achieve a spreadable consistency.
- Once the cakes are cool, spread frosting between the layers and on top of the cake. If you like, sprinkle sea salt flakes on top for a touch of elegance!
how to serve Gluten Free Chocolate Cake
Slice the Gluten Free Chocolate Cake and serve it on a nice plate with a cup of coffee or a glass of milk. You can also add a scoop of ice cream on the side for a delightful dessert experience. It’s perfect for sharing with friends or enjoying a slice all to yourself!
how to store Gluten Free Chocolate Cake
Store your Gluten Free Chocolate Cake in an airtight container at room temperature for up to 3 days. If you have leftovers, it can also be refrigerated for up to a week. Just be sure to let it come to room temperature before serving for the best flavor and texture.
tips to make Gluten Free Chocolate Cake
- Use fresh ingredients for the best taste, especially eggs and baking powder.
- Ensure your gluten-free flour has xanthan gum for better texture.
- If the batter looks too thick, add a little more milk to reach the desired consistency.
- Let your cakes cool completely before frosting to avoid melting the frosting.
variation
You can easily adapt this recipe by adding different flavors. For a mint chocolate cake, just add a few drops of peppermint extract to the batter or frosting. Adding chocolate chips can also provide an extra chocolate kick!
FAQs
1. Can I use almond milk instead of whole milk?
Yes, you can substitute almond milk for whole milk to make the cake dairy-free, but keep the vinegar to help mimic sour milk.
2. Can I freeze the cake?
Absolutely! You can freeze the unfrosted cakes wrapped in plastic wrap for up to 3 months. Just thaw them in the fridge before frosting.
3. What if I can’t find gluten-free flour with xanthan gum?
If you can’t find 1:1 gluten-free flour with xanthan gum, you can add 1 teaspoon of xanthan gum yourself to regular gluten-free flour for the same effect.
Enjoy baking this Gluten Free Chocolate Cake and tantalizing your taste buds!
Gluten Free Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, mix the whole milk and vinegar. Let it sit for about 5 minutes to sour.
- In another bowl, combine the gluten-free flour, sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Add the eggs, oil, vanilla extract, and the sour milk mixture to the dry ingredients. Mix well.
- Slowly add the hot coffee, stirring until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the buttercream frosting, beat the softened butter until creamy.
- Gradually add the cocoa powder, powdered sugar, and salt.
- Pour in the milk and vanilla extract, mixing until you achieve a spreadable consistency.
- Once the cakes are cool, spread frosting between the layers and on top of the cake.
- If you like, sprinkle sea salt flakes on top for a touch of elegance!