Gluten-Free Chocolate Cake Recipe
This gluten-free chocolate cake recipe is a game-changer for those seeking a moist, flavorful dessert without gluten. It's a perfect blend of rich cocoa and soft texture, topped with a luscious frosting that will satisfy every sweet tooth. Whether you have dietary restrictions or just want to try something new, this cake promises to be a crowd-pleaser.
Equipment
- Mixing bowls
- Electric mixer
- 8-inch cake pan
- Cooling rack
- Spatula
Ingredients
- 1 ½ cups gluten-free flour blend
- ¾ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ¾ cup milk (or dairy-free milk)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp brewed coffee (optional)
- ½ cup hot water
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan.
- In a large bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the sugar, eggs, milk, vegetable oil, and vanilla extract until combined.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- Stir in the hot water and optional coffee to enhance the chocolate flavor.
- Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
Notes
- Use dairy-free milk for a vegan-friendly version.
- Frost with chocolate ganache or buttercream for extra indulgence.
- Store leftovers in an airtight container for up to 3 days.
