About
This Easy Gluten-Free Chocolate Cake is simple to make, and has the perfect texture. You won’t even know it’s gluten-free! Each bite is moist and has rich chocolate flavors, and you can even modify it to make it dairy-free as well without losing any of its luxurious taste! Easy Gluten-Free Chocolate Cake is so easy and delicious, it will become a staple dessert in your home, whether you keep gluten-free or not!
Ingredients
- For the cake:
- 1 1/2 cups granulated sugar
- 2 cups all-purpose gluten-free flour blend
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons gluten-free baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 teaspoons gluten-free vanilla extract
- 3/4 cup boiling water
- For the frosting:
- 1/2 cup butter
- 1 1/2 teaspoons gluten-free vanilla extract
- 1/2 cup unsweetened cocoa powder
- 4 1/2 cups powdered sugar
- 1/4 cup milk, plus more as needed
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Position the oven rack in the center position.
Step 3 -Grease two 8-inch round cake pans and set them aside.
Step 4 -In a large mixing bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
Step 5 -Add the eggs, 1 cup of the milk, the oil, and 1 1/2 teaspoons of the vanilla.
Step 6 -Beat the mixture with a mixer on medium speed for 2 minutes.
Step 7 -Stir in the boiling water.
Step 8 -Spoon the batter evenly into the cake pans.
Step 9 -Bake until a toothpick inserted into the center comes out clean, about 35-38 minutes for 35 to 38 minutes.
Step 10 -Remove the cakes from the oven and let cool in the pans for 5 minutes.
Step 11 -Transfer the cakes from the pans and let cool on a rack.
Step 12 -In a medium mixing bowl, beat the butter and the 1 1/2 teaspoons of the vanilla until smooth and creamy.
Step 13 -Add the cocoa powder and beat until combined.
Step 14 -Gradually add the powdered sugar, 1 cup at a time.
Step 15 -Slowly beat in the 1/4 cup of the milk.
Step 16 -Beat in additional milk if needed, to obtain the desired consistency.
Step 17 -Frost the cakes when they are at room temperature.
Step 18 -Serve!
