Low Sugar Gluten Free Chocolate Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This layered chocolate cake is deep, dark, and unapologetically rich, built on a base of Dutch-process cocoa and a gluten free flour blend that bakes up moist and tender thanks to a hot coffee addition in the batter. Buttermilk and a touch of neutral oil keep the crumb soft and springy, while a generous three eggs give the layers real structure and lift. The frosting is where this cake really shines — whipped butter and cocoa powder beaten until pale and fluffy, finished with a splash of heavy cream for that glossy, spreadable finish. Once assembled, you get two tall, tender layers sandwiched and coated in a thick, velvety chocolate frosting that spreads like a dream with an offset spatula. It's a genuinely showstopping dessert, and it fits neatly into an added sugar free kitchen without sacrificing any of that classic bakery-style chocolate cake experience. Slice it thick — this one's meant to be devoured.

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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
2 cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
⅓ cup heavy cream
1 tsp pure vanilla extract
¼ tsp fine 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 gluten free flour blend, cocoa powder, baking powder, baking soda, xanthan gum, and salt until evenly combined.

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