I’m so excited to share this easy gluten free chocolate cake recipe today! It has quickly become one of my favorite cakes to make for birthdays and special occasions.
When we found out about my husband’s allergies, one of the first blogs I came across was Gluten Free on a Shoestring. Nicole’s blog was a great resource for me as I started navigating gluten free baking, and her recipes made me feel less intimidated about the whole thing.
I can confidently say her gluten free chocolate cake recipe is one of my favorite cakes, ever. I’ve made it for birthdays, I’ve taken it to holiday gatherings, and I’ve even made it just because (why not, right?).
It’s SO easy and can be made as either a bundt cake (which is how I like to make it) or as rounds. Once you’ve whisked together your dry ingredients, you pour in your wet ingredients and whisk again, then pour into your cake pan and bake!
I have to admit, I had never used coconut oil in baking before so it took a little trial and error to figure out the best way to melt it down. Ultimately, I learned that the easiest was warming up some water in a saucepan on the stove and placing the jar in it until it melts (keep the heat very, very low). Then I just scoop out the amount that the recipe called for. The coconut oil doesn’t affect the taste at all and makes for a healthier substitute for butter or oil. Once the oil gets back to room temperature, it’ll solidify again so you will have to go through the melting process any time you want to bake with it.
This gluten free chocolate bundt cake is so wonderfully rich and dense. My favorite part is actually the glaze, which you can omit if you wanted to but I would advise against it 😉 it really adds that extra something to the cake and it’s so thick and chocolatey. Once the cake has cooled completely, I just use a spoon to “drip” the glaze on top and I don’t worry about making it look too perfect, as long as it’s all pretty evenly distributed.
I’m so glad I discovered this recipe early on in my gluten free baking journey. It was really encouraging to learn that you don’t have to sacrifice taste whatsoever to bake without eggs or gluten. And that’s exactly why I love the idea of building a blogging community! I hope I’m able to help inspire and encourage, just like this particular recipe did for me.