Gluten-Free Chocolate Cake with Chocolate Buttercream Frosting
Every baker needs an excellent gluten-free chocolate layer cake recipe in their back pocket! This simple recipe makes a decadent, moist chocolate cake topped with a smooth and rich chocolate frosting that will have everyone reaching for more.
2cupsgluten-free all purpose flour blend(280g, I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend*)
1tspxanthan gum(omit if your blend already contains it)
3/4cupcocoa powder(75g)
2tspbaking powder
2tspbaking soda
1tspsalt
2cupsgranulated sugar(410g)
1/2cupvegetable oil(or melted butter if you prefer (113g))
1tablespoonvanilla extract
2eggs(100g)
1cupbuttermilk(or 1 cup almond milk mixed with 1 tbsp apple cider vinegar)
1cuphot coffee
Chocolate Frosting:
2cupsunsalted butter(softened at room temperature (or a 50/50 mix of palm oil shortening and vegan butter))
1/4tspsalt
1 1/2cupscocoa powder(sifted)
5cupspowdered sugar(360g, sifted)
1tbspvanilla
1/4-1/2cupmilk(or almond milk)
Instructions
To make the cake:
Preheat the oven to 350F. Grease two 8-inch round cake pans with butter and dust with cocoa powder or gluten-free flour. Set aside. In a large bowl, add the gluten-free flour blend, xanthan gum, cocoa powder, baking powder, baking soda, salt and granulated sugar.
Whisk until all ingredients are combined and mixture is medium-brown in color.
Add vegetable oil, vanilla extract, eggs and buttermilk to the dry mixture and mix with an electric mixer for 1-2 minutes. Scrape the sides and the bottom of the bowl to ensure all of the dry mixture is incorporated.
Pour in the hot coffee and mix for an additional 1-2 minutes. The batter will be very thin. Let sit for 2-3 minutes to allow the batter to slightly thicken.
Divide the batter between the two prepared cake pans. I like to use a food scale to ensure that my layers have approximately the same amount of batter.
Bake at 350F for 30 to 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Let cool completely before topping with buttercream.
To make the frosting:
When your cake is either close to cool or completely cooled, add softened butter and salt to a large bowl. Mix for 2-3 minutes using an electric mixer until creamy.
Add the cocoa powder to the butter mixture and combine using an electric mixer.
Add the powdered sugar and mix until combined and there are no lumps of sugar or butter.
Add the vanilla extract and milk (one tablespoon at a time) until the frosting is thick and creamy.It should be thick enough to hold its shape when piped but not so thick that it won't spread.
If your frosting is too thin, add more powdered sugar. If it is too thick, add more milk a little bit at a time.
Once the cake has cooled, frost with the chocolate buttercream.
Notes
This recipe can be made dairy-free by using almond milk and apple cider vinegar in place of the buttermilk. The apple cider vinegar is acidic and therefore helps create a buttermilk substitute. For the frosting, you can use a 50/50 combination of vegan butter and palm shortening.
If you want to make this recipe into cupcakes, divide the batter between 24 muffin cups and bake for 23 to 25 minutes. I have more tips on how to make chocolate cupcakes here.