Gluten-Free One Layer Chocolate Cake
When the weekend comes and you want a dessert to have on hand, this gluten-free one layer chocolate cake is it.
I have a family of chocolate lovers and this cake definitely does not disappoint; you can’t even tell it’s gluten-free The cake is light and airy and has a seriously rich frosting which makes it a perfect match. Of course if you’re not in the mood for cake then you may want to consider Gluten-Free Double Chocolate Chip Cookies or these Rich Fudgy Brownies.
Why You'll Love This Recipe
- It’s perfect for a small family celebration.
- You can add sprinkles/jimmies for the occasion.
- You’re looking for a great snack to get you through the weekend without tons of leftovers.
- Perfect for a small family.
Ingredients
Flour – Gluten-Free Flour (make sure it has xanthan gum in the mix) or regular all-purpose flour.
Unsweetened Cocoa Powder – Hershey’s brand of cocoa powder is fine, it doesn’t have to be a fancy one.
Baking Soda
Salt – Regular table salt
Oil – You can use vegetable or canola oil. Avocado oil will be too strong and coconut oil may affect the taste.
Light Brown Sugar
Eggs – You will need to large eggs
Vanilla Extract
Brewed Coffee – You can use regular or decaf coffee, room temperature
FOR THE FROSTING
Butter – Unsalted butter or non-dairy butter
Unsweetened Cocoa Powder
Vanilla Extract
Milk – Can use regular or dairy-free milk
Maldon Salt Flakes (Optional)
Sprinkles/Jimmies – To decorate for the occasion (optional)
Instructions
- Preheat the oven to 350°F. Grease an 8 x 8 inch round or square cake pan and line with parchment paper for easy removal.
- In a bowl add the gluten-free or regular flour 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 separate bowl, mix the oil and brown sugar, then add the eggs and vanilla extract; mix until blended.
- Add the four mixture to the brown sugar mixture and stir until smooth.
- Add the coffee and stir really well. The batter will appear runny but that’s ok.
- Add the batter to the parchment line baking pan and bake 35-40 minutes or until a tester inserted in the center comes out clean.
- Wait 5 min, then remove the cake from the pan and let it cool completely.
- Once cooled make the frosting.
FROSTING
- Using a mixer, cream the butter until light and fluffy. Add in the cocoa powder, powdered sugar, vanilla extract, and a pinch of salt scraping down the bowl as needed.
- Add 1 TBSP of milk at a time until it reaches a smooth, spreadable consistency.
- Spread over the cooled cake.
- Sprinkle with sea salt flakes or decorate with colored sprinkles as desired.
Recipe Substitutions
* Substitute All-purpose flour for the gluten-free flour
* To make the frosting dairy-free simply use dairy-free milk and butter.
Recipe Tips
When making the frosting make sure upon add the vanilla extract in before the milk. If the frosting becomes to runny simply add a tablespoon at a time of confectioners sugar and cocoa powder to thicken it up.
Storage
Store covered in the refrigerator up to 3 days. Remove from the refrigerator 30 minutes prior to serving to let the frosting soften.
Gluten-Free One Layer Chocolate Cake
Materials
For The Cake
- 1 Cup (126 g) Gluten-free or All Purpose flour
- 1/2 Tsp Xanthan Gum If GF flour does not have it already in the mix.
- 1/4 + 3 Tbsp Cup (44 g) Unsweetened cocoa powder
- 1/2 Tsp (3 g) Baking Soda
- 1/4 Tsp (1 g) Salt
- 1/2 Cup ( 115 g) Oil Vegetable, canola etc.
- 1 1/4 Cup (196 g) Light brown sugar
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 1/2 Cup (114 g) Brewed Coffee, room temperature Can be regular or decaf
For the Frosting
- 2 1/2 Tbsp (49 g) Regular or non-dairy butter, softened.
- 1/4 Cup (17 g) Sifted Cocoa Powder
- 3/4 +2T Cup (99 g) Powdered Sugar
- 1 Tsp Vanilla Extract
- 2-3 Tbsp Milk Can use non-dairy
- Pinch Maldon Salt Flakes Optional
Instructions
Make the Cake
- Preheat oven to 350°F. Grease an 8x8 inch round or square cake pan and line with parchment paper for easy removal.
- In a bowl add the gluten-free or regular flour and xanthan gum if needed.
- Sift in the 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 sugar, then add the eggs and vanilla extract. Mix until blended.
- Add the flour mixture to the brown sugar mixture and stir until smooth.
- Add in the coffee and stir really well. The batter will appear runny but that's ok.
- Pour the batter into the parchment lined pan and bake 35-40 min or until a toothpick inserted in the center comes out clean.
- Wait 5 min, then remove the cake from the pan and cool completely.
- Once cooled make the frosting.
Frosting
- Using a mixer, cream the butter until light and fluffy. Add in the cocoa powder, powdered sugar, vanilla extract, and a pinch of salt; scraping down the bowl as needed.
- Add 1 Tbsp of milk at a time until it reaches a smooth, spreadable consisitency.
- Spread over the cooled cake.
- Sprinkle sea salt flakes or decorate with colored sprinkles as desired.
- Store cake in refrigerator and remove 30 min prior to serving to soften the frosting.
Notes
Nutrition
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Such a great recipe!! Did it and it came out really tasty ?