If you’re looking for a rich, moist, and decadent dessert that just happens to be gluten-free, this Gluten-Free Chocolate Cake will become your new favorite. It’s soft, fluffy, and deeply chocolatey — perfect for birthdays, holidays, or anytime you want a slice of indulgence without the gluten.

Made with gluten-free flour, cocoa powder, and a touch of coffee to enhance the chocolate flavor, this cake tastes just as good (if not better!) than traditional chocolate cake. Whether you serve it with frosting, whipped cream, or berries, it’s always a showstopper.

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Ingredients

For the Cake

• 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil (or melted coconut oil)
• 1 cup buttermilk (or dairy-free milk with 1 tbsp lemon juice)
• ¾ cup hot brewed coffee (or hot water for milder flavor)
• 2 tsp vanilla extract

For the Frosting

• ½ cup unsalted butter, softened (or vegan butter)
• 2 ½ cups powdered sugar
• ¼ cup unsweetened cocoa powder
• 2–3 tbsp milk (as needed)
• 1 tsp vanilla extract
• A pinch of salt

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Instructions

1. Preheat the oven.
   Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9×13-inch pan) with parchment paper.
2. Mix dry ingredients.
   In a large bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
3. Combine wet ingredients.
   In another large mixing bowl, beat together the eggs, sugars, and oil until smooth. Add the buttermilk and vanilla extract, whisking until fully combined.
4. Add the dry ingredients.
   Gradually mix the dry ingredients into the wet mixture. Stir until just combined — the batter will be thick at this stage.
5. Add coffee.
   Pour in the hot coffee slowly while whisking. The batter will become smooth, thin, and glossy — that’s what makes the cake extra moist!
6. Bake.
   Divide the batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. If using one pan, bake for 40–45 minutes.
7. Cool completely.
   Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before frosting.
8. Make the frosting.
   Beat the butter until creamy. Add powdered sugar, cocoa powder, vanilla, and a pinch of salt. Slowly add milk, 1 tablespoon at a time, until you reach a smooth, spreadable texture.
9. Assemble the cake.
   Place one cake layer on a plate, spread frosting on top, then stack the second layer and frost the whole cake. Decorate with chocolate shavings or berries if you like.

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Serving Ideas

• Serve with fresh raspberries or strawberries for a light, fruity touch.
• Add a scoop of vanilla ice cream for an indulgent dessert.
• Dust with powdered sugar for a simple but elegant finish.

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Tips & Tricks

• Use a good gluten-free flour blend that includes xanthan gum — it helps the cake hold its structure.
• Coffee enhances chocolate flavor — don’t worry, it won’t make the cake taste like coffee!
• For a dairy-free version, use almond milk or coconut milk with lemon juice, and vegan butter for frosting.
• Make it refined sugar-free by replacing sugar with coconut sugar or a 1:1 sugar substitute.
• The cake tastes even better the next day once the flavors settle.

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Gluten-Free Chocolate Cake

Description
A rich, moist, and fluffy chocolate cake made with gluten-free flour. Perfect for birthdays, parties, or any chocolate craving — no one will guess it’s gluten-free!

Duration
Prep Time: 15 minutes Cook Time: 35 minutes
Total Time: 50 minutes

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Ingredients

• 1 ¾ cups gluten-free all-purpose flour
• ¾ cup cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 1 cup buttermilk
• ¾ cup hot coffee
• 2 tsp vanilla extract

For Frosting (Optional)

• ½ cup butter
• 2 ½ cups powdered sugar
• ¼ cup cocoa powder
• 2–3 tbsp milk
• 1 tsp vanilla

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Instructions

1. Preheat oven to 350°F (175°C) and line cake pans.
2. Whisk flour, cocoa, baking powder, soda, and salt.
3. Beat eggs, sugars, oil, milk, and vanilla.
4. Add dry mix, then stir in hot coffee.
5. Bake 30–35 minutes or until a toothpick comes out clean.
6. Cool completely before frosting.
7. Frost, slice, and enjoy your gluten-free chocolate cake!

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