Simple & Moist Gluten-Free Chocolate Cake

This gluten-free chocolate cake is rich, moist, and incredibly delicious! Whether you have a gluten intolerance or just want to try something different, this cake is easy to make with simple ingredients. It’s perfectly fluffy, deeply chocolaty, and can be made dairy-free or vegan with a few easy swaps.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Calories 280 kcal

Equipment

✅ Mixing Bowls – One for dry ingredients and another for wet ingredients.
✅ Whisk or Electric Mixer – To combine the ingredients smoothly.
✅ Measuring Cups & Spoons – For accurate ingredient measurements.
✅ Sifter – To sift dry ingredients like flour and cocoa powder for a smooth batter.
✅ Cake Pan – A 9-inch round cake pan or a 9x13-inch pan for a sheet cake.
✅ Parchment Paper – To prevent the cake from sticking to the pan.
✅ Spatula – For mixing and scraping down the sides of the bowl.
✅ Oven – Preheated to 350°F (175°C).
✅ Toothpick or Cake Tester – To check if the cake is done baking.
✅ Wire Rack – For cooling the cake evenly.

Ingredients

Dry Ingredients:
1 ¾ cups 220g gluten-free all-purpose flour blend (with xanthan gum)
¾ cup 75g unsweetened cocoa powder
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
Wet Ingredients:
1 ½ cups 300g granulated sugar
2 large eggs or 2 flax eggs for vegan
½ cup 120ml vegetable oil or melted butter
2 teaspoons vanilla extract
1 cup 240ml buttermilk (or dairy-free alternative like almond milk + 1 tsp vinegar)
¼ cup 60ml hot water or brewed coffee (for enhanced chocolate flavor)

Instructions

Step 1: Prepare the Ingredients
Preheat the oven to 350°F (175°C).
Grease and line a 9-inch round cake pan (or a 9x13-inch pan for a sheet cake).
Sift together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl.
Step 2: Mix the Batter
In a separate bowl, whisk together sugar, eggs (or flax eggs), oil, and vanilla extract.
Add buttermilk (or dairy-free alternative) and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently.
Pour in hot water or brewed coffee, mixing just until combined. Do not overmix.
Step 3: Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool the Cake
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Allow the cake to cool completely before frosting.

Notes

🔹 Measuring Gluten-Free Flour: Always use the spoon and level method—scoop the flour into the measuring cup and level it with a knife to avoid excess flour.

🔹 Avoid Overmixing: Gluten-free batter can become dense if overmixed. Stir gently until just combined.

🔹 For Extra Moisture: If you prefer an ultra-moist cake, add ¼ cup unsweetened applesauce or yogurt to the batter.

🔹 Enhancing Chocolate Flavor: Using hot brewed coffee instead of water intensifies the chocolate taste without making the cake taste like coffee.

🔹 Resting the Batter: Letting the batter sit for 10–15 minutes before baking allows the gluten-free flour to absorb moisture, resulting in a better texture.

🔹 Preventing Dryness: Gluten-free cakes can dry out quickly. Store in an airtight container, and if needed, brush the cake with simple syrup before frosting to maintain moisture.

🔹 Frosting Ideas:

Chocolate ganache for a rich, glossy finish.
Cream cheese frosting for a tangy contrast.
Dusting of powdered sugar for a simple touch.
🔹 Storage & Freezing:

Store at room temperature in an airtight container for up to 2 days.
Refrigerate for up to 5 days, but bring to room temperature before serving for the best texture.
Freeze slices individually wrapped in plastic wrap for up to 3 months.