low fodmap ✓ | gluten-free ✓ | lactose-free ✓ | soy-free ✓ | vegetarian ✓| nut-free✓
This is the ultimate gluten-free chocolate cake. It is rich, chocolaty, flavorful, perfectly sweetened and just a dream come true for all the chocoholics out there. This cake is gluten-free, lactose-free, and low FODMAP.
Gluten-Free Chocolate Cake Recipe.
This cake features rich chocolate cakes and light chocolate buttercream frosting. It comes together in no time and it is one of the simplest cakes to make!
What ingredients you will need?
- gluten-free flour
- cacao powder
- baking powder
- baking soda
- sugar
- vegetable oil
- warm water
- lactose-free yogurt
- eggs
- vanilla extract
- unsalted butter
- confectionser sugar
- nsweetened natural or dutch-process cocoa powder
- lactose free milk
How to make this gluten-free chocolate cake
STEP 1 – MAKE THE CAKES
Preheat the oven to 355 ºF (180 ºC) and line two 6 inch round cake pans with greaseproof/baking paper.
In a large bowl, sift together the gluten-free flour, baking powder, baking soda, and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, yogurt, water, and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.
Evenly distribute the cake batter between the three-lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until spongy to the touch and an inserted toothpick comes out clean.
STEP 2- MAKE THE BUTTERCREAM
Using a handheld or stand mixer fitted with a whisk attachment beat the softened butter on medium speed for 2 minutes until completely smooth and creamy. Add the confectioners’ sugar, cacao powder, milk vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 4 minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another tablespoon of milk if frosting is too thick.
STEP 3- ASSAMBLE THE CAKE
Place one layer of cake on a serving plate, top with 1/2 of the buttercream. Repeat with the remaining layer. Decorate with the remaining buttercream and optionally dark chocolate.
storing tip:
This cake will keep well in the refrigerator for up to 3 days and is also freezer friendly.
what flour to use to make this cake?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mixes might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
*FODMAP tip:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
*gluten-free tip:
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking soda. Baking soda is naturally gluten-free, however, depending on the manufacturing place and process it could be cross-contaminated.
Gluten-Free Chocolate Cake
Ingredients
For the cakes
- 210 g (1 ½ cups) gluten-free flour
- 60 g cacao powder
- 200 g (1 cup) sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100 ml light vegetable oil
- 200 ml warm water
- 200 ml lactose-free yogurt (at room temperature)
- 2 eggs
- 1 tsp pure vanilla extract
For the Buttercream
- 230 g (1 cup) unslated butter (at room temperature)
- 420 g (3 1/2 cups) confectioners sugar
- 40 g ( 1/2 cup) unsweetened natural or dutch-process cocoa powder
- 3 tbsp lactose-free milk (or heavy cream)
- 2 tsp Vanilla Extract
- pinch of salt
Instructions
To Make the Cakes:
- Preheat the oven to 355 ºF (180 ºC) and line two 6 inch round cake pans with greaseproof/baking paper.
- In a large bowl, sift together the gluten-free flour, baking powder, baking soda, and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, yogurt, water, and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.
- Evenly distribute the cake batter between the three-lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until spongy to the touch and an inserted toothpick comes out clean.
To Make the Buttercream
- Using a handheld or stand mixer fitted with a whisk attachment beat the softened butter on medium speed for 2 minutes until completely smooth and creamy. Add the confectioners’ sugar, cacao powder, milk vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 4 minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another tablespoon of milk if frosting is too thick.
To Assable the Cake
- Place one layer of cake on a serving plate, top with 1/2 of the buttercream. Repeat with the remaining layer. Decorate with the remaining buttercream and optionally dark chocolate.
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