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Gluten-Free Chocolate Cake is rich

This Gluten-Free Chocolate Cake is rich, moist, and full of deep chocolate flavor. Made with a blend of gluten-free flours and moisture-enhancing ingredients, this cake delivers a fluffy, indulgent texture without any gluten. Whether you're baking for someone with celiac disease, gluten sensitivity, or simply want a delicious gluten-free dessert, this recipe ensures you won’t miss the wheat! It’s easy to make, dairy-free adaptable, and perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Calories 320 kcal

Equipment

  • Basic Baking Tools:
  • Mixing bowls (2-3) – One for dry ingredients, one for wet ingredients, and an optional extra for frosting.
  • Whisk – To evenly mix the dry ingredients and aerate the flour.
  • Electric mixer (optional) – A hand mixer or stand mixer helps blend the wet ingredients and create a fluffy frosting.
  • Measuring cups and spoons – Accurate measurements are crucial for gluten-free baking.
  • Kitchen scale (recommended) – For precise flour measurements to prevent a dry cake.
  • Baking Equipment:
  • 9-inch round cake pan – You can also use an 8-inch pan for a slightly thicker cake.
  • Parchment paper – To prevent sticking and make cake removal easier.
  • Cooling rack – Essential for proper cooling to avoid a soggy cake bottom.
  • For Frosting and Decoration:
  • Offset spatula or butter knife – For spreading the frosting evenly.
  • Sifter – To sift cocoa powder and powdered sugar for a lump-free frosting.
  • Optional Equipment for Enhancing the Cake:
  • Cake leveler or serrated knife – If you plan to make layers and need an even cut.
  • Piping bags and tips – For decorative frosting details.
  • Cake stand – For easy decorating and presentation.

Ingredients
  

  • For the Cake:
  • 1 ½ cups 180g gluten-free 1:1 baking flour (such as Bob’s Red Mill or King Arthur)
  • ½ cup 45g unsweetened cocoa powder (Dutch-processed or natural)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum omit if using a 1:1 gluten-free blend that already contains it
  • ¾ cup 150g granulated sugar
  • ½ cup 100g brown sugar (for added moisture)
  • ½ cup 120ml vegetable oil (or melted butter)
  • 2 large eggs room temperature
  • 1 cup 240ml buttermilk (or dairy-free alternative like almond milk + 1 tsp vinegar)
  • 2 teaspoons vanilla extract
  • ½ cup 120ml hot coffee or hot water (enhances the chocolate flavor)
  • ½ cup 85g chocolate chips (optional, for extra richness)
  • For the Chocolate Frosting:
  • ½ cup 115g unsalted butter, softened (or dairy-free butter)
  • 2 cups 240g powdered sugar
  • ½ cup 45g cocoa powder
  • ¼ cup 60ml milk (or dairy-free alternative)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • Step 1: Prepare the Batter
  • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
  • In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum.
  • In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract.
  • Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Stir in the hot coffee or hot water to thin the batter slightly—it will be runny, but this is normal.
  • Step 2: Bake the Cake
  • Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Step 3: Make the Frosting
  • In a large bowl, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth.
  • Add the milk, vanilla extract, and salt, beating until the frosting is light and fluffy.
  • Spread the frosting evenly over the cooled cake.

Notes

For a dairy-free version, use plant-based milk (almond, oat, or coconut) and dairy-free butter.
To make it vegan, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
For extra moisture, substitute part of the buttermilk with applesauce or yogurt.
Storage: Store at room temperature for 1–2 days, in the fridge for up to 5 days, or freeze slices for up to 3 months.