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Gluten Free Chocolate Cake

This Gluten Free Chocolate Cake is a rich and moist dessert, perfect for any occasion. Its delicious chocolate flavor and simple preparation make it a hit for bakers of all skill levels.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup whole milk Can be substituted with almond milk
  • 1 tablespoon white or apple cider vinegar To sour the milk
  • 2 cups 1:1 gluten free baking flour Must have xanthan gum in the ingredients
  • 1.5 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 3 large eggs
  • 0.5 cup vegetable oil Or any neutral flavored oil
  • 2 teaspoons pure vanilla extract
  • 1 cup hot coffee
For the frosting
  • 1.5 cups unsalted butter Softened to room temperature
  • 0.75 cup unsweetened cocoa powder
  • 5 cups powdered sugar
  • 0.5 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 to 4 tablespoons milk To achieve the desired consistency
  • Sea salt flakes Optional, for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
  2. In a bowl, mix the whole milk and vinegar. Let it sit for about 5 minutes to sour.
  3. In another bowl, combine the gluten-free flour, sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt.
  4. Add the eggs, oil, vanilla extract, and the sour milk mixture to the dry ingredients. Mix well.
  5. Slowly add the hot coffee, stirring until the batter is smooth.
  6. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. For the buttercream frosting, beat the softened butter until creamy.
  2. Gradually add the cocoa powder, powdered sugar, and salt.
  3. Pour in the milk and vanilla extract, mixing until you achieve a spreadable consistency.
Assembly
  1. Once the cakes are cool, spread frosting between the layers and on top of the cake.
  2. If you like, sprinkle sea salt flakes on top for a touch of elegance!

Notes

Use fresh ingredients for the best taste. Ensure your gluten-free flour has xanthan gum. If the batter looks too thick, add a little more milk. Let your cakes cool completely before frosting.