Gluten Free Chocolate Cake

Updated September 25, 2017

Gluten Free Chocolate Cake | GlutenFreeHomemade.com

Divine!  That's what taste testers say about this gluten free Chocolate Cake.  If you like chocolate cake as much as I do, then this is the one for you.

It's a prize-winning classic little ones from 2 years old to wizened adults 90 years old go for.

Incredible chocolate flavor is built in using melted 100% cacao baking chocolate yielding a dessert with a tasty tender crumb so good it will become a new family favorite.

Gluten free chocolate cake is the perfect base for all kind of desserts.

Keep it plain and simple, dusted with sifted confectioner's sugar and eat it as a snacking cake.

Frost it with your favorite chocolate frosting and serve it at a family birthday celebration.

Make a batch of gluten free chocolate cupcakes for your children's friends.

Use it as a base to create a delectable fancy shmancy dessert . . .  

. . . . something impressive that really gets a "WOW" from your guests.

Any way you dish it up, cake chocoholics will indulge in scrumptious guilty pleasure.


Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

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Time:  1 hour

Servings:  12

Ingredients

Instructions

  1. Preheat oven to 350° Fahrenheit.
  2. Grease two 9-inch round baking pans or one 13x9 inch rectangular baking dish and dust with cacao powder, or line cupcake tins with paper baking cups.
  3. In a medium mixing bowl sift together flour, baking powder and salt, and then set aside.
  4. In a large measuring cup, mix together milk and vanilla extract, and then set aside.
  5. In a medium mixing bowl, create the meringue by beating egg white until foamy; add 1/2 cup sugar and beat until soft peaks form, and then set aside
  6. In a large mixing bowl, cream together butter and 1 1/2 sugar.
  7. Blend in egg yolks and melted chocolate.
  8. Add flour mixture and milk mixture, and beat just until batter is fluffy; don't over beat.
  9. Gently fold in meringue.
  10. Evenly spread cake batter into prepared pans.
  11. Bake round layers 30 to 40 minutes, rectangular layer 35 to 45 minutes, cupcakes 18 to 20 minutes, or until toothpick in middle comes out clean.
  12. Remove from oven and cool completely on wire rack.
  13. Frost as desired and garnish with chopped nuts of your choice, or dust top with sifted powdered sugar.

Variations

Brown Sugar Chocolate Cake

  1. Substitute 1/2 cup dark brown sugar for equal measure granulated white sugar in cake batter.
  2. Prepare, bake and cool cake as directed in key recipe.
  3. Frost with Mocha Buttercream icing.


Chocolate Buttermilk Cake

  1. Substitute equal measure of buttermilk for milk.
  2. Prepare, bake and cool cake as directed in key recipe.
  3. Frost as desired.


Chocolate Cherry Cake

  1. Reduce milk 1 1/4 cups.
  2. To milk mixture add 1/4 cup maraschino cherry liquid
  3. Prepare, bake and cool cake as directed in key recipe.
  4. Frost with Chocolate Buttercream Icing with 1/4 cup chopped maraschino cherries stirred in.
  5. Garnish top with 12 maraschino cherries sliced in half.


Chocolate Cream Cake

  1. Substitute equal measure of full fat cream for milk.
  2. Prepare, bake and cool cake as directed in key recipe.
  3. Frost as desired.


Chocolate Macaroon Cake

  1. Prepare cake batter as directed in key recipe.
  2. Stir in 2 cups fine grated coconut.
  3. Bake and cool as cake directed in key recipe.
  4. Frost with Chocolate Buttercream Icing.


Chocolate Nut Cake

  1. Prepare cake batter as directed in key recipe.
  2. Stir in 1 cup chopped nuts.
  3. Bake and cool as cake directed in key recipe.
  4. Frost with Chocolate Buttercream Icing.
  5. Garnish top with chopped nuts of your choice.


Chocolate Orange Cake

  1. Stir into flour mixture 1 tablespoon grated fresh orange peel or 1 teaspoon dried orange peel.
  2. Add to milk mixture, 1 teaspoon gluten-free orange extract 
  3. Prepare, bake and cool cake as directed in key recipe.
  4. Brush with glaze made of equal parts orange juice and powdered sugar.


Chocolate Queen's Cake

  1. Prepare two 9-inch round baking pans.
  2. Substitute 1 1/2 cups buttermilk for milk.
  3. Prepare, bake and cool cake as directed in key recipe.
  4. Frost with Mocha Buttercream Frosting.


Chocolate Spice Cake

  1. Sift in with flour mixture 3/4 teaspoon ground allspice, 3/4 teaspoon ground cinnamon and 3/4 teaspoon ground cloves.
  2. Prepare, bake and cool cake as directed in key recipe.
  3. Frost with Lemon Buttercream Icing.


Coconut Chocolate Cake

  1. Prepare two 9-inch round baking pans.
  2. Prepare, bake and cool cake as directed in key recipe.
  3. Frost with Vanilla Buttercream Frosting.
  4. Garnish top and sides of cake with flaked coconut.


Double Chocolate Chip Cake

  1. Prepare cake batter as directed in key recipe.
  2. Stir in 1 cup chopped gluten-free mini chocolate chips.
  3. Frost with Chocolate Buttercream Icing.
  4. Garnish top with gluten-free mini chocolate chips.


Mexican Chocolate Cake

  1. Sift in with flour mixture 3 teaspoons cinnamon and 1/8 teaspoon ground cayenne pepper.
  2. Prepare, bake and cool cake as directed in key recipe.
  3. Frost as desired.
  4. Frost with Chocolate Buttercream Icing.


Peppermint Chocolate Cake

  1. To milk mixture, add 1 teaspoon gluten-free peppermint extract.
  2. Prepare, bake and cool cake as directed in key recipe.
  3. Frost with Vanilla Butter Cream Icing.
  4. Garnish top with crushed peppermint candy.


Sour Cream Chocolate Cake

  1. Substitute 1 cup dairy sour cream for 1 cup milk.
  2. Prepare, bake and cool cake as directed in key recipe.
  3. Frost as desired.








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