Introduction

Indulge in the rich, moist flavors of this Ultimate Decadent Gluten Free Chocolate Cake. Perfectly fudgy and topped with a creamy chocolate buttercream, this cake is sure to satisfy any chocolate lover’s cravings while being friendly to gluten-free diets.

A close-up image of a four-layer chocolate cake slice on a white plate. Each cake layer is dark, moist, and crumbly, separated by thick, glossy, smooth layers of rich chocolate frosting. The top layer of frosting is spread evenly with a slightly textured surface that shines softly in the light. The cake stands out against a white marbled background, highlighting the dark and creamy contrast of the chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Gluten Free 1.1 flour or all purpose flour
¾ cup cocoa powder
2 cups sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
5 oz unsweetened Greek yogurt (can substitute dairy-free unsweetened Greek yogurt)
1 tsp kosher salt
½ cup vegetable oil
1 tsp espresso powder
1 cup fresh brewed coffee
2 eggs
1 tsp vanilla extract
1 ½ cups butter, room temperature (can substitute dairy-free butter)
5 cups powdered sugar
½ cup milk
1 cup unsweetened cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray and set them aside.
Step 2: In a large mixing bowl, beat the eggs and sugar for 3 minutes until the sugar is mostly dissolved and the eggs become frothy and lighter in color. Add the Greek yogurt, vanilla extract, vegetable oil, and espresso powder. Mix until well combined.
Step 3: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Step 4: Gently stir in the freshly brewed coffee until fully incorporated.
Step 5: Divide the batter evenly between the two prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 7: To make the chocolate buttercream frosting, place the butter, powdered sugar, cocoa powder, espresso powder, milk, and vanilla extract in a mixing bowl.
Step 8: Beat the frosting mixture until the sugar and cocoa are fully incorporated and the frosting is smooth and creamy. Add more milk if needed to achieve your desired consistency.
Step 9: Once the cakes have cooled completely, frost the top of one layer with the chocolate buttercream. Place the second cake layer on top and frost the entire cake, including the sides.
Step 10: For an extra impressive presentation, slice the cake into four layers before frosting.

Tips & Variations

For a dairy-free version, substitute both the Greek yogurt and butter with your preferred dairy-free alternatives.
Add a pinch of cinnamon or chili powder to the dry ingredients for a subtle warm kick.
Use strong brewed espresso instead of coffee to intensify the chocolate flavor.
Decorate with fresh berries or gluten-free chocolate shavings to elevate the presentation.

Storage

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it fresh longer, wrap tightly and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and bring to room temperature before enjoying. Reheat slices gently in the microwave if desired.

How to Serve

The image shows a close-up of a thick, four-layer slice of chocolate cake. Each dark, moist cake layer is separated by smooth, shiny milk chocolate frosting. The entire top of the cake is covered with a thick layer of the same glossy chocolate frosting, applied with soft, visible swirls. The cake sits on a simple white plate, set against a white marbled texture background that highlights the rich, dark brown colors of the cake and frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can use all-purpose flour if gluten is not a concern. The texture may be slightly different but will still be delicious.

Can I make this cake without coffee?

While coffee enhances the chocolate flavor, you can substitute it with hot water or milk if you prefer. The cake will still turn out moist and tasty.