Best Gluten Free Chocolate Cake Recipe in Toronto

Make this easy gluten-free chocolate cake and you'll love it. This simple chocolate cake is made only with ordinary ingredients that are easy to find. The cake is soft, fluffy, and delicious!


My Gluten-Free Chocolate Cake recipe is so exciting to share with you today. The gluten-free cake is as light and fluffy as my favorite Chocolate Buttermilk Cake.

The best part? It's made using only regular ingredients, so it's perfect for sharing with family and friends whenever you need a Gluten-Free Chocolate Cake.

I'm hoping you'll enjoy this gluten-free chocolate cake as much as I do. This recipe is so easy to make, and you cannot even tell it's gluten-free!

There are many reasons why you'll love this gluten-free chocolate cake. Its texture is delightfully soft. Baking gluten-free can be challenging at times, but this one has been a hit.

The recipe also uses only gluten-free plain flour - no weird gluten-free substitutions or ingredients. When I see a great gluten-free recipe I want to try, but after seeing all of the ingredients, some of which I don't know how to pronounce, I get frightened! I can't afford to buy others simply to make one cake.


There are probably many people out there who feel the same way I do. So during the process of developing this recipe, I wanted to develop a recipe that had many benefits of being easy and simple.

Gluten-free baking can be tricky, and I had a hard time getting this cake just right. It has been my experience that gluten-free plain flour may behave differently from regular flour during baking.

To balance the dry and wet ingredients, you may have to make some adjustments. Additionally, I used both butter and oil. In my opinion, the butter bulked up the cake and made it too dense. The oil keeps it light and tender.

Still, it's one of the best Gluten Free Chocolate Cakes I've ever made. The recipe is very quick and easy to make, and everyone (gluten eaters or not) will love it! It pairs perfectly with my cocoa buttercream.

Make a gluten-free chocolate cake with these tips:

  • You can easily make this cake in a short amount of time. It does not require an electric mixer.

  • Both butter and vegetable oil were used when testing this recipe, but I highly recommend following the recipe and using vegetable oil as it ensures this cake is nice and moist - even a day or two later.

  • In this recipe, I used White Wings Gluten Free Plain Flour. I find that it works well for me. Different countries have different brands of gluten-free flour, so try to find one that can be substituted for regular flour.

  • The recipe calls for adding hot water to the chocolate cake mixture. It's vital for a light and fluffy sponge cake that you don't skip this step. It helps dissolve the cocoa completely as well.

  • You can make your own buttermilk if you don't have any on hand by adding 2 teaspoons of white vinegar to 1/2 cup of whole or full-fat milk.

  • There is enough batter for one 8 or 9-inch cake. This cake was meant to be thick and tall. Before modifying the recipe for multiple layers, try it as a one-layer cake first.


Have you tried this recipe? If so, don't forget to rate it and leave a comment. Interested in more? Check out my Instagram, Facebook, Pinterest, and Twitter accounts for more recipe ideas.



Let's Bake

INGREDIENTS:

Gluten free chocolate cake
  • 210 grams (1 and 1/2 cups) gluten free plain flour*
  • 40 grams (1/2 cup) cocoa powder
  • 100 grams (1/2 cup) caster sugar or granulated sugar
  • 90 grams (1/2 cup) brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 180 ml (3/4 cup) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) buttermilk*
  • 120 ml (1/2 cup) hot water

Chocolate buttercream
  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 375 grams (3 cups) icing sugar or powdered sugar, sifted
  • 2 tablespoons cocoa powder, sifted
  • 2–3 tablespoons full fat or whole milk

INSTRUCTIONS:

  1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.

  2. In a large mixing bowl, add gluten-free flour, cocoa powder, sugars, baking powder, and baking soda. Whisk together.

  3. In a separate mixing bowl, add vegetable oil, eggs, vanilla, and buttermilk. Whisk together. Boil the kettle and pour out 1/2 cup of hot water.

  4. The wet ingredients should be added to the dry ingredients. Fold the ingredients together, and then slowly pour in the hot water. Continue mixing until everything is incorporated.

  5. The mixture should be transferred into a prepared cake tin and baked for approximately 35-40 minutes or until a skewer inserted comes out clean.

  6. After removing the cake from the tin, let it cool completely on a wire rack for 10 minutes before removing it from the tin.

  7. To make the frosting, beat butter in a large mixing bowl for a few minutes on medium speed with an electric mixer until pale and creamy.

  8. Add 1 cup of sugar and one tablespoon of milk and beat on low until the sugar is incorporated. Then, add the remaining sugar, cocoa powder and 1 tablespoon of milk, and beat on slow until the sugar is incorporated before turning up to medium for another minute or so.

  9. If buttercream is too thick, add an extra tablespoon of milk. Generously frost top and sides of cake with chocolate buttercream.


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Location: 705 College St 2nd Floor, Toronto, ON M6G 1C2, Canada

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