Okay, friends, gather ’round because I’m about to share a recipe that’s been game-changer in my life. What are some of the most delicious cakes you have ever eaten? Is it gluten-free?Gluten-free chocolate cake.Is a chocolate cake so good that it rivals even my favorite traditional cake recipe? I like the classic version more than the modern version. Is it that good? What is a family favorite recipe for Ice Cream? I have a gluten allergy and I wanted to Make sure she didn’t miss out on anything.
What is gluten free chocolate cake?
What is gluten free chocolate cake? In its simplest form, it’s a chocolate cake made without any gluten-containing ingredients. Is wheat flour a good substitute Is substitution a game? Think of it as a celebration of rich, dark chocolate flavors in the perfectly soft and tender crumb. All achieved without the usual wheat-based culprits. What is the beauty of this magic trick?Gluten-free chocolate cake.Is that it’s incredibly moist, almost fudge-like in texture, which makes it stand out from other brands? Gluten-free cakes that can sometimes be a little dry. It utilizes a blend of gluten-free flours and sometimes alternative ingredients, like Almond Flour. Or cocoa powder, to achieve that perfect texture and decadent flavor. Why isn’t chocolate gluten free?
Why you’ll love this recipe?
Where do I begin? There are a million reasons why this is so?Gluten-free chocolate cake.What is a good recipe? We’re talking intensely rich, decadent, melt-in-your-mouth chocolate Is chocolate like an explosion in your mouth? What I love about this is the simplicity of the recipe. It’s surprisingly easy to make. I don’t need any fancy equipment or complicated techniques. I promise, even beginner bakers can nail this one. The ingredients are also fairly cost-effective; What are the Best things you have in your pantry? Can you serve it plain, dust it with powdered sugar, top it off with berries and whipped cream? What are some of the best chocolate ganaches? What are some good chocolate recipes for birthdays? If you like this, I highly recommend my gluten-free Red Velvet Cake and Gluten-Free Vanilla Cake. What are some of the best cheeses? What is my favorite recipe to make for a potluck? Is it gluten free?
How do I make gluten-free chocolate cake?
Quick Overview
Making this Gluten-free chocolate cake.Is it easier than you think? It involves mixing the dry and wet ingredients separately, combining them, and baking until golden brown. Perfectly moist and fudgy. What makes this method special is the addition of hot coffee to the batter, which really intensifies the flavor. What is the Best Chocolate flavor? Don’t be scared by coffee – you won’t even taste it, I promise! What is the secret ingredient of chocolate batter? Is this recipe easy enough to make?
Ingredients
For the Cake:
• 1 12 cups gluten-free all-purpose Flour Blend (make sure it contains xanthan gum!)
• 34 cup unsweetened cocoa powder (high-quality Dutch-processed is best)
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 34 cup buttermilk (or 12 cup milk + 2 cups lemon juice) • 1 cup water = 1 litre.
• ½ cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 2 teaspoons vanilla extract
• ¾ cup boiling water
• 4 ounces unsweetened chocolate, melted and cooled slightly (this is key for a super rich chocolate).
For the Chocolate Glaze (Optional, but highly recommended!):
• 4 ounces semi-sweet chocolate, chopped
• ½ cup heavy cream
• 2 tablespoons unsalted butter
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or you can use springform pan for easy removal). I like to use Gluten-Free Flour for dusting to ensure no gluten sneaky makes its way in. Line the bottom of the pan with parchment paper. This step is crucial for preventing the cake from sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking soda and salt. Set aside. What are powders, salt, and Make sure everything is well combined. What is the difference between baking powder and baking soda? What is it like to I always sift the cocoa powder to remove any lumps for a smoother batter.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, Vanilla Extract, and salt. Set aside. Make sure the eggs are at room temperature for better emulsification. I sometimes warm the buttermilk slightly to help the ingredients combine more easily.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. How do I avoid over mixing a cake? Then, slowly pour in the boiling water and mix until the batter is smooth. The batter will be thin, but don’t worry, that’s normal! When melted chocolate is incorporated, fold it in again, be careful not to overmix.
