# Easy Gluten-Free Chocolate Cake

Easy Gluten-Free Chocolate Cake takes 53 min (15 min prep, 38 min cooking) and serves 1.

Recipe by glutenfreepalate.com · original: https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients/  
Cuisine: American · Dish: Desserts & baking  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/easy-gluten-free-chocolate-cake (with step-by-step Cook Mode)

This easy gluten-free chocolate cake is super simple, and has the perfect texture.

## Ingredients (serves 1)

- 1½ cups (320g) granulated sugar
- 2 cups (285g) all purpose gluten-free flour blend (see note about flour blends below)
- ¾ cup (65g) unsweetened cocoa powder
- 1½ teaspoons (6g) gluten-free baking powder
- 1½ teaspoons (8g) baking soda
- 1 teaspoon salt (6g)
- 2 large eggs (110g), room temperature
- 1 cup milk (260g) (or dairy-free milk)
- ½ cup (110g) vegetable oil (or oil of choice)
- 1½ teaspoons (4g) gluten-free vanilla extract
- ¾ cup (150g) boiling water (for activating the cocoa)
- ½ cup (115g) butter (or dairy-free butter)
- ½ cup (50g) unsweetened cocoa powder
- 4½ cups (450g) powdered sugar
- ¼ cup (40-60g) milk (or dairy-free milk)

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- (65g) unsweetened cocoa powder
- (150g) boiling water (for activating the cocoa)
- (50g) unsweetened cocoa powder

## Steps

1. Preheat oven to 350°F (180°C) and position the rack in center of oven
2. Grease two 8-inch round cake pans; set aside
3. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps
4. Add eggs, milk, oil, and vanilla, then beat with a mixer on medium speed
5. Stir in boiling water
6. Spoon batter evenly into cake pans
7. Bake until a toothpick inserted in the center comes out clean
8. Remove from oven and let cool in the pan
9. Remove cakes from pan and let cool on a rack
10. In a medium mixing bowl, beat butter and vanilla until smooth and creamy
11. Add cocoa powder and beat until combined
12. Gradually add powdered sugar, one cup at a time
13. Slowly beat in milk, adding additional milk if needed to obtain the desired consistency
14. Frost cakes
15. Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week

## Good to know

### Making it ahead

The cake layers can be baked, cooled, and refrigerated a day ahead before frosting.

## Nutrition (per serving, 1 slice, as published by glutenfreepalate.com)

- Calories: 78 calories
- Protein: 2 grams protein
- Carbohydrates: 13 grams carbohydrates
- Sugar: 6 grams sugar
- Fiber: 1 grams fiber
- Fat: 2 grams fat
- Saturated fat: 0 grams saturated fat
- Unsaturated fat: 1 grams unsaturated fat
- Trans fat: 0 grams trans fat
- Cholesterol: 24 milligrams cholesterol
- Sodium: 150 milligrams sodium