Gluten-Free Chocolate – If anyone in the family is on a gluten-free diet, try baking a chocolate cake for them. It’s just as perfectly moist and
delicious as you’d expect.
Serving Size: 8
Preparation & Cooking Time: 1 hour and 30 minutes
Gluten-Free Chocolate
Ingredients:
Butter for greasing
Cake
2 cups gluten-free baking flour
1 ½ teaspoons gluten-free baking powder
1 ½ teaspoons baking soda
1 ½ cups sugar
1 teaspoon salt
¾ cup cocoa powder (unsweetened)
1 cup almond milk
2 eggs
½ cup vegetable oil
1 ½ teaspoons gluten-free vanilla extract
¾ cup boiling water
Frosting
½ cup dairy-free butter
1 ½ teaspoons gluten-free vanilla extract
4 ½ cups confectioners’ sugar
½ cup cocoa powder (unsweetened)
¼ cup almond milk
Instructions:
Preheat your oven to 350 degrees F.
Grease your cake pan with butter and set aside.
Add the baking flour, baking powder, baking soda, cocoa powder, sugar and salt to a bowl.
Mix well.
Stir in the almond milk, eggs, vegetable oil and vanilla extract.
Beat the mixture for 2 minutes using an electric mixer on medium speed.
Pour in the boiling water.
Spread the cake batter into the cake pan.
Bake in the oven for 40 minutes.
Let cool on a wire rack for 10 minutes.
To prepare the frosting, beat the butter and vanilla extract until creamy.
Stir in the confectioners’ sugar, cocoa powder and almond milk.
Apply the frosting on the cake.
Gluten-Free Chocolate
Perfectly moist and rich, this gluten-free chocolate cake is an ideal dessert for anyone on a gluten-free diet. It’s just as delicious as a classic chocolate cake, with a tender crumb and decadent frosting.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour and 30 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Universal
- Diet: Gluten Free
Ingredients
For the Cake:
- Butter for greasing
- 2 cups gluten-free baking flour
- 1 ½ teaspoons gluten-free baking powder
- 1 ½ teaspoons baking soda
- 1 ½ cups sugar
- 1 teaspoon salt
- ¾ cup cocoa powder (unsweetened)
- 1 cup almond milk
- 2 eggs
- ½ cup vegetable oil
- 1 ½ teaspoons gluten-free vanilla extract
- ¾ cup boiling water
For the Frosting:
- ½ cup dairy-free butter
- 1 ½ teaspoons gluten-free vanilla extract
- 4 ½ cups confectioners’ sugar
- ½ cup cocoa powder (unsweetened)
- ¼ cup almond milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a cake pan with butter and set it aside.
- In a large bowl, combine the gluten-free baking flour, baking powder, baking soda, cocoa powder, sugar, and salt. Mix well.
- Add the almond milk, eggs, vegetable oil, and vanilla extract to the dry ingredients. Stir to combine.
- Beat the mixture for 2 minutes using an electric mixer on medium speed.
- Gradually pour in the boiling water while mixing, until the batter is smooth.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To prepare the frosting, beat the dairy-free butter and vanilla extract together until creamy.
- Gradually add the confectioners’ sugar, cocoa powder, and almond milk, mixing until smooth and fluffy.
- Once the cake is completely cool, spread the frosting evenly over the top and sides.
Notes
- Substitute almond milk with another non-dairy milk if preferred.
- Store the cake in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 38g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
