This Delia Gluten Free Chocolate Cake recipe is made with gluten-free all-purpose baking flour, cocoa powder, baking powder, baking soda, salt, milk, sugars, eggs, vinegar, vanilla extract, oil, and coffee. It Takes 120 minutes and serving 12.
More Delia Smith Recipe:
🤎Why You’ll Love This Gluten Free Chocolate Cake
- Moist & Decadent: Rich cocoa flavor combined with moist texture creates an indulgent experience.
- Easy & Versatile: Simple ingredients and adaptable to various dietary needs with gluten-free and dairy-free options.
- Crowd Pleaser: Sure to impress guests with its delicious taste and beautiful presentation.
- Customizable Buttercream: Adjust sweetness and consistency to personal preference with simple buttercream recipe
❓ What Is Delia Gluten Free Chocolate Cake Recipe?
Delia Gluten Free Chocolate Cake is a rich dessert crafted from gluten-free flour, cocoa powder, and other simple ingredients. It boasts a moist, decadent texture and a deep chocolate flavor. Named after its creator, Delia, it’s a crowd-pleasing treat suitable for various dietary needs.
🍫 Delia Gluten Free Chocolate Cake Ingredients
DRY:
- 2 ⅔ cups sifted Gluten Free All Purpose baking Flour I used Bob’s Red Mill 1:1 which I highly suggest
- 1 cup sifted cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
WET:
- 1 cup milk dairy or non-dairy
- 1 cup white sugar
- ¾ cup light brown sugar
- 3 eggs
- 1 teaspoon vinegar white or apple cider
- 1 tablespoon vanilla extract
- ⅔ cup oil safflower, canola, refined avocado etc.
- 1 cup brewed coffee or boiling water
BUTTERCREAM:
- ¾ cup butter 1 1/2 sticks
- ½ cup sifted cocoa powder
- 3-5 cups sifted powdered sugar adjust to get your desired consistency
- 2-4 tbsp milk dairy or non-dairy
- 2 tsp vanilla extract
🎂 How To Make Delia Gluten Free Chocolate Cake
- Heat the oven to 350°F.
- Prepare one 9×13 or two 8-inch round cake pans. After oiling the bottom(s), add parchment paper to the bottom. I prefer these parchment rounds for convenience. Set aside.
- Mix all wet ingredients except coffee/boiling water in a big bowl.
- Mix in sifted dry ingredients.
- Add coffee or hot water and stir. Batter will be thin.
- Pour batter into cake pan. For the best layer cake results, measure each cake equally or use a kitchen scale.
- Bake sheet cakes 35–45 minutes, layer cakes 32–37 minutes, or until a toothpick comes out clean. All ovens are different, so watch it.
- After cooling for 10–20 minutes in the pan(s), carefully transfer to a cooling rack. Slide them out, peel off the bottom parchment paper, and flip them upright.
- Cool fully before icing.
- Beat softened/room-temperature butter in a stand mixer bowl or big bowl with a handheld mixer until smooth and creamy to produce buttercream.
- Sift cocoa powder and beat.
- Beat in sifted powdered sugar one cup at a time until desired consistency. Add milk and vanilla and beat well.
- Spread frosting and sprinkles on cake. Enjoy!
💭 Recipe Tips
- Use high-quality gluten-free all-purpose flour to ensure proper texture and structure in the cake.
- Avoid overmixing the batter to prevent a dense or rubbery cake.
- Adjust the sweetness level of the buttercream to balance the richness of the cake.
- Incorporate brewed coffee for enhanced chocolate flavor without making the cake taste like coffee.
- Test for doneness with a toothpick inserted into the center of the cake; it should come out clean or with a few moist crumbs.
🍨 What To Serve With Gluten Free Chocolate Cake?
Serve with fresh berries and a dollop of whipped cream for a refreshing contrast to the rich chocolate flavor, a scoop of vanilla ice cream adds a creamy indulgence that complements the moist texture of the cake perfectly.
