Gluten-Free Classic Chocolate Cake Recipe

This Gluten-Free Classic Chocolate Cake recipe is featured in Kimberton Whole Foods Cookbook: A Family History with Recipes (Hickory Grove Publishing) – available now in all Kimberton Whole Foods stores and online here.

Gluten Free Chocolate Cake Kimberton Whole Foods

Serves 8 to 10

What You’ll Need

  • 2 cups gluten-free flour  (Preferably Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or Pamela’s Gluten-Free All-Purpose Flour Artisan Blend)
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Himalayan pink salt
  • ½ cup sunflower oil
  • 1 ½ cups raw sugar
  • 2 large eggs
  • 1 cup plain yogurt, or buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup brewed coffee, or decaf coffee, cooled

Frosting Ingredients

  • Two 3-ounce bars milk chocolate, or ¾ cup milk chocolate chips, melted and cooled slightly
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ¼ cups powdered sugar

Instructions

Preheat oven to 350 F. Grease 2 round 8- or 9-inch cake pans. Cut a circle of parchment paper to place on the bottom of each pan for easier cake removal.

In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. In a separate, medium bowl, beat together oil, sugar and eggs until well-mixed and uniform in color. Add yogurt, vanilla and cooled coffee. Stir into dry ingredients mixture. Divide batter evenly between the 2 cake pans, smoothing the tops. Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes, then turn out onto a cooling rack.

To make frosting, beat melted chocolate, melted butter, egg yolk, vanilla and powdered sugar together for several minutes, until light in color and quite fluffy.

Place 1 cake layer upside down on a serving plate and spread with about a third of the frosting. Place second layer of cake on top and spread another third of the frosting over the top. Frost sides of cake with remaining frosting.  

Comments Welcome

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.