By / Last Modified On September 21, 2023
Ready to make my easy gluten-free chocolate cake? It's super simple, and has the perfect texture. So you won't know it's gluten-free!
It's my favorite gluten-free chocolate cake recipe, and I hope it will be yours too.
And it makes the best gluten-free birthday cake!
Gluten-Free Chocolate Cake
Sometimes you just need a little gluten-free cake chocolate cake to get you through the day. That's why I make this chocolate cake recipe at least once a month.
It's simple, uses minimal ingredients, and it bakes up quickly.
I often find that gluten-free cake recipes are complicated or call for a bajillion ingredients (ok, not a bajillion - but a lot). I don't have the time or the brain space to bake up crazy big recipes, or recipes that have tons of steps in them. That's why I made this gluten-free chocolate cake recipe.
It's simple.
And I need gluten-free cake recipes to be simple, have less than 15 ingredients, and require two bowls or less -- otherwise, my kitchen ends up a massive wreck.
You know what I'm talking about, right?
Piles and piles of dishes, all for one delicious thing -- a gluten-free chocolate cake. You might be wondering why it has to be that way. Well, it doesn't.
There are amazing recipes out there, and they don't take forever to make or require you to hire a housekeeper to clean up after you in the kitchen. You just have to look for them.
Give this gluten-free chocolate cake a try, and see what I mean. We often use this gluten-free cake recipe to make gluten-free birthday cake.
Note: Now that the autumn season is here, I recommend checking out our 20 Best Gluten-Free Pumpkin Recipes!
Do you love whipping up delicious desserts in the kitchen, but want to improve your skills? Take this Raw Vegan Desserts Course to become a gluten-free, dairy-free dessert pro!
When my family first switched over to a gluten-free diet, we struggled. Gluten-free recipes were over-complicated, and I got frustrated in the kitchen.
I was tired of having to hunt down ingredients and even more tired of recipes failing.
Chocolate cake was one of the things my family missed the most. Not flour-less chocolate cake, not a chocolate cake made with nut butters, but regular old-fashioned gluten-free chocolate cake.
The kind that is crumbly on the outside, and spongy in the middle.
I tried a couple of gluten-free chocolate cake mixes (mind you, this was seven years before my original recipe debuted here), and I wasn't satisfied. Most of them tasted like grass.
It wasn't until I started creating recipes from scratch that I found my perfect, easy gluten-free chocolate cake.
How to make gluten-free chocolate cake
There are a couple of tips and tricks to getting the right texture with gluten-free cake. First, make sure to follow along with my recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out. Follow my steps, and you shouldn't have a problem.
Other than the dairy substitute, I haven’t tried other substitutes in this recipe. If you use substitutions, understand that you're starting your very own experiment.
Second, you want to mix at the right time and not over-mix. When you are beating the oil, sugar, and eggs, please make sure to beat it for the time listed.
This adds air which in turn helps the cake rise. Beating any longer will cause the batter to stiffen. That's one of the most common issues, and I find it pretty easy to avoid by sticking with the recipe.
Can I make this gluten-free chocolate cake dairy-free?
Yes, you can make this gluten-free chocolate cake dairy-free. Simply use dairy-free milk in the gluten-free chocolate cake mix and use dairy-free butter in the frosting.
Can I make this gluten-free chocolate cake egg-free?
I haven't tried using an egg substitute in this gluten-free chocolate cake, but a few others have tried it with flax-egg.
If you make it egg-free, please stop back by and let me know which egg replacer you used.
If you don't want to experiment, you could always start with my Gluten-Free Vegan Chocolate Cupcakes.
What causes a gluten-free cake to crack on top?
If your temperature is too high, or your cake is placed in the oven too high, your cake may bake up into a high, cracked dome. That's a common issue with any gluten-free chocolate cake recipe. It's also pretty simple to avoid.
Here's why you may see a crack on top of your cake: The heat of baking activates the baking powder and causes it to release carbon dioxide, which forms bubbles and raises the cake.
If your oven is too hot, that process is sped up. Make sure to place your cake in the center, and regularly check your oven's temperature. That will reduce cracking on top, so your dessert looks as delectable as possible once it comes out of the oven.
