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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Hi,
I notice that you specify brewed coffee. can I sub instant decaf?-
Yes, just mix with water before so you have the right amount!
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I made a few mods to this recipe — if they’d been a disaster I would have taken responsibility but they weren’t so I’m giving credit 😀
Mods:
Converted all measurements to weight except milk, coffee, vinegar, vanilla, eggs
Halved recipe, used 1 whole egg and 1 egg yolk
Doubled salt
Reduced vanilla by a third bc i ran out 😛Made 12 cupcakes, which baked 23 minutes at “325” (my oven runs hot).
They came together really easily and the texture, overall flavor, and sweetness level are all great! I’m planning to do these as black and white cupcakes with vanilla merengue buttercream instead of the choco, so I wish they had a little more chocolatey oomph to them (or maybe I needed that extra half teaspoon of vanilla, or fresher cocoa powder, or hotter coffee?), but that’s on me!
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Haha love that! Thanks for the credit 🙂
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Hi! I plan to make a wedding cake this week with this recipe and your GF lemon cake. The top tier will be 2 layers 8”x2”, bottom tier 2 layers 10”x2”; vanilla SMBC (plus blueberry compote in the lemon cake) for filling and the same frosting semi-naked on the outside, with fresh fruit and candied and fresh flowers as decoration… do you recommend one or the other cake as the bottom tier to best support for the weight of the top tier? I will be using plastic boba straws for support dowels! Thanks in advance.
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The chocolate cake will probable be stronger for the base!
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My first attempt at this cake. I printed it off for 10 servings in a 7 1/2″ round tin. Because it was one layer (at least 2″ high) it took an hour to cook. It lives up to the hype. I am in NZ, so I just used normal baking cocoa. I put a tsp of fresh coffee in the boiling water. Because it was a small cake a tsp was a lttle much for me, (terrible reflux). I would probably used a chicory based “coffee” in future as I know it adds to the depth of flavour, alternately add up to a tsp of cinnamon. It is designed to be frosted, and it is a dark chocolate cake. I tasted it without icing, and I admit I was underwhelmed, but with frosting it is a whole different beast. DO NOT LEAVE OUT THE VANILLA, OR REDUCE THE QUANTITY, it is there for a reason. If you don’t like vanilla, use a butter essence or other. I accidently didn’t put all the essence in. I was also silly and added an extra tsp of flour. So my cake was a little dry on top when it came out of the oven. I remedied that by brushing cold milk onto all the visible surfaces of the hot cake, then let it ‘SWEAT’ in the cake box overnight. It was nice and moist in the morning. I chose this over other similar recipes for several reasons. I need a structured cake, so I wanted one with plenty of eggs, I wanted it to be moist, so it needed to have milk and vinegar/buttermilk/yogurt or sour cream, It aslo needed depth of flavour, the coffee or chickory. I think letting it sit overnight certainly improved the texture of the cake. Great recipe! I will do it again. I might try adding a banana to give it a more spongy texture.
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Both my husband (who is new to being celiac) and I are prediabetic (for LOTS of years). This recipe, which sounds delicious, can it be made using less sugar without compromising the recipe? We do not use artificial sweeteners for other complications.
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You can try lowering the sugar by about 1/2 cup, but it will of course be less sweet. I don’t recommend lowing by more than that! You can also try my almond flour cake instead which is sweetened with honey and maple syrup!
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I could not find the amount of flour needed anywhere in this recipe.
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You need 2 2/3 cups. If you go to the recipe card at the bottom of the page, you will see all of the ingredients and instructions.
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Excellent recipe. Absolutely delicious! Couldn’t tell it was GF at all. (To qualify – my son has been gluten free for 11 years – so have had quiet a bit of practice cooking, sampling, purchasing GF.) Cake was so very decadently chocolate – amazing. The texture was very soft and super fluffy – it was actually almost difficult to cut (due to it’s amazingly soft texture) – but not at all difficult to eat! Will ABSOLUTELY make this again! It’s now my GO-TO for chocolate cake. Well done Claire and thank-you for sharing!!
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Thank you so much! Really appreciate that, so glad you loved it!
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I’ve never made a gluten free cake before but this looked delish and I was baking for a friend’s birthday: had to be gluten free! This recipe is awesome for anyone, gluten free or not. Definitely use Red’s Mill’s 1:1 and really good chocolate. It’s a terrific recipe.
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Thank you, Christine! So glad you loved it.
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Absolutely delicious! I didn’t see the note about using Trader Joe’s cocoa powder until after I had used it, but it still seems great to me!
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Oh good! Maybe they’ve changed it since I used it!
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So delicious! My only issue was that is was still crumbly- do you have any tips? Many thanks!
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Definitely shouldn’t be crumbly! I would maybe lessen the bake time by a little bit to ensure it doesn’t get dry. Did you make sure to spoon and level the flour instead of scooping from the bag?
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I made layered birthday cake using this recipe and it worked out amazing! I added only 1 ¼ cup sugar so the cake was a little bitter because we coated it with fondant and replaced the cream with vanilla one. It has beautiful texture and taste. Thank you!!
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Amazing, so glad you enjoyed it!
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So yummy with rave reviews from my family!!
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I was shocked at how good this recipe is. I used Bob’s Redmill 1:1. No one will guess that this is a gluten free cake. There is not even the slightest bit of grittiness, and its incredibly moist. Even two days later. I used 1 cup of boiling water with 2 heaping teaspoons of instant coffee instead of brewing coffee and it work out well.
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Just made my day! Thanks, Lindsey!
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Hi, I haven’t made it yet so I don’t have a review. I’m wanting to make it for my mom and some friends of hers, and I was wondering if almond flour would work instead of the Bob’s Red Mill flour? Also, can I use coconut sugar in place of the white and brown sugar?
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You can try coconut sugar, but I do not recommend almond flour here! You can try my almond flour chocolate cake instead.
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This sounds delicious! One question…I make a cherry chocolate cake (with a chocolate ganache) using cherry pie filling in place of oil. Hoping to try it with your recipe and was wondering if you (or you know someone) who has already done this and how it turned out?
Thanks!
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I have not tried that but please let me know if you do!
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