. Best Ever Gluten Free Chocolate Cake | Best Recipe

Best Ever Gluten Free Chocolate Cake

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But feel free to skip the crumb coat and piping if you’re short on time, that step is totally up to you. The crumb coat just locks in the crumbs so they don’t get into the frosting when you’re trying to spread it.

Let me know in the comments who you’ll be making this cake for! And if you’re making it for yourself, I won’t judge! But if you ARE looking for a mini cake, I’ve got you covered with my mini chocolate layer cake. Enjoy!




Best Ever Gluten Free Chocolate Cake Recipe

Prep Time 20 minutes 
Cook Time 35 minutes 
Total Time 55 minutes 

This is the best gluten free chocolate cake recipe out there. It’s moist, rich, and incredibly easy to make. There’s a dairy free option too!

Ingredients
For the Cake

  • 1 3/4 cups all-purpose gluten free flour
  • 3/4 teaspoon xanthan gum (omit if your blend contains it)
  • 2 cups granulated sugar
  • 3/4 cups cocoa powder*
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar)
  • 1/2 cup avocado oil (or canola oil)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup hot coffee

For the Frosting

  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream

Directions
To make the Cake:

  • Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
  • In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
  • In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla.
  • With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
  • Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
  • Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.)
  • Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack.
  • When the cakes are cool, prepare the buttercream.





bwh