Gluten Free Delirious Chocolate Cake
Indulge in pure decadence with this Gluten-Free Delirious Chocolate Cake, a rich and moist dessert that will leave you craving more. Crafted with a blend of gluten-free all-purpose flour and almond flour, this cake is perfectly textured for those avoiding gluten without sacrificing flavor. The intense chocolate base is enhanced by the addition of dark chocolate chips, while buttermilk ensures each bite is luxuriously tender. With its easy-to-follow steps and versatile serving options—whether dusted with powdered sugar, frosted, or topped with fresh berries—this chocolate cake is a show-stopper for any occasion. Ready in under an hour, it’s the perfect gluten-free treat to delight your family and friends!
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Recipe Information
Ingredients
- 75 grams Unsweetened cocoa powder
- 120 milliliters Boiling water
- 150 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 200 grams Granulated sugar
- 75 grams Brown sugar
- 2 large Eggs
- 120 milliliters Vegetable oil
- 2 teaspoons Pure vanilla extract
- 240 milliliters Buttermilk (or dairy-free alternative)
- 100 grams Dark chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy release.
In a small bowl, whisk together the unsweetened cocoa powder and boiling water until smooth. Allow it to cool to room temperature.
In a medium bowl, sift together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat with a whisk or an electric mixer on medium speed until the mixture is smooth and fluffy, about 2 minutes.
Stir the cooled cocoa mixture into the wet ingredients until fully incorporated.
Alternate adding the dry ingredients and buttermilk into the wet mixture in 3 parts, beginning and ending with the dry ingredients. Mix gently until smooth and no lumps remain, but don’t overmix.
Fold in the dark chocolate chips with a spatula to distribute them evenly through the batter.
Pour the batter into the prepared cake pan and level the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve as is or dust with powdered sugar, frost with your favorite gluten-free frosting, or top with fresh berries for an extra touch.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 41.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 298 mg | 6% | |
*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.
