Gluten Free Chocolate Cake
Simple, Decadent, Delicious
In the quest for the perfect gluten-free chocolate cake, it’s easy to get lost in a sea of complicated recipes and ingredients. But sometimes, simplicity is key. This recipe is my go-to for a rich, moist, and utterly delicious chocolate cake that just happens to be gluten-free. No compromises on taste or texture—just pure chocolatey goodness.
Why This Recipe Works:
Crafted for those who love cake but not the gluten, this recipe uses a blend of accessible ingredients to create a dessert that everyone can enjoy. Whether you’re celiac, gluten-sensitive, or just trying to reduce your gluten intake, this cake doesn’t make you choose between being health-conscious and indulging your sweet tooth.
Ingredients:
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1 cup coconut sugar
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2 cups all-purpose gluten-free flour blend (Bob’s Red Mill 1:1 recommended)
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¾ cup cocoa powder
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1 ½ teaspoons baking powder (aluminum-free)
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1 ½ teaspoons baking soda
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1 teaspoon salt
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2 large eggs, room temperature
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1 cup milk (dairy or plant-based)
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½ cup coconut oil, melted
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1 tsp vanilla extract
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¾ cup boiling water
Frosting Ingredients:
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½ cup butter (or a plant-based alternative)
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1 tsp vanilla extract
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½ cup cocoa powder
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4 cups powdered sugar
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¼ cup milk (adjust for desired consistency)
Directions:
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Prep: Preheat your oven to 350°F (177°C). Grease two 8-inch round cake pans with coconut oil or butter and set aside.
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Mix Dry Ingredients: In a large bowl, whisk together the coconut sugar, gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt until well combined.
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Add Wet Ingredients: Incorporate the eggs, milk, melted coconut oil, and vanilla into the dry ingredients. Beat with an electric mixer on medium speed for 1-2 minutes until smooth.
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Incorporate Boiling Water: Gently stir in the boiling water to the batter until well combined. The batter will be thin, but that’s expected.
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Bake: Divide the batter evenly between the prepared pans. Bake in the center of the oven for 35-38 minutes or until a toothpick inserted into the center comes out clean.
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Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting:
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In a medium bowl, beat the butter and vanilla until smooth. Gradually add in the cocoa powder, then the powdered sugar, one cup at a time, alternating with milk until you reach your desired frosting consistency.
Assembly:
Frost the cooled cakes as desired. If not serving immediately, store the cake in the refrigerator to keep it fresh.
This gluten-free chocolate cake stands as proof that dietary restrictions don’t mean sacrificing the joy of a delicious dessert. It’s about making everyone at the table happy, one slice at a time.
Enjoy baking, and even more, enjoy indulging!