Indulge in Decadent Gluten-Free Chocolate Cake Recipe
Hey there foodies, it’s Gary Vaynerchuk and I’m back with another delicious recipe to tantalize your taste buds. Today’s recipe is a gluten-free chocolate cake that will leave you feeling satisfied yet guilt-free. As a nutritionist and food blogger, I am always on the lookout for ways to make tasty food that is also healthy.
This recipe is perfect for all the dietary needs out there as it is free of gluten, dairy, soy and for those watching their sugar intake we have got you covered too. I know sometimes finding gluten-free desserts that actually taste good can be quite the challenge, but trust me this chocolate cake recipe won’t disappoint.
As someone who used to struggle with maintaining healthy eating habits while also indulging in my love for dessert, I understand how important it is to find recipes that not only taste good but are good for our bodies too. This cake provides both rich chocolate flavor and nutritional value without sacrificing taste or texture.
So join me on this journey to indulge in a moist gluten-free chocolate cake that is sure to satisfy even the pickiest of eaters. Trust me when I say that once you try this decadent cake recipe, you’ll never go back to your old ways again!
Why You’ll Love This Recipe
Hold on to your seats, people! I’ve got an irresistible, melt-in-your-mouth chocolate cake recipe that you’re sure to fall in love with. This gluten-free chocolate cake is the ultimate indulgence, perfect for satisfying your sweet tooth while keeping things healthy and organic. Trust me when I say that once you try this recipe, you will want to make it every day!
This recipe is not just any ordinary chocolate cake – no siree. It’s rich in flavor and packed with all the good stuff that’ll leave you feeling satisfied and happy. It’s made without any gluten or dairy, making it a healthier alternative for those with specific dietary needs.
Now, let’s talk about the best part – the taste. This delicious chocolate cake melts in your mouth like butter on a hot skillet. It boasts a deep, dark chocolate flavor that will leave you wanting more. The texture is moist and velvety smooth, complemented by hints of vanilla and buttermilk that makes it a flavorful delight.
Plus, this gluten-free chocolate cake recipe is super easy to make. All you need is a few simple ingredients that can be found in any well-stocked pantry. Whether you’re an experienced baker or a novice kitchen warrior, this recipe is perfect for anyone who wants to impress their guests or indulge in something sweet themselves.
This rich chocolate cake pairs perfectly with some fresh berries or whipped cream on top. Or if you’re feeling adventurous, pair it with some hot fudge or salted caramel sauce for an extra decadent treat. And don’t worry about leftovers either! This cake stays fresh for a few days when stored properly.
So why wait? Go ahead and try out this irresistible gluten-free chocolate cake right away! You’ll thank me later 😉
Ingredient List
Here are the ingredients you’ll need to whip up an indulgent Gluten-Free Chocolate Cake:
Dry Ingredients:
- 1 cup of gluten-free flour blend
- ½ cup of almond flour
- 1 ¾ cups of granulated sugar
- ¾ cup of unsweetened cocoa powder (Dutch process)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of xanthan gum
- 1 teaspoon of salt
Wet Ingredients:
- 2 large eggs at room temperature
- 1 cup of buttermilk
- ½ cup of melted and cooled unsalted butter (or vegan butter for a dairy-free alternative)
- 1 tablespoon of pure vanilla extract
- 1 cup of hot water
Optional Garnish:
- A sprinkle of gluten-free confectioners’ sugar or fresh berries
Note that all your ingredients should be free from any gluten, lactose, or casein. Don’t worry; these gluten-free products won’t compromise the taste and texture of your dark chocolate cake!
The Recipe How-To
Now that I’ve given you some background on this delicious gluten-free chocolate cake, let’s jump right into the good stuff: the recipe!