Some of my favorite gluten-free cake recipes
- Gluten-Free Chocolate Bundt Cake
- Grain-Free Hummingbird Cake
- Gluten-Free Lemon Cake
- Gluten-Free Vegan Chocolate Ganache Cake
- Gluten-Free Carrot Cake
If you are looking for cupcake recipes, just search "cupcakes" in the search bar on the right. Here is a video of my gluten-free chocolate cupcakes, which use the same ingredients as this chocolate cake.
Why did my gluten-free cake sink?
There are several reasons why cakes sink; one is from overbeating the batter and adding too much air. Also, cakes often will sink when there is too much moisture. I see this most often in humid climates where added moisture can collect naturally in ingredients such as flour.
When this occurs, cupcakes may rise rapidly and then fall during baking.
In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
Note that these baking tips are relevant to most cake and cupcake recipes, not just this Gluten-Free Chocolate Cake.
This gluten-free chocolate cake recipe is a family favorite. It's the result of a bunch of attempts, and I'm delighted with how it turns out.
I wanted to share it with you so you can find your happily-cake-ever-after.
This gluten-free cake recipe is simple enough that anyone can make it (yes, even the non-baker folks). Serve it with Gluten Free Ice Cream for an extra special treat.
I hope you enjoy it as much as we do! If you like cake then you'll also love my Gluten-Free Lemon Cake and my Gluten-Free Vanilla Cupcakes.
If you make this gluten-free cake, please stop by here and let me know what you thought!
Easy Gluten-Free Chocolate Cake
This easy gluten-free chocolate cake is super simple, and has the perfect texture.
Ingredients
For the cake:
- 1 ½ cups (320g) granulated sugar
- 2 cups (285g) all purpose gluten-free flour blend (see note about flour blends below)
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ teaspoons (6g) gluten-free baking powder
- 1 ½ teaspoons (8g) baking soda
- 1 teaspoon salt (6g)
- 2 large eggs (110g), room temperature
- 1 cup milk (260g) (or dairy-free milk)
- ½ cup (110g) vegetable oil (or oil of choice)
- 1 ½ teaspoons (4g) gluten-free vanilla extract
- ¾ cup (150g) boiling water (for activating the cocoa)
For the frosting:
- ½ cup (115g) butter (or dairy-free butter)
- 1 ½ teaspoons (4g) gluten-free vanilla extract
- ½ cup (50g) unsweetened cocoa powder
- 4 ½ cups (450g) powdered sugar
- ¼ cup (40-60g) milk (or dairy-free milk)
Instructions
- Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8-inch round cake pans; set aside.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
- Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
- Stir in boiling water.
- Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
- For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
- Frost cakes.
- Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Notes
- Flour Blend: I used my gluten free blend in this recipe and I've used Bob's Red Mill 1-to-1 Gluten Free Baking Flour. I do NOT recommend using Bob's Red Mill All Purpose Gluten Free Flour. Bob's Red Mill All Purpose Gluten Free Flour blend has chickpea flour (also known as garbanzo bean flour) in it. Chickpea flour goes rancid rather fast and when it does it creates a dry and sour/bitter flavor. It also does something funny to this recipe.
- When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
Recommended Products
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Rodelle Organics Baker's Extract 16oz
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Clabber Girl Baking Powder, 8.1 Ounce (Pack of 12)
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Rodelle Organic Baking Cocoa Powder Dutch Processed 25 Oz.
Nutrition Information:
Yield:
16 slicesServing Size:
1 sliceAmount Per Serving: Calories: 407Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 347mgCarbohydrates: 66gFiber: 2gSugar: 49gProtein: 4g
Maya
Very good recipe. I have read some comments before and leafy the water to add at last if needed. I warmed milk up before adding with other ingredients. The water was no needed at all, it was a good consistency without water.
Also, I wouldn’t put boiling water/milk because it will Cook the eggs before baking it properly.
I will sabe this recipe and will be my favourite gluten free.
Wendy Stoltz
Thanks for sharing, Maya, glad this is your favourite recipe.
Sarah
Hi, could i ask if its possible to bake this in one big cake pan rather than two individual sandwich ones, and if so, does it affect the baking time?
Thanks!
Wendy Stoltz
Hi Sarah,
Yes, it is possible to bake the sponge cake in one large cake pan instead of two individual sandwich pans. However, baking time may be affected by the change in pan size and thickness of the batter. Here's what you can do:
Pan size - Ensure that the large cake pan you plan to use can accommodate the entire batter without overflowing. The pan should be deep enough to allow the batter to rise without spilling over the edges during baking.
