Best Gluten-Free, Dairy-Free Chocolate Cake

5 from 1 vote

Best Gluten-Free, Dairy-Free Chocolate Cake is a moist, delicious chocolate two-layer cake with chocolate frosting that contains no gluten or dairy.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 454kcal

1 box gluten free chocolate cake mix prepared according to package instructions (I used Betty Crocker, make sure the mix you choose is dairy-free too)
1 cup vegetable shortening I used half Crisco regular/half Crisco butter flavored
4 cups powdered sugar
½ cup cocoa powder
¼ cup dairy-free milk plus 2 tablespoons or more if too thick (I used almond milk)
1 teaspoon vanilla
Sprinkles

Spray two 6-inch round cake pans with cooking spary and line with parchment paper. Spray again with cooking spray. Set aside. Prepare mix according to package instructions (I used safflower oil instead of butter). Pour into pans. Bake for 35-40 minutes or until toothpick inserted in middle comes out clean. Cool.
Beat shortening in large bowl with electric mixer on medium for 2 minutes. Gradually add sugar, cocoa, dairy-free milk and vanilla with mixer on low. Once combined, beat on medium for 2 minutes. If it's too thick, add 1-2 tablespoons more of dairy-free milk.
Level cake layers by cutting horizontally to remove dome like top of cake layers. Place first layer on plate. Add frosting. Place second layer on top. Frost cake. Pour remaining frosting in pastry bag fitted with a 1M tip. Pipe rosettes on top of cake and add sprinkles. Note: If you have extra frosting, store covered in an air-tight container in the refrigerator for up to 3 weeks.