Learn how to make the best gluten free chocolate cake with an easy, no fail recipe! This richly chocolate recipe is so moist, fluffy, and spongy, no one will suspect they are devouring a deceptively gluten free dairy free cake!
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with cooking spray, lining pans with cut-to-size parchment on bottom, and then spraying the parchment. Set aside.
In a large bowl add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine or, using your paddle attachment on stand mixer, mix until combined.
Add milk, oil, eggs, and vanilla to flour mixture. Mix on medium speed until well combined. Reduce speed to low and slowly add boiling water to the cake batter. Once the water is mixed in, increase to high speed and mix for 1 minute.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
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Using Different Baking Pans
Gluten Free Cupcakes
Fill 24 cupcake liners 2/3 filled. Bake at 350 for 20 minutes or until toothpick inserted in middle comes clean. The recipe may also be halved to make 12 cupcakes. Cool on wire rack completely before frosting.
9X13 Sheet Cake
To make a gluten free sheet cake instead of layer cake halve the ingredients. Spray a 9X13 baking pan and bake at 350 for 45-50 minutes or until toothpick inserted in middle comes clean. Cool on wire rack completely before frosting.
Freezing / Storing
Gluten free cakes do not stay fresh as long as regular cakes. Therefore, if you don’t plan on freezing the cake, make it no more than 24 hours ahead of time.Freezing Unfrosted Cake Layers: Wrap each completely cooled layer securely in plastic wrap. Transfer wrapped layer to a gallon freezer bag and freeze up to 3 months.When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour.Freezing Frosted Cake: Assemble the cake with filling and frosting. Transfer whole cake to the freezer so frosting solidifies. After the frosting is frozen, wrap the cake securely with plastic wrap. Cover plastic wrap with foil and freeze up to 3 months.Thaw cake overnight in refrigerator. Carefully remove plastic wrap and foil. Continue to thaw at room temperature for 5-6 hours.Freezing Cake Slices:Slice the leftover cake in serving sized portions. Wrap each piece in plastic wrap and freeze in a single layer on a baking sheet. Once the pieces are solid, transfer slices to a gallon freezer bag or airtight container. Thaw pieces on the counter for 1 hour or defrost in the microwave at 20% power, carefully avoiding overheating and melting the frosting.
Dairy Free Chocolate Cake
The only recipe adaptation you'll have to make is replacing the milk with a dairy free milk, such as almond milk, soy milk, or coconut milk. If you prefer using coconut oil, that may also replace the vegetable oil. Adapted from Add a Pinch