Amazing Gluten-Free Chocolate Cake Recipe to Recreate at Home

When chocolate cravings strike, this gluten-free chocolate cake is the answer.

It bakes up rich and moist, with layers that are so soft you’d never guess it’s made without wheat.

Cocoa takes center stage here, delivering a bold flavor that satisfies any chocolate lover.

The recipe keeps things simple; no complicated steps, just reliable results.

Whether you’re baking for yourself or sharing with friends, this cake is a crowd-pleaser that fits every occasion.

Gluten-free doesn’t mean flavor-free, and this dessert proves it with every slice.

Why Delia Gluten Free Chocolate Cake Is So Rich

• Craft with Ease: Perfect for bakers of all skill levels, this gluten-free chocolate cake requires simple mixing and basic baking techniques.
• Versatile Celebration Dessert: Ideal for birthdays, gatherings, or weekend treats that everyone can enjoy without gluten concerns.
• Quick Comfort Delight: Prepare the entire cake from scratch in minimal steps, making it a go-to recipe for sudden sweet cravings or unexpected guests.
• Adaptable Serving Options: Flexible pan choices allow you to create either a sheet cake or layer cake, matching different presentation needs and party sizes.

Ingredients For Delia Gluten Free Chocolate Cake

• Gluten-Free Flour Blend: A special flour mixture that helps create a soft and tender cake texture without gluten.
• Cocoa Powder: Provides rich chocolate flavor and deep color to the cake.
• Baking Soda, Baking Powder: These leavening agents help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Eggs: Bind the ingredients together and add moisture to the cake.
• Vegetable Oil: Keeps the cake moist and tender.
• Milk: Adds richness and helps create a smooth batter.
• Vanilla Extract: Provides a warm, sweet background flavor.

• Butter: Creates a creamy and smooth base for the buttercream frosting.
• Powdered Sugar, Cocoa Powder: Provides sweetness and chocolate flavor to the frosting.
• Milk, Vanilla Extract: Helps achieve the right frosting consistency and adds depth of flavor.

• Coffee or Boiling Water: Intensifies the chocolate flavor and helps create a moist cake.
• Sprinkles: Optional decorative topping for added fun and color.

How To Bake Delia Gluten Free Chocolate Cake

Helpful Tips For Delia Gluten Free Chocolate Cake

• Use a kitchen scale for accurate measurements, ensuring the perfect texture and rise of your gluten-free chocolate cake.
• Line cake pans with parchment paper rounds to guarantee easy cake removal without breaking or crumbling.
• Mix coffee or hot water gently to create a thin batter that will result in a moist, tender chocolate cake.
• Insert a toothpick in the cake’s center to check for clean removal, indicating the cake is fully baked without overcooking.
• Allow the cake to cool entirely on a rack to prevent buttercream from melting and ensure a smooth, professional finish.

Tasty Ways To Change Delia Gluten Free Chocolate Cake

• Vegan Chocolate Cake: Replace eggs with mashed bananas or applesauce, use plant-based milk, and swap butter for coconut oil or vegan margarine.
• Dairy-Free Chocolate Cake: Substitute milk with almond or oat milk, use dairy-free butter alternative, and ensure all ingredients are dairy-free.
• Low-Sugar Chocolate Cake: Replace sugar with stevia or monk fruit sweetener, use unsweetened cocoa powder, and reduce overall sweetness while maintaining flavor.
• Nut-Free Chocolate Cake: Omit any nut-based ingredients, use seed-based milk alternatives, and ensure all components are nut-free for those with allergies.

What Goes With Delia Gluten Free Chocolate Cake

• Pair Rich Red Wine: Select a bold, full-bodied red wine like Cabernet Sauvignon or Merlot that complements the deep chocolate flavor, cutting through the cake’s sweetness with tannic richness.
• Enhance with Espresso Companion: Serve a freshly brewed espresso or strong black coffee alongside the cake, which intensifies the chocolate notes and provides a delightful bitter contrast to the sweet dessert.
• Create Raspberry Accent: Add fresh raspberry coulis or whole raspberries as a garnish, introducing a tart, bright flavor that beautifully balances the chocolate’s deep, rich profile and adds a vibrant color pop.
• Elevate with Vanilla Ice Cream: Top a slice with a scoop of creamy vanilla ice cream, creating a classic hot-and-cold dessert experience that softens the cake’s intensity and provides a smooth, cool counterpoint.

How To Store Delia Gluten Free Chocolate Cake Right

• Store covered cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap or place in a sealed container to prevent drying out.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Individually wrap cake slices in plastic wrap, then place in freezer bag. Store up to 2 months. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 10-15 seconds. For frozen cake, let thaw completely before serving at room temperature to maintain moisture and texture.

FAQs For Delia Gluten Free Chocolate Cake

Gluten-Free Chocolate Cake Recipe

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• Total Time: 47-65 minutes
• Yield: 8 1x

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Description

Gluten-free chocolate cake is rich and moist, made without flour but with all the chocolatey satisfaction you expect from a proper dessert.

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Ingredients

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Main Ingredients:

• 3 eggs
• 2 2/3 cups gluten-free all-purpose baking flour
• 1 cup cocoa powder
• 2/3 cup oil
• 1 cup milk
• 1 cup brewed coffee or boiling water

Sweeteners:

• 1 cup white sugar
• 3/4 cup light brown sugar

Leavening and Seasoning:

• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon white or apple cider vinegar
• 1 tablespoon vanilla extract

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Instructions

1. Preheat the oven to 350°F, ensuring the rack is positioned in the center for even baking.
2. Prepare cake pan(s) by lightly coating the bottom with oil, then line with parchment paper for easy removal.
3. In a large mixing bowl, thoroughly combine all liquid ingredients, excluding the hot coffee or water.
4. Gently fold in the sifted dry ingredients, mixing until just incorporated and no visible flour streaks remain.
5. Slowly pour in the hot coffee or boiling water, stirring until the batter becomes smooth and slightly thin.
6. Distribute the batter evenly between prepared pan(s), using a kitchen scale for precise layer height if making a layer cake.
7. Bake sheet cakes for 35-45 minutes, layer cakes for 32-37 minutes, checking doneness with a toothpick that should come out clean.
8. Allow the cake to rest in the pan for 10-20 minutes, then carefully lift to a wire cooling rack.
9. Peel off the parchment and let cool completely before adding frosting.
10. For buttercream, cream softened butter in a mixer until smooth and light.
11. Sift cocoa powder into the butter and blend thoroughly.
12. Gradually incorporate sifted powdered sugar, beating until achieving a creamy, spreadable consistency.
13. Add milk and vanilla, mixing until the frosting is light and fluffy.
14. Generously spread frosting over the cooled cake and decorate with sprinkles if desired.

Notes

• Ensure ingredients are at room temperature for smooth mixing and even baking.
• Use a kitchen scale for precise ingredient measurements to guarantee consistent texture.
• Test cake doneness by gently pressing the center – it should spring back without leaving an indentation.
• Allow cake to cool completely before frosting to prevent buttercream from melting or sliding off.
• Swap coffee with hot water or dairy-free milk for different flavor profiles.
• Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
• For dairy-free version, replace butter with coconut oil or vegan butter alternatives.

• Prep Time: 15-20 minutes
• Cook Time: 32-45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 264
• Sugar: 22 g
• Sodium: 210 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 45 mg