Gluten Free Chocolate Cake
Easy gluten free chocolate layer cake.
Ingredients
- 3/4 cup sugar
- 3/4 cup cocoa powder (*see note)
- 3/4 cup gluten free flour blend (*see note)
- 3 eggs
- 1/2 cup butter softened
- 1 teaspoon baking powder + dash of salt
- 3/4 cup almond milk or other milk
- 6 ounces vanilla yogurt *you can also use sour cream
- For Frosting:
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 3 3/4 cups powdered sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 F degrees.
- In a large bowl, add all dry ingredients and whisk to blend.
- In a smaller bowl, add all wet ingredients and mix.
- Pour the wet ingredients into the dry ingredients and mix until just barely mixed. (*see note)
- Spray cake pans with coconut oil. Add batter to each layer pan. (*see note)
- Bake for 20 minutes, checking to see if it is done. (Time cooking really will vary depending on pan size, or if you are making cupcakes.)
- Remove from the oven. Tip the pans so cakes come out onto the cooling rack.
- In a mixer, add frosting ingredients and mix until thick and creamy. (Start on low speed so powdered sugar doesn't fly all over your kitchen!)
- When the cake is cool, frost each layer.
Video
Notes
1. There are many gluten free cocoa powder brands. I like Rodelle, Anthony's, and Ghirardelli.
2. If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
3. To make this cake dairy-free, substitute the butter for vegan butter and use a dairy-free yogurt like Kite Hill brand.
4. When mixing the batter, do not over-mix the batter. It would result in a denser cake.
5. You can bake this cake in regular-sized cake pans or as cupcakes if you don't have the mini layer pans.
Nutrition
Serving: 1gCalories: 591kcalCarbohydrates: 92gProtein: 7gSaturated Fat: 14gCholesterol: 124mgSodium: 253mgFiber: 3gSugar: 78g
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