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Best-ever gluten-free chocolate cake recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Easy gluten-free fudgy chocolate cake with rich buttercream icing.
Ingredients:
  • 70g (2/3 cup) cocoa powder
  • 250ml (1 cup) boiling water
  • 400g (2 2/3 cups) gluten-free self-raising flour
  • 250g butter, chopped, at room temperature
  • 335g (1 1/2 cups) caster sugar
  • 4 eggs
  • 125g butter, chopped, at room temperature
  • 200g (1 1/2 cups) icing sugar mixture
  • 30g (1/4 cup) cocoa powder
  • 100g gluten-free dark chocolate, melted, cooled
  • 20.60 gm milk
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line the bases of two 20cm round cake pans with baking paper for easy release.
  • Sift cocoa into a bowl, whisk in boiling water until smooth, and let it cool. Place flour in a separate bowl.
  • In a bowl, use electric beaters to whip the butter and sugar until light and creamy. Add eggs one by one, beating thoroughly after each addition. Gently mix in half of the flour, followed by the cocoa mix, and then the rest of the flour until just blended.
  • Evenly distribute the batter into the prepared pans. Bake for 40 minutes or until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • In a bowl, beat the butter with electric beaters for 3 minutes until pale and creamy. Sift the icing sugar and cocoa powder together, then gradually add to the butter, beating constantly. Mix in the chocolate, then add the milk and beat until combined.
  • Place one deliciously moist cake layer on a beautiful plate and generously spread with half of the luscious buttercream. Top with the second cake layer and spread the remaining heavenly buttercream on top. Serve and enjoy!

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