Easy Gluten-Free Chocolate Cake

Easy Gluten Free Chocolate Cake Copie

Ingredients

Cake:

  • ▢ 1 tablespoon white vinegar or lemon juice
  • ▢ 1 cup milk Dairy-free use unsweetened almond milk.
  • ▢ 2 cups all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • ▢ 1 teaspoon  baking soda
  • ▢ ½ teaspoon gluten-free baking powder
  • ▢ 1 teaspoon salt
  • ▢ ½ teaspoon ground cinnamon optional
  • ▢ ¾ cup gluten-free cocoa powder
  • ▢ 9 tablespoons unslatd butter, softened (½ cup plus one 1 tablespoon) Dairy-free use Smart Balance butter.
  • ▢ 2 cups granulated sugar
  • ▢ 1 teaspoon pure vanilla extract
  • ▢ 2 large eggs
  • ▢ ¾ cup boiling water

Chocolate Buttercream Frosting

  • ▢ 1 cup unsalted butter, softened Dairy-free use Earth Smart Balance butter.
  • ▢ 2 teaspoons pure vanilla extract
  • ▢ ¼ teaspoon pure almond extract
  • ▢ 1 cup gluten-free cocoa powder
  • ▢ pinch salt
  • ▢ 4 cups powdered sugar
  • ▢ 3 tablespoons milk Dairy-free use unsweetened almond milk.

Instructions

  • Preheat oven to 350°F.
  • Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
  • Add the white vinegar (or lemon juice) to the 1 cup of milk to amke teh homeamde buttermilk.
  • In a medium-sized bowl add gluten-free flour with xanthan gum, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients.
  • In a large bowl cream the softened butter and granulated sugar with a mixer.
  • Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
  • Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
  • Add the homemade buttermilk to teh cake batter and mix until fully combined.
  • Add the boiling water to the batter and mix until fully combined.
  • Pour half of the batter into the first 8″ cake pan and then pour the rest of the batter into the second 8″ cake pan.
  • Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
  • Allow the cakes to cool fully before frosting. I like to have mine cool on a baking rack.

Chocolate Buttercream Frosting

  • In a large bowl cream butter until smooth with a mixer.
  • Add the pure vanilla and almond extract to the butter. Mix until fully combined.
  • Add the cocoa powder and mix until fully combined.
  • Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
  • Add the milk to the frosting and beat until smooth and spreadable.
  • Place the first cake with the shiny side down on a plate or a cake plate.
  • Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
  • Place the second cake on top of the frosted first cake the shiny side down.
  • Frost the top and side of the cake with the remaining frosting. Enjoy!
  • I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
  • Store leftovers in an airtight container.
  • The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator.

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