Baking time - When baking in a larger pan, the baking time may need to be adjusted. Since the batter will be in a thicker layer, it will take longer to bake through. Start by using the original baking time mentioned in the recipe as a reference, but be prepared to extend the baking time accordingly.
To determine the appropriate baking time, you can rely on visual cues and perform the usual tests to check for doneness. Insert a toothpick or a cake tester into the center of the cake; if it comes out clean or with a few crumbs clinging to it, the cake is likely done. Also, the top of the cake should turn golden brown, and it should spring back lightly when gently pressed in the center.
It's important to keep a close eye on the cake while it bakes and adjust the baking time as needed. It may be helpful to start checking for doneness a few minutes before the original recipe's baking time is up, and then continue to check periodically until it is fully baked.
Remember that baking is a process that can be influenced by various factors, so the baking time provided is an estimate. The key is to rely on visual and tactile cues to ensure the cake is properly baked.
Additionally, note that the final texture of the cake may differ slightly from the original recipe due to the change in pan size and thickness of the batter. A larger cake pan may result in a slightly denser or thicker cake.
Darrell Thymine
TERRIBLE CAKE. Worst chocolate cake I have EVER made. I will NEVER be making this again. Super dense and tasteless. I have definitely made better. I have no idea why this is rated 5 stars. I followed the instructions perfectly.
My stomach hurts 🙁
Wendy Stoltz
Hi Darrell,
I'm really sorry to hear about your experience.
There could be a few reasons why the cake turned out dense and tasteless. It's possible that the proportions of ingredients where not correct or ingredients used could affect the outcome. It could also be affected by factors such as oven temperature, ingredient quality, or mixing techniques. Can we troubleshoot with you?
Martha Newman
Hello there,
My name is Martha Newman. I am an extremely experienced baker and try to bake a different recipe every week for my 5 children and 13 grandchildren. I came across this recipe and decided to give it a try due to the exceptionally high ratings but, unfortunately, it did not satisfy my tastebuds. The cake was heavy and dense and had a very strange texture. I tested the cake before sharing it with my children and grandchildren and decided it was best not to provide them with any. However, the icing was a banger!!!
Wendy Stoltz
I'm sorry to hear that the cake didn't turn out as expected, Martha.
If you'd like, I can help you troubleshoot the issues you faced with the cake. It might be helpful to know what type of flour you used and any modifications you made along the way. With that information, we can try to identify the possible reasons for the cake's heaviness, density, and strange texture.
Amy N Bush
Do you have a recommendation on your favorite dairy free milk substitute to use? Or have heard from others which kind worked well? Thanks!
Wendy Stoltz
Hi Amy,
This comes down to personal preference as well as the recipe. For this recipe I have used almond milk. But feel free to experiment.
Christa
This cake is sooo good! Turned out perfect. Quick and easy to make. I also made cupcakes and mini muffins out of this recipe. My kids love them!
I'm not sure why some people's didn't turn out. This was fluffy and moist and perfect.
Thanks for the recipe! It will be used many times
Wendy Stoltz
Thank you for your kind words, Christa, and I'm happy that you plan on using this recipe many times in the future.
Angela
Hi Wendy,
Would it be possible to use your flour blend for this cake? And if so, would the measurements remain? Thanks!
Wendy Stoltz
Hi Angela,
Yes, you can. Measurements will remain the same.
Neeraja
Hi, can I use store bought gluten free self raising flour as substitute,with same measurement?
Thank you
Wendy Stoltz
Hi Neeraja,
I used my gluten free blend in this recipe and I've used Bob's Red Mill 1-to-1 Gluten Free Baking Flour. I do NOT recommend using Bob's Red Mill All Purpose Gluten Free Flour. Bob's Red Mill All Purpose Gluten Free Flour blend has chickpea flour (also known as garbanzo bean flour) in it. Chickpea flour goes rancid rather fast and when it does it creates a dry and sour/bitter flavor. It also does something funny to this recipe.
Amy
Just made this cake for my son’s birthday and it was a HUGE hit. This will be my go-to recipe for chocolate cake from now on. I don’t understand the negative comments at all! It reminded me of the cakes we had in Europe — not too sweet, rich, and flavorful. Instead of the frosting, I topped with cherry jam and whipped cream. Sooo good!
