Gluten Free Chocolate Cake
This one bowl gluten free chocolate cake is perfect for birthdays, celebrations, or just because! It’s moist, fluffy with the perfect tender crumb, and I promise you’ll have no idea it’s gluten free and dairy free friendly.
I don’t even know where to begin because I have no words to describe how much I love this homemade gluten free chocolate cake! It’s easy (like one bowl in 10 minutes easy), moist, fluffy, rich, spongey, cakey (that’s a given) and undetectably gluten free.
Seriously, if you gave someone a slice and then proceeded to tell them it was a gluten free chocolate cake (made completely from scratch!), I doubt they would believe you.
It’s topped with a silky smooth chocolate buttercream that melts in your mouth. It can be dairy filled or dairy free, but I made it dairy free by using vegan butter. The cake itself is naturally dairy free, so the buttercream is your choice!
You most definitely don’t need a special occasion to make this cake, but if you serve it to friends, I promise they’ll be impressed- it tastes just like the real deal. You’ll never go back to a boxed gluten free cake mix again! Not into chocolate? Don’t worry, try my gluten free vanilla cake, chocolate peppermint cake or gluten free strawberry cake instead!
Key ingredients
FLOUR. Any good cake needs a good flour! For this recipe and most of my gluten free cake recipes, I used the Bob’s Red Mill 1:1 Baking Flour. I suggest that one to keep the recipe consistent, but if you use a different blend, just make sure it has xanthan gum.
COCOA. Cocoa is how we achieve a rich chocolate flavor! You will need one full cup for this recipe.
EGGS. Three large eggs will make this cake fluffy and hold all ingredients together so it doesn’t fall apart or crumble.
SUGAR. You will need a mix of white sugar and brown sugar to get the perfect sweetness but a rich flavor from the molasses in the brown sugar.
MILK. I used almond milk because that’s what I had on hand, but any milk, either dairy or non-dairy will work.
COFFEE. I love using coffee in chocolate recipes because it brings out such a rich flavor. If you don’t want to use coffee, you can use hot water instead.
OIL. Any plain oil will work here! I used refined avocado oil. Olive oil is also great and adds a rich flavor like in my gluten free chocolate loaf cake.
How to make gluten free chocolate cake
Prepare either one 9×13 cake pan or two round 8 inch cake pans. Spray the bottom(s) with oil then add parchment paper just to the bottom. I like to use these parchment rounds to make it easy. Set aside.
In a large mixing bowl, whisk together all wet ingredients aside from the coffee/boiling water. Whisk in the sifted dry ingredients.
Pour in the coffee or boiling water and whisk until combined. The batter will be fairly thin.
Add the batter to the prepared cake pan. If making a layer cake, try to measure each cake as equally as possible, or use a kitchen scale for best results.
Bake for 35-45 minutes for a sheet cake, 32-37 for layer cake, or until a toothpick comes out clean. All ovens are different so just keep an eye on it.
Let cool in the pan(s) for about 10-20 minutes, then carefully flip onto a cooling rack. They should slide right out, then peel off the bottom parchment paper and flip back so they’re upright.
Let cool completely before frosting. Once cool, add your buttercream and any sprinkles or other toppings!
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The best flour blend
I am very loyal to my favorite Bob’s Red Mill 1:1 Baking Flour. It has never failed me and manages to yield recipes that are moist, fluffy, not gummy and just really well balanced.
King Arthur also has a good gluten free blend, but I strongly recommend using the Bob’s Red Mill for best results since all gluten free flour blends are different.
Just be sure you use a blend that has xanthan gum! To successfully bake without gluten, you usually need xanthan gum and/or eggs to help bind all ingredients together. Works well in my mint chocolate cake!
Getting the perfect texture
There are a few things that not only make this cake moist, but also give it the perfect spongey texture that isn’t too light but also not dense.
The first is the eggs! You need three whole eggs for this recipe, which helps the cake rise and contributes to the perfect cake texture. Unfortunately, I don’t recommend a vegan substitute for the eggs, but I have a vegan and gluten free chocolate cake recipe you can try instead!
