Legit Moist & Easy Gluten-Free Chocolate Cake

Learn how to bake the best and most moist gluten-free chocolate cake with this an easy to follow, no fail recipe! What makes the cake so moist? Boiling water in the cake batter! Boiling water helps saturate the starches, aerates the batter, making the cake light, fluffy and moist instead of gritty. This two-layer cake uses 9” round cake pans and is ready in 40 minutes. Yields 12 servings.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with cooking spray, lining pans with cut-to-size parchment on bottom, and then spraying the parchment. Set aside.

Step 2

In a large bowl add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine or, using your paddle attachment on stand mixer, mix until combined.

Step 3

Add milk, oil, eggs, and vanilla to flour mixture. Mix on medium speed until well combined. Reduce speed to low and slowly add boiling water to the cake batter. Once the water is mixed in, increase to high speed and mix for 1 minute.

Step 4

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Step 5

Remove from the oven and cool in pans for 10 minutes. Turn cakes onto wire rack to cool completely before frosting with fluffy vanilla or chocolate buttercream.

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