Description
A rich and moist gluten-free chocolate cake that’s perfect for any occasion. This easy-to-make recipe uses simple ingredients like olive oil, gluten-free flour, and cocoa powder, delivering a deliciously fudgy texture without the gluten. Topped with smooth chocolate frosting, this cake is sure to satisfy your chocolate cravings while accommodating gluten-free dietary needs.
Ingredients
Wet Ingredients
- ⅔ cup olive oil (or avocado oil)
- 1 ⅔ cups granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup milk (regular or dairy free)
Dry Ingredients
- 1 ¾ cups gluten free 1 to 1 flour blend
- ¾ cup cocoa powder
- 1 tsp baking soda
- Pinch of sea salt
Other
- 1 tub chocolate frosting
- Nonstick spray for greasing pan
- Extra cocoa powder for dusting pan
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature for baking the cake evenly.
- Prepare Pan: Generously spray a 9 inch by 13 inch baking pan with nonstick spray, then lightly sprinkle the pan with cocoa powder to prevent sticking and add extra chocolate flavor.
- Mix Wet Ingredients: In a large mixing bowl, combine the olive oil, granulated sugar, vanilla extract, and eggs. Use a hand mixer to beat the mixture just until combined, being careful not to over mix to maintain a light texture.
- Add Milk: Pour in the milk (regular or dairy-free) and mix again using the hand mixer until all wet ingredients are integrated without over mixing.
- Combine Dry Ingredients: Sift together the gluten-free flour blend, cocoa powder, baking soda, and sea salt. Gradually stir these dry ingredients into the wet mixture until you have a smooth, lump-free batter. The batter should be relatively thin.
- Pour Batter: Pour the prepared batter evenly into the greased and dusted cake pan, smoothing the surface lightly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 29 to 33 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.
- Cool Cake: Remove the cake from the oven and allow it to fully cool in the pan. This step is essential before frosting to prevent melting.
- Frost and Serve: Once cooled, generously spread the chocolate frosting over the cake, slice into 24 servings, and enjoy your gluten-free treat!
Notes
- You can substitute olive oil with avocado oil for a different flavor.
- The gluten-free flour should be a 1:1 baking blend for best results.
- Use dairy-free milk like almond or oat milk for a dairy-free version.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
