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.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Position 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 3
Sift 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 4
Turn 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 5
Add the boiling water and mix until combined, about 1 minute.Step 6
Fold in the vinegar with a silicone spatula.Step 7
Divide the batter between the prepared cake pans.Step 8
Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.Step 9
Let the cakes cool completely in the pans before frosting, about 45 minutes.