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Gluten Free Chocolate Layer Cake with raspberries and ganache

Gluten Free Chocolate Layer Cake

sam
This rich and moist Gluten Free Chocolate Layer Cake brings back the joy of classic chocolate cake, without the gluten. With a deep cocoa flavor and soft crumb, it’s perfect for birthdays, fall gatherings, or whenever comfort is on the menu.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Gluten-Free Baking
Servings 12 slices
Calories 380 kcal

Equipment

  • Two 8-inch round cake pans
  • mixing bowls
  • Whisk or mixer
  • parchment paper
  • wire rack

Ingredients
  

Dry Ingredients

  • 1.5 cups gluten-free all-purpose flour with xanthan gum
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 large eggs room temperature
  • 0.75 cup plain yogurt or dairy-free yogurt
  • 0.5 cup neutral oil such as avocado or sunflower
  • 1 cup unsweetened almond milk or any plant-based milk
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 0.5 cup hot brewed coffee or hot water for flavor depth

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a separate bowl, beat eggs, granulated sugar, and brown sugar for about 2 minutes until light and fluffy. Stir in yogurt, oil, vanilla, and almond milk mixed with vinegar.
  • Gradually add dry ingredients into the wet mixture and stir until combined. Pour in the hot coffee and mix until smooth (batter will be thin).
  • Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
  • Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before assembling or frosting.

Notes

Frost with chocolate ganache, coconut whipped cream, or vanilla buttercream. Layers can be wrapped and frozen before frosting. Great with jam or berry filling for added contrast.

Nutrition

Calories: 380kcalCarbohydrates: 49gProtein: 5gFat: 18gSaturated Fat: 4gCholesterol: 45mgSodium: 300mgPotassium: 190mgFiber: 4gSugar: 30gVitamin A: 80IUCalcium: 60mgIron: 2.7mg
Keyword Chocolate Cake, gluten-free, Layer Cake
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