One Bowl Gluten-Free Birthday Cake
This One Bowl Gluten-Free Birthday Cake could hardly be easier! Deep dark chocolate cake is topped with fluffy buttercream frosting for the perfect birthday treat.
One Bowl Gluten-Free Birthday Cake Recipe
Who doesn’t love a one-bowl cake? I think it’s hard to argue against! I certainly love a one-bowl cake – it takes so much of the prep away when you can simply pop all the ingredients into a big bowl and mix them together! This recipe is for a dark chocolate cake that’s topped with my favorite simple, irresistible chocolate buttercream frosting and yes, made in one bowl.
This cake is perfect to bake as a simple, one-layer birthday. It has all the classic birthday cake flavors and of course, lots of sprinkles should be involved for a finishing touch. You can double the recipe and bake two layers (double the frosting recipe as well) for a layer cake, or keep it ultra easy and do a single layer. This one is sure to please everyone after the candles have been blown out.
For more solid chocolate cake recipes, try my Oat Flour Chocolate Cake, Easy Vegan Chocolate Cake (gluten-free), or Gluten-Free Buttermilk Chocolate Cake with Salted Peanut Butter Frosting recipes.
Why You’ll Love This Recipe
There’s so much to love about this recipe! Here’s why I keep this handy:
- Just one gluten-free flour is needed. You need only one gluten-free flour to make this cake – teff flour, a wonderful whole grain, naturally gluten-free flour. Teff and chocolate are a great pair.
- One bowl and done. I mean, a one-bowl cake that’s also gluten-free and super easy to throw together? Sign me up!
- Not too sweet. This is a cake that’s not cloyingly sweet. And if you use coffee in the batter it also brings a rich, slightly bittersweet note to balance the chocolate.
- Easily adapted to be dairy-free. See my simple substitution options below for how to make this into a dairy-free cake.
Ingredients Needed for One Bowl Gluten-Free Birthday Cake
Be sure to check the recipe card at the end of this post for the full ingredient amounts and instructions.
- Butter: I always use unsalted butter in my baking recipes.
- Brown Sugar: You can use light or dark brown sugar.
- Granulated Sugar: To balance out the brown sugar.
- Eggs: You’ll need one large egg plus one egg yolk.
- Yogurt: You can use plain or Greek yogurt – just make sure it’s plain!
- Coffee: I love using coffee in chocolate cake as it gives it such a rich flavor. However, you could also use water if you prefer.
- Teff Flour: Teff flour is a wonderful whole grain gluten-free flour that plays wonderfully in chocolate cakes.
- Cocoa Powder: Unsweetened, please.
- Baking Powder and Baking Soda: This combination creates a nice rise for the cake.
- Salt: I use fine sea salt.
How to Make One Bowl Gluten-Free Birthday Cake
- Prepare the pan and oven: Preheat oven to 350°F. Line the bottom of an 8-inch round cake pan with parchment paper, and grease the paper and sides of the pan.
- Cream the butter and sugars: In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down the bowl. Add the egg, yolk, and vanilla extract, and beat until combined. Add the yogurt and coffee and mix until well combined.
- Sift the dry ingredients: Place a sifter over the bowl and in the teff flour, cocoa, baking soda, baking powder, and salt, then sift it into the bowl.
- Mix in the dry mix: Beat in the flour mix on low until just combined, and scrape down the bowl a final time.
- Bake the cake: Pour the batter into the prepared pan and smooth the top using a rubber spatula. Place the cake in the oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean and the top is set.
- Cool the cake: Place the cake on a wire rack to cool for 20 minutes in the pan, then turn out onto the rack to cool completely.
- Frost the cake: Frost the top of the cake with chocolate buttercream frosting.
Substitution Suggestions
It’s not hard to make ingredient substitutions! Here’s how to do it:
- Teff Flour – Substitute oat flour or sorghum flour. More about gluten-free flours.
- To Make Dairy-Free – Replace the yogurt with your favorite non-dairy yogurt of choice. Use olive oil or coconut oil for the butter.
- To Make Refined Sugar-Free – Use coconut sugar instead of the brown sugar and granulated sugar.
Storage Options
To store, place leftover gluten-free one-bowl birthday cake, tightly covered in foil or in an airtight container, in the fridge for up to 5 days. Bring to room temperature to serve for the best flavor and texture.
One Bowl Gluten-Free Birthday Cake
Ingredients
- 8 tablespoons unsalted butter, at room temperature
- ¾ cup packed light or dark brown sugar
- 2 tablespoons sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup whole fat plain yogurt or Greek yogurt
- ½ cup strong coffee (or water)
- 1 cup/125 g teff flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 350°F. Line the bottom of an 8-inch round cake pan with parchment paper, and grease the paper and sides of the pan.
- In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk, and vanilla extract, and beat until combined. Add the yogurt and coffee and mix until well combined.
- Place a sifter over the bowl and in the teff flour, cocoa, baking soda, baking powder, and salt, then sift it into the bowl.
- Beat in the flour mix on low until just combined, and scrape down the bowl a final time.
- Pour the batter into the prepared pan and smooth the top using a rubber spatula. Place the cake in the oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean and the top is set.
- Place the cake on a wire rack to cool for 20 minutes in the pan, then turn out onto the rack to cool completely.
- Frost the top with chocolate buttercream frosting.