Best Gluten-Free Chocolate Cake
Prep: 20 min.
Bake: 50 min. + cooling
Makes: 16 servings
3 tablespoons plus 2 cups gluten-free all-purpose baking flour, divided
2 cups sugar
3/4 cup baking cocoa
1/4 cup ground flaxseed
1/4 cup chia seeds
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 to 2 teaspoons of instant espresso powder
1/2 teaspoon xanthan gum
1 cup boiling water
1 cup unsweetened almond milk
1 cup canola oil
4 teaspoons vanilla extract
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan using 3 tablespoons gluten-free flour.
In a large bowl, whisk the remaining 2 cups flour and the next 9 ingredients. In another bowl, combine water, almond milk, oil, and vanilla until well blended. Gradually beat the flour mixture into the milk mixture.
Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar before serving.
Gluten-Free Chocolate Cake Tips
Can you make this gluten-free chocolate cake recipe dairy-free?
This gluten-free chocolate cake is already dairy-free and vegan, too—thanks to the use of flaxseed instead of eggs, and almond milk instead of its dairy counterpart!
Can you use this gluten-free chocolate cake recipe to make gluten-free cupcakes?
Yes, you can use this recipe to make cupcakes. Fill foil- or paper-lined muffin cups three-fourths full. Bake in a preheated 350°F oven for 10 to 15 minutes or until a toothpick comes out clean. Or, try this gluten-free chocolate cupcake recipe.
How should you store gluten-free chocolate cake?
Store gluten-free chocolate cake in an airtight container for 2 to 3 days. If you liked this recipe, you’ll love more of our gluten-free baking recipes. You can use your favorite store-bought gluten-free flour blend or a homemade gluten-free flour blend to make the most of them.
1 piece: 310 calories, 17g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 41g carbohydrate (26g sugars, 4g fiber), 3g protein.
Recipe courtesy of Taste of Home.