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Gluten-Free Chocolate Layer Cake

Gluten-Free Chocolate Layer Cake

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 flavour. 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

Gluten-Free Chocolate Layer Cake

Course: DessertCuisine: American
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

320

kcal

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.

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!