Gluten free chocolate cake has the most tender crumb. It practically melts in your mouth, and no one would ever guess it’s gluten free!
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Have you ever turned your nose up at a baked good labeled gluten free? Maybe thinking that it’s going to be dry, or have a weird texture, or simply just not be as good as a traditional bakery item?
Well, today I’m here to dispel all of those thoughts around gluten free cake.
This gluten free chocolate cake seriously takes the cake. It’s insanely tender, and practically melts in your mouth. I promise you’ll be hooked after just one bite.
On top of this quite possibly being the best gluten free cake you’ll ever eat, it’s also healthy!
Whoa, I know, two amazing things rolled into one. It’s also such a great basic cake that can be used for so many occasions. Plus after friends and family get their hands on this cake, they’ll definitely be asking you to make it again and again.
Making gluten free chocolate cake
The base
I’ll admit, some of my healthy cakes can probably get to be a bit out there in terms of ingredients. Like this healthy-ish chocolate cake. But this one is so simple!
The dry ingredients start out with one of my favorite gluten free flours. I love this one because it’s measure for measure. Meaning you don’t have to add in any xanthan gum, which acts like gluten in baked goods.
Next, add some rich cocoa for that luscious chocolate flavor, and a little baking soda to help that baby rise to the top.
Since I’m still working on using less dairy in many of my baked goods {due to our IVF journey}, the wet ingredients contain no dairy at all.
What I use instead is a combination of olive oil and coconut milk. The coconut milk needs to be full fat, because the combination of the two are mimicking the fat content found in butter. The two of these together help to create that melt-in-your-mouth texture we’re totally after.
The sweetness comes from both pure maple syrup and coconut sugar. The richness of the two pair perfectly with the cocoa, and make this gluten free chocolate cake batter taste just like brownie batter.
The frosting
Okay, while the cake is super healthy, the frosting makes this cake more of an ish, as in healthy-ish gluten free cake.
Mainly because I opted for a classic buttercream frosting, which includes butter {obvs.}, powdered sugar and some vanilla.
But that’s the great part about buttercream frosting. It’s oh so simple to make, and can be used to top just about any type of cake you’d like.
If you’re looking to keep this gluten free chocolate cake more in the healthy realm, I would highly suggest making the frosting from this healthy confetti birthday cake.
You’d be doubling up on the cocolate, but a double chocolate cake {that’s healthy} cannot go wrong in my cake book!
Time for a bite!
Seriously, when I say that this cake melts in your mouth, I’m not kidding. It’s so light and airy, you won’t be able to stop at just one bite.
Burken gifted his co-workers with this cake earlier this week, and one particularly critical person of my baked goods {all in good fun of course} actually said the cake didn’t taste gluten free at all.
I’m also pretty proud because Burken couldn’t stop eating it himself. So when he enjoys something, I know it’s a good sign.
So make sure to pin this gluten free chocolate cake recipe, because I promise either everyone is going to ask for the recipe, or they’re going to want you to make it over and over. So you’re definitely going to want to keep it on hand.
Looking for more gluten free recipes? Check these out:
Gluten Free Rhubarb Cheesecake Bars
- 1 ½ cups measure for measure Gluten Free flour
- ¾ cup cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup olive oil
- ½ cup full fat coconut milk room temperature
- ½ cup pure maple syrup
- ⅔ cup coconut sugar
- 2 large eggs
- 2 tsp. vanilla
- 1 ½ cups butter softened
- 2 cups powdered sugar
- 1 tsp. vanilla
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Preheat oven to 350°F and grease a 9” x 9” pan with baking spray.
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In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
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In a medium bowl, whisk together the oil, coconut milk, maple syrup, coconut sugar, eggs and vanilla.
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Pour the wet ingredients into the dry and stir to combine.
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Pour the batter into the prepared pan and spread in an even layer. Bake for 25 minutes, until a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
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Meanwhile, in a medium bowl, beat the butter until smooth.
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Beat in the powdered sugar, once cup at a time, until smooth. Beat in the vanilla. Continue to beat on medium-high speed until light and fluffy.
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Spread the frosting over the cooled cake, and sprinkle with rainbow sprinkles.
