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, thanks for the recipe! I’m curious why the cake came out dry. I followed the recipe to the letter. But maybe there are some chemistry things I should look into? The frosting was lovely, but was hoping the cake would be moist. Any tips?
Thanks in advance!-
Definitely should not be dry! It’s a very moist cake. Which flour did you use? It could be your oven, you may want to experiment with a short bake time and see if that helps.
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I only have dark brown sugar. Will that work?
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Yes, that’ll be fine!
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I used chocolate ganache instead of buttercream frosting and my husband said it was the best chocolate cake he’d ever eaten.
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Such a compliment! Thank you, Rebekah!
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Hi, in the UK most of our cake recipes are made with Self raising flour. Our SR gluten free flour contains xanthum gum but not the plain (all purpose). How much xanthum gum would I need to add to this recipe or, if I used self raising flour instead, what would I need to omit from your recipe?
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I would add 1 1/4 teaspoon xanthan gum.
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Loved this cake recipe! I used a different (non-chocolate, non-dairy) frosting that went well with this cake recipe. I used the King Arthur Measure for Measure GF flour with the hot coffee, and it came out great: not too dry, not too moist, and tasty. I also appreciate that it is dairy-free, no substitutes necessary. Thanks for sharing.
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Thank you, Laura! So glad you loved it.
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Hi. I will be using glutino forever, gluten-free pantry, all purpose flour. It has acacia gum in it. Will that work with this recipe recipe? It does not have xanthan gum. Thank you.
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I suggest sticking with a flour with xanthan gum!
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I’m excited to try this cake for my daughter’s birthday! What can I sub for the 3 eggs? Not sure applesauce or flax will work for that many eggs, or will it? Also can I omit the coffee without altering anything else? (allergy to egg and banana). Thanks!
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I recommend searching my site for my vegan gluten free chocolate cake instead! This recipe needs the eggs.
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This is the best gluten-free cake recipe I’ve been able to find that is pretty close to a flour-based cake. Most GF cakes taste like rice but this one does not! I substituted the hot coffee with a mixture of 3/4 cup rum and 1/4 cup water (heated to a boil before adding). It came out delicious.
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Ohh yum love that change! Thanks, Heather!
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The best layer cake I’ve ever made! Thank you so much for this recipe. My previous gluten free cakes always turned out dry and crumbly. This was a moist, delicious, perfect cake and my family didn’t even realize it’s gluten free! I made a fantastic stracciatella layer cake with it. Thank you!!
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Made my day! Thanks, Kim!
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Hi,
I rated 5 without making it.😄 But it looks yummy. My question is, can I use a 6 inch pan? For 4 layers cake?-
6 inch pans will give you 3 layers! If you want 4 layers and 6 inches, they will be thinner so decrease the bake time.
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Thank you.
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Hi! Looking to make this for my future DIL’s bridal shower next weekend! Question: does the COFFEE need to be hot/boiling? – or just the water if using that? Thanks in advance for a response!
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Works best if it’s hot!
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Do I sift the flour and cocoa powder after measuring or before?
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Unless you see that it’s clumpy, I don’t think it’s necessary!
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Can I sub coconut sugar for the brown sugar?
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Should be fine!
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Planning to make this tomorrow for my daughter’s birthday. In the article you talk about the importance of using both an electric mixer and a whisk, but in the instructions it only says whisk. Do you actually use both, or just whisk it all?
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Just corrected this, you just want to use a whisk!
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The most delicious choc cake ever. Ppl were shocked and amazed! I’ll never forget the looks on their faces. lol. Plus, each layer was quite high. My cakes usually come out 1/2” or less!! This recipe is quick, so easy and fun to make!
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Just made my day! Thank you, Anne!
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This sounds sooo good!! I want to make this for my daughter’s birthday but can I use coconut milk instead of almond milk? also how does the buttercream frosting come out if I use non-dairy butter?
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Yes, just use coconut milk from a carton, not a can! Frosting will honestly be the same with the non-dairy butter in my opinion!
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