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+ servings
a slice of gluten free brownie layer cake on a plate

Gluten Free Chocolate Brownie Cake

Sandi Gaertner
A fudgy gluten free brownie cake made of gluten free brownies. Frosted in pink buttercream frosting for a party.
5 from 11 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 483 kcal

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Ingredients
  

  • 1 cup gluten free flour blend * see note
  • ½ cup cocoa powder * see note
  • 1 cup sugar
  • ½ cup brown sugar
  • 6 ounces chocolate chips Optional
  • ½ cup cooking oil You can also use unsalted butter.
  • ½ cup non-dairy milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

For Frosting

  • 2 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter softened

Instructions
 

  • Preheat the oven to 350º F. Spray oil in mini heart-shaped cake pans.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Press the gluten free brownie batter into the heart pans.
  • Bake the cakes for 20 minutes until done.
  • Remove from the oven and allow the cakes to cool on a rack. Do not frost the cakes until they are completely cooled!
  • Add the frosting ingredients to a stand mixer and whip them up.
  • Place one cake on a plate and cover with frosting. Add the top layer, frost and decorate as you like.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter in the frosting.
  4. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  5. Allow cooling before frosting so your cake holds together better!
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 483kcalCarbohydrates: 70gProtein: 4gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 65mgSodium: 83mgPotassium: 101mgFiber: 3gSugar: 60gVitamin A: 344IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.