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Gluten Free Chocolate cake
Gluten Free Double Chocolate Cake, moist and fudgy with chocolate frosting.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Gluten Free Dessert
Cuisine:
American
Servings:
12
Author:
Angela Roberts
Ingredients
Chocolate Fudge Cake Ingredients
1 1/2
cups
222 g gluten free flour
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1/3
cup
unsweetened cocoa powder
see notes
3/4
cup
sugar
1/2
cup
avocado oil
or vegetable oil Order Avocado Oil here
2
eggs
separated
3
ounces
melted dark chocolate
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1
teaspoon
gluten free baking powder
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1/2
teaspoon
baking soda
1/3
cup
strong coffee or espresso
1/2
cup
buttermilk or milk
2
teaspoons
pure vanilla extract
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1
teaspoon
salt
Chocolate Buttercream Frosting Ingredients
1/2
cup
unsweetened cocoa
see note
16
tablespoons
butter
softened at room temperature
3 1/2
cups
confectioner's sugar
you may need more
2
tablespoons
milk or cream
1/4
teaspoon
salt
2
teaspoons
pure vanilla extract
Instructions
!Cake Instructions
Separate eggs. Whip egg whites until medium peaks, not completely stiff. Set aside.
Sift together flour, baking powder, baking soda, salt. Set aside.
Melt chocolate in microwave, turning every 30 seconds and stirring,
Sift unsweetened cocoa. Add cocoa to hot coffee or espresso, stir.
Stir into melted chocolate. Add oil. Stir well.
Beat egg yolks with sugar for a few minutes to well incorporate.
Add chocolate mixture.
Add in flour mixture.
Add in milk. Mix for at least one minute.
Add in vanilla. Mix.
Fold egg white mixture in by hand.
Fill cupcake liners 3/4 of the way. This will make 12-14 cupcakes.
Bake for 12-15 minutes at 350 degrees F.
Cool completely before frosting.
!Chocolate Buttercream Frosting Instructions
Using a stand mixer or electric beater, whip butter until soft and fluffy.
Sift together 3 cups confectioner's sugar with unsweetened cocoa
Reserve remaining two cups confectioner's sugar if you need it.
Add confectioner's sugar/cocoa mixture a cup at a time. Add salt. Add vanilla.
Add milk as needed to get texture you want.
Use remaining confectioner's sugar if you need it.
Notes
Unsweetened Cocoa.
SInce I use a shot of espresso, I use a regular unsweetened cocoa, not extra dark.