Recipe Background
This Easy Gluten-Free Chocolate Cake is simple to make, and has the perfect texture. You won’t even know it’s gluten-free! Each bite is moist and has rich chocolate flavors, and you can even modify it to make it dairy-free as well without losing any of its luxurious taste! Easy Gluten-Free Chocolate Cake is so easy and delicious, it will become a staple dessert in your home, whether you keep gluten-free or not!
This Easy Gluten-Free Chocolate Cake is simple to make, and has the perfect texture. You won’t even know it’s gluten-free! Each bite is moist and has rich chocolate flavors, and you can even modify it to make it dairy-free as well without losing any of its luxurious taste! Easy Gluten-Free Chocolate Cake is so easy and delicious, it will become a staple dessert in your home, whether you keep gluten-free or not!
Ingredients
For the cake:
- 1 1/2 cups granulated sugar
- 2 cups all-purpose gluten-free flour blend
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons gluten-free baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 teaspoons gluten-free vanilla extract
- 3/4 cup boiling water
For the frosting:
- 1/2 cup butter
- 1 1/2 teaspoons gluten-free vanilla extract
- 1/2 cup unsweetened cocoa powder
- 4 1/2 cups powdered sugar
- 1/4 cup milk plus more as needed
Directions
- Preheat the oven to 350 degrees F.
- Position the oven rack in the center position.
- Grease two 8-inch round cake pans and set them aside.
- In a large mixing bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
- Add the eggs, 1 cup of the milk, the oil, and 1 1/2 teaspoons of the vanilla.
- Beat the mixture with a mixer on medium speed for 2 minutes.
- Stir in the boiling water.
- Spoon the batter evenly into the cake pans.
- Bake until a toothpick inserted into the center comes out clean, about 35-38 minutes for 35 to 38 minutes.
- Remove the cakes from the oven and let cool in the pans for 5 minutes.
- Transfer the cakes from the pans and let cool on a rack.
- In a medium mixing bowl, beat the butter and the 1 1/2 teaspoons of the vanilla until smooth and creamy.
- Add the cocoa powder and beat until combined.
- Gradually add the powdered sugar, 1 cup at a time.
- Slowly beat in the 1/4 cup of the milk.
- Beat in additional milk if needed, to obtain the desired consistency.
- Frost the cakes when they are at room temperature.
- Serve!
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