Imagine a decadent chocolate cake so rich, moist, and irresistible that no one would ever guess it's both dairy-free and gluten-free. This isn't just another bland alternative dessert - this is a game-changing recipe that proves dietary restrictions don't mean sacrificing flavor or texture. Whether you're managing food sensitivities, supporting a loved one's dietary needs, or simply curious about delicious allergen-friendly baking, this chocolate cake will transform your perception of "free-from" desserts forever.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ¾ cups gluten free all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 cup almond milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the gluten-free all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are well combined and free of lumps.
- In a separate medium bowl, combine the almond milk, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients together until they are thoroughly blended.
- Pour the wet ingredient mixture into the dry ingredients. Use a hand mixer or whisk to blend the batter until smooth and no dry streaks remain.
- Carefully add the boiling water to the batter and mix gently. The batter will be very thin, which is normal for this recipe.
- Transfer the batter to the prepared baking pan, ensuring it is evenly distributed.
- Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, you can frost with a dairy-free chocolate frosting or dust with powdered sugar if desired.
- Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Always sift your gluten-free flour to prevent lumps and ensure a smoother batter.
- Use room temperature eggs for better integration and a more consistent cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- The boiling water helps activate the cocoa and creates a super moist cake, so don't skip this step.
- Check your cake's doneness early - gluten-free cakes can dry out quickly if overbaked.
- Let the cake cool completely before frosting to prevent melting and ensure clean slicing.
- For extra moisture, consider brushing the cake layers with a simple syrup before frosting.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 35mg
