Best 3 Gluten Free Chocolate Layer Cake Recipes
If you're a fan of rich, decadent chocolate cake, but also gluten-free, fret not! Making a gluten-free chocolate layer cake from scratch is easier than you think, and the results are simply divine. With the right ingredients and a little bit of know-how, you can create a gluten-free cake that's moist, fluffy, and bursting with chocolatey flavor.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE MOIST CHOCOLATE CAKE
This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.
Provided by ADeSouza
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
- Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
- Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g
GLUTEN FREE CHOCOLATE CAKE
This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting.
Provided by shelleelorayne
Categories Desserts Cakes Chocolate Cake Recipes
Time 55m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 24.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 280.6 mg, Sugar 22.5 g
GLUTEN-FREE CHOCOLATE LAYER CAKE
A blend of gluten-free flours including brown-rice flour, almond flour, and quinoa flour yield delicate results. Buttermilk helps to keep the cake super moist, and plenty of cocoa powder makes it taste rich and decadent.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 20
Steps:
- Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.
- Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
- Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
- Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
- Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.
- Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.
Nutrition Facts : Calories 481 g, Cholesterol 61 g, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, Sodium 583 g
Tips:
- Mise en Place: Before you start baking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid any scrambling.
- Use Good Quality Ingredients: The better the quality of your ingredients, the better your cake will taste. Opt for high-quality cocoa powder, chocolate chips, and other ingredients.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are well combined.
- Bake the Cake Properly: Make sure your oven is preheated to the correct temperature before baking the cake. Bake the cake for the amount of time specified in the recipe, or until a toothpick inserted into the center comes out clean.
- Let the Cake Cool Completely: Before frosting the cake, let it cool completely. This will help prevent the frosting from melting.
- Use a Good Quality Frosting: The frosting is what really makes the cake special. Choose a frosting that is rich and flavorful, and that complements the flavor of the cake.
- Decorate the Cake to Your Liking: Once the cake is frosted, you can decorate it to your liking. Get creative and have fun!
Conclusion:
Gluten-free chocolate layer cake is a delicious and decadent dessert that can be enjoyed by people with and without gluten sensitivities. With a few simple tips, you can make a gluten-free chocolate layer cake that is just as good as, if not better than, a traditional chocolate cake. So next time you're craving a sweet treat, give this gluten-free chocolate layer cake a try. You won't be disappointed!
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