Gluten-Free One Layer Chocolate Cake with Vanilla Buttercream Frosting
Eating a chocolate cake with chocolate frosting is sometimes just to much for me. I do, however, love this gluten-free one layer chocolate cake with vanilla buttercream frosting because the frosting cuts the richness of the chocolate. Many people are team chocolate, but I am truly team vanilla. I mean I like chocolate in smaller doses and I know I’m in the minority. In my family, two of us love chocolate and two of us prefer chocolate in small doses and rather go to other flavors.
This cake is soft and light and comes together quickly and holds up well to a variety of frostings. For the frosting, my favorite is Sally’s Baking Addiction Vanilla Buttercream Frosting. You can find the recipe here Vanilla Buttercream Frosting. I think this cake is perfect for when your looking for something fun for the weekend or a small gathering or celebration. It’s just the right size for weekend snacking and has definitely been used for birthday celebrations in my home.
If you are looking to make a chocolate cake, my Gluten-Free One Layer Chocolate Cake is perfect. You can find the recipe here Gluten-Free One Layer Chocolate Cake.
The Cake
Simple easy to find ingredients go into making this cake. Adding a bit of instant espresso powder because I feel it enhances the chocolate flavor, but it is optional. I have made this cake in a cake pan and also in a cast iron skillet. It comes out great using either one.
The Frosting
I love this frosting, it’s easy to make and uses easy to find ingredients. If you have leftovers, it freezes beautifully. It works great on cupcakes, or cakes.
Gluten-Free One Layer Chocolate Cake with Vanilla Buttercream Frosting
Materials
For The Cake
- 1 cup Gluten-Free Flour
- 1/2 tsp Xanthan Gum if GF flour does not have it
- 1/4 cup + 3 Tbsp unsweetened cocoa powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tbsp Instant Expresso Powder Optional
- 1/2 cup Oil Vegetable, Canola
- 1 1/4 cup Light Brown Sugar
- 2 Large eggs
- 1 tsp Vanilla Extract
- 1/2 cup Hot Water
For The Frosting
- 1 cup Unsalted Butter, softened to room temperature
- 4-5 cups Confectioner's Sugar
- 1/4 cup Heavy cream, whole milk or half & half at room temperature
- 2 tsp Vanilla extract
- Pinch of salt
Instructions
Make The Cake
- Preheat oven to 350°F. Grease an 8 X 8 square or 8 inch round cake pan and line with parchment paper for easy removal.
- In a bowl add the gluten-free four and xanthan gum if needed.
- Sift in cocoa powder to remove all the clumps. Add the rest of the dry ingredients, and mix well.
- In a seperate bowl, mix the oil and brown sugr, then add the eggs and vanilla and mix until blended.
- Add the flour mixture to the brown sugar mixture and stir until smoooth.
- Add the hot water and stir really well. The batter will appear runny but thats ok.
- Add batter to parchment lined pan and bake 35-40 min or until toothpick inserted in center comes out clean.
- Wait 5 min, then remove from the pan and cool completely.
- Once cooled, make the frosting.
Vanilla Buttercream Frosting
- Will a handheld or stand mixer beat the butter on medium speed until creamy, about 2 minutes.
- Add 4 1/2 cups of powdered sugar, the heavy cream, and vanilla extrat.
- Beat on low speed for 30 seconds, the increase to medium-high speed for 2 minutes.
- If the frosting is too thin you can add up to 1/2 cup of confectioners sugar. If it's too thick add another tablespoon of cream. Taste and add a pinch of salt if it's too sweet.
Notes
Nutrition
Hope you make it and enjoy it!
Looks yummy
Thanks Peggy.