|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 1g||5%|
|Total Sugars 26g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sometimes chocolate cakes are gluten free by nature, omitting the flour to create a dense and fudgy dessert. But for the times when you want a multi-layered, more festive treat that's gluten free, you'll need to work with some alternative flours.
Fortunately, the world of gluten-free baking has made leaps and bounds in recent years, and to make a perfect two-layer cake, it really is as simple as subbing out wheat flour for an all-purpose gluten-free flour blend. When you choose a premade one that has stabilizers and gums added, the results for chocolate cake are nearly identical to the traditional version.
This cake tastes similar to a wheat flour cake, though you might notice the texture is slightly more springy. It's an excellent choice for a birthday or holiday celebration, being full of rich cocoa flavor. It holds up well to a buttercream such as this chocolate buttercream one, but we also love it with a simple ganache.
"The gluten-free chocolate cake was easy and chocolatey. You really couldn't guess it was gluten-free, and the flavor was amazing. I baked it in 9-inch pans and used Bob's Red Mill 1-to-1 Gluten-Free Flour and grape seed oil. The cake was excellent, and I'm sure I will make it again." —Diana Rattray
1/2 cup neutral oil, such as grape seed or avocado, more for the pans
2 cups gluten-free all-purpose flour, such as Bob's Red Mill 1:1
1 1/2 cups sugar
2/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup dairy or non-dairy milk
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup boiling water
2 tablespoons apple cider vinegar
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Line two 8-inch cake pans with parchment. Generously grease the bottom and sides of the pans. Set aside.
Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt over the bowl of a stand mixer fitted with the whisk attachment. Alternatively, use a large bowl and an electric mixer. Whisk on low speed until well combined.
Turn off the mixer. Add the milk, oil, eggs, and vanilla. Mix on medium speed until well combined, scraping down the bowl as needed, about 2 minutes.
Add the boiling water and mix until combined, about 1 minute.
Fold in the vinegar with a silicone spatula.
Divide the batter between the prepared cake pans.
Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Let the cakes cool completely in the pans before frosting, about 45 minutes.
- To make this recipe into cupcakes, bake for less time—generally 20 to 22 minutes in standard-sized muffin tins. It makes about 24 cupcakes.
- Be sure the cakes have cooled completely before frosting.
- This recipe is easily halved for a single cake, or for 12 cupcakes.
- For best results, use 8-inch cake pans, which will yield a taller cake than 9-inch pans.
- The vinegar adds lightness to the cake, so we don't recommend omitting it.
- If baking this for someone with gluten or celiac intolerance, be sure to check that all ingredients, including baking powder/soda and cocoa powder, are certified gluten free.
For a different flavor, try one of the following:
- Brewed coffee instead of water for a mocha cake; coffee should be boiling hot to activate cocoa
- 1 teaspoon peppermint extract for a minty chocolate cake
- 1 to 2 teaspoons whiskey or rum added to the batter with other liquids, for a festive flavor
How to Store and Freeze
- This cake can be stored at room temperature for up to several days unfrosted. Once frosted, refrigerate for up to 1 week in the fridge.
- To freeze, wrap tightly in plastic wrap then secure in a freezer-proof container. It will freeze well for up to three months, and can be frozen with or without frosting. Thaw in the fridge before serving.
How do I know when my gluten-free chocolate cake is done?
A toothpick inserted into the center of a cake should come out clean. The internal temperature should be 210 F.