This super moist gluten-free chocolate cake is the BOMB! I am actually currently eating a slice now while writing this. Typically, I am not a cake person for the reason that 1) it is hard to find gluten-free cake and 2) gluten-free cake in my experience has been incredibly dry. Not this cake! After a little experimenting and the purchase of a sifter I finally achieved the perfect chocolate cake.
While I wish it had less butter in it, it does have greek yogurt so I consider that the healthy part. Now when I was making this cake I thought I was practicing making a possible cake for my birthday next week. Buuuuuuuut I realized my birthday is this week opps! Happy Early Birthday to me!! — July 29th
I did what???
So I actually used store-bought icing on this cake because I did not want to make another trip to the store. In case you did not know or don’t follow me on instagram (@liveconfidentlyeveryday) then you wouldn’t know that I just got a mini australian labradoodle puppy. Basically the first week or two I’m pretty much glued to him or on a short time to run to the store. But I love him so see all the pictures on my instagram or his (@romeo_minilabradoodle).
The Secret to it Being Moist
Anyway back to the cake! The key to this cake is to 1) follow the directions perfectly it really matters I believe 2) the greek yogurt helps with the moistness, but you don’t taste it in the cake at all.
Super Moist Gluten Free Chocolate Cake
- 2 1/4 cup gluten-free baking flour Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1 1/2 cup sifted cocoa powder – I used Nestle Cocoa Powder
- 3/4 teaspoon salt
- 2 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 cup soft unsalted butter
- 1 1/4 cup sugar
- 1 cup packed brown sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 1 1/2 cup milk (almond or regular, but would not recommend soy)
- 1 cup non-fat plain Greek yogurt
- chocolate frosting
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl combine the flour, cocoa powder, salt, baking soda, and baking powder.
- In a separate bowl cream together the butter and sugars until they are well combined. I used a hand mixer for this part to be more efficient.
- Add the eggs one at a time mixing in between, followed by the vanilla extract, and then mix.
- Next add the milk and again mix. The mixture will resemble watered oatmeal but no worries it’ll work out once you add the dry ingredients.
- Add the dry ingredients a little at a time so that flour does not fly everywhere.
- Finally, add the greek yogurt and mix one last time!
- Grease your pans, I used a 9 inch pan and this created two layers, but if you want three layers then use an 8 inch pan.
- Depending on your oven and thickness of cakes will determine your cook time. For my 9 inch pans it took 28 minutes until my knife came out clean. An 8 inch pan may take a bit longer with it being a little thicker, but as always just keep watch.
- Let the cakes cool better assembling or frosting. I know waiting can be a struggle but you will be sorry if you don’t when the icing is melting off.
*I have tried this recipe with a few different gluten-free flours, but my favorite was the one linked above. One thing all my flours had in common is they had xanthan gum in them already.
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