Gluten Free, Dairy Free, Soy Free
This easy, homemade chocolate cake is rich, chocolatey and so tender! Unlike many gluten free cakes that tend to be dense, this recipe turns out light, fluffy and moist. It's perfect for any celebration. Top with dairy free Vanilla "Buttercream" Frosting for a taste of childhood snack cake nostalgia!
Why I Love This Recipe
This Gluten Free Chocolate Cake recipe is my baby son's favorite cake! Since today is his birthday, I'm kicking off the celebration by sharing his birthday cake with all of you!! Happy Birthday my sweet Arthur!
When my family started our gluten free journey, I had difficulty finding a cake mix that didn't turn out too dense. The other issue I kept noticing was the cakes dried out quickly after baking.
I tried multiple variations of recipes to avoid a dry, dense cake before finally settling on this version! This dairy free Gluten Free Chocolate Cake recipe is very moist and tender. Even after setting 2-3 days on the counter it still holds it's moist texture.
The fluffiness of this cake is largely due to the addition of whipped egg whites. I know it seems like a bother, but it only takes an extra five minutes to whip them into soft peaks and another minute or two to fold them into the batter. It's definitely worth it and I don't advise skipping this step! Adding xanthan gum also helps the cake hold moisture and keeps it from becoming crumbly.
Plus, this healthier cake bakes up rich and chocolatey with the added benefits of antioxidants and minerals from cacao. There is also just enough sugar to sweeten this recipe without tasting overly sweet allowing the chocolate flavor to shine.
Why use cinnamon in this cake?
I also really enjoy adding cinnamon to chocolate baked goods. It causes the flavor of this cake to be reminiscent of Mexican hot chocolate without the heat! If you have a cinnamon allergy or aversion, feel free to skip this ingredient. The cake will still turn out delicious and it doesn't negatively impact the overall texture.
Let's talk xanthan gum
Xanthan gum can be found in the allergy friendly section of most grocery stores’ baking aisle. It’s Whole30 and Paleo approved and helps to bind this gluten-free batter together. Xanthan gum allows baked good to hold moistness and structure. Many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. You could try leaving it out if you really want to. The cake will be less tender and moist.
Tips for separating eggs
Use a completely clean, dry mixing bowl for the egg whites and ensure that no yolk gets mixed into the whites. Otherwise they won't beat up properly. Eggs separate best while chilled so do this after you pre-heat the oven. Here are some egg separating tips:
- Use your hands to separate the egg: I've found it's easy to crack the eggs one at a time in my hand. I allow the whites to run between my fingers while keeping the yolk in my hand. This has helped prevent yolk getting mixing in with egg whites.
- Three bowl method: Recently, I've been cracking the egg and passing the yolk back and forth in the shell over a small bowl. The white fills the small bowl. After the yolk is completely separated in the egg shell, put it in it's own bowl. Double check the egg white in the small bowl doesn't have any shells or bits of yolk. Then dump the white into it's own bowl. Repeat as needed. This keeps all the whites from getting contaminated if you accidentally break a yolk or drop eggshell pieces.
Uh-oh I see a speck of yolk
Did you get a speck or two of yolk in the egg whites and you don't want to start all over? Maybe these were your last eggs and you don't want to run to the store. Never fear, I have been there before and I'll share an unofficial tip: I dip the tip of a paper towel right on the speck of yolk just long enough to absorb the yolk then remove it. I had to do this a several times before I started separating eggs with my hands or using the 3 bowl method and it's always worked and the egg whites beat into peaks just fine!
You Might Also Like
Vanilla "Buttercream" Frosting {DF}
Gluten Free Fudgy Brownies {DF, Paleo Option}
Double Chocolate Cream Cheese Muffins {GF, DF}
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📖 Recipe
Gluten Free Chocolate Cake {Dairy Free}
Equipment
- 2 9" cake pans or cupcake pans
- 1 large mixing bowl
- 2 Medium mixing bowls
- 1 electric hand mixer
- 1 wooden spoon or silicone spatula
- measuring cups and spoons
Ingredients
Dry Ingredients
- 1⅓ cup brown rice flour
- ⅔ cup almond flour
- ½ cup potato starch
- ½ cup cacao powder may sub cocoa powder
- ½ teaspoon salt
- 1¼ teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 cups white sugar I like to sub coconut sugar
- 2 teaspoon cinnamon
Wet Ingredients
- 4 egg yolks
- 1½ cups almond milk
- 1 tablespoon lemon juice
- ¾ cup neutral oil
- 1 tablespoon pure vanilla
Egg Whites
- 4 egg whites
- 1 teaspoon cream of tartar
Instructions
- Pre-heat oven to 325℉. Line baking pans with silicone baking mats or parchment paper and grease with neutral oil. Or for cupcakes fill cupcake pans with liners.
Separate the eggs
- Separate eggs while still cold. Place egg yolks and whites in separate clean, dry medium mixing bowls.*
Combine the dry ingredients
- In large mixing bowl whisk together dry ingredients: brown rice flour, almond flour, potato starch, cacao powder, salt, xanthan gum, baking soda, sugar, cinnamon.
Combine the wet ingredients
- In the medium mixing bowl with egg yolks add almond milk, lemon juice, neutral oil, and pure vanilla. Whisk until well combined.
Make the batter
- Pour combined dry ingredients into wet ingredients and whisk until smooth and well combined. Set aside while you beat the egg whites.
Beat the egg whites
- In the medium mixing bowl with egg whites add 1 teaspoon cream of tartar. Beat with an electric hand mixer on MED-LOW until it forms soft peaks about 5 minutes. Fold egg whites into cake batter.**
Add the eggs whites
- Fold egg whites into cake batter.**
Bake
- For two 9" cakes: pour batter evenly into both cake pans. Bake 29-31 minutes until toothpick inserted into the center of cakes come out clean or with a small amount of crumb.*** Cool fully before frosting.
- For two dozen cupcakes fill liners ⅔ and bake 17-19 minutes until toothpick inserted into the center of cake comes out clean or with a small amount of crumb. Cool fully before frosting.
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