This Easy Gluten-Free Chocolate Cake is simple to make, and has the perfect texture. You won’t even know it’s gluten-free! Each bite is moist and has rich chocolate flavors, and you can even modify it to make it dairy-free as well without losing any of its luxurious taste! Easy Gluten-Free Chocolate Cake is so easy and delicious, it will become a staple dessert in your home, whether you keep gluten-free or not!
Ingredients
For the cake:
- 1 1/2 cups granulated sugar
- 2 cups all-purpose gluten-free flour blend
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons gluten-free baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 teaspoons gluten-free vanilla extract
- 3/4 cup boiling water
For the frosting:
- 1/2 cup butter
- 1 1/2 teaspoons gluten-free vanilla extract
- 1/2 cup unsweetened cocoa powder
- 4 1/2 cups powdered sugar
- 1/4 cup milk, plus more as needed
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Position the oven rack in the center position.
Step 3 –Grease two 8-inch round cake pans and set them aside.
Step 4 –In a large mixing bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
Step 5 –Add the eggs, 1 cup of the milk, the oil, and 1 1/2 teaspoons of the vanilla.
Step 6 –Beat the mixture with a mixer on medium speed for 2 minutes.
Step 7 –Stir in the boiling water.
Step 8 –Spoon the batter evenly into the cake pans.
Step 9 –Bake until a toothpick inserted into the center comes out clean, about 35-38 minutes for 35 to 38 minutes.
Step 10 –Remove the cakes from the oven and let cool in the pans for 5 minutes.
Step 11 –Transfer the cakes from the pans and let cool on a rack.
Step 12 –In a medium mixing bowl, beat the butter and the 1 1/2 teaspoons of the vanilla until smooth and creamy.
Step 13 –Add the cocoa powder and beat until combined.
Step 14 –Gradually add the powdered sugar, 1 cup at a time.
Step 15 –Slowly beat in the 1/4 cup of the milk.
Step 16 –Beat in additional milk if needed, to obtain the desired consistency.
Step 17 –Frost the cakes when they are at room temperature.
Step 18 –Serve!
