Gluten Free Chocolate Cake
User Reviews
5
Gluten Free Chocolate Cake
Description
The Gluten Free Chocolate Cake combines gluten-free flour and xanthan gum with cocoa powder, sugar, eggs, almond milk, oil, water, and vanilla to form a smooth, rich batter. The xanthan gum stabilizes the texture, providing structure often lacking in gluten-free baking. The cake is baked in two 8-inch round pans evenly then allowed to cool completely to prevent the frosting from melting. The buttercream frosting is made by creaming salted butter until fluffy, then gradually adding powdered sugar and cocoa powder to achieve the desired sweetness and chocolate intensity. Vanilla and heavy cream balance the texture for a smooth, spreadable frosting. The cake layers are assembled with a generous coating of buttercream to finish. This cake suits those needing gluten-free desserts without compromising on chocolate depth or moistness.
Ingredients
- 2 ½ cups gluten-free flour with xanthan gum
- 1 ¼ cups cocoa powder
- 2 ½ cups sugar
- 1 teaspoon salt
- 2 large egg
- 1 ¼ cups milk used unsweetened almond milk
- ½ cup vegetable oil
- 1 ¼ cups water
- 1 tablespoon vanilla
Buttercream frosting
- 1 cup butter salted, Kerrygold preferred
- 3 ½ cups powdered sugar more or less to taste
- 4 tablespoon cocoa powder
- 1 teaspoon vanilla
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350 degrees and place rack in center of oven. Spray two 8 x 2 inch round pans with cooking spray and cut out parchment paper circles. Place inside pans and spray parchment paper.
- In a stand mixer add eggs, oil, milk, water and vanilla. Mix well. Add flour, cocoa, sugar and salt and continue to mix, scraping down the sides often.
- Pour into prepared pans and drop gently on counter to release any bubbles. Bake for about 30-40 minutes. Check by inserting a toothpick in center. It is done when toothpick comes out clean.
- Cool completely for several hours before frosting.
Buttercream Frosting
- Place room temperature butter in a stand mixer with paddle attachment and beat for several minutes until light and fluffy. Add sugar one cup at a time and beat well after each addition. Add vanilla and 1 tablespoon heavy cream and continue to mix. You can add more sugar to get a thicker consistency or more cream for thinner.
- Frost cake and serve or store on the counter for several days. It will start to dry out.
Notes
- Use only gluten-free flour with xanthan gum as specified to ensure proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 100g | 33% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 77mg | 26% |
| Sodium | 381mg | 16% |
| Potassium | 154mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 77g | 154% |
| Vitamin A | 540IU | 11% |
| Calcium | 69mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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