Easy Gluten Free Chocolate Cake
- Prep Time 10 minutes
- Cook Time 40 minutes
- Total Time 50mins
- Yield 16 servings
- Category Dessert
- Method Oven
- Cuisine American
Easy Gluten Free Chocolate Cake
Introducing the best gluten free chocolate cake you’ll ever eat. Moist, fudgy, cakey, and oh so chocolatey, this easy gfree chocolate cake recipe is the only one you’ll ever need! The cake comes together in under 10 minutes and doesn’t require a mixer AKA you could make this anywhere!
- Prep Time 10 minutes
- Cook Time 40 minutes
- Total Time 50mins
- Yield 16 servings
- Category Dessert
- Method Oven
- Cuisine American
Ingredients
Units
for the cake:
- 1 3/4 cups granulated sugar
- 3/4 cups dark cocoa powder*
- 2 cups Bob's Red Mill Gluten Free Cup for Cup flour
- 1 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 cup buttermilk**
- 1/2 cup strongly brewed coffee, room temperature
for the chocolate butter cream
- 1 cup unsalted butter, room temperature**
- 1 cup cocoa powder
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons milk or cream**
Instructions
- Preheat oven to 350°F. Grease and line a 9 x 13 pan with parchment paper.
- In a large bowl, whisk together sugar, cocoa powder, gluten free flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, and buttermilk.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
- Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
- To make the frosting, place all frosting ingredients in mixing bowl. Beat slowly at first to incorporate and then beat on high speed for 1 minute. Scrape down the bowl and repeat until the frosting has lightened slightly and is fluffy.
- Frost cake, spreading the frosting evenly over the whole surface, using the back of a spoon to create big swirls. Top with sprinkles if desired and enjoy!
Notes
*We used Rodelle and would highly recommend
**To make this cake dairy free, substitute non-dairy milk for buttermilk/milk and non-dairy butter for butter