There’s so much to appreciate about this gluten-free chocolate cake recipe. It creates a dense indulgent cake packed with chocolate flavor and best of all it’s incredibly simple to prepare.
Jump to Recipe Print RecipeYou only need one bowl to mix the batter and it’s ready for the oven.
Perfect for Any Occasion
This cake is ideal for birthdays and other special occasions. Similar to my gluten-free vanilla cake recipe this one works beautifully for both layer cakes and sheet cakes.
Why You’ll Love This Recipe
A delicious chocolate cake is a delight to behold. It should be celebration-worthy quick to make even on short notice and most importantly deeply chocolatey. This recipe delivers on all these points.
Recipe Inspiration
This recipe draws inspiration from traditional chocolate layer cakes. You know the ones piled high with frosting and served at parties BBQs and any gathering that calls for cake. After just one bite you’ll see why this is my top gluten-free cake recipe.
Gluten-Free Chocolate Cake Ingredients:
All-Purpose Gluten-Free Flour. Using a gluten-free flour blend simplifies the process. A good blend ensures the cake has a nice crumb and texture. Choose a blend that contains xanthan or guar gum. Without it the cake might turn out dense. If your flour blend doesn’t include xanthan or guar gum, add one teaspoon to the mix.
Cocoa Powder. Provides a deep chocolate flavor and works with the baking soda to help the cake rise. Either natural or Dutch-process cocoa powder can be used. Natural cocoa powder imparts a pleasant chocolate taste, while Dutch-process cocoa powder treated with an alkaline solution, results in a darker more intense chocolate flavor.
Granulated Sugar. Adds sweetness. Standard granulated (table) sugar is perfect for this recipe.
Baking Powder and Baking Soda. These leavening agents work together to give the cake a lovely lift.
Salt. One teaspoon enhances the chocolate flavor. It’s a key ingredient in this cake. Table salt is recommended for baking.
Eggs. Three eggs contribute to the cake’s rise and provide a wonderful texture and flavor. This recipe hasn’t been tested with egg substitutes.
Oil. Half a cup of oil adds richness and tenderness to the cake. It also makes the recipe dairy-free! Use a neutral-flavored oil like vegetable oil for the best results.
Milk or Coffee. Milk or coffee makes the batter smooth and silky. You can use either regular milk or dairy-free milk. For a mocha flavo, substitute the milk with one cup of cooled coffee.
Ingredient Substitutions:
Gluten-Free and Dairy-Free Cake
Since this recipe is already gluten-free, you can easily make it dairy-free too. Replace the milk with an equal amount of dairy-free milk or coffee.
Almond Flour or Coconut Flour
Grain-free flours like almond flour or coconut flour don’t work in this recipe. If you prefer using almond or coconut flour, please check out my specific recipes for almond flour chocolate cake or coconut flour chocolate cake.
Step-by-Step Guide to Making a Gluten-Free Chocolate Cake
Creating a gluten-free chocolate cake is simpler than you might think. While you need to measure the ingredients yourself the process closely resembles making a boxed cake mix. Just follow these easy steps to whip up a delicious treat!
1. Preheat Your Oven
Always begin by preheating your oven to the required temperature. This ensures the oven is hot and ready when your batter is mixed. If you forget to preheat don’t stress. Your batter can rest in the pan while the oven heats up.
2. Prepare the Batter
Grab a large mixing bowl and a whisk either manual or electric. Both work well.
Start by combining your dry ingredients including gluten-free flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir thoroughly to distribute the baking agents evenly.
Next, pour in the wet ingredients milk, eggs and oil. Stir until you get a smooth lump-free batter. This usually takes about a minute. Scrape the sides and bottom of the bowl with a spatula to ensure everything is well mixed.
3. Bake the Cake
Pour the batter evenly into your chosen pan. This recipe suits two 8-inch round pans or one 9×13-inch pan. If you’re making cupcakes, use a muffin tin instead.
