Gluten Free Chocolate Cake Recipe

The Gluten Free Chocolate Cake Recipe is a delightful treat that proves you can enjoy dessert without gluten. This cake is perfect for any occasion, whether it’s a birthday celebration or a cozy family gathering. With its rich flavor and moist texture, it’s hard to believe that it’s also dairy-free and refined sugar-free. You’ll love how easy it is to make while still being indulgent!

Why You’ll Love This Recipe

• Decadent Flavor: This cake rivals traditional chocolate cakes with its rich chocolate taste.
• Healthier Ingredients: Made with coconut sugar and raw cacao, it’s a guilt-free dessert option.
• Easy to Prepare: Simple steps make this recipe approachable for bakers of all skill levels.
• Versatile Use: Serve it plain, add frosting, or enjoy with fresh fruit for different occasions.
• Diet-Friendly: Suitable for those avoiding gluten, dairy, and refined sugars.

Tools and Preparation

To make the best gluten free chocolate cake, you’ll need a few essential tools in your kitchen. Gathering these items will streamline your baking process.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• 9-inch round cake pans
• Parchment paper

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients efficiently without spills.
• Electric mixer or whisk: Helps achieve a smooth batter, ensuring even mixing of ingredients.
• Measuring cups and spoons: Accurate measurements are crucial for the right texture and taste.
• 9-inch round cake pans: The ideal size for even baking and easy serving.

Ingredients

The following ingredients are needed to create your delicious Gluten Free Chocolate Cake:

Wet Ingredients

• 1 cup full-fat canned coconut milk
• 1 Tbsp cider vinegar
• 2 Tbsp instant coffee granules (or instant espresso)
• 1 cup boiling water
• 1/2 cup avocado oil (or olive oil)
• 2 large eggs (at room temperature)
• 1 tsp pure vanilla extract

Dry Ingredients

• 1 3/4 cups gluten-free all-purpose flour (leveled)
• 3/4 cup raw cacao powder (or unsweetened cocoa powder)
• 1 1/3 cups coconut sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp sea salt

Optional Ingredients

• 1 1/2 cups chocolate chips (optional)

Toppings

• 8 ounces dark chocolate (I use two 85% chocolate bars)
• 2 Tbsp pure maple syrup
• 1 pinch sea salt (to taste)

How to Make Gluten Free Chocolate Cake Recipe

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease your cake pans or line them with parchment paper for easy removal after baking.

Step 2: Prepare the Wet Mixture

In a large mixing bowl, combine:
1. The canned coconut milk with cider vinegar. Let it sit for about 5 minutes to curdle slightly.
2. Stir in instant coffee granules until dissolved.
3. Add boiling water gradually while mixing.

Step 3: Mix the Dry Ingredients

In another bowl, whisk together:
1. Gluten-free all-purpose flour,
2. Raw cacao powder,
3. Coconut sugar,
4. Baking soda,
5. Baking powder,
6. Sea salt.

Step 4: Combine Mixtures

Gradually add the dry ingredients into the wet mixture while using an electric mixer or whisk until fully combined. Make sure there are no lumps.

Step 5: Add Eggs and Oil

Add the avocado oil, eggs, and vanilla extract into the batter. Mix well until smooth.

Step 6: Pour into Pans

Divide the batter evenly between the prepared cake pans.

Step 7: Bake

Place in the preheated oven and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool Down

Remove from oven and allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely.

Step 9: Prepare Toppings

Melt dark chocolate in a microwave-safe bowl or over a double boiler. Stir in maple syrup and sea salt until smooth.

Step 10: Assemble Cake

Once cooled, place one layer on a serving plate, drizzle melted chocolate over it, then place the second layer on top. Drizzle more melted chocolate over the top as desired.

Enjoy your homemade Gluten Free Chocolate Cake Recipe!

How to Serve Gluten Free Chocolate Cake Recipe

Serving your gluten free chocolate cake is all about enhancing its rich flavors while keeping it simple. Here are some delightful serving suggestions that will elevate your dessert experience.

With Fresh Berries

• Top your cake with a mix of fresh strawberries, raspberries, and blueberries for a burst of flavor and a pop of color.

With Coconut Whipped Cream

• Serve slices alongside light coconut whipped cream for a creamy, dairy-free alternative that complements the chocolate.

