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.
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
- Protein Chocolate Cake
- 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!
Janet says
I’m making for Easter Sunday. Can I make on Friday. I would frost cake Easter morning.
Claire Cary says
Yes that will be fine! Just let it cool then wrap tightly in plastic wrap and place in the fridge.
Donna says
Do you use salted or unsalted butter for the buttercream frosting?
Claire Cary says
Unsalted!
Mary says
I made this cake for friends as their daughter is on a strict gluten free diet. They absolutely loved it! Does this recipe work for cupcakes too?
Claire Cary says
Yes! Or you can just use my gluten free chocolate cupcake recipe.
Megan says
Wow…this recipe is so good! I’m usually skeptical of GF that make big promises, but this delivers and I am glad I took the chance on it.
I made a 3 tier cake and reduced the temperature by 25 degrees for my Fat Daddios pans, and they came out perfectly. Just an FYI if others use the same brand, their recommendation to reduce temperature by 25°F is on point.
Claire Cary says
Amazing! So glad you made it work with those pans.
somie says
i love the cupcake version so i decided to try this. I’m not sure why the middle won’t bake through. Do you have any ideas?
Claire Cary says
Your oven may be a bit low (some ovens say they are at 350 but really at 325) so try baking for a bit longer or increase the temperature by 25 degrees.
Jamila says
Hii i am a baker but new to gluten free.. my gluten free all purpose baking flour does not have xantham gum in it.. plz tel me how can i substitute or wat can i do.. i need to make da cake urgently tmrw! Plz help..
Claire Cary says
Just add in 1 1/2 teaspoons of xanthan gum!
Cornelia says
Just need to know if the coffee needs to be hot? As can have a choice of coffee or boiling water. But in the recipe it doesn’t say about the temperature of the coffee. Our granddaughter will be coming over & wants to bake a chocolate cake. So, I looked up this recipe as my husband is Gluten free. So we all could eat a piece.
Thank you, Cornelia
Claire Cary says
I suggest hot! Helps to activate the cocoa a bit better
Cornelia says
Thank you. My Husband & Granddaughter made this cake today. I made the frosting with her. Very good. Cake bit dry for me. But they did add more cocoa powder than called for in the recipe. They needed to possibility check on the time more, then wait for the timer they set. Really good flavor in the cake & frosting.
I called it death by chocolate, as she added chocolate chips on top. Used some whip cream on our slices. Very good. Her first cake made by scratch.
Claire Cary says
Adding extra cocoa will definitely cause the cake to be dry! I suggest following the recipe as written. Glad you still love it!
Janine says
I’ve made a few gluten free cookie and cake recipes over the past few years and you can always tell they’re gluten free, but not this cake!!! I made them into cupcakes and they were fluffy, moist, and delicious!!! The recipe is easy to follow and the ingredients are ones you pretty much would have on hand! We’re in love with this recipe and will definitely use it again!
Claire Cary says
Amazing! Love hearing comments like that. Thank you!
Manchester United says
Good but tastes like carrots
Also 55 minutes to bake
Smells bad like vinegar and chocolate mixed
Overall moist and fluffy
Claire Cary says
Very unsure why it would taste like carrots!
Kalli says
So good! I made two 8” layers and couldn’t believe how fluffy they were. GF recipes are sometimes so flat.
Do you think this would work for cupcakes?
Claire Cary says
Yes! Should make about 24 cupcakes. Start the bake time around 18-20 minutes.
Niesha says
I made this 2 times (each a double batch) and the batter was not ‘fairly thin’. It was actually super thick, like brownie batter…not sure what happened or if something happened! I went through a bunch of times and I know I had the right amount of ingredients.
Claire Cary says
So sorry that was your experience! I have made this recipe multiple times and I have never had that issue. I would make sure you are measuring the flour properly to ensure the batter isn’t thick. Which flour are you using?
Mona says
Bobs red mill 1:1 baking flour weight for 2 2/3 cups = 362g
Cocoa 1 cup = 60g
christina says
Do you think this recipe would work if i substituted the white and brown sugar for coconut sugar? Thanks
Claire Cary says
it should be ok! The texture may be a bit different, but otherwise should be fine.
Lina Craig says
This cake is amazing. It is really fluffy and sturdy, and very fragrant.
I’m in Ireland. We don’t have the suggested flour easy available. I substituted it with Odlums GF flour. It worked perfectly!
I wonder if the author could share the measurements for 10” cake tins? How to make this bigger size? Would love to make this for family gathering.
