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 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.
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!
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 we’re using a whisk and electric mixer to find the 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!
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.
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
- Classic Gluten Free Chocolate Chip Cookies
If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation! Don’t forget to leave a comment and rating if you enjoy this recipe!
Gluten Free Chocolate Cake
by: claire cary
Ingredients
Dry:
- 2 ⅔ cups sifted Gluten Free All Purpose baking Flour I used Bob's Red Mill 1:1 which I highly suggest
- 1 cup sifted cocoa powder
- 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 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.
- 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!
tamara says
This looks delicious and I’m excited to try it. Is it ok for kids to have it with the coffee in it or is it safer to use decaf or water instead? thanks xx
Claire Cary says
That’s entirely up to you, but you can certainly use decaf or just hot water if you feel more comfortable!
Terry says
I made this today. Halved it and just made one layer. Added vanilla cream cheese frosting and it is delicious. No one would ever guess it is a gluten free cake!
Claire Cary says
Sounds perfect, so glad you enjoyed it!
Donna says
I haven’t made this yet, but just wanted to say that I love when I find a recipe that uses the Bob’s Red Mill gluten free 1 to 1 baking flour! It’s my favorite for baking and I have it on auto ship with Amazon! Can’t wait to make this cake!! 🙂
Claire Cary says
Right?! It’s the best flour!
Jennifer Deaton says
I am an experienced baker but new to gluten and dairy free. I made this recipe using Better Batter GF flour with no xanthan gum (my daughter can’t have any gums). It turned out AMAZING, seriously. The texture, flavor and ease of baking is fantastic. Doesn’t even need frosting. Thanks for a great recipe!
Claire Cary says
Thank you so much, Jennifer! Just made my day 🙂
Patricia Garcia says
Hi! Can I substitute the vegetable oil for butter? Thank you!
Claire Cary says
You can try, but the cake will have a denser texture.
Gaby Keim says
We made this for a small dinner party and it was absolutely fantastic! This was my first time making a chocolate cake and chocolate buttercream and the recipe was so easy to follow and both the cake and frosting were delicious!
Claire Cary says
Makes me so happy to hear, thanks Gaby!
Libby says
I’m going to make this for my daughter’s 5th birthday! Any hesitation with me doubling the recipe to make a 4 layer round cake, instead of a 2 layer cake? This is her first birthday since her celiac diagnosis so I’m trying to go all out 🙂
Claire Cary says
Love that! And can totally relate 🙂 you should have no issues, just hit the “2x” in the recipe card and it will automatically double everything for you. Sometimes doubling things with baking can give iffy results, so I’ll often double but make the batches in different bowls as if I’m making a single batch, but with this recipe I don’t think you will have any issues.
Libby says
Awesome – thank you! If I make the cakes a day ahead before eating / assembling, should I just let cool completely, wrap tightly in plastic wrap and put them in the fridge until I’m ready to assemble and do frosting? Do you think that will work ok?
Claire Cary says
Yes, that will work well!
Cindy Lurie says
Can I make mini Bundt cakes? Still spray the pan with oil? How long in the oven?
Claire Cary says
That should work! Still spray the pan with oil, not sure about timing though it really depends on the size of your pans.
Gina says
Hi! What about this recipe would change for cupcakes, If anything?
Thanks!
Claire Cary says
Just the bake time! I would check around 15-18 minutes.
Lulu says
This is the best cake ever! It is so moist and delicious! Could you use oat flower instead of gf flour?
Claire Cary says
Stick with the gluten free flour for best results 🙂
Cheri Ezell says
I realize there are so many folks needing GF goodies but…..can I substitute regular old all purp flour in your recipes indicating GF?
Thank you!!
Claire Cary says
Yes! That is an easy swap. It’s simple to go from GF AP flour to regular AP flour, but not vice versa. If a recipe calls for GF AP flour, just swap for regular and you should be fine. Keep an eye on the oven because bake times can vary sometimes. I am unable to test my recipes with regular AP flour, but it’s usually a safe swap 🙂
Rachel says
The most delicious chocolate cake! Frosting is perfect as well!
Ruthann Tidwell says
The best chocolate cake and frosting, I have ever had.
Claire Cary says
Thank you Ruthann! So happy you enjoyed it!