Easy Gluten-Free Chocolate Cake. This rich and moist cake is perfect for birthdays. Dairy-Free Option Included.
Make the Cake: Preheat oven to 350 degrees F. Grease two 8-inch round cake pans with nonstick cooking spray. (Or grease with vegetable shortening and dust with cocoa powder.)
When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.
Prepare the Frosting: Sift together confectioners’ sugar and cocoa powder. Add butter and 3 tablespoons heavy cream. Mix on low speed for 30 seconds. Increase mixer speed to medium-high. Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon heavy cream.
Replace the milk with an equal amount of dairy-free milk or cooled coffee.
Line 24 standard cupcake cups with paper liners. Divide batter evenly among the cupcake cups. Bake cupcakes until they're set and spring back to the touch, about 20 minutes.
Grease a 9x13-inch cake with nonstick cooking spray. Spread batter evenly into the bake. Bake until set, a cake tester inserted into the middle of the cake should come out clean, about 35 minutes.