Description

This gluten-free chocolate cake is so moist and luscious. It’s easy to make and can be made in one bowl.

Ingredients

Scale

1 cup almond milk
1 tablespoon apple cider vinegar
1 3/4 cup gluten-free flour*
1 cup white sugar
3/4 cup brown sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
4 large eggs
2/3 cup avocado oil
2 teaspoons vanilla extract
1 cup hot water

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Instructions

Preheat oven to 350°. Prepare two 8-inch cake pans by lining them with parchment paper.
Add one tablespoon of apple cider vinegar to a measuring cup and then fill it up to the one-cup line with unsweetened almond milk. Mix together and then set aside. This creates dairy-free buttermilk.
In the bowl of a stand mixer use the whisk attachment and add the gluten-free flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and sea salt and mix until thoroughly combined.
Add in the avocado oil, eggs, buttermilk, and vanilla. Mix together on low for about 1 minute until combined, scraping down the sides as needed.
Next, add hot water to the batter and mix on low until just combined.
Pour batter equally into the prepared pans.
Bake for 47-50 minutes. Using a toothpick test does not work with this cake. This is a very moist cake so it needs a longer baking time.
Remove pans from the oven and cool on a wire rack for 10-15 minutes. Run a knife around the edge of the cake to make sure it is all released and then remove the cakes from the pan and place them on the wire rack to cool.
Add dairy-free chocolate frosting after the cakes have completely cooled.

Notes

*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.

To bake cupcakes: Use a 12-cup muffin pan and fill sprayed cupcake liners 2/3 full and bake for 20-22 minutes. Remove from oven and set on a wire rack to cool in the pan for 5 minutes and then remove cupcakes to a wire rack to completely cool. Repeat with the remaining batter.

To bake a 9×13 cake: Spray the pan with avocado oil or line it with parchment paper and then bake for 45-50 minutes.

To bake in two 9-inch cake pans follow the directions for the 8-inch but bake slightly less time. 40-45 minutes.

Keywords: gluten-free cake, gluten-free cake recipe, gluten-free birthday cake, gluten-free desserts