Gluten Free Chocolate Cake
User Reviews
5
Gluten Free Chocolate Cake
Description
This chocolate cake uses olive oil, which imparts a deeper chocolate flavor compared to other oils. The inclusion of gluten free 1-to-1 baking flour ensures a suitable structure in the absence of gluten. The batter is mixed gently to avoid overworking the eggs, which helps keep the texture soft. Cocoa powder is sifted with baking soda and salt for even distribution and leavening.
The finished cake is moist with a fine crumb and subtle chocolate intensity. Baking time is around 29 to 33 minutes in a 9x13 pan or adapted for round pans with slight time adjustments. Cooling fully before frosting prevents the toppings from melting.
Storage in an airtight container keeps the cake fresh up to 3 days. Variations include swapping olive oil for avocado or vegetable oil for a milder flavor and adding espresso powder for a deeper chocolate note. The recipe can also be baked in rounds for layered presentation.
Ingredients
- ⅔ cup olive oil or avocado oil
- 1 ⅔ cups granulated sugar
- 1 tsp vanilla extract
- 3 egg
- 1 cup milk regular or dairy free
- 1 ¾ cups all-purpose flour gluten free 1 to 1
- ¾ cup cocoa powder
- 1 tsp baking soda
- pinch salt sea salt
- 1 tub chocolate frosting
Instructions
- First, preheat oven to 350 degrees Fahrenheit.
- Generously spray a 9 inch by 13 inch pan with nonstick spray. Sprinkle lightly with cocoa powder.
- In a large mixing bowl, add olive oil, sugar, vanilla extract and eggs. Use a hand mixer to beat until combined. Do not over mix the eggs.
- Then, pour in milk. Beat to combine. Do not over mix.
- Sift in flour, cocoa powder, baking soda and sea salt. Stir to combine, until no lumps remain. Batter will be relatively thin.
- Pour into greased cake pan.
- Bake for 29 to 33 minutes or until toothpick inserted comes out clean.
- Remove cake from oven. Allow it to fully cool before frosting.
- Lastly, slice and enjoy!
Notes
- Olive oil enhances the chocolate flavor, but avocado or vegetable oil can be used for a milder taste.
- A pinch of espresso powder in the batter can intensify the chocolate flavor.
- Use gluten free 1-to-1 flours like King Arthur or Bob's Red Mill for best results.
- Avoid over mixing the batter to maintain a light texture.
- Bake until a toothpick comes out clean and let the cake fully cool before frosting to prevent melting.
- Store leftovers in an airtight container for up to 3 days.
- The cake can be baked in two 8-inch or 9-inch round pans with adjusted bake times for thin layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 22mg | 7% |
| Sodium | 93mg | 4% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 46IU | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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