Gluten free Chocolate Cake Recipe 🧁
DRY:
▢ 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
WET:
▢ 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 brewed coffee or boiling water
BUTTERCREAM:
▢ ¾ cup butter 1 1/2 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:
1. Preheat the oven to 350 degrees Fahrenheit.
2. 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. I like to use these parchment rounds to make it easy. Set aside.
3. In a large mixing bowl, whisk together all wet ingredients aside from the coffee/boiling water.
4. Whisk in the sifted dry ingredients.
5. Pour in the coffee or boiling water and whisk until combined. The batter will be fairly thin.
6. 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.
7. Bake for 35-45 minutes for a sheet cake, 32-37 for layer cake, or until a toothpick comes out clean. All ovens are different so just keep an eye on it.
8. 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.
9. Let cool completely before frosting.
Frosting:
1. 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.
2. Beat in the sifted cocoa powder.
3. 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.
4. Frost the cake and add sprinkles if desired. Enjoy!
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I often get asked if gluten-free cakes can be as fun and creative as traditional ones, and my answer is always a resounding YES! Take the 'hedgehog cake,' for instance. While my initial recipe is for a standard rectangular or round cake, this decadent gluten-free chocolate cake is the perfect canvas. The rich, moist crumb holds up beautifully if you want to do a little gentle sculpting after it has cooled completely. But for an easier, equally adorable version, simply bake it in a rectangular pan, just like the one in my photos. Once frosted with that luscious chocolate buttercream from the recipe, you can transform it into a cute hedgehog! Just use chocolate shavings, chocolate-covered pretzels, or even chocolate sticks for the 'spines.' Add a couple of chocolate chips for eyes and a small candy for a nose, and you've got a birthday cake that will delight everyone, especially little ones. It’s such a charming way to personalize a dessert, and nobody will guess it's completely gluten-free. If you’re aiming for elegance, a chocolate cake with a delicate rose design is always a winner. This is where my homemade chocolate buttercream truly shines! To achieve those beautiful piped roses, you might need to adjust the consistency slightly by adding a bit more sifted powdered sugar until it’s firm enough to hold a crisp shape, but still smooth enough to pipe easily. I love using a petal tip (like a 104 or 127) to create lifelike roses directly onto the cake, or you can pipe them onto parchment paper, chill them, and then transfer them. Imagine this deep, dark gluten-free chocolate cake, adorned with swirls of pastel pink or even rich red chocolate roses – it makes for an absolutely stunning centerpiece for a special birthday or anniversary. It adds such a personal and artistic touch, making the cake not just a dessert, but a true work of art that tastes incredible. For those who love a baking challenge and an impressive presentation, a 'Smith Island Cake' is an absolute must-try. Known for its numerous thin layers (often 8-10!) with rich frosting between each, it’s a true showstopper. While my recipe typically yields two generous layers, you can absolutely adapt it to create a gluten-free version of this iconic cake. The secret is to either bake thinner layers by dividing the batter among more pans (you might need small cake rings or additional 8-inch pans), or, if you're feeling adventurous, carefully slice your cooled cake layers horizontally to create several thinner ones. The inherent moistness of this gluten-free chocolate cake is a huge advantage here, as it helps prevent the many layers from drying out. Stack them high with the decadent chocolate buttercream, and you'll have a towering, magnificent dessert that's perfect for a grand celebration. It's a bit more effort, but the 'wow' factor of serving a gluten-free Smith Island-inspired chocolate cake is totally worth it!
