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One layer chocolate cake that is in a square shape with one piece cut and slightly pulled away from the rest of the cake. The top the cake is frosted with chocolate frosting and sprinkled with large sea salt flakes.

Gluten-Free One Layer Chocolate Cake

Stillwood Kitchen
A one layer chocolate cake that can be made gluten & dairy-free. Perfect for weekend snacking or family celebrations.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 10
Calories 483 kcal

Ingredients
  

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

To make dairy-free just substitute your favorite dairy-free butter.
 You can use regular all-purpose flour if you are not gluten-free.
If the frosting becomes too runny you can simply add a bit more confectioners sugar and cocoa powder to thicken it up.
Store the cake covered in the refrigerator for up to 3 days. Let sit at room temperature for 30 minutes prior to serving to soften up the frosting.

Nutrition

Serving: 1gCalories: 483kcalCarbohydrates: 86gProtein: 8gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 33mgSodium: 179mgPotassium: 520mgFiber: 12gSugar: 60gVitamin A: 178IUVitamin C: 0.01mgCalcium: 80mgIron: 5mg
Keyword chocolate, gluten-free, one layer cake, dairy free
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