Description
This Gluten Free Chocolate Snack Cake is a simple, rich, and moist dessert that’s perfect for everyday cravings. Made with pantry staples and no fancy tools required, it’s the ultimate no-fuss chocolate treat. This quick-bake cake is naturally dairy-free and ideal for gluten-sensitive eaters, delivering soft, tender texture and deep cocoa flavor in every bite.
Ingredients
- 1 cup gluten free all-purpose flour (with xanthan gum if needed)
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup warm water
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease or line an 8×8-inch square baking pan with parchment paper.
- In a large bowl, whisk together gluten free flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl or measuring cup, mix warm water, oil, vinegar, and vanilla extract.
- Pour wet ingredients into dry ingredients. Stir until just combined—do not overmix.
- Spread batter evenly into prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan. Serve plain, dusted with powdered sugar, or frosted.
Notes
- Chocolate boost: Stir in ½ cup dairy-free chocolate chips for extra richness.
- Top it off: Add a simple glaze or dairy-free ganache for a finishing touch.
- Mocha version: Add 1 teaspoon instant espresso powder to enhance the cocoa flavor.
- Add-ins: Fold in raspberries, sliced strawberries, or chopped nuts for variety.
- Storage: Store covered at room temp for 3 days, or in the fridge for up to 5. Freeze individual slices for longer storage.
