Easy Gluten Free Chocolate Cake! Rich, soft and fluffy with a great crumb. It's made with no dairy and has a fabulous chocolate frosting.
Please read the recipe notes below before you start to cook.
Preheat your oven to 350°F
Line the base of two 8 inch round cake pans with removable bottoms with parchment paper and grease the sides of the pans.
Sieve the gluten free flours, cocoa powder, baking powder, xanthan gum, and sugar into a mixing bowl.
Add the dairy free margarine, or butter (at room temperature) into your mixing bowl and mix on a low speed until well combined.
Break the eggs and vanilla into another bowl and whisk with a fork. Then add 3/4 cup of room temperature full fat canned coconut milk and give that another quick mix with a fork (make sure that the fat is evenly mixed through the coconut milk before you measure it out)
With the mixer on low pour in the egg and milk mixture about a half cup at a time while mixing and scraping down the sides of the bowl.
Evenly divide the batter between the lined and greased cake pans and bake for 40- 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cakes cool in the pan for about ten minutes, then remove them from the pan to fully cool on a rack. Once cooled you can add the frosting.
Sieve the powdered sugar and cocoa powder into a large bowl.
Add the dairy free margarine or softened butter, vanilla, and milk to the bowl and mix until well combined
If you are making this with dairy free margarine you may need to refrigerate it for at least an hour to have it firm up as it tends to be much softer than regular butter.
Gluten Free Flour Substitutions - you could use 1.5 cups of a quality ready made gluten free flour blend such as King Arthur. However, they are not all equally made and your results may vary drastically depending on what flours are in the blend and how much gum is added. I have not tested this recipe with any flours other than the ones listed in the recipe so can't guarantee success if you change the ingredients. If you want to know what to swap for the individual flours please read the FAQ's in the post where I cover that.
Butter - Regular butter at room temperature would work well. I used Earth Balance dairy free margarine, it works well for baking. Not all margarine is suitable for baking so please check before you start.
Coconut Milk - I used full fat canned coconut milk and the baked cake has no coconut taste. The lower fat canned milk, or the drinkable dairy free coconut milk from a carton may change the result because the fat content is much lower. If you are not dairy free you could try using sour cream instead of coconut milk for similar results.