Ingredients
Here’s what you’ll need for the cake layers:
- 2 cups of gluten-free flour (I recommend a blend of tapioca flour and sorghum flour)
- 3/4 cup of unsweetened cocoa powder (dutch-processed if possible)
- 1 1/2 tsp of baking powder
- 1 1/2 tsp of baking soda
- 1 tsp of xanthan gum (important for binding the cake without gluten)
- 1 tsp of salt
- 1 3/4 cups of granulated sugar
- 8 tbsp (1 stick) of salted butter, melted and cooled slightly
- 2 large eggs
- 1 cup of buttermilk
- 2 tsp of vanilla extract
For those who prefer dairy-free options, feel free to substitute ingredients with your favorite dairy-free alternatives.
Directions
- Preheat your oven to 350°F.
- Grease two 9-inch round cake pans and line them with parchment paper.
- In a medium-sized mixing bowl, whisk together the
gluten-free flour,cocoa powder,baking powder,baking soda,xanthan gum, andsalt. - In a separate large mixing bowl, whisk together the
granulated sugarand meltedsalted butteruntil well combined. - Add in the
eggsand whisk until smooth. - Mix in the flour mixture in three additions, alternating with additions of the
buttermilk. Begin and end with the flour mixture, mixing until it is just blended after each addition. Do not overmix. - Fold in the
vanilla extract. - Divide the batter between the two prepared pans and smooth out the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center of each cake.
- Allow the cakes to cool in their pans for 10 minutes before transferring them onto a wire rack to cool completely.
And there you have it, my delectable gluten-free chocolate cake recipe! Trust me, you won’t be able to resist it once you’ve tasted this rich chocolaty cake melt into your mouth. So what are you waiting for? Go ahead and enjoy that slice of heaven!
Substitutions and Variations
Yo, if you’re looking to change things up a bit, there are some awesome ways to tweak this recipe and still end up with a tasty gluten-free chocolate cake. Check out some of these substitutions and variations:
– Dairy-Free: If you can’t stomach dairy or trying to switch things up a bit, try replacing salted butter with vegan butter or regular unsalted butter if you’re not strictly avoiding dairy. Additionally, substitute the buttermilk with almond milk that is made to be a little thicker by adding 1 tablespoon of cider vinegar or white vinegar.
– Flour Variations: The mix of gluten-free flours used in this recipe provides the perfect balance for this cake to rise and have a great texture without falling apart. However, if you have specific preferences, you can substitute the sorghum flour and tapioca flour for other gluten-free flour options like rice flour or coconut flour. Be warned- these flours might change the texture and flavor slightly, but it should still taste delicious.
– Sugar Substitutes: In an attempt to cut down on sugar or evading it entirely, substituting granulated sugar with sugar-free substitutes like Monk fruit sweetener or Truvia is possible. However, although this might save on calories, it could also impact the cake’s consistency and may make it less dense.
Keep in mind that when making any substitutions and variations to your cake recipe, it will have a marked impact on the outcome of the final product. If you’re trying something new for the first time, maybe start by doing smaller tests before making entire changes to avoid disappointment.
Serving and Pairing
Now that our gluten-free chocolate cake is ready, it’s time to pair it with something delicious. One of my favorite ways to serve this rich chocolate cake is by topping it with whipped cream and fresh berries, like raspberries or strawberries. The tartness of the berries acts as a perfect contrast to the decadent chocolate flavor of the cake.
If you’re looking for something more indulgent, try serving a slice of this cake with a scoop of vanilla ice cream. The cool and creamy texture pairs perfectly with the warm and moist gluten-free chocolate cake. You can also drizzle some caramel sauce on top for extra sweetness and flavor.
For those who prefer a dairy-free option, you can serve this cake with coconut whipped cream. It’s rich, creamy and has just the right amount of sweetness to complement the intense chocolate flavor of the cake.
Another way to enjoy this gluten-free chocolate cake is by pairing it with a cup of coffee or hot cocoa. The bitterness of coffee brings out the richness in the chocolate cake flavor and makes for an unforgettable combination.
So whether you’re serving this cake for dessert after dinner or indulging in a sweet treat during tea time, it’s sure to impress anyone who tries it. Don’t be afraid to experiment and find your own unique pairing that makes this gluten-free chocolate cake recipe a standout in your recipe book.
