One of the challenges of baking any gluten free cake is freshness beyond the first day of baking. Well then, let me tell you about this Chocolate Buttermilk Cake.
Not only is it that old school kind of soft, fluffy and moist cake - it also retains it's freshness for up to three days. Three days!! did I hear you say? You heard right. There must be some kind of sorcery afoot here.
There are no hard to find or expensive ingredients. You don't need to melt chocolate to bake it. Just a good old-school, fight-over-who-licks-the-spoon kind of chocolate cake. Even though this recipe only uses cocoa powder for it’s chocolate flavour, it is going to be a staple recipe for every gluten free chocaholic.
This recipe makes up beautifully as mini cakes as well as a single layer cake. Included are details for baking as mini cakes or a single layer cake.
Lastly, I need to shout out to The Sweetest Menu who's Chocolate Buttermilk Cake recipe I have tweaked to create this gluten free version.
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Recipe
Chocolate Buttermilk Cake
Ingredients:
200 grams plain gluten free flour (I use FG Roberts flour)
40 grams cocoa powder
100 grams soft brown sugar
100 grams caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
175 grams unsalted butter, melted and cooled to room temperature
2 eggs, room temperature and approximately 50-55 grams each
1 teaspoon vanilla extract
120 ml buttermilk
120 ml hot water
pinch of salt flakes
Directions:
Preheat the oven to 180 celsius or 160 celsius fan-forced.
Grease and line either:
an 20 cm round cake pan with baking paper; or
a 12 cup muffin or mini cake pan
In a large mixing bowl, add the gluten free flour, cocoa powder, sugars, baking powder and bicarbonate soda.
Boil the kettle, pour out 120ml of hot water into a small jug and set aside.
In a separate bowl, mix the melted butter, eggs, vanilla and buttermilk until lightly combined.
Add the butter mixture to the dry ingredients and stir to combine.
Add hot water and stir until chocolate cake batter is smooth.
Note: It will be quite a thin batter, similar to the consistency of a chocolate milkshake.
For the Mini Cakes:
Spoon the batter into the muffin cups ensuring to fill only 2/3 of the way up each cup
Place in the preheated oven for 20-25 minutes or until a skewer inserted in the middle comes out clean.
Leave in the pan to rest for 5 minutes before turning out onto a wire rack.
Allow to cool completely before icing or decorating.
For a single layer cake made in a 20 cm round cake pan:
Spoon the batter into the prepared cake pan
Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean.
Leave in the pan to rest for 5 minutes before turning out onto a wire rack.
Allow to cool completely before cutting or icing
This cake stores well in an airtight container for up to three days. If it lasts that long!