Gluten-Free Chocolate Cake
A rich and tender gluten-free chocolate cake that satisfies cravings while being suitable for various occasions.
Ingredients
Dry Ingredients
- 1 cup Gluten-Free All-Purpose Flour Plus more for dusting
- 0.75 cup Unsweetened Cocoa Powder Dutch-processed preferred
- 1.5 tsp Baking Soda
- 0.75 tsp Baking Powder
- 0.75 tsp Salt
Wet Ingredients
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar Packed
- 0.5 cup Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Buttermilk
- 1 cup Hot Coffee
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour your round cake pans.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until creamy and smooth.
- Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk, until everything is well combined.
- Mix in the hot coffee until the batter is thick and pourable.
Baking
- Pour the batter evenly into your prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use room-temperature ingredients for a smoother batter. Be generous with flour when dusting your pans to prevent sticking. Check that your baking soda and powder are fresh.