Gluten Free Chocolate cake topped with strawberries and blueberries glass of milk in background

About a year ago, I was diagnosed gluten intolerant. I was crushed.. I LOVE sweets, as most of you know, so I thought I would have to give them up for good. Or, expect to eat less than desirable desserts, that had a bad taste because of the gluten free flour. However, this is by far the BEST gluten free chocolate cake I have tried. It is moist, delicious, and chocolatey and I don't have to pay for it later!

I am also a baker, and I wanted to be able to give my gluten free customers an option! Because I know how much it sucks not being able to eat cake!!! Next on my list is a sugar free version! That will be a challenge.

That's enough gab, lets get to the Best gluten free chocolate cake details!!

Gluten Free Chocolate Cake

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Total Time: 35 minutes
Yield: 10 1x

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Ingredients

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For the cake

1 1/2 cups (334 ml) All-purpose gluten free flour
12 tbsp (180 ml) unsweetened cocoa powder
1 cup (235 ml) sugar
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) baking soda
3/4 cup (177 ml) sour cream
1/2 cup ( 120 ml) vegetable oil
2 eggs
3/4 cup (177 ml) boiling water

For the buttercream

2 sticks butter (softened)
4 cups (1 L) confectioners sugar
1-2 tsp (10 ml) vanilla extract
2 tbsp (30 ml) heavy whipping cream
1/4 cup (59 ml) unsweetened cocoa powder (optional for a chocolate buttercream)

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Instructions

Preheat your over to 350 degrees
Prepare either 1- 9 inch or 2-6 inch pans with vegetable shortening
Add the flour, sugar, baking soda, salt, and cocoa powder into a mixing bowl. Sift together.
Add in the eggs, sour cream, and vegetable oil and mix until combined.
Once combined, add in the boiling water and mix on high for 1-2 minutes.
Distribute evenly in baking pans and bake for 30 minutes or until a toothpick comes out clean. Be careful not to overbake.
While the cakes are cooling, prepare your buttercreamFor topping:
Put the room temperature butter into a stand mixer and mix on high for 2-3 minutes until light and fluffy.
Reduce speed, and add in the confectioners sugar one cup at a time making sure to combine each cup.
Add in the vanilla extract and whipping cream and whip on high for about 3-4 minutes.
When the cakes are cool, top with he buttercream and decorate with your choice of berries or pecans!