Gluten Free Chocolate Cake with Frosting
Indulge in the decadence of this Gluten-Free Chocolate Cake with Frosting, a dessert that’s as irresistible as it is inclusive! Made with a soft, moist crumb from gluten-free all-purpose flour and a rich chocolatey depth from unsweetened cocoa powder, this cake is a chocolate lover’s dream. The addition of boiling water ensures an extra-tender texture, while a light, airy frosting made from whipped butter, powdered sugar, and cocoa powder adds the perfect finishing touch. Quick to prepare in just under an hour, this two-layer masterpiece is ideal for birthdays, celebrations, or any time you crave a show-stopping gluten-free dessert. Whether served as-is or paired with a scoop of vanilla ice cream, this cake guarantees smiles for all dietary needs. Perfect for lovers of gluten-free baking, rich chocolate flavors, and simple yet impressive homemade treats!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.75 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Pure vanilla extract
- 1 cup Boiling water
- 0.5 cup Butter (room temperature)
- 2 cups Powdered sugar
- 0.5 cup Unsweetened cocoa powder (for frosting)
- 2 tablespoons Milk (for frosting)
- 1 teaspoon Pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.
In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
Stir in the boiling water. The batter will appear thin, but this is normal and will produce a moist cake.
Divide the batter evenly between the prepared cake pans.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a medium mixing bowl, beat the butter until smooth and creamy using a hand or stand mixer.
Add the powdered sugar and cocoa powder to the butter. Mix on low speed until ingredients are combined.
Add the milk and vanilla extract. Beat on high speed until the frosting is light, fluffy, and spreadable. If it's too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous amount of frosting on top.
Place the second cake layer on top of the frosted layer. Frost the top and sides of the cake evenly.
Slice, serve, and enjoy your gluten-free chocolate cake with frosting!
Nutrition Facts
Calories |
5577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.5 g | 340% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 898.4 g | 327% | |
| Dietary Fiber | 116.2 g | 415% | |
| Total Sugars | 552.5 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 798 mg | 61% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 5110 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
