Gluten Free Mini Chocolate Cake
This Gluten Free Mini Chocolate Cake is moist, rich, and perfect for small gatherings or family desserts.
Equipment
- 6 inch cake pans
- whisk
- mixing bowls
- wire rack
Ingredients
Wet
- ½ cup oil
- ¾ cup white sugar
- 6 tablespoons brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup milk of choice
- ½ cup hot brewed coffee can substitute with boiling water
Dry
- 1 ½ cups gluten free all purpose baking flour can substitute regular AP flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Frosting
- ¾ cup butter
- 4 ounces cream cheese
- ½ cup cocoa powder
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
Baking Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two 6 inch cake pans with parchment paper and set aside.
- Whisk together all wet ingredients aside from the coffee until smooth.
- Whisk in the dry ingredients, spooning and leveling the flour.
- Whisk in the coffee.
- Pour into prepared pans and bake for 40-50 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for 15 minutes in the pan, then flip onto a wire rack to finish cooling.
- To make the frosting, beat together the butter and cream cheese for 2 minutes.
- Beat in the cocoa until well combined.
- Beat in the sugar, followed by the vanilla.
- If too thick, add a splash of milk; if too thin, add more powdered sugar.
- When the cake has completely cooled, frost and enjoy! Use about ¾ cup of frosting between layers and the rest for the outside.
Notes
You can use dairy or non-dairy options for the milk, butter, and cream cheese.
Nutrition
Serving: 1sliceCalories: 512kcalCarbohydrates: 69gProtein: 8gFat: 28gSaturated Fat: 4gFiber: 6gSugar: 54g
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