This is the most moist chocolate cake you'll ever eat. And it's seriously the best chocolate cake I've ever had (even before knowing I had to be gluten free). There's a secret ingredient and technique that makes this the most most best gluten free chocolate cake you'll ever eat. And your non celiac and non gluten free friends will be asking for it too!

Rather watch a video version of this recipe? See our Best Ever Gluten Free Chocolate Cake video on Youtube!

Gluten Free Chocolate Cake

Ingredients:

• 2 Cups 1:1 Gluten Free Flour (I use Bob's Redmill)

• 2 Cups Sugar

• 3/4 Cup Unsweetened Coco Powder

• 2 Teaspoons Baking Powder

• 1 1/2 Teaspoons Baking Soda

• 1 Teaspoon Salt

• 1 Teaspoon Instant Espresso Powder

• 1 Cup Milk, Buttermilk, Almond or Coconut Milk

• 1/2 Cup Oil - I prefer to use Avocado oil

• 2 Large Eggs

• 2 Teaspoons Vanilla Extract (Spice Islands is my favorite)

• 1 Cup Boiling Water

• Chocolate Buttercream Frosting Recipe

Directions:

1. Preheat oven to 350. Prepare two baking tins by spraying with a gluten free safe spray or using butter liberally.

2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Use a whisk to combine or, us your paddle attachment to stir flour mixture until combined well.

3. Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.

4. Reduce speed and carefully add boiling water to the cake batter until well combined. (I like to use a glass measuring container and microwave the water until boiled) Note your batter will be VERY runny after this step! It is fine!

5. Distribute cake batter evenly between the two prepared cake pans. I usually have left overs and put them in either another smaller cake pan or in cupcake liners.

6. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

7. Remove from the oven and allow to cool for about 10 minutes, then remove from the pan and cool completely on a wire rack.

8. Frost Cake with our Chocolate Buttercream Frosting

Notes

• Your cake batter will be VERY thin! Watch our Gluten Free Chocolate Cake YouTube video to see how it looks!

• Make sure all your ingredients are gluten free! It can hide in the cheaper vanilla extracts!

• Freezer Friendly - Let the baked cake layers cool completely first. Then wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag, squeeze all the extra air out and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.

Enjoy!!

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