Chocolate Birthday Cake (Gluten Free) (Edit recipe)

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I’ve made this chocolate cake since I was a child. Over the last decade I’ve modified it. Reduced the sugar, upgraded the ingredients a bit, and changed it to be gluten free…but don’t worry it is still as decadent as ever. I make this cake once a year, on my birthday. So, I thought with my birthday in a few weeks it was the perfect recipe to be my 100th! Hope you enjoy.

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	238
Fat:	9 g
Carbohydrates:	40 g
Protein:	0 g
Cholesterol:	22 g
Sodium:	206 mg
Fiber:	1 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 18

Ingredients

Cake

2 cups Gluten Free Flour, I used King Arthur Measure for Measure
1.5 cups Maple Sugar
1 tsp Baking Soda
.5 tsp Ground Cinnamon
.25 tsp Sea Salt
.5 cup Water, or brewed coffee if you like
.5 cup Salted Butter
.66 cup Buttermilk
.25 cup Cocoa Powder, Unsweetened
2 whole Eggs
1 tsp Pure Vanilla Extract

Frosting

5 Tbsp Salted Butter
.33 cup Buttermilk
.25 cup Cocoa Powder, Unsweetened
2 cups Powdered Sugar, Sifted
.5 cup Arrowroot Powder
1 tsp Pure Vanilla Extract
.25 cup Sliced Almonds, Roasted (eliminate nuts if you don’t want them)

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Process

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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

Heat oven to 350 degrees and oil a 15x10 cookie sheet, set aside.
In a medium bowl (or stand mixer bowl) combine the flour, sugar, baking soda, cinnamon, and salt. Whisk to combine.
In a small pan on medium-low heat combine water, butter, buttermilk, cocoa powder. Stir and heat until smooth and butter is melted.
Pour the chocolate mixture into dry and using a hand mixer on low combine well for about 30 seconds.
Slowly add the eggs and vanilla, mix again on low until all ingredients are incorporated.
Pour into cookie sheet and bake for 18-20 minutes, until toothpick comes out clean. Let cool while you make the frosting.
In the same small pan on medium-low heat combine butter, buttermilk, cocoa powder and stir until butter is melted and everything is combined.
In a large bowl sift the powdered sugar and arrowroot powder.
Pour chocolate mixture into bowl and using hand mixer on low combine well. Add vanilla and blend a few seconds more.
Once done and cake is at least half cooled carefully pour and smooth the frosting over the cake.
Top with nuts or sprinkles if you like.

Notes

You can use almonds, macadamia nuts, pecans, or walnuts - all taste amazing on this simple chocolate cake. If you prefer the frosting a bit thicker you can add 1/2 cup more powered sugar.