Chocolate Cake with Chocolate Buttercream (Gluten-Free)

Final Up to date on August 4, 2025 by Carrie Korem, FNTP

When you’re trying to find the proper gluten-free chocolate cake, this one checks all of the packing containers — wealthy, moist, decadent, and topped with a silky chocolate buttercream that’s exhausting to beat.

This cake is totally gluten-free and grain-free, made with almond flour, cocoa powder, and sweetened naturally with maple syrup. And the perfect half? You’d by no means understand it’s gluten-free. It has the traditional chocolate cake texture you like, with out the processed elements or refined flours.

Whether or not you’re celebrating a birthday, vacation, or simply need one thing indulgent and better-for-you, this gluten-free chocolate cake recipe is a tried-and-true favourite in my kitchen.

Why You’ll Love This Gluten-Free Chocolate Cake

• Moist and wealthy with deep chocolate taste

• Naturally gluten-free and grain-free

• Made with healthful, easy elements

• Topped with an opulent chocolate buttercream

• Good for birthdays, holidays, or particular events

Substances You’ll Want

For the Cake:

For the Buttercream:

• 4 massive eggs

• ⅓ cup maple syrup or honey

• 2 tsp vanilla extract

• Pinch of sea salt

• 1 lb unsalted butter (minimize into tablespoons, softened)

• 4 oz melted semi-sweet chocolate (I take advantage of Get pleasure from Life once more right here)

Be aware: If in case you have a nut allergy, this cake incorporates almond flour. For a nut-free chocolate cake, use this recipe as an alternative.

The best way to Make the Greatest Gluten-Free Chocolate Cake

1. Make the Chocolate Cake Batter

• Preheat oven to 350°F. Butter two 9-inch cake pans and line with parchment.

• Soften chocolate and butter over a double boiler. Stir often and let cool for 10 minutes.

• In a stand mixer, whisk maple syrup and eggs on excessive for five–6 minutes, till pale and billowy.

• Slowly whisk in cooled chocolate and vanilla.

• Sift in almond flour, coconut flour, cocoa powder, baking soda, and baking powder.

• Gently fold the dry elements into the moist combination.

2. Bake the Truffles

• Divide batter between the 2 pans.

• Bake for 20 minutes, or till a toothpick comes out clear.

• Let desserts cool in pans for 10 minutes, then end up and funky utterly.

The best way to Make Chocolate Buttercream (from Scratch)

This buttercream is wealthy, clean, and completely well worth the effort. If it’s your first time making buttercream, observe the steps precisely — and don’t panic when it curdles. That’s regular. Preserve mixing and it’ll come collectively superbly.

Directions:

• Within the bowl of a stand mixer, whisk eggs, maple syrup or honey, vanilla, and salt.

• Place the bowl over a pot of simmering water and whisk continuously till the combination reaches 160°F (about 5 minutes).

• Take away from warmth. Beat the combination on excessive for 8 minutes till gentle and ethereal.

• Cut back velocity to medium and add butter one tablespoon at a time.

• When all of the butter is added, scrape down the bowl. The combination could look curdled — maintain going.

• Whip on excessive for 1–2 extra minutes till clean and fluffy.

• Slowly pour in melted chocolate and blend till mixed.

Assemble Your Gluten-Free Chocolate Cake

• Place one cake layer on a serving plate or cake stand.

• Unfold one-third of the chocolate buttercream evenly excessive.

• Add the second cake layer and frost the highest and sides with the remaining buttercream.

Retailer leftovers in an hermetic container at room temperature for 1–2 days, or refrigerate for as much as 5 days.

This cake incorporates almond flour, so if you might want to keep away from nuts, I like to recommend utilizing this chocolate cake recipe. 

On the subject of baking with grain-free elements, I all the time use a finely floor almond flour and Bob’s Crimson Mill coconut flour. Varied manufacturers end in totally different textures, so I alway stick to these two particular elements in order that my desserts and different baked items end up excellent each time.

Ideas for Baking with Gluten-Free Substances

• Use finely floor almond flour — I like to recommend Bob’s Crimson Mill or Anthony’s.

• For coconut flour, I all the time stick to Bob’s Crimson Mill to make sure constant texture.

• Selfmade grain-free baking powder: Mix 1 half baking soda, 1 half arrowroot, and a pair of components cream of tartar.

This gluten-free chocolate cake is wealthy, moist, and all the time a success — even with individuals who aren’t gluten-free. When you’ve been craving a cake that feels indulgent however is made with nourishing elements, this one’s for you.

Make it for an important day… or simply as a result of.

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Gluten-Free Chocolate Cake with Chocolate Buttercream

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4 from 1 evaluate

When you can not eat butter, I like to recommend making a double batch of this chocolate buttercream frosting. As with all desserts, it’s finest to eat moderately.

• Prep Time: 45 minutes
• Prepare dinner Time: 35 minutes
• Complete Time: 1 hour 40 minutes
• Class: Dessert
• Eating regimen: Gluten Free

For the cake batter:

For the buttercream:

• 4 massive eggs
• 1/3 cup maple syrup or honey
• 2 teaspoons vanilla extract
• pinch of sea salt
• 1 pound unsalted butter, softened, every stick minimize into tablespoons
• 4 ounces semisweet chocolate, melted and cooled (I used Get pleasure from Life Chocolate Chips)

Directions

1. Preheat oven to 350 ºF and alter rack to center place. Place the chocolate and butter within the bowl of a double boiler. Soften, stirring often. Put aside to chill (the combination wants to chill for no less than 10 minutes earlier than including the the egg combination beneath). Place the maple syrup and eggs within the bowl of a standing mixer with whisk attachment. Whisk for 5-6 minutes till pale yellow and billowy. Slowly whisk in cooled chocolate and vanilla extract.
2. Sift almond flour, coconut flour, cocoa powder, baking soda and baking powder over egg combination. Gently fold to include. Divide batter between two buttered 9-inch cake pans (I desire to line my cake pans with a spherical piece of unbleached parchment paper to make sure the cake will come out correctly). Bake desserts for 20 minutes or till a cake tester inserted in the midst of the cake comes out clear. Cool desserts for 10 minutes, run a knife across the edges after which take away the desserts from the pans. Cool utterly.

For the Frosting:

1. Within the bowl of a standing mixer, mix eggs, maple syrup or honey, vanilla and pinch of salt. Set the bowl over a pot of simmering water. Whisk continuously till the combination reaches 160 levels, about 5 minutes. Take away from the warmth. Beat egg combination on medium-high with whisk attachment for 8 minutes till gentle and billowy. Cut back the velocity to medium and add butter one tablespoon at a time. When the entire butter is added, flip off the mixer and scrape down the perimeters of the bowl (at this level the buttercream would possibly look curdled, however don’t fear, it can flip creamy). Whisk your entire combination for 1 minute on excessive till gentle and fluffy. Slowly pour within the chocolate and blend till integrated.

To assemble:

1. Place one cake layer on a cake stand and prime with one third of the frosting. Unfold frosting evenly on the cake. Place second cake layer on prime and use remaining frosting to frost the highest and sides of the cake.

*To make do-it-yourself grain-free baking powder mix 1 half baking soda, 1 half arrowroot powder and a pair of components cream of tartar. Retailer in an hermetic container for as much as 6 months.

Vitamin

• Serving Dimension: Serves 12-14