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Gluten-Free Chocolate Cake

This moist and rich gluten-free chocolate cake is perfect for any celebration, offering a chocolate flavor that enhances joy and comfort in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup whole milk Use room temperature for best results.
  • 1 tablespoon white or apple cider vinegar This adds acidity, enhancing flavor and helping the batter rise.
  • 2 cups 1:1 gluten-free baking flour Must have xanthan gum in the ingredients. Brands like King Arthur or Bob’s Red Mill work great.
  • 1.5 cups granulated sugar
  • 1 cup unsweetened cocoa powder Dutch-processed cocoa adds richness.
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 3 large eggs Room temperature eggs help the batter blend smoothly.
  • 0.5 cup vegetable oil Or any neutral-flavored oil.
  • 2 teaspoons pure vanilla extract
  • 1 cup hot coffee Adds moisture and enhances the chocolate flavor.
For the Buttercream Frosting
  • 1.5 cups unsalted butter Softened to room temperature.
  • 0.75 cup unsweetened cocoa powder
  • 5 cups powdered sugar
  • 0.5 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 to 4 tablespoons milk Adjust the consistency to your preference.
  • sea salt flakes Optional for sweet-and-salty bite.

Method
 

Make the Chocolate Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, mix whole milk with vinegar and let it sit for about 5 minutes to create a buttermilk substitute.
  3. In a large mixing bowl, whisk together gluten-free flour, sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt.
  4. Pour the milk mixture into the dry ingredients along with the eggs, oil, vanilla extract, and hot coffee. Mix on medium speed until just combined.
  5. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Buttercream Frosting
  1. In a large bowl, beat the softened butter until creamy and pale.
  2. Gradually add cocoa powder and powdered sugar, beating on low speed until combined.
  3. Add a pinch of salt, vanilla extract, and enough milk to achieve a spreadable consistency. Beat until light and fluffy (about 3-5 minutes).

Notes

For serving, pair with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can also drizzle with chocolate sauce or sprinkle fresh berries on top for a festive touch. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.