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Gluten Free Three Layer Chocolate Cake Recipe

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3.9 from 77 reviews

A rich and decadent gluten-free three-layer chocolate cake made with Bob’s Red Mill gluten free 1:1 baking flour, cocoa powder, and frosted with creamy chocolate frosting. This moist cake layers Greek yogurt and almond milk for added tenderness, perfect for those seeking a gluten-free chocolate dessert.

Ingredients

Dry Ingredients

  • 2 1/4 cup plus 2 tablespoons Bob’s Red Mill gluten free 1:1 baking flour
  • 1 1/2 cup sifted cocoa powder
  • 3/4 teaspoon salt
  • 2 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder

Wet Ingredients

  • 1 1/2 cup unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 1 1/2 cup almond milk or regular milk
  • 1 1/2 cup plain non-fat Greek yogurt

Frosting

  • 2 cups chocolate frosting (see linked recipe)

Instructions

  1. Preheat and mix dry ingredients: Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the gluten free baking flour, sifted cocoa powder, salt, baking soda, and baking powder to evenly distribute all dry components.
  2. Cream butter and sugars then add eggs and vanilla: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing after each addition. Stir in the vanilla extract.
  3. Add milk to wet mixture: Incorporate the almond milk (or regular milk) into the wet ingredients and mix thoroughly. The mixture may look unusual but this is expected.
  4. Combine wet and dry ingredients with yogurt: Alternately add half the flour mixture then half the Greek yogurt to the wet mixture, starting and ending with the flour. Mix gently after each addition until just combined.
  5. Prepare pans and bake: Grease three 8-inch cake pans evenly. Distribute the batter equally among the pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before removing to a wire rack to cool completely.
  6. Assemble and frost the cake: Once cooled, stack the cakes on a plate or cake stand, spreading chocolate frosting between each layer. Cover the top and sides with remaining frosting and smooth with a knife if needed for a professional finish.

Notes

  • Use Bob’s Red Mill gluten free 1:1 baking flour for best texture.
  • Ensure cocoa powder is sifted to avoid lumps in the batter.
  • The batter’s texture may appear strange after adding milk; this is normal.
  • Use room temperature ingredients for best mixing results.
  • Allow cakes to cool properly before frosting to prevent melting.
  • You can substitute almond milk with any other milk or plant-based milk as needed.

Find it online: https://justsosavory.com/gluten-free-three-layer-chocolate-cake-recipe/