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Easy Gluten-Free Chocolate Cake

BakedChocolateCreamyDessertsEggFestiveGluten-FreeHolidayOvenParty FoodSpecial OccasionSweetThanksgivingVegetarian
Time :1 hour
Yield :8 -10 servings
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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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