Gluten Free Chocolate Cake Recipe

Name: Gluten Free Chocolate Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Sorghum Flour; Tapioca Flour; Rice Flour; ½ cup unsweetened cocoa powder; ¾ teaspoon baking soda; 1 ½ teaspoons baking powder; 1 teaspoon xanthan gum; Salted Butter; 1 ½ cups packed brown sugar; 1 cup granulated sugar; 4 large eggs; 2 large egg yolks; ½ teaspoon vanilla extract; 1 cup buttermilk

Indulge in this unbelievably moist and rich gluten-free chocolate cake! This recipe is surprisingly easy, boasting a delightful texture that will impress even the most discerning chocolate cake connoisseur. Not overly sweet, it's the perfect balance of chocolatey goodness. A simple yet elegant frosting completes this masterpiece. Perfect for birthdays, celebrations, or a simple weeknight treat!

Prep Time 20 mins

Cook Time 60 mins

Calories 328.3 kcal

Protein 10g

Rating 4.3 (15 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Chocolate Cake

Sorghum Flour
Tapioca Flour
Rice Flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
Salted Butter
1 ½ cups packed brown sugar
1 cup granulated sugar
4 large eggs
2 large egg yolks
½ teaspoon vanilla extract
1 cup buttermilk

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How to Make Gluten Free Chocolate Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together 1 ½ cups gluten-free all-purpose flour blend, ½ cup unsweetened cocoa powder, 1 teaspoon xanthan gum, 1 ½ teaspoons baking powder, and ¾ teaspoon baking soda.
In a separate bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
Gradually add 1 ½ cups packed brown sugar and 1 cup granulated sugar, beating until well combined.
Beat in 4 large eggs and 2 large egg yolks, one at a time, followed by 2 teaspoons vanilla extract.
Reduce mixer speed to low. Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
While cake cools, prepare the frosting: Melt 5 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt over a double boiler.
Let the chocolate cool slightly. Stir in ½ cup sour cream and ½ teaspoon vanilla extract.
Add 1-2 tablespoons of whipping cream until desired consistency is reached. The frosting will thicken as it cools.
Once the cake is completely cool, frost generously.