The second is the mixing technique! Over-mixing cake can be just as big of a disaster as under-mixing, which is why you need to find a balance.
With an electric mixer, you run the risk of getting too much air into the batter, which can cause the cake to sink in the middle and collapse after it comes out of the oven.
With a wooden spoon, you don’t get enough air into the batter which can yield a dense cake. A whisk allows just the right amount of air into the batter for a moist, spongey cake.
The third is the other liquid ingredients such as the milk, oil and boiling water! I know boiling water seems like an odd thing to put into a cake, but it “activates” the cocoa powder, giving the perfect rich chocolate taste that isn’t dry. I promise, it works like a charm and I use the same method in my gluten free snack cake.
Storage and baking tips
This gluten free chocolate cake will store at room temperature for 3-4 days in an air tight container, or in the fridge for about 1 week. If kept in a container, I promise it will stay very moist! No dry cakes here. I will usually just store mine on the cake stand with a cake cover on top and it keeps it fresh!
Finally, be sure to place your cake in the center of the oven as it bakes. This ensures it bakes evenly and doesn’t rise too quickly or too slowly.
A cake that rises too quickly can lead to a cracked and very domed top, which we don’t want! Keep it in the center for an even bake. The eggs, baking powder and baking soda are what help this cake rise.
You can freeze the cake layers before frosting if you want to prep ahead of time. Just let cool completely, then wrap tightly in plastic wrap and freeze until you’re ready to decorate.
Is flourless cake the same as gluten free?
A flourless chocolate cake is one that is made without flour and is therefore usually gluten free by default. However, a gluten free cake is not necessarily flourless!
This cake is made with gluten free all purpose flour and is not flourless.
Try these next!
- Gluten Free Chocolate Cupcakes
- Funfetti Cupcakes
- Lemon Cupcakes
- Gluten Free Chocolate Crinkle Cookies
- Gluten Free Vanilla Cupcakes
- Protein Chocolate Cake
- Classic Gluten Free Chocolate Chip Cookies
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Gluten Free Chocolate Cake
by: claire cary
Ingredients
Dry:
- 2 ⅔ cups Gluten Free All Purpose baking Flour sifted
- 1 cup cocoa powder sifted
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet:
- 1 cup milk dairy or non-dairy
- 1 cup white sugar
- ¾ cup light brown sugar
- 3 eggs
- 1 teaspoon vinegar white or apple cider
- 1 tablespoon vanilla extract
- ⅔ cup oil safflower, canola, refined avocado etc.
- 1 cup hot brewed coffee or boiling water
Buttercream:
- ¾ cup butter 1 1/2 sticks
- ½ cup sifted cocoa powder
- 3-5 cups sifted powdered sugar adjust to get your desired consistency
- 2-4 tbsp milk dairy or non-dairy
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare either 1 9×13 cake pan or 2 round 8 inch cake pans. Spray the bottom(s) with oil then add parchment paper just to the bottom. I like to use these parchment rounds to make it easy. Set aside.
- In a large mixing bowl, whisk together all wet ingredients aside from the coffee/boiling water.
- Whisk in the sifted dry ingredients along with the baking soda, powder and salt.
- Pour in the coffee or boiling water and whisk until combined. The batter will be fairly thin.
- Add the batter to the prepared cake pan. If making a layer cake, try to measure each cake as equally as possible, or use a kitchen scale for best results.
- Bake for 35-45 minutes for a sheet cake, 32-37 for layer cake, or until a toothpick comes out clean. All ovens are different so just keep an eye on it.
- Let cool in the pan(s) for about 10-20 minutes, then carefully flip onto a cooling rack. They should slide right out, then peel off the bottom parchment paper and flip back so they’re upright.
- Let cool completely before frosting.
- To make the buttercream, add softened/room temperature butter to a bowl of a stand mixer or a large bowl with a handheld mixer and beat until smooth and creamy.
- Beat in the sifted cocoa powder.
- Beat in the sifted powdered sugar, one cup at a time until your desired consistency is reached. Finally, beat in the milk and vanilla until well combined.
