Gluten Free Chocolate Cake

This one bowl cake is gluten free chocolate. It’s wonderfully moist, fluffy with a tender crumb and I swear you would never know that it was gluten free and dairy free.

I don’t even know where to start because I can’t even begin to explain how much I love this homemade gluten free chocolate cake.

It is effortless (just 10 minutes in one bowl easy), moist, fluffy, rich, spongey, cake (obviously) and undetectably gluten free.

Ingredients

• Dry: 
• 2 ⅔ cups sifted Gluten Free All Purpose baking Flour 
• 1 cup sifted cocoa powder
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• Wet:
• 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 brewed coffee or boiling water
• Buttercream:
• ¾ cup butter 1 1/2 sticks
• ½ cup sifted cocoa powder
• 3-5 cups sifted powdered sugar 
• 2-4 tbsp milk dairy or non-dairy
• 2 tsp vanilla extract

Directions

• Preheat the Oven: Set your oven to 350°F.
• Prepare the Cake Pan: Choose either a 9×13 cake pan or two 8-inch round pans. Spray the bottoms with oil and place parchment paper at the bottom. I prefer using parchment rounds for convenience. Set aside.
• Mix Wet Ingredients: In a large bowl, whisk together all the wet ingredients, except for the coffee or boiling water.
• Add Dry Ingredients: Sift in the dry ingredients and whisk them into the wet mixture.
• Add Coffee/Water: Pour in the coffee or boiling water and whisk until everything is combined. The batter will be thin.
• Pour the Batter: Pour the batter into the prepared pan(s). For layer cakes, try to divide the batter evenly or use a kitchen scale.
• Bake the Cake: Bake for 35-45 minutes for a sheet cake or 32-37 minutes for a layer cake. It’s ready when a toothpick comes out clean. Keep an eye on it, as ovens can vary.
• Cool the Cake: Let the cake cool in the pan(s) for 10-20 minutes. Then, carefully flip it onto a cooling rack. The cake should slide out easily. Remove the parchment paper and flip the cake back so it’s upright.
• Let It Cool Completely: Wait until the cake is completely cool before frosting.
• Make the Buttercream: In a large bowl or stand mixer, beat the softened butter until smooth and creamy.
• Add Cocoa Powder: Beat in the sifted cocoa powder.
• Add Sugar: Gradually beat in the sifted powdered sugar, one cup at a time, until you reach the consistency you like. Finally, add the milk and vanilla, and beat until well combined.
• Frost the Cake: Frost your cake and add sprinkles if you want. Enjoy!