Gluten Free Chocolate Cake Recipe
This gluten free chocolate cake recipe comes together so quickly, and is incredibly moist and fluffy! It's just as delicious as it is easy to make.
Servings: 20
Calories: 420kcal
Ingredients
Gluten Free Chocolate Cake Recipe
- 2 cups gluten free flour 300g
- 2 cups granulated sugar 400g
- 3/4 cup unsweetened cocoa powder, sifted 75g
- 2 tsp baking powder 8g
- 1 1/2 tsp baking soda 9g
- 1 tsp fine salt 6g
- 1 tsp instant espresso of coffee 2g
- 1 cup buttermilk, room temperature 240g
- 1 cup very hot water 240g
- 1 tsp vinegar 4g
- 1/2 cup vegetable or canola oil 112g
- 2 large eggs, room temperature 112g
- 2 tsp vanilla extract or vanilla bean paste 8g
Chocolate Buttercream Frosting
- 2 cups (4 sticks) unsalted butter, room temperature 454g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/2 tsp fine salt 3g
- 5 cups powdered sugar 625g
- 2/3 cup heavy whipping cream, room temperature 160g
- 2 cups melted dark chocolate, cooled 360g
Instructions
Gluten Free Chocolate Cake Layers
- Preheat oven to 350°F/175°C. Line and grease three eight-inch pans or four seven-inch pans. Set aside.
- Combine the dry ingredients (gluten-free flour, granulated sugar, sifted cocoa powder, baking soda, baking powder, salt, and instant espresso) in a large bowl. Whisk together and set aside.
- In a separate, medium-sized bowl, add the water, buttermilk, vinegar, oil, eggs, and vanilla extract. Whisk the ingredients together until combined.
- Pour the wet ingredients into the dry ingredients. Whisk the batter for several minutes to give it some additional structure. Don't be afraid of over mixing, there's no gluten!
- Cover the bowl with plastic wrap and let the batter sit for 30 minutes. This gives the gluten free flour time to absorb the liquids in the batter which can help prevent a gritty texture.
- Divide the batter evenly between the prepared cake pans and bake for 25-27 minutes.
- Remove from the oven and let the layers cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them.
- Place the cake pans in the freezer to speed up the cooling process and to trap in additional moisture.
Chocolate Buttercream Frosting
- While the cake layers bake and cool, make the chocolate buttercream frosting. Beat the unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Add in the vanilla extract and salt and mix on a low speed to combine.
- Slowly mix in the powdered sugar on the lowest speed. Halfway through add in the heavy cream to make the frosting easier to mix.
- Mix in the cooled, melted chocolate. Scrape around the sides and bottom of the bowl as needed.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
Assembling This Gluten-Free Chocolate Cake
- Stack and frost cake layers on a grease-proof cake board or flat plate. Use a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of chocolate buttercream between each cake layer.
- Spread a thin coat of frosting around the cake that fully covers the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake and smooth using a bench scraper. Then decorate as desired!
- I brushed some melted dark chocolate around the bottom of the cake after chilling it for another 10 minutes in the freezer and used an Ateco 869 to add some fun dollops of buttercream around the top of the cake.
Video
Notes
Tips for Making the Best Gluten-Free Chocolate Cake
- Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Don't be afraid to over-mix your batter! Vigorously whisk your batter for a few minutes once it's made, to help give it structure.
- Let your batter sit for about 30 minutes before baking to help the gluten-free flour absorb more moisture from the batter.
- Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter will make your cake layers bake to the same height and bake more evenly.
- Bang your cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake and before adding the simple syrup. It makes it so much easier to stack and frost them!
Making this Gluten-Free Chocolate Cake in Advance & Storage Tips
I highly recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable. Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again. A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!Nutrition
Serving: 1 | Calories: 420kcal | Carbohydrates: 64g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 33mg | Sodium: 366mg | Fiber: 2g | Sugar: 59g