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Moist Gluten-Free Chocolate Cake

Close-up of a rich, dark slice of Gluten-Free Chocolate Cake topped with glossy chocolate ganache.
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A reliable recipe for a rich, moist chocolate cake made without wheat flour, suitable for gluten-free diets.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using gluten-free flour) two 9-inch round cake pans.
  2. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the boiling water into the batter and mix on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Frost with your preferred gluten-free chocolate frosting once fully cooled.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients to help with structure.
  • For a dairy-free version, use non-dairy milk (like almond or soy) and ensure your frosting is also dairy-free.
  • This recipe works well for a single 9×13 inch pan, adjusting the baking time to about 35-40 minutes.

Nutrition

Find it online: https://spoonswirl.com/gluten-free-chocolate-cake-recipe/