Gluten Free Chocolate Cake with SunButter Cream Cheese Frosting

Start to Finish: 1-1/2 Hours + Cooling Time

Servings: 8 Servings




Gluten free nonstick cooking spray

2 cups good quality all-purpose gluten free flour blend

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher or fine sea salt

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup sour cream, at room temperature

1 cup semi-sweet chocolate chips, melted and cooled



8 ounces cream cheese, at room temperature

3/4 cup SunButter, any smooth variety

3 to 3-1/2 cups powdered sugar

1 tablespoon pure vanilla extract




Heat the oven to 350°F. Spray a 9-inch cake pan with cooking spray. Set aside.


In a mixing bowl, whisk together the flour, cocoa powder, baking powder and soda, and salt.


In an electric mixer, preferably fitted with a paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low, beat in half the flour mixture, the sour cream, and finally the rest of the flour. Using a spatula, stir in the melted chocolate chips, making sure all ingredients are fully combined. Pour the batter into the prepared baking pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes then transfer to a wire rack to finish cooling completely.



In an electric mixer, preferably fitted with a paddle attachment, beat the cream cheese and SunButter together until creamy. Add the powdered sugar, 1 cup at a time, and beat until the frosting reaches a spreading consistency. Beat in the vanilla. Refrigerate until ready to use.


To assemble, cut the cake in half horizontally. Place the bottom layer on a cake stand or platter. Spread some of the frosting on top, place the top layer on and frost the sides and top.


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