6-Inch Chocolate Cake (Gluten Free) (Edit recipe)

84 recipes
|
268 followers

Rich, delicious, and easy 6-inch chocolate cake that's gluten free and so delicious! This is a 2-tier caked that's perfect for a small celebration. It's wonderful and fluffy, and I love it when I need a gluten free mini birthday cake for friends or family. You can easily make it dairy free as well!

Share

Save

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

17

Serves: 12

Ingredients

1 cup Gluten-Free All Purpose Baking Flour - Bob's Red Mill, or any gluten free flour with xanthan gum
0.75 cup Granulated White Sugar
0.5 cup Cocoa Powder
1 tsp Baking Powder
1 tsp Baking Soda
0.5 tsp Sea Salt
0.5 cup Milk, of your choice
0.25 cup Avocado Oil, or any neutral flavored oil
1 whole Egg
1 tsp Vanilla Extract
0.5 cup Hot Water, boiling

Buttercream Frosting

1 cup Butter, Unsalted, at room temperature
1.5 Tbsp Milk, of your choice, at room temperature
1 tsp Vanilla Extract
0.125 tsp Sea Salt
3 cups Powdered Sugar

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F, and line two 6-inch round cake pans with parchment paper. Spray with cooking oil.
In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and sea salt,
Add milk, oil, egg, and vanilla extract to the flour mixture. Use a handheld mixer to mix at medium speed until combined.
Reduce to low speed and slowly drizzle in boiling water while mixing. Once all the water is added, increase to high speed for 1 minute until fully combined.
Divide the batter into prepared caked pans, and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
Cool for 10-15 minutes, then remove from the pan and transfer to a wire rack to cool completely before frosting.
Using a stand mixer with the paddle attachment or an electric mixer, add all ingredients for the buttercream frosting to a bowl and whisk on low speed until everything is combined. Switch to high speed for 8-10 minutes, scraping down the sides halfway through.
The frosting should be smooth a creamy. Add food dye to the frosting if you want.
If you cake layers are domed on the top, you can use a use a serrated knife to trim the dome to level out the layers. Spread an even layer of frosting in between the two cake layers. Frost the cake however you like!

Notes

There’s enough buttercream frosting to frost the entire cake, plus enough to decorate it if you wish.
Once frosted, you can store at room temperature covered for 3-4 days. The frosting will keep the cake tender and moist. You can also refrigerate for up to a week.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	478
Fat:	21 g
Carbohydrates:	63 g
Protein:	11 g
Cholesterol:	42 g
Sodium:	234 mg
Fiber:	6 g
Sugars:	42 g
Sugar Alcohol:	0 g
Calculated per serving.