This Fudgy Gluten Free Chocolate Cake isn't nearly as fussy to make as you might think. Decadent chocolate cake is layered with Chocolate Swiss Meringue Buttercream — the result is a moist cake that keeps well without refrigeration and tastes gorgeous! Jump to recipe.

Listen up friends — I am here to tell you that you don't have to settle for mediocre gluten-free cake.

Here's the real real: I understand that pretty much every blogger out there with a chocolate cake recipe says that theirs is the best ever, and you know what -- they probably believe it to be true. But I'm just arrogant enough to tell you they're wrong.

This is it. THIS is the most delicious, fudgy, moist, gluten-free chocolate cake out there.

Anyone else in a LOVE-LOVE relationship with cake? I like mine full of flavor and definitely not overly sweet!

My love affair with cake started early. Growing up my mom would make elaborate cakes for my brother and I on our birthdays. In fact, the night before my 3rd birthday party I got caught sitting on the kitchen counter nearly diving head first into my birthday cake -- hands and face covered in frosting. My mom recalls snapping a few photos before bursting out laughing and saying aloud, "I can't blame you!" I'd like to think I would have the same sense of humor for my kiddo after putting in all that hard work.

Over the years, my love for cake has only grown stronger. While others may have stories of growing up in the kitchen at their mom's hip, learning how to bake cakes & cookies -- that was a rare occurrence in my home.

Although my mom was [and still is] a very talented baker, she spent most of my childhood working 2-3 jobs to support our family, which didn't leave much time for baking. Plus, I was preoccupied with ballet and getting perfect grades so I could get out of our tiny town one day.

What I did pick up from my sweet mama: independence and a kick-ass work ethic, which landed me my first restaurant job at the age of 14 in a cute little bakery & cafe. By 15, I was making croissants, baking cakes, and playing barista. I spent my weekends and summers there throughout high school and fell in love with the process.

I know putting together a layer cake can feel a little daunting, but don't worry friend! This recipe is simple and so very doable.

Some notes for the baker before you get started:

Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + measure all your ingredients and gather your tools in advance. When it comes to baking + frosting a cake — it’s all about that mise en place.
An offset spatula, parchment paper, and nice serrated knife are well worth the investment.
Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.
If you love baking [or at least, cake-making] like me, consider buying a rotating cake turntable on a pedestal. It’s not essential, but it helps you get that smooth finish quickly and easily. A simple cake carrier will help you transport your cake to the any shindig [I can’t tell you how many times I regretted not having a carrier].

fudgy gluten free chocolate cake with chocolate swiss meringue buttercream

SERVES: 8-12 | PREP TIME: 30 MINUTES | COOK TIME: 35 MINUTES | TOTAL TIME: 60 MINUTES

This Fudgy Gluten Free Chocolate Cake isn't nearly as fussy to make as you might think. Decadent chocolate cake is layered with Chocolate Swiss Meringue Buttercream — the result is a moist cake that keeps well without refrigeration and tastes gorgeous!

INGREDIENTS:

For the cake:

1¾ cups Bob's Redmill Gluten Free 1-to-1 Baking Flour [if using another brand of gf flour see note below]
1¾ cups sugar
1 cup cacao powder
1 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon sea salt
3 eggs, room temperature
½ cup avocado oil
1 tablespoon vanilla extract
1 cup full-fat coconut milk [we like Aroy-D or Thai Kitchen]
1 cup [strong] hot coffee

For the swiss meringue buttercream:

1 1/4 cups sugar
5 large egg whites
3 sticks unsalted butter [room temperature]
9 ounces bittersweet chocolate [melted and cooled]

INSTRUCTIONS:

For the cake layers:

Heat the oven to 350 degrees. Prepare two 8-inch cake pans with avocado oil and line the bottom with a parchment round.
Combine the sugar, flour, cacao, baking powder, baking soda, and salt in a large bowl. Whisk gently to combine.
Whisk together, eggs, oil, vanilla and coconut milk until well combined. Add the egg mixture to the dry ingredients and whisk until smooth.
Carefully whisk in the hot coffee. Note: the batter will be runny -- not to worry, it bakes up beautifully!
Divide batter evenly among prepared pans and Bake 30 to 35 minutes, rotating pans if necessary, until a cake tester inserted into the center of each cake comes out clean. Let cool in pans set on a cooling rack for 15 minutes, then turn out onto a rack to finish cooling completely.

For the swiss meringue buttercream:

Whisk sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water and whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Test by rubbing some of the egg white mixture between your fingers -- if you don't feel any sugar granules, it's ready! Remove from heat.
With an electric mixer fitted with the whisk attachment, whisk on high speed until cool [test by touching bottom of bowl], 7 to 10 minutes.
Switch to the paddle attachment. With mixer on medium-high speed, add softened butter, 2 tablespoons at a time, until combined.
Slowly pour in the cooled chocolate and mix until fully combined.
Frost the [completely cooled] cake layers as your heart desires!

*NOTES:

if you're using an alternative brand of gluten free flour make sure it contains xanthan gum, if not add 1 tsp xanthan to the recipe
Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.
Troubleshooting with the buttercream: If the buttercream [or your kitchen] seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. If it's too cold, let the frosting warm up to room temperature, then continue beating until it comes together. This can take several minutes, so don't give up!

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