Splendid How to Make Gluten Free Chocolate Cake Delicious Cuisine

If you’re following a gluten-free diet or have a gluten allergy, you can still indulge in delicious, moist chocolate cake! With a few key ingredient swaps, you can make your own gluten-free chocolate cake at home.

Here’s how to make a gluten-free chocolate cake:

– 2 cups gluten-free flour blend (Bob’s Red Mill 1-to-1 baking flour or King Arthur Flour Measure for Measure Flour work well)
– 1¾ cups granulated sugar
– ¾ cups unsweetened cocoa powder
– 1½ teaspoons baking powder
– 1½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup buttermilk (or 1 cup unsweetened almond milk mixed with 1 tablespoon white vinegar)
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup hot water


1. Preheat your oven to 350°F and grease two 9-inch cake pans with cooking spray.

2. In a large mixing bowl, whisk together the gluten-free flour blend, sugar, cocoa powder, baking powder, baking soda, and salt until combined.

3. In a separate mixing bowl, whisk together the eggs, buttermilk (or almond milk mixture), vegetable oil, and vanilla extract until combined.

4. Pour the wet ingredients into the dry ingredients and mix until smooth.

5. Gradually add in the hot water and stir until the batter is smooth and thin.

6. Pour the batter evenly into the prepared cake pans.

7. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

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9. Once the cakes are cool, frost and decorate as desired.

And that’s it! You now have a delicious, gluten-free chocolate cake to enjoy.

– Swap out wheat flour for a gluten-free flour blend.
– Use buttermilk or a mixture of almond milk and vinegar in place of regular milk.
– Follow standard cake recipe guidelines, and add in hot water for a smoother, thinner consistency.
– Frost and decorate as desired.

Exceptional How to Make Gluten Free Chocolate Cake Well-balanced Meals

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