Step 5: Bake
If you have a wooden skewer, pour the batter into the prepared pan and bake for 30 minutes, or until golden brown. If inserted into the center comes out with just a few moist crumbs attached. How long does it take to bake a cake?
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the chocolate glaze. In a heatproof bowl set over simmering water (or in the microwave in 30-second intervals) place ice cubes on top of each other. Repeat for next minute. What is the best way to prepare chopped chocolate, heavy cream, and butter? Stir until smooth and glossy. Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides. If you prefer, you can spread it evenly with a spatula.
Step 7: Slice & Serve
Let the glaze set for a few minutes before slicing. I like to use a warm knife for clean slices. Serve the cake plain, with a dollop of whipped cream, or with vanilla Ice Cream. Is it good to serve this with fresh berries?
What should I serve it with?
This Gluten-free chocolate cake.Is incredibly versatile and pairs well with so many things. What is better for breakfast than a slice of bread with coffee? I know it’s a decadent way to start the day, but hey, we all deserve indulgence! For brunch, serve it alongside fresh fruit, a mimosa, and you’ve got yourself scrumptious and delicious. As a dessert, this cake shines on its own. If you want to take it up a notch, serve it with vanilla Ice Cream, whipped cream and some fresh fruit. What is the best way to serve caramel sauce with a sprinkle of sea salt? What’s a good snack with milk or hot chocolate? My family tradition is to have a slice of chocolate during movie night. What is the perfect comfort food?
How do I make gluten-free chocolate cake?
What are some tips and tricks to ensure your success.?Gluten-free chocolate cake. turns out perfectly every time. First off, when it comes to gluten-free flour, not all blends are created equal. I highly recommend using a blend that contains xanthan gum, as it helps to bind the ingredients and prevent the cake from being crumbly. If your blend doesn’t contain xanthan gum, add about ½ teaspoon to the dry ingredients. When mixing, be careful not to overmix the batter. Overmixing can develop the gluten (even in gluten-free flour!) and result in a tough cake. Mix until just combined. For ingredient swaps, if you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes, and you’re good to go! When baking, keep an eye on the cake, as baking times can vary depending on your oven. A wooden skewer inserted into the center should come out with just a few moist crumbs attached. For the glaze, if you want a thicker glaze, use less cream. If you want a thinner glaze, use more cream. And finally, don’t be afraid to experiment with different flavors! Add a teaspoon of espresso powder to the batter for an even deeper chocolate flavor, or stir in some chocolate chips for extra indulgence. I even tried adding a pinch of chili powder once for a spicy kick, and it was surprisingly delicious!
Storing and Reheating Tips
Storing this gluten-free chocolate cake is a breeze. At room temperature, it will stay fresh for up to 2 days, covered tightly. To keep it moist, I like to store it in an airtight container. In the refrigerator, it will last for up to a week. Again, make sure it’s covered tightly to prevent it from drying out. For longer storage, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, simply place it in the refrigerator overnight. When it comes to the glaze, I recommend adding it just before serving for the best results. If you glaze the cake and then store it, the glaze might become a bit sticky. Freezing the cake without the glaze can make it easier to prepare when thawing.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to gluten-free chocolate cake recipe that never fails to impress! It’s incredibly moist, deeply chocolate-y, and surprisingly easy to make. It’s a total winner, whether you’re gluten-free or not! I really hope you give this recipe a try. If you’re a fan of this, be sure to check out my other gluten-free recipes – I have a gluten-free brownies recipe as well! Happy baking, and I can’t wait to hear how yours turns out! Please leave a comment and rating below, and share your own variations. I love seeing what you come up with!
gluten-free chocolate cake
Ingredients
Main Ingredients
- 1 cup Gluten-Free All-Purpose Flour Plus more for dusting
- 0.75 cup Unsweetened Cocoa Powder Dutch-processed preferred
- 1.5 tsp Baking Soda
- 0.75 tsp Baking Powder
- 0.75 tsp Salt
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar Packed
- 0.5 cup Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Buttermilk
- 1 cup Hot Coffee
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the hot coffee until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite chocolate frosting and enjoy!
