This cake is light and fluffy and the cream cheese frosting is decadent. It is the perfect cake for birthdays, celebrations or just because you're craving chocolate. The cake is spongey and perfect. No one will even guess this cake is gluten free!
I have been gluten-free for a few years now and sometimes I crave things that I used to make with regular wheat flour. For my thirty-ninth birthday I was craving the snack cakes that we got as treats when we were kids. I really wanted a cake that had a similar taste and I think this cake really hit the mark.
If you are looking for more chocolate recipes try my Gluten Free Chocolate Pound Cake, my Gluten Free Double Chocolate Chip Cookies, my Gluten Free Double Chocolate Bundt Cake or my Gluten Free Chocolate Mayonnaise Cake.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Instructions
Preheat oven to 350 degrees. Grease two 9-inch round baking pans.
In a large mixing bowl whisk together the gluten free flour, sugar, cocoa, baking powder and salt.
In the bowl of your stand mixer blend the oil, eggs, water and vanilla.
Pour flour mixture into batter ½ cup at a time beating until combined. Once all ingredients have been added blend on medium-high speed until a smooth batter forms.
Pour batter into the two 9 inch pans and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Remove cake from oven and let stand for 10 minutes. Remove cake from pans onto cooling racks and allow to cool completely before icing.
Supplies
Frequently Asked Questions
You can freeze the cake itself, but I would not freeze it once it has been frosted. The cream cheese frosting will not hold up to being frozen. You could make the cakes in advance, freeze them and then get them out the day before you want to frost them.
To freeze, wrap the cooled cakes in plastic wrap and then again in aluminum foil. Place the cakes in the freezer for no more than one month. This is a great way to have the baking done for the holidays or a gathering.
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free chocolate cake I used avocado oil to make it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
Your cake should be firm while pulling away from the edges of the pan and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is not done in the center you will need to lower the oven temperature by 25 degrees and cook longer.
More Recipes You Might Enjoy
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Gluten-Free Chocolate Cake
- Total Time: 50 minutes
- Yield: 2 9-inch cakes 1x
Description
This moist chocolate cake has quickly become one of my favorites. I love to pair it with cream cheese frosting.
Ingredients
1 ½ cups Gluten Free Flour
1 cup Granulated Sugar
1 cup Cocoa Powder
2 ½ tsp. Baking Powder
1 tsp. Sea Salt
⅔ cup Avocado Oil
4 large Eggs
1 ⅓ cups Water
2 tsp. Vanilla Extract
Instructions
Preheat oven to 350 degrees. Grease two 9-inch round baking pans.
In a large mixing bowl whisk together the gluten free flour, sugar, cocoa, baking powder and salt.
In the bowl of your stand mixer blend the oil, eggs, water and vanilla.
Pour flour mixture into batter ½ cup at a time beating until combined. Once all ingredients have been added blend on medium-high speed until a smooth batter forms.
Pour batter into the two 9 inch pans and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Remove cake from oven and let stand for 10 minutes. Remove cake from pans onto cooling racks and allow to cool completely before icing.
- Prep Time: 20
- Cook Time: 30
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Cream Cheese Frosting
- Total Time: 20 minutes
- Yield: 3 cups 1x
Description
Delicious and airy cream cheese frosting.
Ingredients
2 - 8 ounce packages of Cream Cheese
1 cup Unsalted Butter, softened
1 tsp. Vanilla Extract
2 cups Powdered Sugar, sifted
Instructions
Cream the butter, cream cheese and vanilla in the bowl of a stand mixer. Add powdered sugar ½ cup at a time. Blend on high until the frosting is light and fluffy.
Frost cake after it has completely cooled.
This is enough frosting to frost the entire cake or if you only want to frost the tops of each cake, this frosting will be enough for two cakes or a batch of cupcakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
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