Description
A rich, intense chocolate cake recipe that is both gluten-free and dairy-free, topped with a creamy chocolate buttercream.
Ingredients
Scale
- 2 ⅔ cups Gluten Free All Purpose baking Flour sifted
- 1 cup cocoa powder sifted
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk dairy or non-dairy
- 1 cup white sugar
- ¾ cup light brown sugar
- 3 eggs
- 1 teaspoon vinegar white or apple cider
- 1 tablespoon vanilla extract
- ⅔ cup oil safflower, canola, refined avocado etc.
- 1 cup hot brewed coffee or boiling water
- ¾ cup butter 1 1/2 sticks (for buttercream)
- ½ cup sifted cocoa powder (for buttercream)
- 3–5 cups sifted powdered sugar adjust to get your desired consistency (for buttercream)
- 2–4 tbsp milk dairy or non-dairy (for buttercream)
- 2 tsp vanilla extract (for buttercream)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare either 1 9×13 cake pan or 2 round 8 inch cake pans. Spray the bottom(s) with oil then add parchment paper just to the bottom. Set aside.
- Whisk together all wet ingredients aside from the coffee or boiling water in a large mixing bowl.
- Whisk in the sifted dry ingredients along with the baking soda, powder, and salt.
- Pour in the coffee or boiling water and whisk until combined. The batter will be thin.
- Add the batter to the prepared cake pan. If making a layer cake, measure each cake as equally as possible, or use a kitchen scale.
- Bake for 35-45 minutes for a sheet cake, or 32-37 minutes for a layer cake, until a toothpick comes out clean.
- Let cool in the pan(s) for about 10-20 minutes, then carefully flip onto a cooling rack. Peel off the bottom parchment paper and flip back so they are upright.
- Let cool completely before frosting.
- To make the buttercream, add softened/room temperature butter to a stand mixer or a large bowl with a handheld mixer and beat until smooth and creamy.
- Beat in the sifted cocoa powder.
- Beat in the sifted powdered sugar, one cup at a time until you reach your desired consistency.
- Finally, beat in the milk and vanilla until well combined.
- Frost the cake and add sprinkles if desired.
Notes
- For the buttercream, you can use more or less cocoa powder to get your desired color and chocolate richness. If you use less cocoa, you need slightly more sugar, and if you use more cocoa, you need less sugar.
- Stick with the Bob’s Red Mill 1:1 Baking Flour, or use another GF flour blend that contains xanthan gum.
- Avoid Trader Joe’s cocoa powder; its flavor is mild and it does not absorb wet ingredients well.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Gluten-Free Dairy-Free Chocolate Cake, Gluten Free Easy Desserts, Refined Sugar Free Desserts, Non Dairy Desserts, Simple Gluten Free Desserts, Dairy Free Recipes Dessert, Allergy-friendly chocolate cake