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Moist Gluten-Free Chocolate Layer Cake

Close-up of a rich, moist slice of three-layer Gluten-Free Chocolate Cake with dark frosting.
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This recipe yields a rich, moist chocolate layer cake using a standard gluten-free 1-to-1 flour blend. It provides a texture close to traditional cake.

Ingredients

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  • 1 3/4 cups gluten-free 1-to-1 baking flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or dairy-free milk alternative)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • If your GF flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For a dairy-free version, substitute the buttermilk with unsweetened almond or soy milk mixed with 1 tablespoon of white vinegar, letting it sit for 5 minutes before using.

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