Gluten Free Chocolate Cake
A rich and soft gluten free chocolate cake that delivers a real dessert experience without compromising texture or taste. Perfect for any occasion, this cake is easy to make and sure to please everyone.
Ingredients
Dry Ingredients
- 2 cups Gluten free flour blend With xanthan gum for structure
- 3/4 cup Unsweetened cocoa powder Natural unsweetened preferred
- 1 cup Sugar Regular white sugar keeps crumb soft
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt Enhances chocolate flavor
Wet Ingredients
- 3 large Eggs For structure
- 1/2 cup Oil Keeps the cake moist
- 1 cup Milk or non-dairy milk For a dairy-free option, use plant milk
- 1 cup Hot coffee or hot water Coffee enhances chocolate flavor
- 2 teaspoons Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 8-inch pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking powder, baking soda, and salt. Ensure to break up any lumps of cocoa.
Mixing Batter
- Add the eggs, oil, milk, and vanilla to the dry ingredients. Whisk until the mixture is smooth; it may seem thick initially.
- Slowly pour in the hot coffee (or hot water) while whisking. The batter will loosen and become glossy.
Baking
- Evenly divide the batter between the prepared pans and bake for 25 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack. Let them cool completely before frosting.
Frosting
- Frost the cake with chocolate buttercream or a quick ganache once completely cooled.
Notes
For storage, keep covered in a cake dome or wrap slices tightly to prevent drying out. Freezing options are available for unfrosted layers.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 22g
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