Gluten Free Chocolate Cake Recipe
This festive, two chocolate layer cake uses an all-purpose gluten-free baking flour so it tastes and feels just like the regular version.
- Serves: 12 persons
- 2cups all purpose 1:1 gluten free baking flour, such as Bob's Red Mill
- 1 ½cups sugar
- ⅔cup cocoa powder
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon salt
- 2large eggs
- 1cup milk (dairy or non dairy)
- ½cup neutral oil, such as grape seed or avocado
- 1teaspoon vanilla extract
- ⅔cup boiling water
- 2tablespoons apple cider vinegar
Step 1Gather the ingredients.
Step 2Position a rack in the center of the oven and heat to 350 F. Line two 8-inch cake pans with parchment. Generously grease the bottom and sides of the pans. Set aside.
Step 3Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt over the bowl of a stand mixer fitted with the whisk attachment. Alternatively, use a large bowl and an electric mixer. Whisk on low speed until well combined.
Step 4Turn off the mixer. Add the milk, oil, eggs, and vanilla. Mix on medium speed until well combined, scraping down the bowl as needed, about 2 minutes.
Step 5Add the boiling water and mix until combined, about 1 minute.
Step 6Fold in the vinegar with a silicone spatula.
Step 7Divide the batter between the prepared cake pans.
Step 8Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Step 9Let the cakes cool completely in the pans before frosting, about 45 minutes.