Gluten Free Chocolate Cake

Total time1 hr 40 min

Prep time20 min

Cook time35 min

Rich cocoa powder and a splash of vanilla give this layer cake that deep, classic chocolate flavor, while applesauce and buttermilk keep the crumb impossibly moist and tender. The batter comes together in two easy bowls, gets thinned with hot water for a silky pour, and bakes up into two even, springy layers. Once cooled, each layer gets swept with a thick, fluffy cocoa frosting whipped to spreadable perfection with butter and a touch of heavy cream, then stacked and coated top to sides for that bakery-style finish. It's a showstopper worth the layer-cake effort, with a soft, rich texture that slices beautifully for birthdays or just because. This one is a great pick for a gluten free dessert table, no one will guess it came together this easily.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup unsweetened applesauce
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 tbsp white vinegar
1 cup hot water

For the frosting

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
¾ cup unsweetened cocoa powder
½ cup heavy cream
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

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