Description
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.
Ingredients
Scale
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