Who says you need gluten to enjoy a rich, fudgy chocolate cake? This gluten-free chocolate cake is so decadent and moist, no one will believe it’s gluten-free. Whether you’re baking for someone with gluten intolerance or simply exploring gluten-free baking, this recipe is guaranteed to be a hit.
The best part? It’s simple to make with ingredients you likely already have.
Why You'll Love This Recipe
- Full of Flavor, Free of Gluten: You won’t miss the gluten in this cake. The rich chocolate flavor and perfectly tender crumb steal the show.
- Easy to Customize: Add frosting, berries, or a dusting of powdered sugar for a personal touch.
- Guaranteed Crowd-Pleaser: You don't need to be gluten-free to fall in love with this indulgent dessert.
Ingredients
Here’s what you need to create this delicious gluten-free dessert:
For the Cake:
- 1 ½ cups (210g) gluten-free all-purpose flour (make sure it includes xanthan gum)
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup (240ml) buttermilk (or dairy-free alternative like almond milk + 1 tbsp vinegar)
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot coffee (for enhancing the chocolate flavor)
Optional for Frosting:
- 1 cup (230g) unsalted butter (room temperature)
- 3 ½ cups (450g) powdered sugar
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3–4 tablespoons milk or cream (adjust for desired consistency)
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal. If you're using a single larger pan, be aware that baking time may vary.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Make sure all the dry ingredients are evenly combined.
3. Combine Wet Ingredients
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well incorporated. The batter will be thick at this stage.
4. Add Hot Water
Carefully pour the hot water (or coffee) into the batter, stirring slowly until fully combined. The batter will be thin, but don’t worry—this is what makes the cake so moist.
5. Bake
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using one large pan, adjust the baking time accordingly and check for doneness frequently.
6. Cool
Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Frost (Optional)
While the cakes cool, prepare the frosting. Beat the butter until fluffy, then gradually add powdered sugar, cocoa powder, and vanilla extract. Add milk one tablespoon at a time until you reach your desired consistency. Frost the cooled cakes and layer them if you’re making a two-tier cake. Decorate with your favorite toppings like chocolate shavings, fresh fruit, or a dusting of powdered sugar.
Tips for Perfect Gluten-Free Chocolate Cake
- Choose the Right Flour: A high-quality gluten-free flour blend with xanthan gum is essential for good structure and texture.
- Watch the Baking Time: Gluten-free cakes can dry out quickly if overbaked. Check for doneness 5 minutes before the suggested bake time.
- Boost Flavor with Coffee: Using hot coffee instead of hot water intensifies the chocolate flavor without making the cake taste like coffee. It’s a secret trick worth trying!
Serving Suggestions
This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive touch, add fresh strawberries or drizzle it with salted caramel sauce.
Storing and Freezing
- Store: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze: Wrap individual slices in plastic wrap, then store them in an airtight container for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
This gluten-free chocolate cake is proof that you don’t need gluten to have rich, delicious desserts. It’s easy to make, versatile, and perfect for any occasion. Try it for your next celebration, or bake it just because you’re craving something sweet!
Craving chocolate cake? Give this recipe a try and share your baking experience with us in the comments below! Happy baking!
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