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Moist Gluten-Free Chocolate Cake

A close-up of a moist slice of Gluten-Free Chocolate Cake with dark chocolate frosting on a white plate.
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Bake a rich and moist chocolate cake using a gluten-free flour blend. This recipe yields a tender crumb perfect for any occasion.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour or line 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, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the boiling water 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

  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For an extra rich flavor, substitute the boiling water with hot brewed coffee.
  • This recipe works well for cupcakes; bake for 18-20 minutes.

Nutrition

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