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Moist Gluten-Free Chocolate Layer Cake

A moist slice of dark, rich Gluten-Free Chocolate Cake resting on a white plate.
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A rich and moist chocolate layer cake made using a 1-to-1 gluten-free flour blend, perfect for celebrations.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or dairy-free milk mixed with 1 tablespoon vinegar)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (with GF flour) two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot water or coffee into the batter and mix on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • If your GF flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For a dairy-free version, use dairy-free milk and a dairy-free buttercream frosting.

Nutrition

Find it online: https://epicureempire.com/gluten-free-chocolate-cake/