Extraordinary Gluten-Free Chocolate Cake Recipe: Best Ever GF Dessert

Name: Extraordinary Gluten-Free Chocolate Cake Recipe: Best Ever GF Dessert
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: American Dessert
Ingredients: 1 3/4 cups Gluten-Free All-Purpose Flour Blend (Ensure it contains xanthan gum or add 1/2 tsp separately.); 1 3/4 cups Granulated Sugar; 3/4 cup Unsweetened Cocoa Powder (High quality for best flavor.); 1 1/2 teaspoons Baking Soda; 1 teaspoon Salt; 2 Large Eggs (At room temperature.); 1 cup Milk (Any type of milk or dairy-free alternative.); 1/2 cup Vegetable Oil; 2 teaspoons Vanilla Extract; 1 cup Hot Water or Hot Brewed Coffee (Coffee enhances chocolate flavor.)

Discover the world's best gluten-free chocolate cake recipe, a beloved classic for over a decade. This extraordinary cake is requested by both gluten-free and gluten-eaters alike, proving its deliciousness. Easy to make and incredibly moist, it's perfect for any occasion.

#Gluten-Free

#Chocolate Cake

#Baking

#Easy Dessert

#Moist Cake

#Birthday Cake

Beautifully Frosted Gluten-Free Chocolate Cake

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Easy

American Dessert

English

Nutrition (per serving)

380

Calories

Protein

55g

Carbs

18g

Fat

A Slice of Rich Gluten-Free Chocolate Cake

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chocolate Cake Layers Cooling on Rack

Instructions

0/7 completed

1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans with gluten-free flour, or line with parchment paper.
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2m
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans with gluten-free flour, or line with parchment paper.
2m
Using parchment paper ensures easy release and minimal mess.
2
In a large bowl, whisk together the gluten-free flour blend, granulated sugar, cocoa powder, baking soda, and salt until well combined and lump-free.
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3m
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In a large bowl, whisk together the gluten-free flour blend, granulated sugar, cocoa powder, baking soda, and salt until well combined and lump-free.
3m
Sifting dry ingredients helps prevent lumps and ensures even distribution.

3
In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
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3m
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In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
3m
Ensure all wet ingredients are at room temperature for better emulsion.
4
Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer, or by hand, until just combined. Be careful not to overmix.
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Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer, or by hand, until just combined. Be careful not to overmix.
2m
Overmixing can lead to a dense cake, especially with gluten-free flours.
5
Carefully stir in the hot water or hot brewed coffee until the batter is smooth and thin. The hot liquid helps to bloom the cocoa and make the cake extra moist.
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2m
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Carefully stir in the hot water or hot brewed coffee until the batter is smooth and thin. The hot liquid helps to bloom the cocoa and make the cake extra moist.
2m
Use fresh, hot liquid for the best results.

6
Divide the batter evenly between the prepared baking pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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35m
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Divide the batter evenly between the prepared baking pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
35m
Avoid opening the oven door frequently during baking to maintain consistent temperature.
7
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Once completely cool, frost as desired.
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Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Once completely cool, frost as desired.
2m
Ensure cakes are completely cool before frosting to prevent the frosting from melting.