Gluten Free Chocolate Cake
This delicious, soft, and moist Gluten-free Chocolate Cake is very easy to prepare and bake. It takes less than 15 minutes to prepare the batter!!
Jump to Recipe
About this recipe
This recipe is a classic that you should always have on hand. You can make this delicious gluten-free chocolate cake with simple ingredients and it also freezes very well!!
I chose to combine buckwheat flour with gluten-free all-purpose flour, a homemade blend. But you can try other gluten-free flour combinations.
No butter in the recipe, I used sunflower oil and you can also use coconut oil. I haven’t tried it but it should work.
Ingredients
- Gluten-free all-purpose flour: I used a homemade blend of 40% brown rice flour, 30% corn starch, and 30% tapioca starch. You can also use the four flour mix.
- Buckwheat flour: it gives the loaf a special texture.
- Baking powder: be sure it is gluten-free.
- Xanthan gum: only if you use homemade premix.
- Salt: enhance flavors.
- Sunflower oil: I used sunflower oil but coconut oil should work well.
- Sugar: I used white sugar but you can also use brown sugar, or add a little dark brown sugar. Check the amount.
- Eggs: it’s better if you use room temperature eggs.
- Milk: you can also use almond or soy milk.
- Cocoa powder: unsweetened cocoa powder
- Chocolate: I used semisweet chocolate. Chocolate chips can also be used
How to make chocolate cake
Preheat the oven to 350F (180C).
Line a loaf pan with parchment paper or lightly grease it. Set aside.
Whisk buckwheat flour, the premix, baking powder, xanthan gum, and salt in a large bowl.
In another bowl beat the sugar with the oil. Add eggs, one at a time, beating well after each addition. Add the vanilla extract.
Pour the mixture into the dry ingredients along with the buttermilk. Mix well.
Add the cocoa powder and baking soda. Incorporate everything.
Pour the mixture into the prepared pan and place the chopped chocolate on top.
Bake for 40/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.
Storing
Store at room temperature for up to three days or refrigerate for up to five days. You can also freeze it, it’s better if you slice it up before freezing so you don’t need to defrost the entire cake.
For more chocolate recipes..
Gluten Free Chocolate Cake
Ingredients
- 1 cup gluten free all purpose flour
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- xantham gum
- Pinch of salt
- 1 cup granulated sugar
- 1/2 cup sunflower oil (120ml)
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk (80ml)
- 4 tablespoon cocoa powder
- 40 gr chopped chocolate
Instructions
- Preheat the oven to 350F (180C).
- Line a loaf pan with parchment paper or lightly grease it. Set aside.
- Whisk the buckwheat flour, premix, baking powder, xanthan gum, and salt in a large bowl.
- In another bowl beat the sugar with the oil. Add eggs, one at a time, beating well after each addition. Add the vanilla extract.
- Pour the mixture into the dry ingredients along with the buttermilk. Mix well.
- Add the cocoa powder and baking soda, and incorporate everything.
- Pour the mixture into the prepared pan and place the chopped chocolate on top.
- Bake for 40/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
- Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.