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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Can you / have you used almond flour in this recipe?
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No, but you can search the site for my almond flour chocolate cake instead!
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I read through the reviews and no one had a cake that split in parts. I am an experience baker of many many years so not sure why this happened. I baked in gas oven at 350 degrees for 33 minutes. Cake in parts of the split still came out with crumbs on my cake tester. I followed the recipe exactly except I used jumbo eggs, which should have made it more moist.
Any help would be appreciated.-
I don’t recommend jumbo eggs! That’s using more eggs than the cake called for which will likely make it rise more in the center and therefore split. I suggest regular eggs – let me know how that turns out if you try it!
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Can I use melted butter instead of oil? I don’t eat seed oils, so trying to find an alternative. Thank you
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I used avocado oil which works well! But butter can work instead.
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This cake looks like a good choice for our family. I have two daughter-in-law‘s one is vegan and one is gluten intolerant. However, the buttercream frosting recipe asks for butter. Can you recommend a flavorful vegan butter substitute?
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Earth Balance!
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I live at a high elevation (~5,300ft), would you suggest any modifications to the recipe? Excited to try this for a party!
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I don’t have much experience with this, but the usual rule of thumb is to increase the temperature by 15 degrees, slightly decrease the bake time (5 or so minutes) and decrease the leavening by about 1/4 teaspoon. This is a helpful resource.
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My son wants a square cake for Minecraft birthday party, how long should I bake 2 9×9 cakes?
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I would just subtract about 5-10 minutes!
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I’ve made this cake a few times. Each time I’ve slowly cut back on the sugar so I didn’t put as much in. It is alittle thick of a batter for me but it still turns out amazing Everytime lol. I added some cherry pie filling to the middle of the cake after it cools and a few cherries on top and yummmmyyyy!!! Seriously the best chocolate cake ever!
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Love that idea with the cherry filling! Sounds so good.
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Can you use coconut oil? Thank you!!
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Yes, just make sure it is refined!
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Can i substitute for coconut sugar or maple syrup?
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You can use coconut sugar but not maple syrup!
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Cake is perfect! I topped it with raspberry preserves and chocolate cream cheese frosting. Thank you!!
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Sounds delicious! Thanks, Erin!
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Hi! I would like to make this as a 3-layered cake with 6 inch pans – any idea on baking time? and if I need more frosting? Thanks!! Looking forward to making this.
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Same amount of frosting should be good, and I’d start with 45 minutes and adjust from there!
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Hello i just made the cake, basically waiting for it to cool down. You wrote after adding the boiling water/coffee the batter should be thin, mine was pretty thick and more like a pudding. Probably cooked the eggs a bit while stiring. Waiting to see how that affected the consistency.
Do you have any tips on cooling the cake. Do you just leave it out like you would a normal cake or would that dry it out?
On a good note the crumbs i could already nibble on tasted pretty amazing!
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Definitely shouldn’t be too thick! How did you measure the flour? I explain how to cool in step 8! In the pan for about 15 minutes, then on a wire rack.
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Made the cake a second time, this time correctly. Batter was as runny as you described. I was snacking on the cut off parts all evening, it was really good.
I did make it with another filling but the cake still held its shape really well. Overall i would make it again!
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The cake just went in and I’m hoping it’ll be ok! My batter was quite pudding like as well so I’m wondering what I did wrong. I measured all ingredients in the same measuring cup. Sifted in part of dry and stirred and continued that in batches. Perhaps I over stirred? I am baking it in an angel food pan. Do you know how long it should bake for? Thank you so much! I hope it’ll be a success for my gluten intolerant family. 🙏🏼🌷
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First time making. Followed the recipe exactly but got a pudding like texture as well. I did incorporate dry ingredients in a couple of stages before adding the boiling coffee to avoid flour flying all over the place. I also used a wire whisk. What would cause this pudding like texture for the u cooked batter?
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Did the center just seem underbaked? What was the consistency of the batter before you baked?
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Can I do this in a Bundt pan?
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Yes should be fine!
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I plan to bake it in a 9×13 glass baking dish. Thanks.
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Yeah that should be fine! Around 40 or so minutes to start.
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If I bake it in a glass baking dish, do I bake it longer? I want to leave the cake in the baking dish and serve it straight from there. It’s just easier to transport it to a party.
Would the cake texture change if I bake it and leave it in the glass baking dish? Thanks-
What size baking dish are you trying to use? You shouldn’t need to bake it for longer.
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This is the absolute best gluten and dairy-free chocolate cake recipe!!! Thank you, Claire!!!
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Thank you so much, Laurie! So glad you love it!
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