Gluten-Free Carrot Cake with Brown Sugar Buttercream + Goat Cheese Filling

This Gluten-Free Carrot Cake is the perfect dessert for spring! Flavorful + moist carrot cake is studded with chopped walnuts, pineapple, and shredded coconut, filled with a tangy goat cheese filling and slathered in airy brown sugar buttercream [don’t worry — if you’re a cream cheese frosting purist, we’ve got you covered!] Jump to recipe.

This cake is incredibly easy to throw together in one bowl and is made with olive oil rather than butter, which makes it bake up loftier with a more even crumb and stay moist far longer than cakes made with butter. It’s also loaded pureed carrot [not grated!], crushed pineapple, and chopped walnuts, which give it tons of flavor and texture.

And listen, I know my cream cheese frosting purists out there are probably balking at the brown sugar buttercream and goat cheese filling in lieu of the traditional cream cheese frosting, just hear me out: the tanginess from the goat cheese and the airy + slightly sweet brown sugar buttercream make this cake a masterpiece. I developed this recipe for those who can’t really handle cow-dairy without consequences — and the chèvre makes for the perfect tangy substitute for cream cheese.

Still prefer cream cheese frosting? I’ve got you covered. Read on to the recipe below and make up the cream cheese frosting + filling for the classic take on my gluten-free carrot cake.

The best part about taking this cake to any celebration? No one will even notice it’s gluten-free. I serve this cake at Easter each year [it’s required at this point] but this cake can most definitely be served year-round.

BEHIND THE RECIPE

I know every baker under the sun says their carrot cake is the best, so I won’t quite say it, but I will for damn sure be putting my hat in the ring. I originally developed this recipe for my first spring menu at my first pastry chef gig. I remember my boss saying that there was no way carrot cake would sell year-round, so in true Enneagram 8 form, I thought, “challenge accepted.” Once it debuted on the menu, word got out and every review mentioned how incredibly moist + flavorful this cake was without being overly sweet. Isn’t that what everyone wants in a cake? I knew then that I was on to something.

Then the phone started ringing — customers called in asking if we would sell them whole carrot cakes for an upcoming baby shower or birthday. We had coffee shops asking if they could purchase the cake wholesale and serve it by the slice in their pastry case. It became our best-selling dessert and it was, in fact, our best seller year-round. Take that, boss man.

Fast forward many years later and I’ve since adapted that initial recipe to be gluten-free without a single soul knowing it until now. Is it just me or do my fellow gluten-free bakers out there love bringing a dessert to a gathering and watching the shock on people’s faces when they’re told it’s gluten-free? That’s my M.O.

THE SECRET INGREDIENT: PURÉED CARROT

Cooked, puréed carrots are one of the key ingredients that make this cake crazy flavorful and perfectly moist for days. I’m also not a fan of grating anything, so if I can avoid that I’m on board. To save yourself a little time, cook the puréed carrot in advance or better yet, throw them in the Instant Pot:

Carrot purée stovetop method: Simmer 1 pound 4 ounces chopped carrots in a 1- to 2-quart heavy saucepan filled with water, covered, until carrots are very tender, 12 to 14 minutes. Purée carrots in a food processor until smooth.

Carrot purée Instant Pot method: Place a steamer basket in the bottom of the insert and add 1 cup water. Place 1 pound 4 ounces chopped carrots inside the basket and lock the lid in place. Select High Pressure and 4 minutes cook time. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. Purée carrots in a food processor until smooth.

SOME NOTES FOR THE BAKER BEFORE GETTING STARTED

I know putting together a layer cake can feel a little daunting, but don't worry friend, I got you!

• Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + measure all your ingredients and gather your tools in advance. When it comes to baking + frosting a cake — it’s all about that mise en place.

• An offset spatula, parchment paper, and nice serrated knife are well worth the investment.

• Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.

• If you love baking [or at least, cake-making] like me, consider buying a rotating cake turntable on a pedestal. It’s not essential, but it helps you get that smooth finish quickly and easily. A simple cake carrier will help you transport your cake to the any shindig [I can’t tell you how many times I regretted not having a carrier].

