One Bowl Dark Chocolate Gluten Free Cake

Amazing, chocolaty, rich, decadent…all words used to describe this cake! People are so surprised when they learn this cake is gluten free. This is my go-to chocolate cake recipe. By the way, you can make this cake with regular flour too, no modifications needed. There are several baking recipes that I think are actually better with the gluten free flour; this is one of them.

About the Flour

There are several baking recipes that I think are actually better with the gluten free flour; this is one of them. This is the flour I use Bob’s Red Mill. You can substitute it 1:1 for regular wheat flour in most recipes and there is little to no difference. In fact, it’s even better!

Frosting

Frost with your favorite icing or don’t frost at all. You can sprinkle with powdered sugar or what I do is drizzle chocolate syrup on each piece right before serving and serve with strawberries or raspberries. It looks pretty and doesn’t add the extra sugar like icing would. It’s a fudgy cake so it really doesn’t have to have it. Entirely up to you!

Chocolate Cake

1 3/4 cups all-purpose gluten free flour

3/4 teaspoon xanthan gum (if your blend doesn’t contain it)

2 cups granulated sugar

3/4 cups cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk (to make: add 1 tablespoon white vinegar to 1 cup of milk)

1/2 cup vegetable or canola oil

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup strong brewed black coffee

Instructions:

Mix flour, sugar, baking soda, powder and salt in large bowl. Make a well center.

Add eggs, oil, coffee and vanilla. Mix on medium speed for 2 minutes.

Divide batter between 2 greased and floured 9 inch round cake pans.

Bake at 350 degrees F for 30 – 40 minutes. Cakes are done when toothpick inserted in center comes out clean.

Cool in pans for 15 minutes. Remove from pans to cool on wire racks. Frost when completely cool (at least 2 hours).

This post contains affiliate links.