- Frost the cake and add sprinkles if desired. Enjoy!
Notes
Comments
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I’m just navigating the world of celiacs so am testing out new gluten free recipes. This chocolate cake is wonderful- everyone loved it. It’s a keeper!
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Amazing! Hope you get to try some other recipes from the site!
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I love this recipe. My husband is Brazilian so I’ve added a brigadeiro (Brazilian fudge) filling each time and it’s a hit. Highly recommend trying that! I’ve topped with chocolate covered strawberries and that was well-liked addition as well.
This is my go-to chocolate cake recipe!!!!
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The taste is great, but the texture is very dry. I also didn’t have enough icing to put a decent layer between my two layers.
I had to use two square pans instead of two round ones, so I only took off one star.
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This definitely should not be dry! Did you make any subs? What flour did you use and how did you measure?
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This was hands-down the best chocolate cake I’ve baked, ever. This is definitely a recipe I’ll use for a long time!
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Thank you, Xander!
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This cake is absolutely beautiful and moist and so easy to make. I split the mixture into 2 round tins.
Then made the buttercream and also put Barkers strawberry jam inside it as well. Everyone loved it even people that weren’t gluten free.
I am learning new recipes as the hubby got diagnosed with Celiac Disease just before Christmas.😊-
So glad you loved it! Can’t wait to see what else you make!
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Hello, I’m not able to get gf flour with xanthan gum but I have some xanthan gum I could add to the flour I have. Would this work and if so how much would you recommend I add?
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Yes, which flour do you have? You’ll want to add about 1 1/2 teaspoons.
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Do you sift ingredients before or after measuring?
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After!
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Better than any chocolate cake I’ve had. Gf or not.
1.5 tbsp of instant coffee/cup is the perfect formula.
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I’ve made the cake and it was delicious! Now wondering how I could adjust the bake time to make it into cupcakes – any insight?
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You should get about 2 dozen cupcakes, my guess is start with 18 minutes and adjust from there! Still 350.
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I’ve made this cake twice now. It has delicious flavor, but it seems to crumble easily. I made 2 eight inch cakes and torted to make 4 layers to get plenty of icing in. Those eating the cake said they couldn’t tell it was gluten free and the person who was actually gluten sensitive said it was the best gluten free cake she’s had. I always save the “scraps” from a cake to make a taste test for my family. They all thought it was delicious too. I’m anxious to try your other flavors now. Has anyone substituted butter for the oil?
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Is it crumbly in the sense that it seems dry? Because it definitely shouldn’t be. Did you make any subs? You can definitely use butter in place of oil but it will be a bit denser, especially if placed in the fridge.
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Your cake in the pics looks so moist, almost fudgy. Did you actually wait until a toothpick came out dry? Because I watched mine very closely and waited until that point- maybe a few moist crumbs, but it isn’t as moist as yours appears.
Sometimes I wonder if you have to actually take cakes out when still a bit wet or rather, when there’s still some stickiness on the toothpick, to get a very moist cake that doesn’t dry out quickly.-
If you take it out when it’s too wet, the cake will most likely sink in the middle. Bake times for gluten free recipes need to be very precise. Did you spoon and level the flour and cocoa to measure or make any swaps? The cake should be very moist and a few crumbs on the toothpick is exactly what you want- you definitely don’t want it wet!
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Hi, I’m wanting to do a 4 layer cake – is the cake sturdy enough to hold? Thanks. Can’t wait to try it!
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Should be ok! Are you doing 8 inch cakes?
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Yes, I’ll aim for 4 but if it’s seems sketchy I’ll stick with 3 layers. Thank you so much for the quick response. I will post the results when I’m done.
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hi there, how did it turn out? i am planning on making 3 layers with this, curious if it held well? thanks!
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This was the best chocolate cake Ive had in years!! And gluten-free so I didnt feel like crap after eating it. Thanks so much for the recipe
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I want to make a two layer cake. Would this amount be enough for two 9” pans or should I double the recipe?
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Yes, no need to double! Bake time will be about 5 minutes shorter than for 8 inch cake pans.
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