Gluten Free Chocolate Cake with Chocolate Frosting

It was my daughter’s birthday last week. I am not so keen on celebrating “days” and just ask my kids what they want for lunch/ dinner and which cake they would like. She asked for  Pizza for lunch, eating out at dinner and a cheesecake. Honestly it is better to make cheesecakes for birthdays so the whole family can enjoy the cake but this time around I couldn’t find good cream cheese. Anyways, I pitched “Chocolate Cake” which she instantly agreed to and I asked myself, “What were you thinking, woman!” You see mostly I make small cakes or Microwave Mug Cake because there are two gluten allergic person in the house and a full fledge frosted cake would be a bold commitment for a birthday, kinda risky too. Reminded me of Bugs Bunny and his “Me and my big mouth!” statement.

Hershey’s Black Magic Cake is my favorite chocolate cake. It is simply delicious and insanely chocolatey. So this gluten free cake is inspired by that cake with some adjustments in proportions of ingredients of course. For this gluten free cake I used Gluten Free Baking Flour by Asmr although I am pretty sure any gluten free baking flour would work for this recipe. I haven’t tested it with Homemade Gluten Free Baking Flour but it is in the agenda. It is a one bowl cake which means everything goes in to one bowl starting with dry ingredients and followed by liquids. I used Dutch Processed Cocoa Powder for this recipe and absolutely love the color and flavor. I got it online from Baker’s Supplies incase anyone is interested but please note this is not a sponsored/paid or endorsement post. Only sharing the source. Regular cocoa powder will work well too.

Procedure is extremely simple. Whisk together all dry ingredients in a big bowl and add liquids. I would always suggest to grind the sugar for easy mixing plus locally produced sugar has bigger granules which may not mix well and give crunch to the cake. For liquids there are eggs, oil, buttermilk and coffee. Don’t panic with the mention of butter milk. Simply pour 1 teaspoon vinegar in a measuring cup (one cup for this recipe) and top it with milk. Leave for about 5 minutes and it will be ready. Coffee is such a key factor as it adds a subtle aroma and intensify color and flavor of chocolate. Beat all ingredients well to combine, pour into pans and bake. I baked it  Stove Top but of course it can be baked in a regular oven. Please make sure to use the right size pan which is 9 inch. The batter will be thin so don’t be alarmed. There is enough leavening in the batter to help it rise.

Chocolate frosting has some butter, icing sugar, cocoa powder, some cream and a pinch of sugar to balance the sweetness. I used Dutch Processed Cocoa Powder but feel free to swap it with regular cocoa powder. Just like the cake, frosting is one bowl too. Please make sure that cake is completely cool before you frost it.

After frosting, refrigerate for about an hour to let everything settle down and then slice as you like.

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Gluten Free Chocolate Cake with Chocolate Frosting

This one bowl cake is insanely rich, moist and luscious. Mix everything up and bake. Chocolate frosting is one bowl too and a perfect compliment for the cake.

Course Dessert, Snack

Cuisine American

Keyword easy chocolate frosting, Gluten free, gluten free chocolate cake, gluten free chocolate cake with chocolate frosting, one bowl gluten free chocolate cake

Prep Time 15 minutes

Servings 1 9 inch layered cake

Ingredients

• 2 cups gluten free baking flour
• 2 cups powdered sugar (not icing sugar)
• ¾ cup cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup butter milk (add 1 tsp vinegar to 1 cup milk)
• ½ cup vegetable oil or corn oil or canola oil
• 2 large eggs
• 1 cup strong coffee, very hot (add 2 tsp instant coffee to 1 cup boiling water)
• 2 tsp vanilla extract

Instructions

1. Grease two 9inch round pans with oil. Preheat oven at 180 C /350 F. (If baking stove top, put a large pot over low flame with a wire rack or pan inside)

2. In a large mixing bowl combine gluten free flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk.

3. Add in butter milk, eggs and oil and mix with electric beaters for about 2-3 minutes at low speed.

4. Add in hot coffee and mix for another minute.

5. Pour in vanilla extract.

6. Pour the batter equally into prepared pans and bake for about 30-35 minutes or till a toothpick inserted in the center comes out clean.

7. Let cool in the pans for about 20 minutes. Then remove from the pans and cool completely before frosting.

Recipe Notes

• Make sure all ingredients are at room temperature.
• Coffee should be very hot as it speeds up the process.
• Use any flavorless oil.
• Stove top baking might take slightly longer time to bake.