Low Sodium Gluten Free Chocolate Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This rich chocolate layer cake gets its deep flavor from Dutch-process cocoa and a hit of hot brewed coffee that intensifies every bite of chocolate. Buttermilk keeps the crumb tender and moist, while a neutral oil base means the layers stay soft for days instead of drying out. Once baked and cooled, the layers get swept with a fluffy, spreadable chocolate frosting made from softened butter, sifted cocoa, and powdered sugar whipped until glossy and light. A touch of heavy cream loosens the frosting to that perfect ribbon-like consistency for smoothing over the top and sides. Each layer bakes up tall with a springy crumb and a few moist crumbs clinging to the toothpick — exactly what you want from a from-scratch celebration cake. It's a solid pick for anyone keeping an eye on added salt, without sacrificing that classic bakery-style chocolate flavor and finish.

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Ingredients

12 servings

For the cake

2 cups gluten free flour blend
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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¾ cup dutch-process cocoa powder, sifted
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum (omit if your flour blend already contains it)
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups granulated sugar
3 large eggs, room temperature
1 cup buttermilk, room temperature
½ cup neutral oil (such as canola oil or vegetable oil)
2 tsp pure vanilla extract
1 cup hot brewed coffee or hot water

For the frosting

1 ½ cups unsalted butter, softened
¾ cup dutch-process cocoa powder, sifted
3 ½ cups powdered sugar, sifted
⅓ cup heavy cream
1 tsp pure vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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 gluten free flour blend, cocoa powder, baking powder, baking soda, xanthan gum, and salt until evenly combined.

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