Low Sugar Gluten Free Devil's Food Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Deep, dark chocolate layers get their intense color and flavor from a full dose of Dutch-process cocoa, bloomed with hot brewed coffee to make every bite taste even richer. The batter comes together fast with a hand mixer, poured thin into two pans and baked until the tops spring back and the crumb stays moist and tender. Buttermilk and a touch of oil keep the layers soft for days, while the frosting whips up light, fluffy, and deeply chocolatey, ready to swirl generously over the top and sides. It's a showstopper layer cake with real bakery-style presentation, the kind of dessert you slice into at a party and watch disappear. This one fits smoothly into a kitchen watching added sugar, so you can enjoy a classic devil's food cake without second-guessing what's on the plate.

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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 soda
1 tsp baking powder
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
1 cup hot brewed coffee
½ cup neutral oil (such as canola oil or vegetable oil)
2 tsp pure vanilla extract

For the frosting

1 cup unsalted butter, softened
¾ cup dutch-process cocoa powder, sifted
3 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, sifted cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.

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