IF YOU PREFER CREAM CHEESE FROSTING:

Instead of preparing the brown sugar buttercream and goat cheese filling, follow these simple steps to make a batch of classic cream cheese frosting:

In a large bowl, cream together 16 ounces softened cream cheese, 6 ounces [1.5 sticks] softened butter, and 2 teaspoons vanilla extract using a hand-mixer on high until well combined, about 2-3 minutes. Add 1 to 1 1/2 cups granulated sugar and continue to mix on high until smooth, about 2-3 minutes. [if you prefer your cream cheese frosting to be a bit sweeter, add a bit more granulated sugar to taste. [we like it tangy!]. Once cake layers have cooled, fill and frost as desired!

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Gluten-Free Carrot Cake with Brown Sugar Buttercream and Goat Cheese Filling

This Gluten-Free Carrot Cake is the perfect dessert for spring! Flavorful + moist carrot cake is studded with chopped walnuts, pineapple, and shredded coconut, filled with a tangle goat cheese filling and slathered in airy brown sugar buttercream.

INGREDIENTS:

For the carrot cake:

• 3 cups Bob's Redmill Gluten Free 1-to-1 Baking Flour (if using another brand of gf flour, see note below)
• 2 1/2 cups granulated sugar
• 1 teaspoon sea salt
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 1/2 cups olive oil
• 4 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 1 1/2 cups walnuts, finely chopped
• 1 1/4 cup shredded unsweetened coconut
• 1 1/2 cups pureed cooked carrots (about 1lb 4oz raw carrots)
• 8 oz. can crushed pineapple, drained

For the goat cheese filling:

• 12 oz chèvre (soft goat cheese), room temperature
• 6 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

For the brown sugar swiss meringue buttercream:

• 1 2/3 cups light brown sugar
• 1/4 tsp kosher salt
• 6 large egg whites
• 16 ounces unsalted butter, room temperature

INSTRUCTIONS:

For the cake layers:

1. Preheat oven to 350°F (180°C). Position rack in center of oven. If you're opting for four layers (as pictured), you'll need four 9-inch pans or make two layers at a time. For two layers, you'll need two 9-inch cake pans. Prepare cake pans with avocado oil and line the bottom with a parchment round.

2. Peel and cook carrots until a fork tender (see Instant Pot or stovetop method above). 1lb 4oz raw carrots should yield about the right amount of puréed, cooked carrots. Drain the carrots and purree while still warm in a blender or food processor until they are smooth. Measure out 1 1/2 cups of the carrot purée and set aside.

3. In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Whisk gently to combine.

4. Add olive oil, eggs, and vanilla and whisk well to combine. Fold in the coconut, walnuts, crushed pineapple, and warm carrot purée.

5. Divide batter evenly among prepared pans and Bake 25 to 30 minutes if you're making a 4-layer cake (45-50 minutes if you're making a 2-layer cake) rotating pans if necessary, until a toothpick inserted into the center of each cake comes out clean. Let cool in pans set on a cooling rack for 15 minutes, then turn out onto a rack to finish cooling completely.

For the goat cheese filling:

1. In a large bowl, cream together softened goat cheese and butter using a hand-mixer on high until well combined, about 2-3 minutes.

2. Add granulated sugar and continue to mix on high until smooth, about 2-3 minutes.

For the swiss meringue buttercream:

1. Whisk brown sugar, egg whites, and salt in the heatproof mixing bowl of your stand mixer. Place over a pot of simmering water and whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Test by rubbing some of the egg white mixture between your fingers -- if you don't feel any sugar granules, it's ready! Remove from heat.
2. With an electric stand mixer fitted with the whisk attachment, whisk on high speed until cool (test by touching the bottom of the bowl), about 7 to 10 minutes.
3. Switch to the paddle attachment. With mixer on medium-high speed, add softened butter, 2 tablespoons at a time, until combined.

