Gluten Free Chocolate Birthday Cake.
Make your next birthday extra special by serving this double layer gluten free chocolate cake with cream cheese frosting. It's decadent, rich, and a true crowd pleaser.
Ingredients
For the cake:
- 2 cups gluten free flour
- 1 ½ cups low fat milk or non-dairy milk
- ⅔ cups granulated sugar
- ⅔ cups dark brown sugar
- ½ cups unsweetened cocoa powder
- ¾ cups butter or vegan buttery spread
- 2 large eggs
- 1 Tablespoon ground flax seed
- 3 Tablespoons water
- 2 teaspoons vanilla extract
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoons salt
For the frosting:
- 8 ounces low fat cream cheese softened - or dairy free cream cheese
- 4 Tablespoons butter softened - or vegan buttery spread
- 3 Tablespoons low fat milk
- 3 cups confectioner's sugar sifted
- ⅔ cup unsweetened cocoa powder
- ⅛ teaspoon sea salt
- 1 ½ teaspoons vanilla extract
Instructions
Make the cake:
- Preheat oven to 350 degrees F. Lightly coat two 8-inch cake pans with butter and flour. Set aside. Combine the flax meal and water in a cup and set aside.
- Cream the butter and sugars, then add the eggs and beat on medium speed. Add the flax seed mixture and the vanilla extract and mix on low speed.
- Add the gluten free flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Drizzle in the milk and beat on medium speed until combined.
- Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched. (About 28 minutes). Cool in the cake pans on a wire rack for 10 minutes.
- Using a knife, loosen the cake layers from the pan sides. Invert and remove cake from pans. Move cakes to wire rack to cool completely.
Make the frosting:
- In a medium bowl, using a mixer, beat the cream cheese, butter, and milk together until smooth. Add the sugar, cocoa, and salt and continue to mix.
- Reduce speed to low, add the vanilla, and mix until smooth. Chill for at least 30 minutes before using.
Frost the cake:
- Use a serrated knife to level the tops of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed paper and place a cake layer, trimmed side down, on top.
- Spread frosting on top of cake, then top with another layer. Frost the top and sides of the cake. Remove waxed paper from the cake place. Add sprinkles or other decorations if desired.
Notes
Nutrition facts are for 1/12 of cake with frosting.
Store leftover cake in the refrigerator. It should stay fresh for about 3-4 days.
You can make this cake dairy free by using vegan buttery spread and dairy free cream cheese.
Nutrition
Calories: 498kcalCarbohydrates: 76gProtein: 7gFat: 21gSaturated Fat: 12gCholesterol: 80mgSodium: 468mgPotassium: 288mgFiber: 4gSugar: 56gVitamin A: 645IUCalcium: 127mgIron: 2.2mg
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