This Moist Gluten Free Chocolate Cake with Icing is a delightful dessert that everyone can enjoy. Made from scratch, this gluten free chocolate cake recipe is easy to follow and results in a rich, decadent treat perfect for any occasion.
With its soft texture and luscious chocolate icing, this cake is sure to impress. Whether you’re looking for the best gluten free chocolate cake or a simple recipe, this easy gluten free chocolate cake is a fantastic choice.
Delicious Gluten Free Chocolate Cake from Scratch
This Moist Gluten Free Chocolate Cake with Icing is a delightful dessert that everyone can enjoy. Made from scratch, this gluten free chocolate cake recipe is easy to follow and results in a rich, decadent treat perfect for any occasion.
With its soft texture and luscious chocolate icing, this cake is sure to impress. Whether you’re looking for the best gluten free chocolate cake or a simple recipe, this easy gluten free chocolate cake is a fantastic choice.
Ingredients for a Rich Chocolate Experience
To create this moist gluten free chocolate cake, gather the following ingredients:
- 1 3/4 cups gluten free all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup buttermilk or dairy-free alternative
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup gluten free chocolate icing (store-bought or homemade)
These ingredients combine to create a cake that is not only gluten free but also rich in flavor and texture.
Step-by-Step Preparation
Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them with gluten free flour.
In a large bowl, whisk together the gluten free flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the granulated sugar, brown sugar, and eggs until light and fluffy.
Mix in the buttermilk, vegetable oil, and vanilla extract to the egg mixture. Gradually combine the dry ingredients with the wet ingredients until just mixed. Finally, stir in the boiling water to achieve a smooth batter.
Baking and Cooling the Cake
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Frosting and Serving
Once the cakes are completely cool, it’s time to frost. Spread the gluten free chocolate icing between the layers and on top of the cake.
Slice and serve this delightful dessert, perfect for gatherings or a special treat at home. The combination of moist layers and rich icing makes it a standout choice for any chocolate lover.
Nutritional Information
This gluten free chocolate cake recipe serves 8 slices, with each slice containing approximately:
- Calories: 350kcal
- Fat: 15g
- Protein: 5g
- Carbohydrates: 50g
Enjoy this moist gluten free chocolate cake, knowing it’s a delicious option for those avoiding gluten without sacrificing flavor or texture.
Delicious Gluten Free Chocolate Cake from Scratch
This gluten free chocolate cake features two moist layers topped with rich chocolate icing. The recipe takes about 1 hour from start to finish and serves 8 people.
Ingredients
- 1 3/4 cups gluten free all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup buttermilk or dairy-free alternative
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup gluten free chocolate icing (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten free flour.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Sugars and Eggs: In another bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy.
- Add Wet Ingredients: Mix in the buttermilk, vegetable oil, and vanilla extract to the egg mixture. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Incorporate Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost the Cake: Once cooled, spread the gluten free chocolate icing between the layers and on top of the cake. Slice and serve.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 15g
- Protein: 5g
- Carbohydrates: 50g