My husband loves the moist, dense goodness of Magleby’s (a local restaurant here in Utah) 4-layer chocolate cake.  I’ve tried off and on to make copycats and I even came up with a recipe of my own that was an acceptable mimic.

But when I finally made this gluten-free chocolate cake with chocolate buttercream frosting for my food-allergic son’s birthday, there was no going back.  My husband asks me to make this cake whenever he can find a justifiable reason for it.

It’s that good!

Moist, Dense, Decadent Chocolate Cake (top 8 free, gluten free, vegan)

Rating: 51

Yield: 12 servings

Calories per serving: 256

Moist, Dense, Decadent Chocolate Cake (top 8 free, gluten free, vegan)


  • 1 3/4 cup Gluten Free Baking Flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 2 T. baking powder
  • 2 1/2 t. baking soda
  • 1 t. salt
  • 1/2 cup apple cider vinegar
  • 1/2 cup oil
  • 2 t. vanilla
  • 1 cup dairy free milk of choice
  • 1 cup boiling water


  1. Pre-heat oven to 350 degrees F.
  2. Mix dry ingredients.
  3. In separate bowl, mix all wet ingredients except water.
  4. Combine wet and dry ingredient mixtures on medium-low speed until well combined (about 2 minutes).
  5. Turn mixer to low and add boiling water.
  6. Mix just until fully combined.
  7. Let rest 10 minutes.
  8. Pour into greased cake pan.
  9. Bake at 350 for 30 to 35 minutes (20 to 25 for cupcakes).
  10. Let rest in pan 2 minutes before turning on to cooling rack.
  11. Let cool completely before frosting.

Nutrition Information:

256 calories, 11g fat, 1g saturated fat, 0mg cholesterol, 400mg sodium, 45g carbohydrates, 1g dietary fiber, 34g sugars, 2g protein


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