Dusted with Cocoa Powder

• A light dusting of cocoa powder can enhance the chocolate flavor and make for an elegant presentation.

Pair with Dairy-Free Ice Cream

• Offer a scoop of dairy-free vanilla or chocolate ice cream on the side for a delightful contrast in texture and temperature.

With Drizzled Dark Chocolate

• Melt some dark chocolate and drizzle it over the top for an extra indulgent treat that chocolate lovers will adore.

As Mini Cakes

• Bake the batter in cupcake tins for individual servings, making it perfect for parties or gatherings.

How to Perfect Gluten Free Chocolate Cake Recipe

Perfecting your gluten free chocolate cake is easier than you might think. Follow these tips to ensure every bite is delicious.

• Use Room Temperature Ingredients: Bringing eggs and coconut milk to room temperature helps them blend better, resulting in a smoother batter.

• Measure Flour Correctly: Avoid packing the gluten-free flour into the measuring cup. Use a spoon to fill it and level off for accurate measurements.

• Mix Until Just Combined: Overmixing can lead to a dense cake. Stir until ingredients are just combined for the best texture.

• Test for Doneness: Insert a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready.

• Let It Cool Completely: Allow the cake to cool in the pan before transferring to a wire rack. This helps maintain its structure.

Best Side Dishes for Gluten Free Chocolate Cake Recipe

Pairing side dishes with your gluten free chocolate cake can enhance the overall dessert experience. Here are some delicious options:

1. Fresh Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances the richness of the cake.

2. Nutty Granola: Sprinkle some nutty granola on top or serve it on the side for added crunch and texture.

3. Chia Seed Pudding: A creamy chia seed pudding offers a unique contrast; try flavoring it with vanilla or coconut.

4. Roasted Nuts: Serve roasted almonds or pecans to complement the chocolate flavors while adding healthy fats.

5. Dairy-Free Yogurt Parfait: Layer dairy-free yogurt with granola and berries for an inviting parfait that pairs well with cake.

6. Shredded Coconut Topping: Toasted shredded coconut can add an additional layer of flavor and texture when sprinkled over each slice.

Common Mistakes to Avoid

To ensure your gluten free chocolate cake turns out perfectly, here are some common mistakes to watch out for.

• Incorrect measurements: Not measuring ingredients accurately can lead to a cake that doesn’t rise properly. Always use a kitchen scale or proper measuring cups for dry and liquid ingredients.
• Using cold eggs: Cold eggs can affect the batter’s consistency. Make sure to bring your eggs to room temperature before mixing them in.
• Not sifting dry ingredients: Skipping the sifting process can lead to a dense cake. Sift your gluten-free flour and cocoa powder together to aerate them and remove lumps.
• Overmixing the batter: Overmixing can make the cake tough. Mix until just combined to maintain a light texture.
• Not letting the cake cool properly: Cutting into a warm cake can cause it to crumble. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover gluten free chocolate cake in an airtight container.
• It will last up to 5 days in the refrigerator.

Freezing Gluten Free Chocolate Cake Recipe

• Wrap slices or the whole cake tightly in plastic wrap and then aluminum foil.
• The cake can be frozen for up to 3 months.

Reheating Gluten Free Chocolate Cake Recipe

• Oven: Preheat the oven to 350°F (175°C). Place slices on a baking sheet and heat for about 10-15 minutes.
• Microwave: Heat individual slices for 15-20 seconds until warm. Be careful not to overheat.
• Stovetop: Use a skillet on low heat, cover with a lid, and warm for about 5 minutes.

Frequently Asked Questions

Here are some frequently asked questions regarding this gluten free chocolate cake recipe.

Can I substitute coconut sugar with regular sugar?

Yes, you can substitute coconut sugar with regular granulated sugar if desired, but this may slightly alter the flavor profile.

How do I make this cake dairy-free?

This recipe is already dairy-free by using coconut milk and avocado oil instead of butter or milk.

What is the best way to store leftovers of my Gluten Free Chocolate Cake Recipe?

Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.

Can I use other flours besides gluten-free all-purpose flour?

You can experiment with almond flour or oat flour, but keep in mind it may change the texture and density of your cake.

Final Thoughts

This gluten free chocolate cake recipe is rich, indulgent, and perfect for any occasion. Its versatility allows for various customization options like adding nuts, fruits, or different types of chocolate chips. We encourage you to try this delicious treat today!