Claire Cary says
So glad you loved it! If you want a larger cake, I would probably scale by 1.5 and make a three layer cake.
Robin says
Absolutely the best GF chocolate cake! I used King Arthur1:1 GF flour and followed directions exactly. Moist and decadent chocolate. I used a seven minute frosting. Delicious!
Claire Cary says
Thank you, Robin!
Margaret J says
I made this cake 2 days ago for my oldest son’s 28th birthday. I followed the recipe exactly (including the coffee) and it was so moist, so rich, and soooo delicious! It was the best GF chocolate cake we ever had. This will be my go-to chocolate cake recipe from now on!
Claire Cary says
Thank you so much, Margaret!
AnnaRenee says
I’m excited to bake this cake for my dad’s 90th birthday! It’s also my parents 70th wedding anniversary. What do you think about adding coffee to the buttercream to add more complexity to the flavor? How would you modify the recipe? Or maybe a raspberry center? Dad loves raspberry 🙂 Thank you, can’t wait to bake and mail this to them!
Claire Cary says
Yes! Instead of milk to the buttercream, you can use about 2 teaspoons of instant coffee or espresso mixed with the milk before adding into the rest of the ingredients. You can add some raspberry jam into the center when you frost the cake or even add some fresh raspberries right into the cake batter. Let us know how it turns out!
Liz says
Do you have any recommendations for egg substitutes for this recipe? Im trying to make this vegan for a birthday party. I’ve tried a recipe with “flax eggs” and it was a colossal failure.
Claire Cary says
I recommend this recipe which is already both vegan and gluten free!
GA says
This is one of the best gluten free desserts I’ve ever made! I didn’t even have quite enough cocoa powder and it still was so rich and chocolatey 🙂 I used bobs 1 to 1 baking flour mix and it was fluffy and moist without being too dense !! Also I may have messed up my buttercream (woooops) so as a plan B I used a homemade peanut butter whipped cream instead and it paired so well. 10/10 would recommend!
Claire Cary says
Just made my day! Thank you!
Pat says
I made the cake. It turned fine. But, the recipe said batter would be thin. My batter somewhat thick.
Claire Cary says
Definitely shouldn’t be too thick! Make sure you’re spooning and leveling the flour/cocoa and not scooping from the bag. Was the cake still moist?
KB says
I’m a professional cupcake baker but cakes are a whole different animal/talent I don’t have, so I don’t usually make them. I made this cake for Christmas (since I bought a cake turntable and wanted to play with it) and it is THE BEST!!! I’ve been GF for over a decade and my family gives me lots of grief over my GF food but even they were absolutely blown away by how delicious this was! Definitely saving this recipe, and will be making it again for my kids’ birthday party next month. ❤️
Claire Cary says
This makes me so happy! Thank you, I’m so glad you enjoyed it!
James says
Can you use buttermilk, if so, do you not add the vinegar?
Claire Cary says
Yes! Just use buttermilk and omit the vinegar.
Jenna says
Can I make this in a bunt pan?
Claire Cary says
Yes!
Anna says
My first home made cake gluten and dairy free cake with avocado oil. I did a little extra sugar though. Let me tell you im in heaven. Since finding out I have a gluten allergy I have not had chocolate cake that taste this good in almost 2 years. Thank you, this recipe is delicious.
Claire Cary says
Amazing, thank you Anna!
Heather says
Do you measure out the flour and cocoa as stated then sift or – measure after it’s been sifted?
Claire Cary says
I would measure then sift.
Debby says
Can you use 9 inch round baking pans? How would the baking time change?
Claire Cary says
Yes! Just decrease by about 5 minutes.
Erin says
This cake is wonderful! Really easy to put together and the chocolate taste is deep. I skipped the vinegar and added a couple tablespoons of bourbon. I plan to split the layers, top with sweetened whipped cream and raspberry preserves.
Claire Cary says
Love the addition of bourbon! So glad you enjoyed this recipe.
Jenny says
I haven’t baked a cake in years and needed to make one for company. I am also newly gluten free. It turns out I only had one cake pan so I halved the recipe and it was absolutely delicious! Do you think it would be okay to substitute eggs for flax eggs?
Claire Cary says
Perfect! I would suggest my vegan gluten free chocolate cake instead if you don’t want to use eggs!
Mandy says
For the buttercream, I’d like it to be vegan and gluten free. What type of butter should I use?
Claire Cary says
I like Earth Balance!
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!