Assembly:

• Place one layer of cake on a cake stand or serving plate with cardboard cake round (make sure cake layers are completely cooled).
• Pipe a 1 inch border of buttercream around the outside to hold the goat cheese filling in. Fill with about 1/3 of the goat cheese filling. Repeat with each layer until you reach the final layer.
• Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
• Frost the top and sides of the cake. Smooth with a large offset spatula or icing scraper.
• Optional: Pipe a petal pattern over the top using a 1A piping tip with remainder of frosting. Starting from the top, outside edge of the cake, pipe a border of single dots, about 1/2-inch or so, of the brown sugar buttercream. Use a small offset spatula to press and pull the dot towards the center of the cake (scraping excess buttercream off the spatula as you go). To start a new row, pipe the next dot overlapping the previous pulled dot. This motion is what creates a petal effect. Repeat the process until you have reach the center of the cake.

*NOTES:

• If you're using an alternative brand of gluten free flour, make sure it contains xanthan gum. If not, add 1 tsp xanthan to the recipe
• Chill your cake layers for at least 2 hours at room temperature or 1 hour in the freezer before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge or even in the freezer.
• Troubleshooting with the buttercream: If the buttercream (or your kitchen) seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. If it's too cold, let the frosting warm up to room temperature, then continue beating until it comes together. This can take several minutes, so don't give up!

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Gluten-Free Carrot Cake!

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Classic Gluten-Free Birthday Cake

This Classic Gluten-Free Birthday Cake is made up of moist and fluffy vanilla-scented yellow cake paired with rich and creamy Chocolate Swiss Meringue Buttercream. And guess what? It’s completely drama-free: no fussy folding needed. Jump to recipe.

I’ve been perfecting this gluten-free yellow cake recipe since I went mostly gluten-free over 7 years ago. At this point, I think I’ve tried every gluten-free yellow cake recipe on the interwebs, visited every gluten-free bakery in the greater Portland area that serves yellow cake [there are a surprising number!], and even sampled some boxed cake mixes.

Why? Because, I am here to continue to prove to you that you don't have to settle for mediocre gluten-free cake.

Everyone needs a kickass yellow cake recipe — especially those of us gluten-free folks who are used to being disappointed with our attempts at homemade cake. Homemade yellow cake is infamous for being overly dense, on the dry side, and a little bit fussy. So many yellow cake recipes call for whipped egg whites and specialty cake flours. Not this one, friends.

This is the best classic birthday cake I’ve ever had, gluten-free or otherwise. This Gluten-Free Birthday Cake has four soft and flavorful vanilla-scented cake layers with an extra moist crumb, slathered in the most luscious chocolate buttercream. And guess what? It’s completely drama-free: no fussy folding [que David Rose impression] or syrup-basting to keep the layers moist [yes, that’s a thing…ewwww David].

I know putting together a layer cake can feel a little daunting, but don't worry friend! This recipe is simple and so very doable.

Some notes for the baker before you get started:

• Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + measure all your ingredients and gather your tools in advance. When it comes to baking + frosting a cake — it’s all about that mise en place.

• An offset spatula, parchment paper, and nice serrated knife are well worth the investment.

• Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.

• If you love baking [or at least, cake-making] like me, consider buying a rotating cake turntable on a pedestal. It’s not essential, but it helps you get that smooth finish quickly and easily. A simple cake carrier will help you transport your cake to the any shindig [I can’t tell you how many times I regretted not having a carrier].

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classic gluten free birthday cake

This Classic Gluten-Free Birthday Cake is made up of moist and fluffy vanilla cake paired with rich and creamy Chocolate Swiss Meringue Buttercream.

INGREDIENTS:

For the cake:

• 1 3/4 cups + 2 tablespoons Bob's Redmill Gluten Free 1-to-1 Baking Flour [if using another brand of gf flour see note below]
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 cup granulated sugar
• 3/4 cup avocado oil
• 3 large eggs + 2 yolks, room temperature
• 3/4 cup coconut milk or half & half
• 1 tablespoon vanilla extract

For the swiss meringue buttercream:

• 1/2 cup + 2 tablespoons sugar
• 3 large egg whites
• 6 ounces unsalted butter [room temperature]
• 4 1/2 ounces bittersweet chocolate [melted and cooled]

INSTRUCTIONS:

For the cake layers:

1. Preheat oven to 350°F (180°C). Position rack in center of oven. For four layers [as pictured], prepare two 6-inch cake pans with avocado oil and line the bottom with a parchment round.

