Cake is my favorite food and this recipe truly does make The Best Chocolate Cake all while using simple ingredients and just one bowl for the cake and one bowl for the frosting.
Chocolate cake is my # 1 favorite food and for my 32nd birthday I was determined to create my perfect cake but using as simple of ingredients as possible. This cake is truly my dream come true as it’s rich and chocolatey, has an amazing texture and buttercream frosting that tops it perfectly all while being super easy to make!
The Best Chocolate Cake
What you’ll need:
- Cocoa Powder
- Gluten Free Flour
- Baking Soda
- Baking Powder
- Salt
- Coconut Sugar
- Coconut Oil
- Vanilla Extract
- Eggs
- Almond Milk
- Espresso
- Butter
- Powdered Sugar
- Cream
Cake Essentials:
- 6 inch Cake Pans
- Candelabra Cake Topper
- Parchment Paper Rounds
- Stand Mixer
- Cake Stand
- Birthday Cake Plate
- Icing Spatula & Turntable
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the ingredients listed in the recipe:
- gluten free
- dairy free
- refined sugar free (using compliant milk, powdered sugar and vanilla extract)
- vegetarian
Products I recommend:
Please note that baking is pretty specific, especially when it comes to gluten free, so before making any substitutions, please ask first! I never want any ingredients to go to waste!
- Gluten Free Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Monk Fruit Sweetener (can use for a lower sugar option)
- Pure Vanilla Extract
- Coconut Sugar
- Almond Milk
- Butter (I use vegan butter for dairy free)
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
More desserts to love:
- Chocolate Sauce
- Apple Crumble Loaf Cake
- Pumpkin Cheesecake Bites
- Orange Almond Cake
- Drop Biscuit Strawberry Shortcake
- Vanilla Prosecco Berry Cake
- Almond Flour Lemon Cake
- Cosmic Brownies
- Chocolate Peanut Butter Ice Cream
- Chocolate Chip Zucchini Bread
- 4 Ingredient Mini Chocolate Tarts
- 4 Ingredient Chocolate Tart
- Chocolate Avocado Mousse
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
The Best Chocolate Cake
Equipment
- 2 6 inch Cake Pans
- Electric Mixer
Ingredients
Chocolate Cake – Dry Ingredients
- ¾ cup cocoa powder
- 2 cups gluten free flour (I only use Bob's Red Mill 1:1 Gluten Free Flour)
- 1 tsp baking soda
- 2 tsp baking powder (I use Otto's)
- 1 tsp salt
Chocolate Cake – Dry Ingredients
- 1 ½ cups coconut sugar
- 2 tsp vanilla extract
- 3 eggs
- 1 cup almond milk (I use vanilla unsweetened)
- ¼ cup espresso
- ½ cup coconut oil, melted
Chocolate Buttercream Frosting
- ½ cup butter, room temperature
- ⅔ cup cocoa powder
- 3 cups powdered sugar
- ½ cup heavy cream (can sub dairy free creamer need be)
- 2 tsp vanilla extract
- pinch salt
Instructions
- Set butter on the counter to come to room temperature, line the bottoms of 2 6 inch cake pans with parchment paper and preheat your oven to 350℉.
- Combine the dry ingredients in a large bowl and whisk to combine.
- Then, add in all of the wet ingredients aside from the coconut oil and the espresso (adding the hot coconut oil to the cold ingredients can cause the coconut oil to harden) and mix until fully combined.
- Then, quickly mix in the coconut oil and espresso until no clumps remain.
- Pour the batter into the two cake pans and bake for 35-40 minutes. The cake is done when a toothpick comes out clean from the center.
- Allow the cakes to cool, then remove them from the pans by gently running a butter knife alongside the sides of the cake and then carefully flipping each cake upside down onto a baking sheet.
- Carefully slice off any uneven parts of the top of the cake to make for a flat surface for frosting (and be sure to save the scraps for snacking, of course). Place the cake layers in the fridge to chill.
- Combine all of the frosting ingredients and mix with a stand or handheld mixer until fully combined and smooth. It will be thick!
- Frost your cakes however you please (admittedly I'm still learning and having fun with it!) and enjoy!
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