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Gluten-Free Chocolate Chip Snack Cake

Gluten-Free Chocolate Chip Snack Cake

Alison Needham
One cake that you should absolutely add to your arsenal is this Gluten-Free Chocolate Chip Snack Cake. It’s a riff on my famous gluten-free chocolate fudge cake that is so easy, so delicious, and so moist. Topped with vanilla buttercream and a sprinkle of mini-chocolate chips, this is a fun cake that everyone will love!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 9
Calories 453 kcal

Equipment

  • 8" Square Cake Pan

Ingredients
  

For the Cake

  • 1 cup sugar
  • ¾ cup + 2 tablespoons gluten-free flour blend Bob’s Red Mill 1 to 1 or Cup4Cup are my preferences
  • ½ teaspoon xanthan gum omit if your flour blend already contains it - the two mentioned above do
  • ¼ cup + 2 tablespoons of good quality cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup whole milk or milk substitute of your choice
  • 2 large eggs lightly beaten
  • ¼ cup canola oil or avocado oil or mild olive oil
  • 1 teaspoons pure vanilla extract
  • ½ cup of piping hot coffee or hot water

For the Vanilla Buttercream

  • ¼ pound 110g / ½ cup / 1 stick of butter, softened at room temperature
  • 3 cups of sifted powdered sugar
  • 2 tablespoons of whole milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch of fine sea salt

Instructions
 

  • Preheat the oven to 350 degrees. Grease one 8-inch square cake pan with gluten-free cooking spray, line with parchment, and spray again with cooking spray. Set aside.
  • Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot water. The batter will be runny.
  • Pour the cake batter in the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pan for 5 minutes, then turn out onto a rack to finish cooling completely.
  • Make the frosting. Beat the butter with a mixer until light and fluffy. Add the powdered sugar, milk, vanilla and sea salt, and beat on low speed until it begins to become incorporated. If necessary, add additional milk one tiny splash at a time and beat until the frosting is smooth and fluffy. Spread over cooled cake. Sprinkle with mini chocolate chips if desired

Notes

This recipe is easily doubled to fit in a 9x13 inch baking pan. Dairy free? No problem, just substitute your favorite non-dairy butter and milk!

Nutrition

Serving: 1sliceCalories: 453kcalCarbohydrates: 72gProtein: 3gFat: 19gSaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 331mgPotassium: 84mgFiber: 2gSugar: 63gVitamin A: 394IUCalcium: 51mgIron: 1mg
Keyword Chocolate Chip Cake, Gluten-Free Chocolate Chip Snack Cake, Gluten-Free Snack Cake
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