Gluten-Free Chocolate Layer Cake
This dense, rich chocolate layer cake is birthday party worthy. And here’s the best part. It’s so deliciously decadent, reminiscent of a classic Devil's Food Cake, no one will believe it’s gluten-free. It is divine. It is fabulous. Everyone will love it.
Make it a day ahead for your celebration.
Some of us have been known to serve it with scoops of creamy vanilla ice cream on the side. Just sayin'.
Gluten-Free Chocolate Layer Cake
3 cups granulated cane sugar
2 cups sorghum flour
1 cup white rice flour
1 cup potato starch
1 cup unsweetened cocoa powder
3 teaspoons xanthan gum
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
4 free-range organic eggs, beaten
1/2 cup melted coconut oil, butter, or vegetable oil
2 tablespoon bourbon vanilla extract
2 cups non-dairy milk or milk
For the Mocha Frosting:
1 lb. powdered sugar (4 cups)
6 tablespoons coconut oil
2 tablespoons butter or Earth Balance
2 tablespoons cocoa powder
1 tablespoon bourbon vanilla extract
1/4 cup cold strong coffee or espresso
1/4 cup non-dairy milk, or milk, as needed
1 square vegan dark chocolate, to grate for topping
1. Preheat the oven to 350º F. Line two deep 9-inch cake pans with a circle of greased parchment paper.
2. In a large mixing bowl, whisk together the sugar, sorghum flour, white rice flour, potato starch, cocoa powder, baking powder, xanthan gum, baking soda and sea salt. Add in the eggs, coconut oil, vanilla extract and non-dairy milk. Beat on medium high for 2-3 minutes until a smooth and stretchy batter forms. Scoop the batter evenly into the two prepared cake pans and using a wet spatula, smooth out the tops.
3. Bake on the center rack for 35 minutes, rotating half way through baking. Test with a cake tester. The center should be firm to a light touch. Cool the pans on a wire rack.
4. To make the Mocha Frosting: combine the powdered sugar, coconut oil, vegan butter, cocoa powder, vanilla extract and coffee in a medium bowl and beat until combined. The frosting will be stiff. Add the non-dairy milk a tablespoonful at a time, beating continuously, until it you see a creamy, spreadable consistency. Beat until fluffy. If the frosting is too thin, add more powdered sugar and beat until it thickens.
5. When the cakes have cooled completely, loosen the edges with a thin knife, and carefully remove the layers from the pans. Peel off the parchment. Brush off any crumbs. Center the first layer top side down on a cake plate. Frost the top with roughly 3/4 cup of icing.
6. Place the second layer on top of the frosted layer. Scoop about a cup of frosting onto the top of the cake and spread it evenly to the edges. Begin adding frosting to the sides of the cake, spreading it evenly over the sides. Clean off the frosting spatula under warm water and dry it off. Smooth the sides by turning the plate as you hold the spatula firmly in place. Clean off the spatula with warm water again, dry it, and smooth out the top.
7. Sprinkle the top with grated dark chocolate. Allow the frosting to set by chilling the cake briefly before covering and storing the cake. This cake can be made be made a day ahead. I recommend chilling it. Leftover slices can be wrapped, bagged, and frozen.
Makes one 9-inch layer cake.
Serve with a side of ice cream for a party worthy dessert.