Gluten-Free Moist Chocolate Cake
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Chocolate cake was first made in the 18th century in Europe and has since become one of the most popular types of cakes worldwide.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Gluten-Free Moist Chocolate Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
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Stir in the hot water until the batter is smooth.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.