Gluten-Free Chocolate Cake recipe. The only chocolate cake recipe you’ll ever need. Chocolate and Peanut Butter is the best combination and that is never truer than with this three layered chocolate cake with creamy peanut butter layers. (Gluten-Free, Dairy-Free, Vegan Friendly)
I’m on a chocolate cake craze. Join me.
It all started when these gluten-free chocolate cupcakes were revealed to the world.
It’s what triggered my baking addiction. // And I am not sorry about it, we have peanut butter gluten-free chocolate cake.
If you’ve been following me for any length of time, you know that I go into baking spurts every so often. Well, we are yet again in a full-blown baked goods heaven. // Again, totally not sorry.
I have not had a piece of cake in at least two years.
From memories of my previous gluten days, I remember how a chocolate cake is supposed to taste. Guys, this cake is it. This gluten-free chocolate cake is everything like a ‘normal’ chocolate cake.
Holy crap batman, have I officially figured out gluten-free baking?
Cakes. We need more cakes!
I may need to work on my frosting and decorating skills though. // Yep, we definitely need more cake.
Practice, guys; it’s all for the sake of practice.
TIP: Remember the golden rule to properly measure flour: Lightly spoon flour into measuring cup until it is overflowing. Then drag the backside of a knife across the top to level it off.
I cannot stress this golden rule enough. It is a huge key to successful gluten-free baking.
My birthday is coming up. Words cannot express how much I am looking forward to an actual cake for my birthday!
I’m thinking ice cream cake. Oh boy.
I’ve missed ice cream cakes. Truly, I’ve missed cake with my family’s classic vanilla frosting.
On the bright side, this Low-Sugar Vanilla Buttercream tastes the same, plus it is a little bit healthier and works perfectly for dairy-free, too. This frosting makes this gluten-free chocolate cake a dairy-free cake as well! Double YEAH!
VEGAN OPTION: Replace eggs with flax eggs. The consistency of the cake changes just a bit, but not enough that I wouldn’t recommend it as an option.
So after all is said and done, we end up with moist, decadent and OMG, is this seriously a gluten-free chocolate cake!?!
Yes, yes, my friends it’s gluten-free and you would have no clue if I didn’t tell you.
Now excuse me as I bask in my peanut butter chocolate cake heaven. 😉
Gluten-Free Chocolate Cake with Peanut Butter
Gluten-free, Dairy Free, Vegan Friendly
Yield: 8 inch cake
Prep Time: 10 min
Cook Time: 18 min
Total Time: 28 min
- 1/2 cup cocoa powder
- 1/2 cup + 2 Tablespoons gluten-free baking flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 eggs, room temperature
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 3 Tablespoons butter or DF option, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 cup creamy peanut butter
- Low-Sugar Vanilla Buttercream Frosting Recipe
- Preheat oven to 350 degrees F
- Grease the edges of three 8 inch round cake pans.
- In a small bowl combine almond milk, vinegar.
- In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder, salt, sugar, brown sugar.
- Make a well. Add eggs, vanilla extract, butter, and milk/vinegar mixture. Whisk together until fully incorporated.
- Divide the batter between the 3 cake pans and smooth the tops with a spatula.
- Bake 15-18 minutes or until toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then allow to fully cool on a cooling rack.
- Place the first layer on the serving plate, flat side up. Evenly spread 1/2 cup peanut butter on the top of the first layer. Continue this until layers are completed.
- Frost the top and sides of the chocolate cake with frosting.
- Decorate as you see fit!