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Gluten Free Chocolate Cake

Gluten Free Chocolate Cake | GlutenFreeHomemade.com

Updated December 11, 2018.

Divine!

That is what taste testers say about this gluten free chocolate cake.

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

Incredible chocolate flavor is built into the recipe, 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 (see Chocolate Trifle).

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





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Gluten Free Chocolate Cake


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Gluten Free Chocolate Cake


Satisfy your chocolate craving with a beautiful cake so good, you won't know it is gluten-free!

Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 8 servings

Ingredients:
- Unsweetened cacao powder
- 2 cups White Gluten Free Flour Blend
- 2 teaspoons Gluten-free Baking Powder
- 1 teaspoon salt
- 1 1/2 cups milk (or milk substitute)
- 1 teaspoon Homemade Vanilla Extract
- 2 large eggs, room temperature and separated
- 1/4 cup butter, room temperature (or shortening)
- 2 cups granulated white sugar, divided into 1 1/2 cups and 1/2 cup
- 4 ounces unsweetened baker's chocolate, melted

Instructions:
1. Preheat oven to 350°F.
2. Grease two 8 inch round cake pans or one 13 x 9 x 2 inch baking dish, and dust with cacao powder, or line a standard muffin pan with paper baking cups.
3. In a medium mixing bowl, sift together flour, baking powder and salt, and then set aside.
4. In a liquid 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 cups sugar.
7. Blend in egg yolks and melted chocolate.
8. Add flour mixture and milk mixture, and beat just until batter is fluffy; DO NOT 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.

Tags:
Gluten-free, Corn-free, Soy-free, Vegetarian




Variations

Brown Sugar Chocolate Cake

  1. Omit granulated white sugar.
  2. Add 1/2 cup dark brown sugar.
  3. Prepare, bake and cool as directed in key recipe.
  4. Frost with Mocha Buttercream.


Chocolate Buttermilk Cake

  1. Omit milk.
  2. Add 1 1/2 cups buttermilk.
  3. Prepare, bake and cool as directed in key recipe.
  4. Frost as desired.


Chocolate Cherry Cake

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


Chocolate Cream Cake

  1. Omit milk.
  2. Add 1 1/2 cups heavy cream.
  3. Prepare, bake and cool as directed in key recipe.
  4. 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 directed in key recipe.
  4. Frost with Chocolate Buttercream.


Chocolate Nut Cake

  1. Prepare cake batter as directed in key recipe.
  2. Stir in 1 cup chopped nuts.
  3. Bake and cool as directed in key recipe.
  4. Frost with Chocolate Buttercream.
  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 as directed in key recipe.
  4. Brush with glaze made of equal parts orange juice and gluten-free powdered sugar.


Chocolate Queen's Cake

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


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 as directed in key recipe.
  3. Frost with Lemon Buttercream.


Coconut Chocolate Cake

  1. Prepare two 9-inch round baking pans.
  2. Prepare, bake and cool as directed in key recipe.
  3. Frost with 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.
  4. Garnish top with gluten-free mini chocolate chips.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • Unsweetened cacao powder
  • 500 ml White Gluten Free Flour Blend
  • 10 ml Homemade Gluten Free Baking Powder
  • 5 ml salt
  • 375 ml milk (or milk substitute)
  • 5 ml Homemade Vanilla Extract
  • 2 large eggs, room temperature and separated
  • 60 ml butter, room temperature (or shortening)
  • 500 ml granulated white sugar, divided into 375 ml and 125 ml
  • 112 grams unsweetened baker's chocolate, melted

Instructions

  1. Preheat oven to 180°C, Gas Mark 4.
  2. Grease two 20 cm round baking pans or one 33 x 22 x 5 cm baking dish and dust with cacao powder, or line a standard muffin pan with paper baking cups.
  3. In a medium mixing bowl, sift together flour, baking powder and salt, and then set aside.
  4. In a liquid 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 125 ml sugar and beat until soft peaks form, and then set aside.
  6. In a large mixing bowl, cream together butter and 375 ml sugar.
  7. Blend in egg yolks and melted chocolate.
  8. Add flour mixture and milk mixture, and beat just until batter is fluffy; DO NOT 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.


Mexican Chocolate Cake

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


Peppermint Chocolate Cake

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


Slow Cookery

  1. Grease slow cooker crock and dust with White Gluten Free Flour Blend.
  2. Grease a baking pan that fits inside slow cooker and dust with White Gluten Free Flour Blend.
  3. Prepare cake batter as directed in key recipe.
  4. Evenly spread cake batter into prepared pan and set inside slow cooker.
  5. Cover with lid and cook on High for 3 1/2 to 4 hours.
  6. Remove from slow cooker and cool completely in pan on wire rack.
  7. Frost and decorate cake as desired.


Sour Cream Chocolate Cake

  1. Reduce milk to 1/2 cup.
  2. Add 1 cup sour cream.
  3. Prepare, bake and cook as directed in key recipe.
  4. Frost as desired.





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