This gluten-free chocolate cake is so easy to make. Simply mix all the ingredients on a bowl and bake. It's a moist, rich cake with a really tender crumb. Perfect for birthdays and other celebrations.
Preheat oven to 350°F. Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9" x 13"- pan with nonstick cooking spray.
Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.
Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan.
Bake until a cake tester inserted into the center of the cakes comes out clean.
For 8-inch round cakes: about 30 minutes.
For 9x13-inch pan: about 40 minutes.
Allow cakes to cool in the pan for 10 minutes. Remove cake(s) from the pan and place on a wire rack to cool.
When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.
Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high.
Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk.
Gluten-Free Flour
If using a flour blend that does not contain xanthan or guar gum, add 1 teaspoon xanthan gum to the batter. Add the xanthan gum to the gluten-free flour. Whisk. And then follow the recipe as written.