Easy Gluten Free Chocolate Cake

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muffin57
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Easy Gluten Free Chocolate Cake

Post by muffin57 » Mon Nov 26, 2018 11:41 pm

I made this cake for my son and a grandson's birthday at the beginning of the month and everyone loved it. I just made one layer in a larger pan. I didn't use the almond extract though. I'm posting the link for this recipe at the end,

Easy Gluten-Free Chocolate Cake {Dairy-Free Option}

Easy Gluten-Free Chocolate Cake with Chocolate Buttercream Frosting. A one bowl gluten-free chocolate cake recipe that is quick, easy, and delicious! Dairy-Free option included.
Course Dessert
Cuisine American
Keyword gluten-free cake, gluten-free chocolate cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 servings
Calories 459 kcal
Author Audrey from Mama Knows Gluten Free
Ingredients
Cake:

2 cups all-purpose gluten-free flour (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
1/2 teaspoon xanthan gum (if your flour already has it leave out)
1 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon , optional
1/2 cup butter plus one 1 tablespoon , softened (dairy-free use Smart Balance or Earth Balance butter)
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 cup buttermilk , dairy-free use cashew, almond or coconut milk You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to milk.
2 eggs , room temperature
3/4 cup cocoa powder
3/4 cup boiling water

Chocolate Buttercream Frosting

1 cup butter , dairy-free use Earth Balance or Smart Balance butter
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
1 cup cocoa powder
pinch of salt
4 cups powdered sugar
3 tablespoons milk , dairy-free use cashew, almond or coconut milk

US Customary - Metric
Instructions

Preheat oven to 350 degrees.
Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
In a medium-sized bowl add gluten-free flour, xanthan gum (If your flour already has it leave out), salt, baking soda, gluten-free baking powder, and cinnamon. Stir to combine the ingredients.
In a large bowl cream butter and sugar with a mixer.
Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
Add the buttermilk and mix until fully combined.
Add the cocoa powder to the batter and mix until fully combined.
Add the boiling water to the batter and mix until fully combined.
Pour half of the batter in the first 8" cake pan and then pour the rest of the batter in the second 8" cake pan.
Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.
Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
Allow the cakes to cool fully before frosting. I like to have mine cool on a baking rack.
In a large bowl cream butter until smooth with a stand-up or hand mixer.
Add the pure vanilla and almond extract to the butter. Mix until fully combined.
Add the cocoa powder and mix until fully combined.
Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
Add the milk to the frosting and beat until smooth and spreadable.
Place the first cake with the shiny side down on a plate or a cake plate.
Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
Place the second cake on top of the frosted first cake the shiny side down.
Frost the top and side of the cake with the remaining frosting.
For more help in frosting a layered cake I Am Baker has a great tutorial.
I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
This cake can be stored in the refrigerator.
Enjoy!

Recipe Notes

Mama says, "Check all of your labels!"

Recipe inspired by Best Chocolate Cake from Betty Crocker’s 40th Anniversary Cookbook.
Nutrition Facts
Easy Gluten-Free Chocolate Cake {Dairy-Free Option}
Amount Per Serving (1 slice)
Calories 459 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 68mg 23%
Sodium 412mg 17%
Potassium 190mg 5%
Total Carbohydrates 72g 24%
Dietary Fiber 4g 16%
Sugars 55g
Protein 4g 8%
Vitamin A 11.8%
Calcium 5.6%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

https://www.mamaknowsglutenfree.com/eas ... late-cake/
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