Gluten-Free Chocolate Cake
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.
Ingredients
For the cakes
- 210 g (1 ½ cups) gluten-free flour
- 60 g cacao powder
- 200 g (1 cup) sugar
- ½ teaspoon baking soda
- ½ teaspoon 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 ½ cups) confectioners sugar
- 40 g ( ½ cup) unsweetened natural or dutch-process cocoa powder
- 3 tablespoon lactose-free milk (or heavy cream)
- 2 teaspoon 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 ¼ 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 ½ of the buttercream. Repeat with the remaining layer. Decorate with the remaining buttercream and optionally dark chocolate.