Gluten Free Chocolate Cake

Adapted from

  • ⅔ cup (144g) olive oil
  • 2 cups (400 g) granulated sugar 
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup 2% milk
  • 1/2 cup buttermilk (or 2% milk)
  • 1 ¾ cups (219g) ATK All-Purpose Gluten Free flour mix
  • ¾ cup (72g) cocoa powder (I use Navitas Organics cacao powder)
  • 1 teaspoon baking soda
  • 1/2 + 3/8 teaspoons xanthan gum
  • 1/2 cup boiling water (measure after boiling)
  • Pinch sea salt
  • 1 recipe Chocolate Frostin or glaze

  1. Place oven rack in center position and preheat to 350-F.
  2. Line the bottom of two (9-inch) cake pans with parchment paper.
  3. In a large bowl, add olive oil, sugar, vanilla extract, and eggs. Use a hand mixer to beat until just combined. Do not over mix.
  4. Add milk and buttermilk. Beat to combine. Do not over mix.
  5. Sift in flour, cocoa powder, baking soda, and sea salt. Stir to combine, until no lumps remain.
  6. Add boiling water and mix on low until combined.
  7. Pour into prepared cake pans.
  8. Bake for 20-25 minutes, rotating the two pans after 15 minutes. The center will rise and a toothpick inserted into the center should come out clean.
  9. Allow pans to cool on wire rack for 10 minutes. Then run a knife around the edge and remove from pans. Allow to cool on wire rack for 1 hour.

Rating: 5 out of 5.

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