I made this gluten free chocolate cake for my birthday and it was delicious. The cake it light and fluffy and the cream cheese frosting is decadent. I use a few different flours for gluten-free baking, but I think the best flour for this gluten free chocolate cake is the King Arthur Gluten-Free Flour. They aren’t paying me to say that. I just think their flour gives a light, fluffy texture where other gluten-free flours may make the cake too heavy.
I have been gluten-free for a few years now and sometimes I crave things that I used to make with regular 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.
I don’t love when things are too sweet, so I didn’t put a thick layer of frosting or frost the sides of the cake. For me, this gave the right cake to frosting ratio. If you love sweet things, then I encourage you to frost the sides of the cake. The recipe I use for cream cheese frosting makes plenty to frost the entire cake.
I also have a delicious recipe for Gluten Free Apple Bundt Cake.
Gluten-Free Chocolate Cake
This moist chocolate cake has quickly become one of my favorites. I love to pair it with cream cheese frosting.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 2 9-inch cakes 1x
- Category: Cake
- Method: Baking
1 1/2 cups Gluten-free flour (I prefer King Arthurs GF Flour for this cake)
1 cup Sugar
1 cup Cacao powder
2 1/2 tsp. Baking Powder
1 tsp. Sea Salt
2/3 cup Avocado Oil
4 large Eggs
1 1/3 cups Water
2 tsp. Vanilla Extract
Preheat oven to 350 degrees. Grease two 9-inch round baking pans.
Mix oil, eggs, water and vanilla in the bowl of a stand mixer.
Mix flour, sugar, cacao, baking powder and salt in a separate bowl.
Pour flour mixture into batter 1/2 cup at a time 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 and allow to cool completely before icing.
Keywords: gluten free, chocolate, cake, easy, made from scratch, homemade, simple
Cream Cheese Frosting
Delicious and airy cream cheese frosting.
2 – 8 ounce packages of Cream Cheese
1 cup Unsalted Butter, softened
1 tsp. Vanilla Extract
2 cups Powdered Sugar
Cream the butter, cream cheese and vanilla in the bowl of a stand mixer. Add powdered sugar 1/2 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.
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