Gluten-Free Chocolate Cake
This easy gluten-free chocolate cake recipe is a game-changer! It’s a one-bowl wonder that tastes just like the real thing, even for those who aren’t gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30-37 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
2 ⅔ cups sifted Gluten-Free All-Purpose Baking Flour (I used Bob’s Red Mill 1:1, which I highly suggest)
1 cup sifted cocoa powder
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup milk (dairy or non-dairy)
1 cup white sugar
¾ cup light brown sugar
3 eggs
1 teaspoon vinegar (white or apple cider)
1 tablespoon vanilla extract
⅔ cup oil (safflower, canola, refined avocado, etc.)
1 cup hot brewed coffee or boiling water
For the Buttercream:
¾ cup butter (1 ½ sticks)
½ cup sifted cocoa powder
3–5 cups sifted powdered sugar (adjust to get your desired consistency)
2–4 tbsp milk (dairy or non-dairy)
2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare either 1 9×13 cake pan or 2 round 8-inch cake pans. Spray the bottom(s) with oil then add parchment paper just to the bottom.
- In a large mixing bowl, whisk together all wet ingredients aside from the coffee/boiling water.
- Whisk in the sifted dry ingredients.
- Pour in the coffee or boiling water and whisk until combined. The batter will be fairly thin.
- Add the batter to the prepared cake pan. If making a layer cake, try to measure each cake as equally as possible, or use a kitchen scale for best results.
- Bake for 35-45 minutes for a sheet cake, 32-37 minutes for a layer cake, or until a toothpick comes out clean. All ovens are different so just keep an eye on it.
- Let cool in the pan(s) for about 10-20 minutes, then carefully flip onto a cooling rack. They should slide right out, then peel off the bottom parchment paper and flip back so they’re upright.
- Let cool completely before frosting. To make the buttercream, add softened/room temperature butter to a bowl of a stand mixer or a large bowl with a handheld mixer and beat until smooth and creamy. Beat in the sifted cocoa powder. Beat in the sifted powdered sugar, one cup at a time until your desired consistency is reached. Finally, beat in the milk and vanilla until well combined. Frost the cake and add sprinkles if desired. Enjoy!
Notes
- For the buttercream, you can use more or less cocoa powder to get your desired color and chocolate richness.
- I strongly recommend sticking with the Bob’s Red Mill 1:1 Baking Flour, but if you like another GF flour blend, you are welcome to use it, just make sure it has xanthan gum!
- I do not recommend the Trader Joe’s cocoa powder. The flavor is very mild and it does not absorb the wet ingredients very well.
- Don’t forget to rate this recipe and leave a comment below! I love hearing from you and seeing your creations. Tag me on Instagram if you make it!
Nutrition
- Calories: 380 kcal
- Sugar: 49 g
- Fat: 11.6 g
- Carbohydrates: 69 g
- Fiber: 3.3 g
- Protein: 4.1 g