Bake until a toothpick inserted into the center emerges with just a few moist crumbs attached. For two 8-inch rounds, expect about 30 minutes, and for a 9×13-inch pan, plan for around 40 minutes.
4. Let It Cool
When the cake is finished baking, take it out of the oven and allow it to rest in the pan for approximately 10 minutes. Taking it out too early could lead to cracking or breaking.
After 10 minutes, carefully transfer the cake onto a wire rack and let it cool completely. If you plan to serve the cake directly from the pan, let it cool fully before adding frosting.
5. Add Frosting
Before you frost, make sure the cake is completely cool warm cakes can cause the frosting to melt.
This recipe features a decadent chocolate frosting that you’re sure to enjoy. If you prefer a store-bought option, always check the label to confirm it’s gluten-free.
Storing and Freezing Your Cake
Store any leftover cake at room temperature keeping it covered for up to three days
For freezing, ensure the cake is fully cooled. Securely wrap the cake in plastic wrap and freeze it for up to three months.
Frosted cakes can also be frozen. First, freeze the cake uncovered until the frosting hardens about two hours then wrap it securely.
To thaw, take the cake out of the freezer and allow it to reach room temperature. If it’s frosted take off the plastic wrap before thawing.
By following these steps, you’ll create a mouthwatering gluten-free chocolate cake that’s perfect for any occasion!
Perfectly Moist Gluten-Free Chocolate Cake
Course: DessertCuisine: AmericanDifficulty: Medium15
servings15
minutes30
minutes300
kcalDiscover the ultimate chocolate cake recipe with rich, decadent frosting. Perfectly moist and easy to make, this cake is sure to impress at any occasion.
Ingredients
Gluten-Free Chocolate Cake
2 ¼ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (about 10.5 ounces; 297 grams)
2 ¼ cups granulated sugar (about 15 ounces; 425 grams)
1 ¼ cups natural cocoa powder (about 3.5 ounces; 99 grams)
2 teaspoons baking powder
1 ¼ teaspoons salt
½ teaspoon baking soda
1 ¼ cups milk or coffee (about 10 ounces; 283 grams)
⅔ cup vegetable oil (about 4.5 ounces; 128 grams)
4 large eggs (about 8 ounces; 226 grams out of shell)
Chocolate Frosting
5 cups powdered sugar (about 20 ounces; 567 grams)
¾ cup natural cocoa powder (about 2.25 ounces; 64 grams)
1 ¼ cups butter, softened (about 10 ounces; 284 grams)
5 tablespoons milk, divided (about 2.5 ounces; 70 grams)
¾ teaspoon salt
Directions
- For the Gluten-Free Chocolate Cake: Preheat your oven to 350°F (175°C). Prepare your pans by lightly greasing: two 9″ round cake pans OR one 9″ x 13″ pan with nonstick cooking spray.
- In a spacious bowl, whisk the gluten-free flour, sugar, cocoa powder, baking powder, baking soda and salt until fully blended. Add the milk (or coffee), vegetable oil, and eggs. Whisk the mixture until smooth.
- Pour the batter equally into the prepared 9-inch round cake pans or spread it evenly into the 9×13-inch pan.
- Bake in the preheated oven: For 9-inch round cakes: Bake for about 35-38 minutes.
For a 9×13-inch pan: Bake for about 45 minutes.
Use a cake tester or toothpick inserted into the center of the cakes to check for doneness—it should come out clean when the cake is ready. - Once baked, let the cakes rest in the pans for about 10 minutes. Carefully lift them out of the pans and transfer them to a wire rack to cool completely
- Once cooled, generously frost the cakes with the chocolate frosting.Wrap any leftover cake and store at room temperature for up to three days
- For the Chocolate Frosting: Beat the butter in a large mixing bowl until it becomes light and fluffy.
- Slowly incorporate the powdered sugar, cocoa powder, salt, and milk, mixing as you go. Mix on low speed for 30 seconds, then increase the speed to medium-high.
- Beat the frosting until smooth and fluffy. If the frosting seems too thick, add the remaining tablespoon of milk to achieve the desired consistency.
