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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Very excited to make this cake today, it looks excellent! I do have a question: when you say that the flour and cocoa powder are sifted, do you mean that the measurements for those ingredients are pre or post-sifting? Do I scoop out 2 ⅔ cups of flour and then sift them? Or sift flour until I have 2 ⅔ cups?
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I measure, then sift!
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Hello! Love this recipe! I am planning on making it for my little sister who is allergic to dairy, but she is also allergic to vanilla. Any recommendations or substitute suggestions? Would vanilla extract substitute be alright. Any suggestions help, thank you!
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IS there is such a thing as a vanilla extract substitute, that should be fine! Or you can probably just omit.
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I don’t leave recipe comments, but this one stopped me in my tracks. My wife is g-free and I’ve made many, many different GF baked goods, but this one was special. It was outrageously, objectively delicious. So good that when I trimmed the top of the cake for stacking my family fought over the scraps like ravenous beasts. You might be thinking “oh I bet this is good for a gluten free cake” but you’re wrong – it’s just great cake, period. Fudgy, but not dense like most GF recipes, spongy in the best way, packed with flavor. It’s the best cake I’ve made – of any variety in a long time. So I came here to say thanks! And to tell others to bake this cake. Right now. And invite me over.
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Thank you so much, Andrew! That makes me so happy to hear! Hope you try some of our other recipes too!
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Hi, I’m from the uk and when you say to use white sugar do you mean white caster sugar or white granulated sugar? Thank you!
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Either will work! But generally I mean granulated sugar.
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Hi,
Do you need to let the mixture sit? In other GF recipes, they say to leave it for an hour or overnight.
Also, have you made this into a 12 x 18 or 14 x 22? If so, how does the time and temp change?
Thank you.-
You do not need to let the batter sit for this recipe. You can use a 9×13, but those other pan sizes will not work!
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Easy to make and everyone says it’s delicious!
Always use this recipe x -
I’m a home baker and have never made a gluten free cake before this one. I did make it as a favor to a friend for her daughter with dietary restrictions and selected your recipe after research and careful selection. I’m beyond happy I did. This is one of the best scratch chocolate cakes I’ve ever made regardless of it being gluten free. I cannot believe how moist it was!!! Thank you so so much for sharing it and the technique. You are sharing good with the world! And that’s rare. All her girls loved this cake! I paired it with a marshmallow buttercream and decorated with gluten free graham crackers and natural flavored marshmallows and it was a massive hit. Thank you again for sharing this amazing recipe. I shared it with their momma so she can use it again in the future for her little girl.
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That sounds so amazing with the marshmallow buttercream! So glad it was a hit, thanks so much Amber!
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Do you recommend using Dutch Process cocoa or natural cocoa in this recipe?
Thanks.-
I often use Dutch!
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Hi there!
This recipe is amazing and I’ve used it several times for celiac friends. Wondering if I need to change anything if I plan to use regular flour instead of GF? I’d like to make this cake for my Father-in-Law, but we don’t need it to be GF. Thanks!-
I am unable to test my recipes with non-gf ingredients, so I cannot say for certain! GF flours absorb wet ingredients a bit differently, but I’d probably just follow the recipe as is with regular flour and keep an eye on bake time!
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Baking cakes hasn’t been my strength – and since going gluten free, I’ve both craved GF cakes and struggled baking them. But this recipe was on point! Easy to follow and absolutely delicious!! The portion was enough to serve 6-7 guests and have leftovers. Highly recommend adding the extra step for the buttercream, I like mine dark and less sweet- I loved the tips mentioned to adjust this.
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So glad it was a hit!
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This was incredible! I didn’t have high hopes being GF & using coffee!! (Coffee? lol) I used 2, 8in pans. I frosted 1 with the buttercream frosting & the other one with powdered sugar. I’ve already eaten 1/2 of the powered sugar one & I think the frosted one is completely gone from the 4 adult kids for 4th of July. Funny thing is, I’m the only 1 gluten free & family thought it was great. So good!!❤️
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It’s common to use coffee in chocolate cakes because it enhances the flavor of the chocolate! So glad you all enjoyed!
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I made it. It was delicious. Thank you for sharing the recipe. God bless you 🙏 ❤️
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I made it. It was moist and delicious 😋. Thank so much, to sharing the recipe.
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I never make cakes and I found this was so easy and came out perfectly!! A yummy yummy chocolate cake! I’m going to follow more of your recipes.
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Thank you, Amanda! Can’t wait to see what else you make!
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Hi! I was thinking of making this for a party but one of the guests cannot eat sugar. Is there a way to substitute the sugar with honey without affecting the texture too much? Thank you!
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Unfortunately, no! You need granulated sugar here, not a liquid one!
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But, you can use. Alulosa sugar.
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