Gluten-Free Chocolate Cake

Name: Gluten-Free Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 65 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup gluten-free all-purpose flour (spooned and levelled); 1 cup granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 large eggs (at room temperature); 1 cup milk (at room temperature); 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter (softened); 2/3 cup unsweetened cocoa powder; 3 cup powdered sugar (sifted); 1/3 cup milk; 1 tsp vanilla extract

65 min 8 slices Medium

All Recipes

Gluten-Free Chocolate Cake

Indulge in this rich and moist gluten-free chocolate cake, perfect for any occasion.

Prep

20 min

Cook

35 min

Total

65 min

Servings

Difficulty

Medium

Chocolate cake is a timeless dessert loved by many, but finding a good gluten-free version can be a challenge. This gluten-free chocolate cake is rich, moist, and bursting with chocolate flavour, making it a hit with everyone, gluten-sensitive or not. Whether you're celebrating a special occasion or simply indulging in a chocolate craving, this cake is sure to impress. Made with simple ingredients and a straightforward method, you'll find it hard to believe it's gluten-free.

Ingredients

Servings

Cake

Frosting

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with gluten-free flour.

Pro tip: Ensure even coverage to prevent sticking.

Mix dry ingredients

In a large bowl, whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Pro tip: Sift the cocoa powder to remove any lumps.

Combine wet ingredients

In another bowl, beat the eggs. Add milk, vegetable oil, and vanilla extract. Mix until well combined.

Pro tip: Use room temperature ingredients for a smoother batter.

Combine wet and dry mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pro tip: Do not overmix to keep the cake tender.

Add boiling water

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Pro tip: This step helps the cake stay moist.

Bake the cake

Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling ensures the frosting won't melt on the cake.

Prepare the frosting

In a medium bowl, beat the softened butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk. Stir in vanilla extract.

Pro tip: Adjust the consistency with more milk or sugar as needed.

Frost the cake

Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake.

Pro tip: Use a spatula for a smooth finish.

💡

Tips & Tricks

<ul><li>Use high-quality cocoa powder for the best flavour.</li><li>Ensure all ingredients are at room temperature for even mixing.</li><li>Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.</li><li>Cool the cake completely before frosting for a better finish.</li></ul>

Serving Suggestions

This gluten-free chocolate cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream. For a special touch, sprinkle with powdered sugar or cocoa powder before serving. To make ahead, bake the cake and store it in an airtight container at room temperature for up to two days. Alternatively, you can freeze the unfrosted cake for up to three months. Simply thaw at room temperature before frosting and serving.