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The Best Gluten Free Chocolate Cake Recipe

This is the best gluten-free chocolate cake recipe out there. It’s moist, rich, and this gluten-free chocolate cake is incredibly easy to make. You won’t believe this cake is gluten-free! There’s a dairy-free option too!

This is the BEST gluten free chocolate cake recipe out there! So moist, so rich, and so full of chocolate flavor! It's always the hit of the party! Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | easy desserts | cake recipes from scratch | homemade chocolate cake | gluten free cakes | birthday cakes | gluten free birthday cake recipes | chocolate cake from scratch

I’ve been making this gluten free chocolate cake recipe for years and I can’t believe I’ve never shared it here! I’ve shared versions of it, like my gluten free chocolate cookies and cream cake. And I made a half batch of it to make my gluten free chocolate peanut butter ice cream cake.

A plain old, classic gluten free chocolate cake? NOPE. What was I thinking?!

Clearly I wasn’t and it’s definitely time to change that because this cake is EVERYTHING. It gets rave reviews every time I make it (which is pretty frequently for birthday cake) and nobody can tell it’s even gluten free!

This is the BEST gluten free chocolate cake recipe out there! So moist, so rich, and so full of chocolate flavor! It's always the hit of the party! Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | easy desserts | cake recipes from scratch | homemade chocolate cake | gluten free cakes | birthday cakes | gluten free birthday cake recipes | chocolate cake from scratch

The great thing about a stellar chocolate cake recipe is that you can do a lot with it. The chocolate cake is the perfect base for all different kinds of flavor combos you’d like.  It really has no limits so you can use your imagination!

I’ve made a Sourdough Chocolate Cake with the discard from my gluten free sourdough starter. I also turned it into a fall cake and made a Gluten Free Pumpkin Chocolate Cake with Chocolate Cream Cheese Frosting.

This cake recipe is one of those classic recipes that you’ll want to keep on hand, you’ll definitely be making it again and again.

This is the BEST gluten free chocolate cake recipe out there! So moist, so rich, and so full of chocolate flavor! It's always the hit of the party! Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | easy desserts | cake recipes from scratch | homemade chocolate cake | gluten free cakes | birthday cakes | gluten free birthday cake recipes | chocolate cake from scratch

This cake is made with buttermilk but it’s easily adapted to be dairy free. Just use unsweetened coconut milk + 1 tablespoon of white vinegar instead of the buttermilk.


Key Ingredients for this Gluten Free Chocolate Cake Recipe

For the Cake:

  • All purpose gluten-free flour blend (omit the xanthan gum if using Bob’s Red Mill 1:1 Gluten Free Baking Flour)
  • Cocoa powder
  • Buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar)
  • Avocado oil or canola oil
  • 2 eggs at ROOM TEMPERATURE
  • 1 cup hot coffee

For the Frosting:

  • Unsweetened cocoa powder
  • Heavy whipping cream
  • Powdered sugar

Equipment Needed


How to make Gluten Free Chocolate Cake

Step 1. Combine the dry ingredients and whisk together.

Step 2.  Combine the wet ingredients and whisk together until blended.

Step 3. Pour the wet ingredients into the dry ingredients.

Step 4. Mix them until completely combined.

Step 5.  Pour in the hot coffee and mix until incorporated.

Step 6. Pour the batter evenly into two pans.  Bake for 35-40 minutes.

Step 7. Allow cakes to fully cool (20 minutes) then begin to frost the first layer.

Step 8.  Add the second layer and frost over.

Step 9.  Make sure the cake is completely frosted on the top and sides.

Step 10. Add some swirls or other fancy decorations (optional).

 

Gluten Free Chocolate Cake


Frosting Options

For frosting, I made a simple homemade chocolate frosting. If you’re making this dairy free, frost it with my vegan chocolate frosting.

Another great frosting option is Nutella Buttercream Frosting. It gives a wonderfully nutty flavor with a nice, smooth chocolate flavor. I promise you’ll love it!

And I linked to my Chocolate Cream Cheese Frosting above (which is fabulous).

I suggest making a double batch of frosting so you can do a proper crumb coat to lock in those cake crumbs and then frost it with a good thick layer of creamy, dreamy chocolate frosting. You’ll probably even have a little bit extra for piping if you want to get fancy.

