Why you’ll love this gluten-free chocolate cake:
Chocolate: Using cocoa powder to make this cake so chocolatey and delicious, and topping it with chocolate icing really makes this cake so loaded with chocolate and delicious Versatile: Make a buttercream, or vanilla icing instead, or add whatever fruit and decorations you want on the top. You can even turn this cake into cupcakes instead Easy: Make this in just 40-minutes. You don’t need to be a professional baker to pull this off
Ingredient Notes:
Gluten-Free Flour: My go-to for gluten-free flour is Bob’s Red Mill’s 1-to-1 baking flour. It is made with gluten-free flours, starches, and xanthan gum which makes it easy to easily swap regular flour in recipes with this substitute. No crazy calculations are required to figure out how to swap! Cocoa Powder: Cocoa powder is what I use to make this recipe so chocolatey but did you know it actually has some health benefits? Cocoa powder is rich in theobromine that helps reduce inflammation and can protect you from diseases. It’s actually low in fat and sugar despite what you’d think!
How to make gluten-free chocolate cake:
My cakes are too round on top. If your cakes are too round on top, use a serrated knife to cut off the top. How do I make this recipe vegan? Use coconut cream instead of whipping cream- be sure to add a small amount of regular coconut milk to lighten the texture. Use your favorite plant-based milk to make it nut-free! I don’t like strawberries. Swap strawberries for raspberries if you desire! Arrange the raspberries upside down on the top layer and dust with powdered sugar. Storage: Store the cake in the fridge in an airtight container for 2 – 3 days or in the freezer for 1 month.
Other sweet recipes you’ll love:
Chocolate Brownie Whoopie Pie Brown Butter & White Chocolate Snickerdoodles Ferrero Rocher Cookies Red Velvet Cookies
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