Decadent Gluten-Free Chocolate Cake Recipe
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
12 servings
Ingredients
  • 1 ¾ cups granulated sugar
  • 2 cups gluten-free flour
  • 1 ¾ cups dark unsweetened cocoa powder, divided
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • ¾ cup vegetable or sunflower oil
  • 4 teaspoons vanilla extract, divided
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • ¾ cup strongly brewed coffee, cooled, divided
  • 1 ½ cups butter, room temperature 

  • 4 cups powdered sugar

  • 4 tablespoons milk
  • 1 tablespoon chocolate sprinkles
Directions
  1. Preheat the oven to 350 F. Grease two 8-inch cake pans and set them aside.
  2. In a large bowl, combine the granulated sugar, gluten-free flour, ¾ cup of cocoa powder, the baking powder, xanthan gum, and salt.
  3. In another bowl, combine together the vegetable or sunflower oil, 2 tablespoons of vanilla extract, the eggs, and the sour cream.
  4. Add the wet ingredients to the dry ingredients and stir until everything is just combined. Add ½ cup of coffee to the cake batter and mix it in.
  5. Divide the batter between the 2 cake pans and place in the preheated oven to bake for 30 minutes. The cakes are ready when they spring back to the touch, or when a knife inserted comes out clean.
  6. Turn the cakes out onto a wire rack to cool completely.
  7. In a stand mixer or mixing bowl, add the butter, 1 cup of cocoa powder, and 2 teaspoons of vanilla extract. Mix everything until thoroughly combined.
  8. Add the powdered sugar to the mixing bowl 1 cup at a time, mixing thoroughly between each addition. Add ¼ cup of brewed coffee and mix this into the buttercream. If the mixture is still very stiff, add the milk in increments until the buttercream is smooth and silky. Return any unused milk to the fridge.
  9. Using a knife or a cake leveler, cut each of the cakes in half, to create 4 cake layers.
  10. On a plate or cake stand, assemble the cake by adding a layer of cake and then smoothing over 2 heaped tablespoons of the chocolate buttercream. Repeat this process until all the cake layers have been added.
  11. Finish the cake by adding the rest of the buttercream to the top of the cake. Swirl it about with the back of a tablespoon to create texture and then top with some chocolate sprinkles. Store in an airtight container at room temperature and consume within 3 days.