April 2, 2025
Gluten Free Chocolate Cake
Prep time:
15
Cook time:
35 - 40 min
Total time:
1 hour
Gluten Free Chocolate Cake
Indulge in the most tender, moist, and downright irresistible Gluten-Free & Dairy-Free Chocolate Cake—all made possible with Hand & Heart Gluten Free All Purpose Flour! This rich and chocolaty cake gets an extra boost from Dutch cocoa powder for a deep, intense chocolate flavor, while freshly brewed coffee enhances every bite to pure perfection.
Every bite is soft, decadent, and melts in your mouth, making it perfect for birthdays, celebrations, or just because you deserve a slice of something amazing. Finish it off with a luscious, velvety chocolate buttercream to coat each layer, and you’ve got yourself the most indulgent chocolate cake you’ve ever tasted. Trust us, one bite and you’ll be hooked!
Gluten Free Chocolate Cake
Prep time:
15
Cook time:
35 - 40 min
Total time:
1 hour
Yield:
8 inch cake
Author:
made by hand, from the heart
Ingredients
1 3/4 cups Hand & Heart Gluten Free All Purpose Flour
2 cups granulated sugar
3/4 cups Dutch cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup oat milk or dairy free milk
1 tablespoon white vinegar
1/2 cup neutral oil
2 large eggs, at room temperature
2 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Butter, for greasing the pans
Instructions
- Preheat oven to 350º F.
- In a small bowl, combine the dairy free milk and white vinegar and set aside while you prepare the pans and other ingredients.
- Butter two 8-inch x 2-inch round cake pans. Butter bottom and sides of pans then line bottom with parchment paper and flour the pans with cocoa powder.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the dairy free milk with vinegar, oil, eggs, and vanilla. Whisk to combine until well incorporated.
- With the mixer on low speed, slowly add the wet ingredients to the dry. Scrape the bottom and with mixer still on low, add the coffee and stir just to combine, scrape the bottom and sides of the bowl with a rubber spatula and mix again until no large lumps. Batter will be runny and will thicken as it sits.
- Pour batter evenly between the 2 pans. Bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
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