Gluten-Free Dark Chocolate Cake Recipe
This Gluten-Free Dark Chocolate Cake is a decadent dessert made with rich cocoa powder, gluten-free flour, and dark chocolate for a deep, intense flavor. It's moist, light, and topped with a velvety frosting. Perfect for chocolate lovers, it’s a delicious, gluten-free treat for any occasion.
Equipment
- Two 8-inch round cake pan (or similar)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
For the Dark Chocolate Cake:
- 1 ½ cups gluten-free all-purpose flour make sure it contains xanthan gum or add ½ tsp separately
- ¾ cup unsweetened cocoa powder preferably dark cocoa for a richer flavor
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup granulated sugar or coconut sugar for a healthier option
- 2 large eggs or egg substitutes if vegan, like flax eggs
- ¾ cup milk or dairy-free milk, like almond or oat milk
- ⅓ cup vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- ½ cup hot water or hot brewed coffee coffee enhances the flavor of the chocolate, but you can use water if you prefer
For the Gluten-Free Frosting
- 1 cup unsalted butter or dairy-free butter for a vegan option
- 3 cups powdered sugar sifted to remove lumps
- ¼ cup unsweetened cocoa powder
- 2-4 tbsp milk or dairy-free milk
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ¼ cup dark chocolate melted for extra richness
Instructions
For the Cake:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Wet Ingredients:
- In a separate bowl, whisk the sugar, eggs, milk, vegetable oil, and vanilla extract until well combined.
Combine Wet & Dry:
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined. The batter will be thick but smooth.
Add Hot Water (or Coffee):
- Slowly mix in the hot water or coffee. The batter will thin out, which is fine. This helps to make the cake more moist and enhances the chocolate flavor.
Bake:
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Allow the cakes to cool in the pans for 10-15 minutes. Then, transfer them to a wire rack to cool completely before frosting.
For the Frosting:
Beat the Butter:
- In a large bowl, beat the butter (or dairy-free butter) with a hand mixer or stand mixer on medium speed until smooth and creamy.
Add Dry Ingredients:
- Gradually add the powdered sugar and cocoa powder. Beat until well combined.
Add Wet Ingredients:
- Add 2 tbsp of milk, vanilla extract, and a pinch of salt. Beat again until smooth. If the frosting is too thick, add more milk, a little at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
Optional (Add Melted Chocolate):
- For a richer frosting, you can mix in ¼ cup of melted dark chocolate. This step is optional but adds a velvety texture and deeper flavor to the frosting.
Frost the Cake:
- Once the cakes are fully cooled, spread a layer of frosting over the top of one cake layer. Place the second layer on top and continue frosting the top and sides of the cake.
Decorate:
- Decorate the top with chocolate shavings, cocoa nibs, or sprinkles if desired.