Gluten Free Chocolate Cake - 9x13 Snack Cake Recipe
This gluten free chocolate cake recipe is a family favorite... a super simple snack cake (no mixer required) that's moist, delicious, and dairy free friendly!
Ingredients
Cake
- 1/2 cup milk - of choice, I use oat milk
- 2 teaspoons apple cider vinegar
- 2 cups gluten free flour
- 1 cup sugar
- 1 cup brown sugar
- 3/4 cup butter - of choice, I use dairy free butter sticks
- 1/4 cup coconut oil
- 1/2 cup coffee
- 1/2 cup water
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 2 teaspoon vanilla
Easy Ganache Frosting
- 1/3 cup milk - of choice, I use oat milk
- 3/4 cup chocolate chips
- 1 1/2 tablespoons butter - of choice, I use dairy free butter sticks
- 1 pinch salt
Instructions
Prep
- Preheat oven to 350°F.
- Make coffee, if you don't have any handy.
- Make the dairy free buttermilk by mixing the oat milk and apple cider vinegar.• 1/2 cup milk• 2 teaspoons apple cider vinegar
- In a large bowl, mix the flour and sugars. (You'll add the other dry ingredients later.)• 2 cups gluten free flour• 1 cup sugar• 1 cup brown sugar
- Butter a 9x13 inch pan.
Make the Batter
- In a small saucepan, heat the butter, oil, coffee, water, and cocoa over medium or medium-high heat, stirring occasionally. While the mixture is heating up, measure the remaining dry ingredients and mix in a small bowl.• 3/4 cup butter• 1/4 cup coconut oil• 1/2 cup coffee• 1/2 cup water• 1/3 cup cocoa powder
- When the butter mixture starts to steam, stir frequently. Once it comes to a boil, pour the mixture over the flour and sugar mixture and mix well to form a batter.
- Stir the remaining dry ingredients into the batter and mix.• 1 teaspoon baking soda• 1 teaspoon salt• 1/2 teaspoon cinnamon
- Add the eggs and vanilla to the buttermilk, and mix well with a fork to break up the eggs. Then gradually mix the egg and milk mixture into the batter, stirring well to fully incorporate the eggs.• 2 eggs• 2 teaspoon vanilla
- Once the batter is smooth, pour into the prepared pan.
Bake the Cake
- Bake at 350°F for about 27-32 minutes, or until a toothpick inserted in the center of the cake comes out clean. (Metal pans may be done at the lower end of this range, while glass and ceramic pans may need the full time.)
- Set the pan on a wire rack to cool.
Make the Ganache Frosting
- Once the cake is finished baking (or in the last 5 minutes of baking time), measure the milk into a measuring cup.• 1/3 cup milk
- Add the chocolate chips to the measuring cup and stir to moisten the chocolate.• 3/4 cup chocolate chips
- Microwave for 1 minute.
- Stir the mixture for about 1 minute, or until the chocolate chips are fully melted and the frosting is smooth. (It may look a little funny at first, but keep stirring and soon the magic transformation will occur before your eyes!)
- Add the butter and salt. Let the mixture rest for about 1 minute, to allow the butter to melt.• 1 1/2 tablespoons butter• 1 pinch salt
- Stir until the butter is mixed in and everything looks glossy and delicious.
Frost the Cake
- While the cake is still warm, pour the ganache onto the center of the cake.
- Gently spread the ganache towards the edges of the cake using an offset spatula, knife, or the back of a spoon. Feel free to have fun smoothing and swirling the ganache!
- Eat right away while the cake is still warm or wait until after it cools — your choice.
Notes
- Baking Time + Your Pan: I use my beloved porcelain baking dish, which requires a bit more time, so I typically bake my cake for 31-32 minutes. If you are using a metal baking pan, I recommend checking it a bit earlier, starting at 27 minutes, as cakes can bake more quickly in metal pans. When I bake this cake in a glass 9x13 pan, it usually needs the full 31-32 minutes.
- Serving: I am a cake purist, myself. But feel free to serve with a scoop of ice cream!
- Storage: You can keep the cake covered on the counter for a day or so, but after that, store it covered in the refrigerator to keep it fresh longer. It will last for several days in the fridge — maybe even close to a week.
- Make Ahead: You can absolutely make this ahead. Store it covered in the refrigerator, then let it come to room temperature for an hour or two, if possible, before serving. (It's also delicious cold, straight from the fridge!)
- Freezing: Ready for an insanely brilliant trick? If the cake doesn't get eaten up in the first few days, freeze the remaining slices for later. Then you can have a piece of cake at any time! I separate the slices with a small piece of parchment paper, then place them side by side in a gallon Ziploc bag. To thaw, you can microwave for a few seconds; the cake also thaws at room temperature in no time at all.