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Gluten-free chocolate cake

A rich, moist one-bowl chocolate layer cake with glossy dairy-free chocolate frosting.

50 mintotal
2servings
12ingredients
Gluten-free chocolate cake

Ingredients

  • 1.5 cups gluten-free flour blend, a blend with xanthan gum
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp fine salt
  • 2 eggs
  • ½ cup olive oil
  • ¾ cup almond milk
  • 1 tsp vanilla extract
  • 200 g dairy-free dark chocolate, chopped, for the frosting
  • ½ cup coconut cream, for the frosting
  • ½ cup powdered sugar, for the frosting

Method

  1. Heat the oven to 350°F and line two 6-inch cake pans.
    Gluten-free chocolate cake, step 1
  2. Whisk the flour, cocoa, sugar, baking soda and salt in one bowl.
    Gluten-free chocolate cake, step 2
  3. Beat in the eggs, olive oil, almond milk and vanilla until glossy.
    Gluten-free chocolate cake, step 3
  4. Divide between the pans and bake until a skewer comes out clean.30 min timer
    Gluten-free chocolate cake, step 4
  5. Melt the chocolate with the coconut cream, cool slightly, then beat in the powdered sugar.
    Gluten-free chocolate cake, step 5
  6. Frost the cooled layers, stack them and cut thick slices.
    Gluten-free chocolate cake, step 6

Why it works

  • Celiac disease: A deep, fudgy chocolate cake built on a gluten-free flour blend with cocoa doing the flavour work.
  • Milk allergy: No butter or milk anywhere: olive oil keeps the crumb moist and coconut cream makes the frosting silky.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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