Gluten Free Dairy Free Chocolate Cake

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Chocolate cake is a classic treat that everyone should be able to enjoy, regardless of dietary restrictions. This gluten-free, dairy-free version is just as rich, moist, and decadent as the traditional recipe.

Ingredients

For the Cake:

  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut sugar (or regular sugar)
  • ½ cup coconut oil (melted) or vegetable oil
  • 2 eggs (or flax eggs for vegan option)
  • 1 cup dairy-free milk (almond, oat, or coconut)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • ½ cup brewed coffee (optional, enhances chocolate flavor)

For the Dairy-Free Frosting:

  • ½ cup dairy-free butter (room temperature)
  • 2 ½ cups powdered sugar
  • ⅓ cup cocoa powder
  • 2 tablespoons dairy-free milk
  • 1 teaspoon vanilla extract

  • Instructions

    1. Prepare the Cake Batter

    1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
    2. In a bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
    3. In another bowl, mix coconut sugar, melted coconut oil, eggs, vanilla extract, and dairy-free milk. Add apple cider vinegar and let it sit for 5 minutes to create a buttermilk substitute.
    4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the coffee if using.

    2. Bake the Cake

    1. Divide the batter evenly between the cake pans.
    2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
    3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

    3. Make the Frosting

    1. In a mixing bowl, beat the dairy-free butter until creamy. Gradually add powdered sugar, cocoa powder, dairy-free milk, and vanilla extract until smooth and fluffy.

    4. Assemble the Cake

    1. Once cakes are completely cool, spread frosting over one layer, then top with the second layer. Frost the top and sides evenly.
    2. Slice and enjoy your gluten-free, dairy-free chocolate cake!

    3. Tips for the Best Cake

      • Use room temperature ingredients for even mixing.
      • Don’t skip the coffee—it enhances the chocolate flavor without making the cake taste like coffee.
      • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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