Gluten-Free Chocolate Chip Snack Cake
One cake that you should absolutely add to your arsenal is this Gluten-Free Chocolate Chip Snack Cake. It’s a riff on my famous gluten-free chocolate fudge cake that is so easy, so delicious, and so moist. Topped with vanilla buttercream and a sprinkle of mini-chocolate chips, this is a fun cake that everyone will love!
Equipment
- 8" Square Cake Pan
Ingredients
For the Cake
- 1 cup sugar
- ¾ cup + 2 tablespoons gluten-free flour blend Bob’s Red Mill 1 to 1 or Cup4Cup are my preferences
- ½ teaspoon xanthan gum omit if your flour blend already contains it - the two mentioned above do
- ¼ cup + 2 tablespoons of good quality cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup whole milk or milk substitute of your choice
- 2 large eggs lightly beaten
- ¼ cup canola oil or avocado oil or mild olive oil
- 1 teaspoons pure vanilla extract
- ½ cup of piping hot coffee or hot water
For the Vanilla Buttercream
- ¼ pound butter, softened at room temperature 113g / ½ cup / 1 stick
- 3 cups of sifted powdered sugar
- 2 tablespoons of whole milk or heavy cream
- 1 teaspoon pure vanilla extract
- pinch of fine sea salt
Instructions
- Preheat the oven to 350°F. Grease one 8-inch square cake pan with gluten-free cooking spray, line with parchment, and spray again with cooking spray. Set aside.
- Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot water. The batter will be runny.
- Pour the cake batter in the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pan for 5 minutes, then turn out onto a rack to finish cooling completely.
- Make the frosting. Beat the butter with a mixer until light and fluffy. Add the powdered sugar, milk, vanilla and sea salt, and beat on low speed until it begins to become incorporated. If necessary, add additional milk one tiny splash at a time and beat until the frosting is smooth and fluffy. Spread over cooled cake. Sprinkle with mini chocolate chips if desired
Notes
This recipe is easily doubled to fit in a 9x13 inch baking pan. Dairy free? No problem, just substitute your favorite non-dairy butter and milk!
Nutrition
Serving: 1sliceCalories: 453kcalCarbohydrates: 72gProtein: 3gFat: 19gSaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 331mgPotassium: 84mgFiber: 2gSugar: 63gVitamin A: 394IUCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!