Chocolate Cake (Gluten free & dairy free)

This delicious one bowl chocolate cake combines a moist gluten free chocolate sponge with a creamy dairy free buttercream. It’s such a tasty chocolate cake, perfect served for dessert warmed up with ice cream or served as it is with a cup of tea. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

Which butter do you use for the the buttercream?

I use the Stork Original Baking Block which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, I always prefer to use a hard dairy free butter block instead of a soft spread for baking.

How long will this cake last?

It will last in an airtight container for around 5 days.

Which gluten free flour do you use for the cake? 

For this recipe, and the majority of my bakes, I use the FREEE Gluten Free plain Flour which works really well in gluten free baking. You will also need add xanthan gum, I use the FREEE xanthan gum for all of my gluten free baking.

Why do you use vegetable oil instead of butter in the cake mix?

In this particular recipe, using vegetable oil instead of butter helps the cakes to last longer and provides a lovely moist texture. If you don’t have vegetable oil you could also use sunflower oil.

Why do you use coffee in the mixture and why is the cake batter quite a runny consistency?

The coffee really helps to bring out the chocolatey flavours. The cake batter will be quite runny which creates the perfect chocolate cake sponge!

Which baking tins do you use?

For this recipe I use 2 round 20cm springform cake tins.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

*This post contains affiliate links.