2. Combine the flour, salt, and baking powder, and salt in a large bowl. Whisk gently to combine.

3. In a medium bowl, combine sugar and avocado oil. Add eggs and whisk vigourously for about two minutes. Add in coconut milk and vanilla extract and whisk until well combined. Add the egg mixture to the dry ingredients and whisk until smooth.

4. Divide batter evenly among prepared pans and Bake 25 to 30 minutes, rotating pans if necessary, until a cake tester inserted into the center of each cake comes out clean. Let cool in pans set on a cooling rack for 15 minutes, then turn out onto a rack to finish cooling completely.

5. Now it's time to cut the cake layers! Make sure your cakes are completely cooled before starting this step. And since we're working with a 6-inch cake, this is a relatively easy process! Start by lightly pressing the palm of your hand on the top of the cake and use a slow sawing motion, cut halfway up each cake until you slice through the cake [pausing along the way to check that you knife is level]. Gently lift the top layer with the knife and insert a cake circle or large spatula to safely lift off the layer. Repeat this process for the second cake, creating 4 cake layers. If possible, place cake layers in the freezer while you're preparing the buttercream - it makes for much easier assembly!

For the swiss meringue buttercream:

1. Whisk sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water and whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Test by rubbing some of the egg white mixture between your fingers -- if you don't feel any sugar granules, it's ready! Remove from heat.
2. With an electric mixer fitted with the whisk attachment, whisk on high speed until cool [test by touching bottom of bowl], about 7 to 10 minutes.
3. Switch to the paddle attachment. With mixer on medium-high speed, add softened butter, 2 tablespoons at a time, until combined.
4. Slowly pour in the cooled chocolate and mix until fully combined.
5. Frost the [completely cooled] cake layers as your heart desires!

*NOTES:

• If you're using an alternative brand of gluten free flour make sure it contains xanthan gum, if not add 1 tsp xanthan to the recipe
• Chill your cake layers for at least 2 hours at room temperature or 1 hour in the freezer before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge or even in the freezer.
• Troubleshooting with the buttercream: If the buttercream [or your kitchen] seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. If it's too cold, let the frosting warm up to room temperature, then continue beating until it comes together. This can take several minutes, so don't give up!

print recipe

Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Classic Gluten-Free Birthday Cake!

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Foolproof Gluten-Free Pancakes

These Foolproof Gluten-Free Pancakes are just as fluffy as their gluten containing counterparts. They are simple but decadent, not overly sweet, and perfectly fluffy. These pancakes are thick enough that you could add some fruit or chocolate chips and they will stand up to the challenge. Jump to recipe.

Have you ever noticed that the world at large is in a committed relationship with pancakes? 

This phenomenon is something that has honestly baffled me over the years.

Confession time: I’m actually not a big fan of maple syrup and I prefer their sweet, crunchy counterpart — WAFFLES. While pancakes tend to send people into a whirlwind of nostalgia, I only have one very clear + fond memory of pancakes — I ate one pancake slathered in butter and blackberry jam most mornings at my first restaurant job and it just feels like home.

Despite my preferences, I've been trying to recreate that pancake ever since. And to think I’ve found it in a gluten-free version makes me giddy!

In our house, there’s a bit of a difference between weekday and weekend pancakes. Weekday pancakes are mixed with a fork, usually made from nutrient packed ingredients like coconut flour, eggs, and pumpkin puree. But weekend pancakes don’t have to pretend to be superfoods. They are simple but decadent in their own way. Not overly sweet and perfectly fluffy.

 These pancakes are thick enough that you could add some fruit or chocolate chips and they will stand up to the challenge.

