Indulge in a rich and decadent Gluten-Free Chocolate Layer Cake that’s perfect for any special occasion. Made with a blend of gluten-free flours like brown rice, almond, and quinoa, this cake offers a moist, tender crumb without sacrificing flavor. Topped with a light and fluffy seven-minute frosting, this chocolate cake will impress gluten-free and non-gluten-free guests.
Gluten-Free Chocolate Layer Cake
Course: DessertCuisine: American12
servings20
minutes30
minutes320
kcalA rich and decadent gluten-free chocolate cake with moist layers and a luscious chocolate frosting for the perfect indulgence.
Ingredients
For the Cake:
Vegetable oil cooking spray
1 1/2 cups sugar
3/4 cup brown-rice flour
1/2 cup almond flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 cup quinoa flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat (1%) buttermilk
1 ounce (2 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
For the Seven-Minute Frosting:
1 1/4 cups sugar
1/4 cup water
1 tablespoon plus 1 teaspoon corn syrup
5 large egg whites
3/4 teaspoon pure vanilla extract
Pinch of salt
Directions
- Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.
- Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
- Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
- Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
- Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt
- Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.
Notes
- Nutrition Facts (per serving):
Fat: 20 g
Saturated fat: 10 g
Cholesterol: 70 mg
Carbohydrates: 55 g
Protein: 5 g
Sodium: 250 mg
Fiber: 3 g
Sugar: 35 g
This Gluten-Free Chocolate Layer Cake is a decadent and moist dessert that’s perfect for any occasion. With its rich chocolate flavor and light, fluffy seven-minute frosting, it’s a deliciously indulgent treat that everyone can enjoy. Whether you’re celebrating a birthday or simply craving something sweet, this cake will surely satisfy you!
