Introduction

Craving a delicious, rich, and moist chocolate cake? This gluten free chocolate cake recipe is your answer! It’s a simple, one-bowl wonder that’s so easy to make, no one will ever guess it’s gluten-free. Perfect for birthdays, holidays, or just a special treat, this cake is sure to impress.

Why You’ll Love This Gluten Free Chocolate Cake

It uses a simple, one-bowl preparation, minimizing cleanup.
Enjoy an incredibly moist and fluffy texture in every bite.
The recipe boasts a rich, deep chocolate flavor that satisfies.
You can easily make a dairy-free version with simple substitutions.
This chocolate cake is impressive, yet incredibly easy to make, even for beginners.

Ingredients

Here’s what you’ll need for this delicious gluten free chocolate cake:

2 2/3 cups Gluten Free All Purpose baking Flour, sifted
1 cup cocoa powder, sifted
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (dairy or non-dairy)
1 cup white sugar
3/4 cup light brown sugar
3 eggs
1 teaspoon vinegar (white or apple cider)
1 tablespoon vanilla extract
2/3 cup oil (safflower, canola, refined avocado, etc.)
1 cup hot brewed coffee or boiling water

For the Buttercream Frosting:

3/4 cup butter (1 1/2 sticks), softened
1/2 cup sifted cocoa powder
3-5 cups sifted powdered sugar (adjust to desired consistency)
2-4 tbsp milk (dairy or non-dairy)
2 tsp vanilla extract

Notes & Substitutions

GF flour: Use a 1:1 gluten-free blend with xanthan gum already added for best results.
Milk: Any dairy or non-dairy milk works equally well in this chocolate cake.
Sugars: Don’t alter the ratio of white and brown sugar, as it affects the cake’s texture.
Coffee: The hot coffee enhances the chocolate flavor; use hot water as an alternative if preferred.
According to BakingScience.co.uk, blooming cocoa powder with hot liquid helps intensify its flavor by releasing trapped compounds.
Oil: A neutral-flavored oil like canola or safflower is recommended so it doesn’t overpower the cake.
Buttercream: Use dairy or vegan butter sticks for the buttercream frosting, depending on your dietary needs.
Powdered sugar: Adjust the amount of powdered sugar to achieve your desired frosting consistency.
Cocoa powder: Use high-quality cocoa powder for the best, most intense chocolate flavor.

Equipment

Here’s the equipment you’ll need to bake this gluten free chocolate cake:

Large mixing bowl
Whisk (or electric mixer)
9×13 inch pan or two 8-inch cake pans
Parchment paper (rounds for round pans)
Cooling rack
Kitchen scale (optional, for even layers)
Stand/handheld mixer (for frosting)

Instructions

Here are the step-by-step instructions for making this delicious gluten free chocolate cake:

Cake Preparation:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare either one 9×13 inch cake pan or two 8-inch round cake pans by spraying with oil and lining the bottom with parchment paper.
- In a large mixing bowl, whisk together all wet ingredients (milk, sugar, brown sugar, eggs, vinegar, vanilla, and oil), except for the coffee or boiling water.
- Add the sifted dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) to the wet ingredients and whisk until well combined.
- Pour in the hot coffee or boiling water and whisk until the batter is smooth. The batter will be fairly thin.
- Divide the batter evenly into the prepared cake pan(s). If making a layer cake, use a kitchen scale to ensure each layer is the same amount.
- Bake for 35-45 minutes for a sheet cake, or 32-37 minutes for a layer cake, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan(s) for about 10-20 minutes, then carefully flip it onto a cooling rack.
- Let the cake cool completely before frosting.
Buttercream Preparation:
- Add the softened butter to the bowl of a stand mixer or a large bowl with a handheld mixer. Beat until smooth and creamy.
- Beat in the sifted cocoa powder until well combined.
- Gradually beat in the sifted powdered sugar, one cup at a time, until your desired consistency is reached.
- Beat in the milk and vanilla extract until well combined, light, and fluffy.
Assembly:
- Once the cake is completely cool, frost the top with the buttercream. If making a layer cake, frost between the layers and then the top.
- Add desired toppings, such as sprinkles or chocolate shavings. Slice and serve!

Pro Tips for Success

Sifting all dry ingredients ensures a light and airy texture in your gluten free chocolate cake.
Avoid overmixing the batter once the flour is added to prevent a tough cake.
Using room temperature wet ingredients helps them incorporate more easily and evenly.
The hot coffee helps to “bloom” the chocolate flavor, making it richer and more intense.
Baking the cake on the center rack of the oven ensures even heat distribution.
Cool the cake completely before frosting to prevent the buttercream from melting.
Resist the urge to open the oven door frequently during baking to maintain a consistent temperature.

Serving Suggestions, Storage & Variations

Serving:
- Serve each slice of chocolate cake with fresh berries for a burst of freshness.
- Add extra sprinkles or chocolate shavings for a festive touch.
- Pair with a scoop of vanilla ice cream for an extra indulgent dessert.
Storage:
- Store leftover gluten free chocolate cake in an airtight container at room temperature for 3-4 days.
- Refrigerate the cake for up to 1 week for longer storage.
- Freeze unfrosted cake layers, tightly wrapped, for up to 2 months for later use.
Variations:
- Turn this recipe into cupcakes by filling cupcake liners 2/3 full and adjusting the baking time accordingly (about 18-22 minutes).
- Experiment with different frosting flavors like vanilla, cream cheese, or peanut butter.
- Add chocolate chips, nuts, or other mix-ins to the batter for added texture and flavor.

Nutrition

Here’s a quick look at the nutritional information per serving of this gluten free chocolate cake (with frosting):

Nutrient	Amount
Serving Size	1 slice
Calories	380 kcal
Carbohydrates	69 g
Protein	4.1 g
Fat	11.6 g
Fiber	3.3 g
Sugar	49 g

FAQ

Is flourless cake the same as gluten-free? No, flourless cakes may still contain wheat flour. A gluten-free cake uses alternative flours that are certified gluten-free.
Can I make this cake dairy-free? Yes! Substitute the dairy milk with any non-dairy milk like almond, soy, or oat milk, and use a vegan butter substitute in the buttercream.
Can I turn this recipe into cupcakes? Absolutely! Reduce the baking time to about 18-22 minutes, checking for doneness with a toothpick.
Why is my gluten-free cake dry or crumbly? This can happen if you use the wrong type of gluten-free flour or over-bake the cake. Be sure to use a 1:1 blend with xanthan gum and don’t overmix.
What type of cocoa powder is best? Both natural and Dutch-processed cocoa powder work well, but Dutch-processed cocoa will give a slightly darker color and milder flavor.

Conclusion

This gluten free chocolate cake is your new go-to recipe for a simple, moist, and rich dessert that everyone will love. It’s incredibly easy to make and delivers a satisfying chocolate experience without the gluten.
For those with celiac disease, a gluten-free diet is essential for managing symptoms and maintaining health.
Get baking and enjoy this delightful treat with your friends and family! If you try out this chocolate cake, please share your feedback and rate the recipe below!