This is the BEST gluten free chocolate cake recipe out there! So moist, so rich, and so full of chocolate flavor! It's always the hit of the party! Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | easy desserts | cake recipes from scratch | homemade chocolate cake | gluten free cakes | birthday cakes | gluten free birthday cake recipes | chocolate cake from scratch

 

But feel free to skip the crumb coat and piping if you’re short on time, that step is totally up to you. The crumb coat just locks in the crumbs so they don’t get into the frosting when you’re trying to spread it.

If you freeze your cake layers before frosting, you can often get away with skipping the crumb coat.

Let me know in the comments who you’ll be making this cake for! And if you’re making it for yourself, I won’t judge! But if you ARE looking for a mini cake, I’ve got you covered with my mini chocolate layer cake. Enjoy!


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This is the BEST gluten free chocolate cake recipe out there! So moist, so rich, and so full of chocolate flavor! It's always the hit of the party! Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | easy desserts | cake recipes from scratch | homemade chocolate cake | gluten free cakes | birthday cakes | gluten free birthday cake recipes | chocolate cake from scratch

Best Ever Gluten Free Chocolate Cake Recipe

Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This is the best gluten free chocolate cake recipe out there. It’s moist, rich, and incredibly easy to make. There’s a dairy free option too!

Ingredients

For the Cake

  • 1 3/4 cups all-purpose gluten free flour
  • 3/4 teaspoon xanthan gum (omit if your blend contains it)
  • 2 cups granulated sugar
  • 3/4 cups cocoa powder*
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar)
  • 1/2 cup avocado oil (or canola oil)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup hot coffee

For the Frosting

  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream

Instructions

To make the Cake:

  1. Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
  2. In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
  3. In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla.
  4. With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
  5. Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
  6. Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.)
  7. Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack.
  8. When the cakes are cool, prepare the buttercream.

To make the chocolate buttercream:

  1. Add the butter to the bowl of a stand mixer and beat until completely smooth. Add the powdered sugar and cocoa powder and mix on low to combine. Mix in the vanilla extract and heavy cream.
  2. Turn the mixer to a medium-high speed and beat for 1-2 minutes or until the frosting is light and fluffy.
  3. Frost the cake as desired!

Notes

  1. I currently use my Nightshade Free Flour Mix in this recipe. It also works well with both my White Rice Flour Blend and the Brown Rice Gluten Free Flour Mix. I have also tested this recipe with Bob's Red Mill 1:1 Baking Mix with great results.
  2. *I use Rodelle's Dutch Processed Gourmet Baking Cocoa because I prefer the rich chocolate flavor. Regular cocoa or dark cocoa powder can also be used.The frosting makes enough to frost one cake. If you would like a thicker layer of frosting or if you want to pipe any details, I suggest making 1 1/2 batches or doubling the recipe.
  3. If making this dairy free, you can frost this cake with my favorite vegan chocolate frosting.
  4. Cake adapted from Ina Garten.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 569Total Fat: 29gUnsaturated Fat: 13gFiber: 2gProtein: 5g

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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Kim

Saturday 9th of October 2021

My granddaughter and I made this today because she’s been asking for cake all week. It’s fantastic! It was loved by everyone including non gf family! Thanks for another delicious recipe, your recipes never let me down.

Jane

Monday 4th of October 2021

I needed a cake for my youngest son's birthday and my daughter in law is the only gluten intolerant person in the family so I try to make sure I find gluten free recipes so she doesn't feel left out. When I saw all the great reviews I knew I had to try this one out. I WAS planning on making cupcakes out of it but I saw a couple reviews that suggested against it - which tbh didn't make much sense. I've been baking for over 50 years now and I've found a cake is a cake is a cake no matter how or what shape its baked in. I ended up using a 9" round pan (cut the recipe in half since there's only 6 of us). I baked this on Friday using Bob's Red Mill 1 to 1 flour and it turned out amazing! I covered it well overnight and frosted it the next day. Today there was one slice left and it was still nice and moist! I used my family's "special" frosting that my mother used to make when we were children and made it mocha flavor. This recipe is definitely a keeper!

Marion C

Saturday 25th of September 2021

What would the cooking time be for a 9X11 sheet cake

Karen Caputo

Friday 17th of September 2021

This was absolutely the best gluten free cake I've ever had! The flavor and texture is wonderful and the layers are high and light. Thanks for this recipe.

Fatimah

Sunday 5th of September 2021

This quote is from the party I served this cake at "this is the best chocolate cake I ever had". Everyone loved it! Made 1.5 times the recipe since I had 2 9x9 pans. Subbed regular sugar for coconut sugar, used coconut milk with vinegar. Used instant coffee to make my cup. Followed this recipe exactly. Will make again. I did not make the buttercream though.

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