A decadent, delicious, Gluten Free Chocolate Cake! It’s so easy to make, you’ll love it!
We had a birthday in the house recently so it was a good excuse to indulge in some Gluten Free Chocolate Cake! I do love a good chocolate cake but I don’t make it very often as it just sits there tempting me to eat it until it’s all gone. I ate my fair share of the cake this time, but I had plenty of little helpers who made sure that I didn’t have to eat it all by myself 🙂
I’ve been making this cake since I switched to a gluten free diet, I think it was one of the first gluten free baking recipes I tried out. I’ve adapted it from a Delia Smith recipe in an old cookbook that I brought with me from Scotland when we moved to the USA. What I like about it is that you can add all the ingredients into one bowl, mix it, and then stick it in the oven and thirty minutes later out pops a really lovely chocolate cake! It really is that easy which is why I use the recipe over and over again.
I use my own All Purpose Gluten Free Flour blend to bake this cake, but I’ve made it in the past with all kinds of different flour blends and it’s worked well with all of them. Don’t be tempted to skip lining the base of the cake pans with parchment or greasing the sides, as I know from experience the cake is very likely to stick if you don’t take precautions to prevent it.
If you read the notes section of the recipe you’ll see that I typically bake with a digital scale instead of using cup measures, I’ve included approximate cup measure for those of you who don’t yet have a scale but they are not as accurate.
- 175 g (approx 1 cup + 1 tablespoon) all purpose gluten free flour
- 1.5 tbsp cocoa powder
- 1 tbsp baking powder
- 3 large eggs
- 175 g (3/4 cup + 2 tbsp) sugar
- 175 g (approx 1.5 sticks) dairy free margarine
- ¾ tsp xanthan gum
- couple tablespoons unsweetened soy milk
- CHOCOLATE FILLING
- ½ cup 100g margarine
- 2.5 cups powdered sugar, sieved
- 1 - 2 tbsp cocoa powder
- 2 tbsp milk (approx) to thin the frosting
- *READ NOTES FIRST*
- Preheat the oven to 325f
- Line the base of two 8 inch round cake pans with removable bottoms with parchment paper, grease the sides of the pans
- Put all the cake ingredients in the bowl of your mixer and mix well until combined.
- Add in a 2 - 6 tablespoons soy milk to get a mixture that is a little thinner (but not runny) so that it drops off the side of the spoon when you tap it on the bowl.
- Evenly divide the mixture between the two pans and smooth out with an offset spatula, then bake in the oven near the top for 25 - 30 minutes or until cooked.
- When they are cooked let them cool on a rack.
- When they are fully cooled you need to sandwich the two cakes together the chocolate filling.
- The cake freezes well and just needs to be defrosted at room temperature for about five minutes
- CHOCOLATE FROSTING FILLING
- Add in the sieved powdered sugar, margarine and sieved cocoa to the mixing bowl and mix well to combine. Taste it and add more cocoa powder if you want a stronger chocolate flavor.
- Add in a little milk if you need to, to make the frosting softer.
I recognise that most Americans are used to the cup method which is why I also include those measurements,but they may not give you accurate results. If you are a keen gluten free baker I would encourage you to invest in a scale,you can get one for only $10 - $15.
2.I prefer to use my own homemade All Purpose gluten free flour blend as it's cheaper and I get really great results.
3. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.
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