Gluten-Free One Layer Chocolate Cake (Edit recipe)

A one layer chocolate cake that can be made using gluten-free or regular all-purpose flour. It's perfect for weekend snacking or small family celebrations.

10 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	294
Fat:	14 g
Carbohydrates:	43 g
Protein:	2 g
Cholesterol:	8 g
Sodium:	172 mg
Fiber:	1 g
Sugars:	33 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 10

Ingredients

1 cup Gluten Free Flour, make sure it has Xanthan gum in the mix
0.25 cup Cocoa Powder, plus 3 TBSP so total is 1/4C + 3 TBSP
0.5 tsp Baking Soda
0.25 tsp Salt
0.5 cup Vegetable Oil
1.25 cup Light Brown Sugar
2 Eggs, Large
1 tsp Pure Vanilla Extract
0.5 cup strongly brewed Coffee, Can be regular or decaf, room temp

Frosting

2.5 Tbsp Unsalted Butter, softened (regular or non-dairy butter)
0.25 cup Cocoa Powder, sifted
0.75 cup Powdered Sugar, plus 2 T so 3/4 C + 2Tbsp total
1 tsp Pure Vanilla Extract
2 - 3 Tbsp Milk, Can sub in dairy-free milk
1 pinch Maldon Sea Salt Flakes

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Process

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

Pre-heat the oven to 350°F. Grease an 8 x 8 inch round or square cake pan and line with parchment paper for easy removal.
Add the gluten-free flour to a medium size bowl, then sift in the cocoa powder to remove all the clumps. Add the rest of the dry ingredients and mix well.
In a separate bowl, mix the oil and brown sugar, then add the eggs and vanilla extract. Mix until blended.
Add the flour mixture to the brown sugar mixture and stir until smooth. The batter will be thick.
Add in the coffee and stir really well. The batter will appear runny but that's ok.
Pour the batter into the parchment lined baking pan and bake 35-40 minutes or until a tester inserted in the center comes out clean.
Wait 5 min, then remove the cake from the pan and cool completely.
Once cake is cooled make the frosting.
FROSTING
Using a mixer, cream the softened butter until light and fluffy. Add in the cocoa powder, powdered sugar, vanilla extract and a pinch of salt; scraping down the bowl as needed.
Add 1 tbsp milk at a time until it reaches a smooth, spreadable consistency.
Spread over the cooled cake.
Sprinkle with sea salt flakes or decorate with colored sprinkles as desired.

Notes

Store the cake in the refrigerator and remove 30 min prior to serving to allow the frosting to soften. Can use regular all purpose flour. If the frosting becomes too runny simply add a bit more powdered sugar and cocoa powder to thicken it up.