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–+ servings
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4 from 1 vote

Gluten Free Chocolate cake

Gluten Free Double Chocolate Cake, moist and fudgy with chocolate frosting.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
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 Order Here
  • 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 Order Here
  • 1 teaspoon gluten free baking powder Order Here
  • 1/2 teaspoon baking soda
  • 1/3 cup strong coffee or espresso
  • 1/2 cup buttermilk or milk
  • 2 teaspoons pure vanilla extract Order Here
  • 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.