🎚 How To Store Leftovers Gluten Free Chocolate Cake?
- In The Fridge. To store Leftovers Gluten Free Chocolate Cake wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
- In The Freezer. To freeze wrap individual slices or Leftovers Gluten Free Chocolate Cake in plastic wrap and aluminum foil, then store in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Gluten Free Chocolate Cake?
- In The Microwave. individual slices Leftovers Gluten Free Chocolate Cake for 10-15 seconds on high heat until warm.
- In The Oven. Place Leftovers Gluten Free Chocolate Cake on a baking sheet and warm in a preheated oven at 325°F for 5-7 minutes.
- In The Steamer. Wrap Leftovers Gluten Free Chocolate Cake in foil and steam in a steamer basket for 5 minutes.
FAQs
How Can I Prevent My Gluten-free Chocolate Cake From Collapsing In The Middle While Baking?
To prevent your gluten-free chocolate cake from collapsing in the middle while baking, ensure your oven temperature is accurate, avoid overmixing the batter, and don’t open the oven door excessively during baking.
How Do You Keep Gluten-free Cake Moist?
To keep your gluten-free cake moist, store it in an airtight container or wrap it tightly with plastic wrap. Additionally, consider adding ingredients like yogurt, applesauce, or sour cream to the batter for added moisture.
Can I Use Honey Or Maple Syrup Instead Of Sugar In A Gluten-free Chocolate Cake Recipe?
Adding nuts or chocolate chips to your gluten-free chocolate cake batter can provide extra texture and flavor. Just fold them into the batter gently before pouring it into the baking pan.
Can I Add Nuts Or Chocolate Chips To My Gluten-free Chocolate Cake Batter For Extra Texture?
Adding nuts or chocolate chips to your gluten-free chocolate cake batter can provide extra texture and flavor. Just fold them into the batter gently before pouring it into the baking pan.
Try More Delia Smith Recipe:
Delia Gluten Free Chocolate Cake Nutrition Facts
Amount Per Serving
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 4g
- Sugars: 25g
- Protein: 6g
Delia Gluten Free Chocolate Cake
Description
This Delia Gluten Free Chocolate Cake recipe is made with gluten-free all-purpose baking flour, cocoa powder, baking powder, baking soda, salt, milk, sugars, eggs, vinegar, vanilla extract, oil, and coffee. It Takes 120 minutes and serving 12.
Ingredients
DRY:
WET:
Instructions
- Heat the oven to 350°F.
- Prepare one 9×13 or two 8-inch round cake pans. After oiling the bottom(s), add parchment paper to the bottom. I prefer these parchment rounds for convenience. Set aside.
- Mix all wet ingredients except coffee/boiling water in a big bowl.
- Mix in sifted dry ingredients.
- Add coffee or hot water and stir. Batter will be thin.
- Pour batter into cake pan. For the best layer cake results, measure each cake equally or use a kitchen scale.
- Bake sheet cakes 35–45 minutes, layer cakes 32–37 minutes, or until a toothpick comes out clean. All ovens are different, so watch it.
- After cooling for 10–20 minutes in the pan(s), carefully transfer to a cooling rack. Slide them out, peel off the bottom parchment paper, and flip them upright.
- Cool fully before icing.
- Beat softened/room-temperature butter in a stand mixer bowl or big bowl with a handheld mixer until smooth and creamy to produce buttercream.
- Sift cocoa powder and beat.
- Beat in sifted powdered sugar one cup at a time until desired consistency. Add milk and vanilla and beat well.
- Spread frosting and sprinkles on cake. Enjoy!
Notes
- Use high-quality gluten-free all-purpose flour to ensure proper texture and structure in the cake.
Avoid overmixing the batter to prevent a dense or rubbery cake.
Adjust the sweetness level of the buttercream to balance the richness of the cake.
Incorporate brewed coffee for enhanced chocolate flavor without making the cake taste like coffee.
Test for doneness with a toothpick inserted into the center of the cake; it should come out clean or with a few moist crumbs.