A few notes for the chef:

• use coconut oil or avocado oil for frying these beauties, butter will burn at the heat needed to cook a proper pancake

• stick to a 3-4 inch pancake — I use a 1/4 or 1/3 cup measuring cup to measure out the perfect amount of batter

• use cast iron if possible - you’ll get a perfectly crispy edge and fluffy interior. For a large cast-iron skillet or griddle, heat it on low for a few minutes to get the heat evenly distributed. Just before ladling in your batter, turn it up to medium–low.

• your first pancake probably won’t turn out quite right as it takes a bit of adjustment to get the right cooking temp & timing the flip. Just think of that first pancake as your reward for being the cook.

• the most challenging part of making pancakes, of course, is keeping them warm while assembling breakfast for the whole family. My trick — heat the oven to 325 degrees, and store the pancakes there on a wire rack-lined baking tray until all the pancakes are made.

• are you a sourdough geek like me? add about 200g of discard starter to the final batter for this recipe — it adds to the fluffy goodness and increases the depth of flavor.

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foolproof gluten-free pancakes

These Foolproof Gluten-Free Pancakes are just as fluffy as their gluten containing counterparts. They are simple but decadent, not overly sweet, and perfectly fluffy. These pancakes are thick enough that you could add some fruit or chocolate chips and they will stand up to the challenge.

INGREDIENTS:

• 1 1/3 cups Bob's Redmill Gluten Free 1-to-1 Baking Flour [if using another brand of gf flour see note below]
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2-1 cup buttermilk OR non-dairy milk + 1-2 teaspoons white vinegar [start with 1/2 cup add more as needed]
• 2 tablespoons avocado oil

INSTRUCTIONS:

1. Begin preheating a cast iron pan to low heat.
2. Combine the flour, baking powder, baking soda and salt in a medium bowl.
3. In a separate bowl, whisk together the eggs, 1/2 cup buttermilk [or non-dairy milk + vinegar] and oil.
4. With a wire whisk, stir wet ingredients into dry ingredients until smooth. Add more buttermilk or non-dairy milk as needed.
5. Let the batter rest for a 5 minutes.
6. Just before ladling in your batter, turn it up to medium–low.
7. Ladle approximately ⅓ cup pancake batter onto cast iron. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot with your desired toppings.

*NOTES:

• if you're using an alternative brand of gluten free flour make sure it contains xanthan gum, if not add 1 tsp xanthan to the recipe

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make these Foolproof Gluten Free Pancakes!

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Fudgy Gluten Free Chocolate Cake with Chocolate Swiss Meringue Buttercream

This Fudgy Gluten Free Chocolate Cake isn't nearly as fussy to make as you might think. Decadent chocolate cake is layered with Chocolate Swiss Meringue Buttercream — the result is a moist cake that keeps well without refrigeration and tastes gorgeous! Jump to recipe.

Listen up friends — I am here to tell you that you don't have to settle for mediocre gluten-free cake.

 Here's the real real: I understand that pretty much every blogger out there with a chocolate cake recipe says that theirs is the best ever, and you know what -- they probably believe it to be true. But I'm just arrogant enough to tell you they're wrong.

This is it. THIS is the most delicious, fudgy, moist, gluten-free chocolate cake out there.

Anyone else in a LOVE-LOVE relationship with cake? I like mine full of flavor and definitely not overly sweet!

My love affair with cake started early. Growing up my mom would make elaborate cakes for my brother and I on our birthdays. In fact, the night before my 3rd birthday party I got caught sitting on the kitchen counter nearly diving head first into my birthday cake -- hands and face covered in frosting. My mom recalls snapping a few photos before bursting out laughing and saying aloud, "I can't blame you!" I'd like to think I would have the same sense of humor for my kiddo after putting in all that hard work.

Over the years, my love for cake has only grown stronger. While others may have stories of growing up in the kitchen at their mom's hip, learning how to bake cakes & cookies -- that was a rare occurrence in my home.