Wendy Stoltz
Hi Amy,
I'm thrilled to hear that the chocolate cake was a huge hit at your son's birthday! It's wonderful to know that the recipe exceeded your expectations and brought back fond memories of European-style cakes. Sometimes, taste preferences can be quite subjective, and not everyone may enjoy the same level of sweetness or richness.
Thank you for sharing your positive feedback, and I hope this chocolate cake continues to be your go-to recipe for many more delightful celebrations and family gatherings in the future. Happy baking!
G
Hi,
I'm looking at making this for the first time. From the photos, it seems there's a layer of icing/cream in between 2 layers. This is not mentioned in the recipe. There are 2 cakes? How would I achieve the layers, cut the top of one of them, use the icing in between and stack them?
Thanks
Wendy Stoltz
Hi G,
It is in the recipe card and labeled frosting. For the cake layers refer to the instructions "Grease two 8-inch round cake pans; set aside."
Enjoy baking!
SF
well, my 14 year old just gobbled down the mini tasting cake and asked if there was more. He loved it! I live at 9097 above sea level so if anyone else at this altitude is looking at this, I decreased both baking soda and powder by almost 1/2 tsp, added about 20g bob's red mill 1 to 1, and decreased oil by a tiny bit. Baked at 355 for 33 minutes both cakes rose and DIDN'T fall. Thank you for the great recipe. Baking for an event (not well-versed in GF baking) and I imagine everyone will give it rave reviews.
Wendy Stoltz
Hi SF,
That's fantastic news! I'm delighted to hear that your 14-year-old loved the mini tasting cake and is already asking for more. It's wonderful to see that you made successful adjustments for baking at a high altitude.
I'm glad the recipe turned out to be a hit, especially since you're baking for an event and may not be well-versed in gluten-free baking. It sounds like your efforts and creativity paid off, and I'm sure everyone at the event will indeed give it rave reviews!
All the best for the event!
Cari
This cake was amazing! I am recently GF and have struggled to find recipes I like. I have now made this cake for 3 different birthdays and several requested the recipe, not even realizing it was GF. I have used both almond milk and 2% milk, both worked great. I did bake in a 9x13 pan without issue. Thanks for a great GF recipe!
Wendy Stoltz
Hi Cari,
I'm thrilled to hear that the cake turned out amazing and has become a hit for multiple birthdays! It's wonderful that the recipe has been so well-received, even among those who didn't realize it was gluten-free. Your flexibility in using both almond milk and 2% milk is fantastic, and I'm glad to know that baking it in a 9x13 pan worked perfectly. Keep spreading the joy of delicious gluten-free baking.
Yanah
Sorry if you’ve had this question already but is it possible to use melted butter instead of oil? Or is it best to stick with oil? Many thanks
Wendy Stoltz
Hi Yanah,
For this recipes best to stick with butter, unless you want to experiment.
Oil and butter have different properties, such as moisture content and fat composition, that can affect the texture and consistency of the cake. Oil tends to keep baked goods moist and has a neutral flavor that doesn't overpower other ingredients. On the other hand, butter has a distinct flavor and a different fat composition that can influence the structure of the cake.
Thanks
Pauline Jackson
I am going to try making this cake for a guest who is gluten free. I have bought coconut flour and also wondered if it would freeze successfully.
Wendy Stoltz
Hi Pauline,
That is such a nice gesture. This recipes does not have coconut flour in it. Where you perhaps refering to another recipe?
Yes, you can freeze the baked cake. You can also freeze coconut flour to extend its shelf life and maintain its freshness. However, it's important to store it properly to prevent moisture and odors from affecting the quality of the flour.
Sue Sue
I made this cake for my son who is sensitive to gluten and dairy. it came out wonderful! It is almost fudgy I'm sure due to boiling water (and that's the way we like our chocolate cake). I used mixer to mix wet ingredients first (minus boiling water). Then I added dry ingredients minus cocoa powder and mixed again. Last step was mixing cocoa and boiling water separately and then adding that mixture slowly while constantly stirring so that the eggs in the recipe wouldn't curdle. after baking for 35 minutes i covered the cake and left it in the turned off oven for a while. Its the best chocolate cake I ever made!
Wendy Stoltz
Hi Sue Sue,
It's clear that your attention to detail and baking skills paid off. I hope your son enjoyed it immensely! Thanks for coming back and sharing your experience!