Make-Ahead, Storing and Reheating
Now that you’ve made this decadent gluten-free chocolate cake recipe, you might be wondering how to make it ahead of time and store it properly for later use. You’re in luck because this recipe is the perfect candidate for make-ahead and storing!
If you are planning to serve the cake within a day or two, you can store it at room temperature in an airtight container. Just make sure to keep it away from direct sunlight or heat. Alternatively, if you would like to store it for a longer period of time, I suggest freezing it.
To freeze the cake, first let it cool completely. Then wrap it tightly in two layers of plastic wrap to prevent freezer burn. For added protection, place the wrapped cake in an airtight container or freezer bag. The cake will last up to two months in the freezer.
When you’re ready to serve the cake, simply take it out of the freezer and leave it at room temperature for a couple of hours to thaw. You can also reheat individual slices in the microwave for 20-30 seconds or in the oven at 350 degrees Fahrenheit for 5-7 minutes.
One of my favorite things about this recipe is its ability to remain moist and delicious even after freezing and reheating. So go ahead and make this rich chocolate cake ahead of time, store it properly, and enjoy it whenever you want a sweet treat!
Tips for Perfect Results
Now that you’re ready to make this mouthwatering gluten-free chocolate cake, there are a few tips I’d like to share so you can achieve perfect results every time. Let’s dive in!
First and foremost, it’s important to get your ingredients at room temperature before starting the recipe. This makes them easier to work with and helps them blend together more smoothly. Leave your eggs, buttermilk, and butter out on the countertop for a couple of hours before baking.
Another key tip is to mix the dry ingredients thoroughly before adding them to the wet ingredients. Use a whisk or sifter to blend the flour, cocoa powder, baking powder, baking soda, xanthan gum, and salt well. Doing this ensures that there won’t be any clumps of flour or cocoa powder in the batter that can ruin the texture of our chocolate cake.
To reduce the chance of overbaking or drying out your cake, take it out of the oven once a toothpick inserted in the center comes out clean or with a few moist crumbs. This usually occurs around 35-40 minutes of baking time. Be careful not to overdo it – we want this cake to stay moist!
You may also consider brushing simple syrup onto each layer of the cake to add moisture and flavor. Simply combine equal parts sugar and water in a saucepan until dissolved and brush onto each cake layer before assembling.
Finally, when adding frosting or toppings to our gluten-free chocolate cake, do so immediately before serving it. Alternatively, you can store your prepared frosting separately in an airtight container in the refrigerator.
By following these tips and tricks, you will create a stunningly rich chocolate cake that is mouth-wateringly decadent every time. Happy baking!
Bottom Line
:
My friend, this gluten-free chocolate cake recipe is the real deal. It’s an indulgent treat that you can feel good about eating because it’s made with healthy, organic and dairy-free ingredients. This cake is moist, rich and luxurious – perfect for a special occasion or when you just need a slice of pure bliss.
By using the right gluten-free flour blend and adding xanthan gum to mimic the texture of wheat flour, this cake comes out perfectly every time. It’s important to note that tapioca flour and sorghum flour are essential to getting the best results. Additionally, Dutch-processed cocoa powder adds depth and richness of flavor.
Whether you’re gluten-free or not, this cake recipe is sure to please anyone with a sweet tooth. You will love how easy it is to make this cake – it requires minimal effort all while delivering maximum deliciousness.
So why wait? Get into your kitchen today and bake up a batch of this luscious chocolatey goodness for your family and friends to enjoy. You won’t regret it!
Gluten Free Chocolate Cake Recipe
Ingredients
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1 cup cocoa, sifted
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons xanthan gum
- 3/4 cup salted butter, room temperature (if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients)
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
Instructions
- Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
- Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
- 5 oz. semi-sweet chocolate.
- 1/2 cup sour cream.
- 1/2 teaspoon vanilla.
- 1-2 Tablespoons whipping cream.
- Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.