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a slice of gluten free chocolate cake on small scalloped pink plate with gold fork

Gluten Free Chocolate Cake

  • Author: Quin Liburd
  • Prep Time: 30m
  • Cook Time: 40m
  • Total Time: 1hr 10m
  • Yield: 6 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American

Description

The best Gluten Free Chocolate Cake of your dreams has entered the chat! This cake is incredibly moist, extra fudge-like, and paired with the most delicious chocolate ganache frosting. Such an easy cake to make for any occasion and so customizable to serve up! A cake that is both gluten-free and dairy-free!


Ingredients

Scale

For the chocolate cake:

  • 2 cups Bob’s Red Mill gluten free 1:1 baking flour
  • 3/4 cups dutch-process cocoa powder
  • 2 tablespoons black cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup packed light or dark brown sugar
  • 3/4 cups granulated sugar
  • 1 cup dairy or dairy-free milk (we use almond milk)
  • 1 cup strong black coffee, warm
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 2 large eggs

For the chocolate ganache frosting:

  • 1 (14 fl ounces) can full-fat coconut cream
  • 1 cup packed light or dark brown sugar
  • 10 ounces unsweetened chocolate, finely chopped- see notes
  • 8 tablespoons dairy or dairy-free unsalted butter, cubed
  • 1 teaspoon instant espresso powder, optional
  • 1/2 teaspoon fine sea salt

Instructions

For the chocolate cake:

  1. Position a rack in the middle of the oven. Then preheat the oven to 350°F. This cake can be made using 3 (6-inch) round cake pans, 2 (8-inch) round cake pans, or in a 9 x 13-inch (sheet cake) baking pan. Generously grease the baking pan(s) and line with parchment paper and damp cake strips (optional!) for good measure. Then set aside.
  2. In a large bowl, combine the flour, both cocoa powders, baking soda, baking powder, salt, brown sugar, and granulated sugar. Stir the dry ingredients very well to thoroughly combine.
  3. Make a well in the middle of the bowl and pour in the milk, coffee, extract, oil, and the eggs. Whisk the mixture together until the batter is fully combined. This chocolate cake batter will be very runny.
  4. Evenly divide the cake batter into the cake pan(s). I like to use a kitchen scale to help get the precise weight of each cake pan.
  5. Bake the cake for 35-40 minutes (for 3, 6-inch cakes), 30-35 minutes (for 2, 8-inch cakes), or 30 minutes (for a 9 x 13-inch pan)- or until a toothpick inserted into the center of the cake comes out clean before removing from the oven.
  6. Allow the cake(s) to cool in the pan for about 20-30 minutes. Then remove them from the pan and place onto a wire rack to cool down completely before frosting. Feel free to wrap cake layers in plastic wrap and refrigerate overnight, if desired.

For the chocolate ganache frosting:

  1. In a saucepan over medium heat, combine the coconut cream and brown sugar. Whisk the mixture together and bring to a simmer. When the mixture starts to boil, remove the pan from heat.
  2. Place the chopped chocolate into the saucepan and let stand for 3-5 minutes. Then use a rubber spatula to stir the chocolate into the cream until a fully melted, smooth ganache forms. Add in the butter, espresso powder (if using), and salt and continue stirring until the butter melts and everything is well combined.
  3. Refrigerate the ganache until chilled but spreadable, about 1-1/2 hours. You can also cover and refrigerate the ganache overnight. Note: the ganache will harden the longer it’s chilled; as such, it will need to sit out for about 1 hour to come back up to room temperature to achieve a spreadable consistency for frosting.
  4. If making a sheet cake, use an offset spatula to spread the ganache onto the cake. For layer cake assembly, if your cakes have a dome, use a sharp knife or cake leveler to level the cakes. Then spread an even layer of ganache over each cake layer. Followed by a thin, crumb coat layer of ganache over the entire cake. Then place the cake in the refrigerator to chill for the layers to set, about 30 minutes.
  5. After chilling, use the remaining ganache to frost the entire cake. Garnish the cake with flowers, sprinkles, and other cake toppings, as desired. Slice into wedges and serve immediately. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.
  2. For the chocolate ganache: use at least 70% dark chocolate.
  3. Feel free to use all-purpose flour in place of gluten-free flour.

Keywords: gluten free baking, gluten free cake, chocolate cake, dairy free cake, dairy free baking, chocolate desserts