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Gluten Free Dairy Free Chocolate Cake

Gluten Free Dairy Free Chocolate Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 1¾ cups gluten free all-purpose flour blend with xanthan gum
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 1½ cups granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup unsweetened dairy free milk
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup dairy free chocolate chips
  • ½ cup full-fat coconut cream

Method
 

  1. Whisk together the flour, cocoa, baking powder, baking soda, salt, and sugar in a large bowl until no lumps remain.
  2. Add the eggs, oil, dairy free milk, and vanilla, then beat until the batter is smooth and glossy.
  3. Slowly stir in the hot coffee until just combined. The batter will be thin.
  4. Divide between two greased 8-inch round pans and bake at 350°F (175°C) for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
  5. For the frosting, warm the coconut cream and pour over the chocolate chips. Let sit 1 minute, stir until smooth, and let thicken. Frost the cooled cake and let set before slicing.

Notes

The cake layers can be made a day ahead and kept at room temperature wrapped in plastic wrap. The frosting is easiest to spread when it has cooled to a peanut butter-like consistency. If it firms up too much, warm it gently and stir again.