Gluten-, Egg-, and Dairy-Free Chocolate Cake

Servings: 2 layer 9-inch cake, 12 slices

Prep Time: 15

Cook Time: 25

Chocolate cake that is delicious, decadent, and so easy to make. It's also gluten, dairy, and egg-free, so whether you make it for a birthday party, special occasion, or well-deserved treat, everyone can enjoy a slice, or two!

4.95 from 193 votes

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Ingredients

3 cups gluten-free all-purpose flour
1 ¾ cups granulated sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons xanthan gum* if using
1 teaspoon salt
2 cups chocolate non-dairy milk
½ cup vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon vanilla

Instructions

Preheat the oven to 350F. Coat 2 9-inch cake pans with cooking spray and set aside.
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, xanthan gum (if using), and salt.
In a medium bowl, combine the milk, oil, vinegar, and vanilla.
Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl.
Pour into greased cake pans and place in the preheated oven.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and transfer the cakes to a wire rack to cool completely.
While the cakes are cooling, make the frosting.
Frost the cake by placing one base layer on your plate or cake stand, spreading about a cup of frosting on top, top it with another cake layer, and spread remaining chocolate frosting over the top and sides.

Notes

For a 3-tiered cake, you'll need to fill 3, 6-inch cake pans with batter.

Nutritional information does not include frosting.

Nutrition