Gluten Free Chocolate Cake
This Gluten Free Chocolate Cake is a rich and moist dessert that brings warmth and nostalgia during fall gatherings, easily customizable for any occasion.
Ingredients
Dry Ingredients
- 1.75 cups gluten-free all-purpose flour
- 1 cup unsweetened cocoa powder Use high-quality cocoa for better flavor.
- 2 cups sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Can be replaced with applesauce or a commercial egg replacer.
- 1 cup milk or plant-based alternative Use almond or oat milk for dairy-free option.
- 0.5 cups vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
Final Addition
- 1 cup boiling water The batter will be thin; this is normal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper for easy removal.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs before adding the milk, oil, and vanilla. Mix until smooth.
- Gradually add the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix.
- Slowly stir in the boiling water.
Baking
- Divide the batter equally between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Notes
To store, place the completely cooled cake in an airtight container for up to 3 days at room temperature, refrigerate for up to a week, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 3gSodium: 350mgFiber: 2gSugar: 30g
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