Although my mom was [and still is] a very talented baker, she spent most of my childhood working 2-3 jobs to support our family, which didn't leave much time for baking. Plus, I was preoccupied with ballet and getting perfect grades so I could get out of our tiny town one day.

 What I did pick up from my sweet mama: independence and a kick-ass work ethic, which landed me my first restaurant job at the age of 14 in a cute little bakery & cafe. By 15, I was making croissants, baking cakes, and playing barista. I spent my weekends and summers there throughout high school and fell in love with the process.

I know putting together a layer cake can feel a little daunting, but don't worry friend! This recipe is simple and so very doable.

Some notes for the baker before you get started:

• Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + measure all your ingredients and gather your tools in advance. When it comes to baking + frosting a cake — it’s all about that mise en place.

• An offset spatula, parchment paper, and nice serrated knife are well worth the investment.

• Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.

• If you love baking [or at least, cake-making] like me, consider buying a rotating cake turntable on a pedestal. It’s not essential, but it helps you get that smooth finish quickly and easily. A simple cake carrier will help you transport your cake to the any shindig [I can’t tell you how many times I regretted not having a carrier].

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fudgy gluten free chocolate cake with chocolate swiss meringue buttercream

This Fudgy Gluten Free Chocolate Cake isn't nearly as fussy to make as you might think. Decadent chocolate cake is layered with Chocolate Swiss Meringue Buttercream — the result is a moist cake that keeps well without refrigeration and tastes gorgeous!

INGREDIENTS:

For the cake:

• 1¾ cups Bob's Redmill Gluten Free 1-to-1 Baking Flour [if using another brand of gf flour see note below]
• 1¾ cups sugar
• 1 cup cacao powder
• 1 teaspoons baking soda
• 1 teaspoons baking powder
• 1 teaspoon sea salt
• 3 eggs, room temperature
• ½ cup avocado oil
• 1 tablespoon vanilla extract
• 1 cup full-fat coconut milk [we like Aroy-D or Thai Kitchen]
• 1 cup [strong] hot coffee

For the swiss meringue buttercream:

• 1 1/4 cups sugar
• 5 large egg whites
• 3 sticks unsalted butter [room temperature]
• 9 ounces bittersweet chocolate [melted and cooled]

INSTRUCTIONS:

For the cake layers:

1. Heat the oven to 350 degrees. Prepare two 8-inch cake pans with avocado oil and line the bottom with a parchment round.
2. Combine the sugar, flour, cacao, baking powder, baking soda, and salt in a large bowl. Whisk gently to combine.
3. Whisk together, eggs, oil, vanilla and coconut milk until well combined. Add the egg mixture to the dry ingredients and whisk until smooth.
4. Carefully whisk in the hot coffee. Note: the batter will be runny -- not to worry, it bakes up beautifully!
5. Divide batter evenly among prepared pans and Bake 30 to 35 minutes, rotating pans if necessary, until a cake tester inserted into the center of each cake comes out clean. Let cool in pans set on a cooling rack for 15 minutes, then turn out onto a rack to finish cooling completely.

For the swiss meringue buttercream:

1. Whisk sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water and whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Test by rubbing some of the egg white mixture between your fingers -- if you don't feel any sugar granules, it's ready! Remove from heat.
2. With an electric mixer fitted with the whisk attachment, whisk on high speed until cool [test by touching bottom of bowl], 7 to 10 minutes.
3. Switch to the paddle attachment. With mixer on medium-high speed, add softened butter, 2 tablespoons at a time, until combined.
4. Slowly pour in the cooled chocolate and mix until fully combined.
5. Frost the [completely cooled] cake layers as your heart desires!

*NOTES:

• if you're using an alternative brand of gluten free flour make sure it contains xanthan gum, if not add 1 tsp xanthan to the recipe
• Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.
• Troubleshooting with the buttercream: If the buttercream [or your kitchen] seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. If it's too cold, let the frosting warm up to room temperature, then continue beating until it comes together. This can take several minutes, so don't give up!

print recipe

Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Fudgy Gluten-Free Chocolate Cake!

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