This one bowl cake is gluten free chocolate. It’s wonderfully moist, fluffy with a tender crumb and I swear you would never know that it was gluten free and dairy free.
It is topped with a smooth as silk buttercream of the chocolate variety which simply melts in your mouth.
The latter can either be packed with dairy or dairy-free; however, I made mine dairy-free by using vegan butter. As for the cake itself, it is naturally devoid of dairy which makes the choice of butter cream yours.
Ingredients
- Dry:
- 2 ⅔ cups sifted Gluten Free All Purpose baking Flour
- 1 cup sifted cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet:
- 1 cup milk dairy or non-dairy
- 1 cup white sugar
- ¾ cup light brown sugar
- 3 eggs
- 1 teaspoon vinegar white or apple cider
- 1 tablespoon vanilla extract
- ⅔ cup oil safflower, canola, refined avocado etc.
- 1 cup brewed coffee or boiling water
- Buttercream:
- ¾ cup butter 1 1/2 sticks
- ½ cup sifted cocoa powder
- 3-5 cups sifted powdered sugar
- 2-4 tbsp milk dairy or non-dairy
- 2 tsp vanilla extract
Directions
- Preheat the Oven: Set your oven to 350°F.
- Prepare the Cake Pan: Choose either a 9×13 cake pan or two 8-inch round pans. Spray the bottoms with oil and place parchment paper at the bottom. I prefer using parchment rounds for convenience. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together all the wet ingredients, except for the coffee or boiling water.
- Add Dry Ingredients: Sift in the dry ingredients and whisk them into the wet mixture.
- Add Coffee/Water: Pour in the coffee or boiling water and whisk until everything is combined. The batter will be thin.
- Pour the Batter: Pour the batter into the prepared pan(s). For layer cakes, try to divide the batter evenly or use a kitchen scale.
- Bake the Cake: Bake for 35-45 minutes for a sheet cake or 32-37 minutes for a layer cake. It’s ready when a toothpick comes out clean. Keep an eye on it, as ovens can vary.
- Cool the Cake: Let the cake cool in the pan(s) for 10-20 minutes. Then, carefully flip it onto a cooling rack. The cake should slide out easily. Remove the parchment paper and flip the cake back so it’s upright.
- Let It Cool Completely: Wait until the cake is completely cool before frosting.
- Make the Buttercream: In a large bowl or stand mixer, beat the softened butter until smooth and creamy.
- Add Cocoa Powder: Beat in the sifted cocoa powder.
- Add Sugar: Gradually beat in the sifted powdered sugar, one cup at a time, until you reach the consistency you like. Finally, add the milk and vanilla, and beat until well combined.
- Frost the Cake: Frost your cake and add sprinkles if you want. Enjoy!