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Moist Gluten-Free Chocolate Cake

A close-up of a rich, moist slice of Gluten-Free Chocolate Cake on a white plate.
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A recipe for a rich, moist chocolate cake made entirely without wheat flour, suitable for those avoiding gluten.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour (using gluten-free flour) two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • For a dairy-free option, substitute the buttermilk with a dairy-free milk mixed with lemon juice or vinegar, and use a dairy-free oil.
  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.

Nutrition

Find it online: https://savorandpin.com/gluten-free-chocolate-cake-recipe/