This simple gluten free chocolate cake recipe makes for the most flavorful, moist, and tender chocolate cake you've ever tasted!
This dessert doesn't require a mixer of any sort, just two bowls and a whisk. The secret to this recipe is to not overmix the batter once you combine the dry and wet ingredients.
Gently fold in the batter until it is almost combined and then add the magic... the magic in this case being the hot water. The hot water is used to activate the cocoa powder and turn the batter smooth and glossy, leaving the perfect consistency!
For this cake, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/2 tsp to your recipe.
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Simple Chocolate Cake
Serves 12 Prep: 10 mins Bake Time: 45-55 mins Total Time: 55-65 mins
Ingredients
230g gluten free flour (I used Bob's Red Mill 1 to 1 gluten free baking flour)
50g gluten free cocoa powder
250g raw caster sugar
2 tsp baking powder
¼ tsp bicarbonate soda
¼ tsp salt
2 eggs, room temperature
240ml milk of your choice
120ml canola oil
40ml boiling water
Chocolate Buttercream:
125g butter, unsalted and softened at room temperature
1 cup icing sugar
60g 40% gluten free dark chocolate, melted and cooled
Directions
Preheat the oven to 180° C (fan forced) and line a 7 inch round cake tin with baking paper.
In a large bowl, sift in the gluten free flour, cocoa powder, sugar, baking powder, bicarbonate soda and salt. Stir until well combined.
In a separate small bowl whisk together the eggs, milk and canola oil.
Pour the wet ingredients into the dry ingredients and with a spatula, fold together gently.
Add the boiling water and mix with a spatula until you get a smooth runny batter.
Pour the batter into the lined cake tin and place into the oven for 45-55 minutes or until a toothpick comes out clean.
Allow the cake to cool before transferring to a wire rack.
For the frosting:
In a bowl of a standstill mixer with a paddle attachment, on a medium speed mix the butter and icing sugar until almost whipped. This should take roughly 1-2 minutes.
Pour in the melted chocolate and mix on a medium to high speed until the buttercream is fully whipped. The texture should be smooth with no lumps.
Scoop the buttercream out with a spatula and smooth evenly over the cake.
Serve and enjoy!
Store this cake in an airtight container at room temperature for up to 2 days or alternatively, in the refrigerator for up to 4 days.
Nutrition Information (per serve):
Calories: 380
Fat: 12g
Carbohydrates: 49g
Protein: 4g
Nicole Marie