Gluten Free Easy Chocolate Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This deeply chocolatey cake comes together in one bowl, with cocoa powder and a splash of hot coffee deepening the flavor before it bakes into a moist, tender crumb. The batter is thin and pourable, which means an even, springy texture from edge to edge once it's out of the oven. A rich, glossy ganache made from melted chocolate goes over the top while the cake is still slightly warm from cooling, so it settles into every crevice as it firms up. It's a crowd-pleasing sheet cake that slices into neat squares, perfect for potlucks or a weeknight treat. This one is a solid pick for a gluten free dessert table, no fuss required.

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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 fine salt
2 large eggs
1 cup whole milk
½ cup neutral oil (such as vegetable oil or canola oil)
2 tsp vanilla extract
1 cup hot brewed coffee or hot water

For the ganache

1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
2 tbsp unsalted butter

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust lightly with cocoa powder, tapping out any excess.
2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

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