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Gluten-Free Chocolate Cake
Our best gluten-free chocolate cake recipe combines oat and rice flours for a tender, fudgy, all-occasion dessert. The pudding-like frosting is just a bonus.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●saucepan
- ●mixing bowl
- ●microwave
- ●spatula
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat oven to 350°. Lightly coat two 8"-diameter cake pans with nonstick vegetable oil spray; line each with a parchment paper round. Vigorously whisk 1½ cups (300 g) granulated sugar, 1 cup (160 g) oat flour, ½ cup (60 g) mochiko, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1½ tsp. baking powder, ½ tsp. baking soda, and ¼ tsp. xanthan gum in a medium bowl to combine.
Nonstick vegetable oil spray (for pan)(160 g) oat flour1 cup(85 g) Dutch-process cocoa powder1 cup(110 g) powdered sugar1 cup(2 sticks) unsalted butter, room temperature1 cup½ cups (300 g) granulated sugar1½ cup (60 g) mochiko (sweet rice flour; such as Koda Farms). Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp½ tsp. baking powder1
3
Whisk 1 cup (85 g) Dutch-process cocoa powder, ⅓ cup vegetable oil, and ¾ cup boiling water in a large bowl until cocoa is dissolved, about ⏱️ 30 seconds. Add 2 large eggs, ⅔ cup buttermilk, and 1 Tbsp. vanilla bean paste or vanilla extract and whisk to combine. Add dry ingredients to wet ingredients and whisk until just combined and batter is smooth. Divide cake batter between prepared pans (about 545 g per pan).
(160 g) oat flour1 cup(85 g) Dutch-process cocoa powder1 cuplarge eggs2(110 g) powdered sugar1 cup(2 sticks) unsalted butter, room temperature1 cup. vanilla bean paste or vanilla extract2 tsp
4
Bake cakes until a tester inserted into the center comes out with a few moist crumbs attached and cakes spring back when gently pressed in the center, 22–⏱️ 28 minutes. Transfer pans to wire racks and let cakes cool in pans.
5
Frosting and Assembly
6
Whisk 1 cup (110 g) powdered sugar, ¼ cup (21 g) Dutch-process cocoa powder, 2 tsp. vanilla bean paste or vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ cup boiling-hot water in a medium bowl until smooth. Let cool, about ⏱️ 5 minutes.
(160 g) oat flour1 cup(85 g) Dutch-process cocoa powder1 cup. vanilla bean paste or vanilla extract2 tsp(110 g) powdered sugar1 cup(2 sticks) unsalted butter, room temperature1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
7
Meanwhile, heat 8 oz. semisweet or bittersweet chocolate (68–70% cacao) in a heatproof mixing bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is melted and smooth. Let cool slightly before using. (Alternatively, melt in a microwave-proof bowl in the microwave in 20-second bursts, stirring after each burst.)
(160 g) oat flour1 cup(85 g) Dutch-process cocoa powder1 cup(110 g) powdered sugar1 cup. semisweet or bittersweet chocolate (68–70% cacao)8 oz(2 sticks) unsalted butter, room temperature1 cup
8
Add 1 cup (2 sticks) unsalted butter, room temperature, to powdered sugar mixture and, using an electric mixer (a stand mixer with paddle attachment or hand mixer with beaters) on medium-high speed, beat until smooth and creamy, about ⏱️ 2 minutes (it may look curdled at first, but keep beating). Scrape in melted chocolate; beat until combined, about ⏱️ 2 minutes. If frosting is soft (like pudding), chill, stirring often, just until cool to the touch and thickened to a scoopable texture, about ⏱️ 15 minutes.
9
Run a small offset spatula around cakes to loosen and turn out onto racks. Remove parchment paper; discard. Place a cake, right side up, on a large plate or cake platter. Spread 1 cup frosting evenly over top of cake. Place remaining cake on top, arranging upside down. Spread remaining frosting over top and sides of cake, swirling decoratively if desired. Chill until frosting is sliceable but not too firm before serving, about ⏱️ 30 minutes. Do Ahead: Frosting can be made 3 days ahead; cover and chill. Bring to room temperature, then whisk to lighten before using (reheat gently if it looks curdled). Cake can be assembled 1 day ahead; keep chilled. Bring to room temperature before serving.
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