The Best Gluten-Free Cake Recipe Comes Together in One Bowl

Let’s begin by making one factor clear: if I’m going to eat chocolate cake, it higher be value each chunk. I would like my dessert to be so mouthwatering and scrumptious that it provides me a shot of pleasure and leaves me feeling glad. This gluten-free cake recipe checks all of the bins, and the truth that it’s additionally grain-free and paleo (with just a few modifications) means I can eat it with out coping with digestive distress over the following few days.

My gut-healing, grain-free journey has led me down a brand new path of discovering all of the delicious baked goods that use almond flour, coconut flour, and cassava flour to create one thing each bit as scrumptious as desserts made with flour. Sure, swapping in these alt-flours requires some know-how (and I’ve had just a few fails alongside the best way), however this cake proves I’m not sacrificing a single ounce of deliciousness when consuming grain-free.

My purpose with this cake was to create a gluten-free and grain-free model of the basic chocolate birthday cake with chocolate frosting—one which the remainder of my household would need to devour despite the fact that they don’t share my dietary restrictions. The recipe exceeded all expectations, and dare I say, it might be the one gluten-free cake recipe I make shifting ahead. 

Learn on to see how my favourite grain-free chocolate cake comes collectively. It’s one-bowl and extremely easy, and I’ve a sense it would change into a go-to for you, too.

Components and Dietary Modifications

Right here’s what you’ll have to make this gluten-free cake recipe—and all my suggestions on making this recipe dairy-free and paleo so everybody can indulge.

Almond flour: One in every of my favourite alt-flours due to its nutty taste and nutrient-rich properties. It pairs notably nicely with any chocolate recipe.

Baking soda: Particularly necessary in gluten-free baking to offer that rise.

Kosher salt: I like to make use of Diamond kosher salt within the recipe after which high the cake with flaky Maldon salt crystals.

Cocoa powder: I favor Dutch-processed cocoa powder right here, however you should utilize common and even uncooked cacao powder.

Sugar: Relying in your dietary preferences, be happy to swap coconut sugar or further maple syrup for pure substitutes.

Maple syrup: Maple syrup gives a complexity that I really like paired with chocolate.

Greek yogurt: Yogurt provides a tangy creaminess to baked items—you’ll nearly at all times discover it in my baking recipes! You can too swap a plant-based yogurt to maintain this dairy-free, or bitter cream if that’s what you’ve available.

Vanilla extract: My mother’s rule-of-thumb: at all times use a contact extra vanilla than you assume you’ll want. 

Eggs: Be happy to swap in a flax egg to maintain this vegan.

Melted butter: I really like the richness that butter provides to this recipe, however you’ll be able to swap in melted coconut oil to maintain this dairy-free.

Let’s Discuss Frosting

First off: that is the perfect chocolate frosting you’ll ever put in your mouth. Second, it’s not notably dietary-friendly (although it’s gluten and grain-free), so in case you’re doing a dairy-free or a extra paleo-friendly food plan, you could simply need to go away the frosting off and revel in this scrumptious cake bare. That mentioned, this frosting is what does it for me, so listed here are some notes on the elements:

Chocolate chips and heavy cream: You’re going to soften these collectively both on the range or within the microwave. For expediency, I normally do the microwave on about 30% energy, stopping and stirring each 20 seconds so the chocolate doesn’t burn.

Cream cheese: Sure, this frosting is a hybrid between a chocolate ganache and a wealthy, cream cheese frosting—really the perfect of all worlds.

Powdered sugar: Beating within the powdered sugar on the finish retains this mild, fluffy, and candy like these basic chocolate birthday muffins we’re channeling.

Suggestions for Success

This gluten-free cake recipe is fairly foolproof—you mainly whisk all the pieces collectively in a bowl, put it within the pan, and also you’re finished. However there are just a few guidelines of the highway that at all times yield the absolute best muffins.

1. Make certain all of your elements are at room temperature

That is key, and a baking rule that I’ve discovered the arduous manner. In the event you add chilly elements into the combination, they don’t mix in the identical manner that room-temperature elements meld collectively. Make certain to take away your eggs and yogurt from the fridge half-hour to an hour earlier than making your cake, and let the butter calm down a bit after melting. That is particularly necessary together with your frosting elements—your cream cheese should be at room temperature to get mild and fluffy!

2. Don’t overmix your dry elements

Many recipes name for the dry elements to be mixed individually from the moist elements. Since I’m a lazy cook dinner who prefers as few soiled dishes as potential, I make this multi function bowl. That mentioned, while you add your dry elements, toss them along with a fork to verify the baking soda is evenly distributed, then whisk into your moist elements simply till mixed. 

3. On the subject of pans, you’ve obtained choices

This recipe yields an ideal 8-inch one-layer cake. Nonetheless, you may additionally divide this into two 6-inch cake pans. The layers will probably be a bit thinner, and also you’ll have to lower the baking time by 5-10 minutes, however you’ll have an cute mini-layer cake in your palms. I additionally made this in a 9-inch cake pan (and decreased bake time by 5 minutes), and once more—it was thinner however nonetheless scrumptious.

Y’all—this will probably be my subsequent birthday cake. And I extremely advocate it for yours, too—perhaps topped with a bit vanilla ice cream and a sprinkling of raspberries? Simply sayin’. Prepared to do that? Scroll on for the recipe and let me know in case you give this a strive! You’re going to LOVE.

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