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Best 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.

It is topped with a smooth as silk buttercream of the chocolate variety which simply melts in your mouth.

The latter can either be packed with dairy or dairy-free; however, I made mine dairy-free by using vegan butter. As for the cake itself, it is naturally devoid of dairy which makes the choice of butter cream yours.

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!

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