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Easy Gluten-Free Chocolate Cake

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This easy gluten-free chocolate cake is super simple, and has the perfect texture. You won’t know it’s gluten-free! It’s my favorite gluten-free chocolate cake recipe and it will be yours too!

Easy Gluten-Free Chocolate Cake that's tender, chocolaty, and delicious.

Sometimes you just need a little gluten-free cake chocolate cake to get you through the day. We make this chocolate cake recipe at least once a month. It’s simple, uses minimal ingredients, and it bakes up quick.

I often find that gluten-free cake recipes are complicated or call for a kazillion ingredients (ok, not a kazillion – 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.

I need gluten-free cake recipes to be simple, have less than 15 ingredients, and require two bowl 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.

Easy Gluten-Free Chocolate Cake that's tender, chocolaty, and delicious.

When we first switched over to a gluten-free diet we struggled. Gluten-free recipes were over-complicated and we got frustrated in the kitchen. We were tired of having to hunt down ingredients and even more tired of recipes failing.

Chocolate cake was one of the things we missed the most. Not flour-less chocolate cake, not 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.

We tried a couple of gluten-free chocolate cake mixes (mind you, this was seven years before this post) and weren’t satisfied. Most of them tasted like grass. It wasn’t until I started creating recipes from scratch that we found our perfect, easy gluten-free chocolate cake.

Easy Gluten-Free Chocolate Cake that's tender, chocolaty, and delicious.

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, you have to follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.

Other than the dairy substitute, I haven’t tried other substitutes in this recipe. If you use substitutions, you are doing so at your own risk.

Second, you want to mix at the right time and not over-mix. When you are beating the oil, sugar, and eggs you’ll want 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.

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.

This easy gluten-free chocolate cake is super simple, and has the perfect texture. You won't know it's gluten-free!

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. 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.

Some of my favorite gluten-free cake recipes:

If you are looking for cupcake recipes, just search cupcakes in the search bar on the right.

Easy Gluten-Free Chocolate Cake that's tender, chocolaty, and delicious.

Why did my gluten-free cake sink?

There are several reason why cakes sink, one is from over beating the batter and adding too much air. Also, cakes often will sink when there is too much moisture. This is more common 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.

All these tips are relevant to most cake and cupcake recipes, not just this Gluten-Free Chocolate Cake.

This easy gluten-free chocolate cake is super simple, and has the perfect texture. You won't know it's gluten-free!

This recipe is also in my cookbook, “Sweet & Simple Gluten-Free Baking; Irresistible classics in 10 ingredients or less!” I wanted to share it with you so you can find your happily-cake-ever-after. The recipe is simple enough that anyone can make it (yes, even the non-baker folks).

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 cake please stop back by here and let me know what you thought!

Easy Gluten-Free Chocolate Cake

Yields 16

This easy gluten-free chocolate cake is super simple, and has the perfect texture. You won't know it's gluten-free!

15 minPrep Time

35 minCook Time

50 minTotal Time

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Ingredients:

Instructions:

  1. Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8-inch round cake pans; set aside.
  2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
  3. Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
  4. Stir in boiling water.
  5. Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
  7. 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.
  8. Frost cakes.
  9. Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
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Comments

    • Hi Megan, I can't remember if I got it at Target or Cost Plus World Market. Thanks for stopping by! Chrystal
      Reply

  6. I haven't had breakfast or lunch yet today, and now you show me THIS!??! Now Chocolate Cake is all I want! LOL! Gorgeous cake (even if I wasn't hungry I'd say that!). oxxox ~jules
    Reply

    • Hi Laurie, It does not. Any recipe requiring xanthan gum shows it in the list of ingredients. Xanthan Gum is not needed in recipes like cupcakes, cakes, quick breads, etc. when they have the right ratio of ingredients. Best, Chrystal
      Reply

  11. This turned out well for me :-) It was delicious! First time making a successful gluten free version of a well loved dessert. I used a 13x9 pan & no issues. Instead of making a chocolate frosting I used the butter vanilla base & added PB along with powered sugar & I couldn't be more happy with the results. Give this recipe a try (even if you decide to adapt it)!
    Reply

    • Thanks for letting me know Rachel. This cake recipe is super easy and works well in most pans. Love your frosting idea! Best, Chrystal
      Reply

  12. Chrystal, I am going to try your recipe this weekend hopefully! It's for my friend's birthday and we are going to a reservoir park to have a brunch picnic. IT sounds so doable and yummy! And like you, I've struggled with gluten free recipes until I've almost given up. As in I just do them more for myself now cos friends don't seem to like the taste. U can see it on their faces. Sigh. So I'm really keen and hopeful for this one! Thanks for sharing :) - From Singapore
    Reply

    • Hi Farheen, Thanks for stopping by and leaving a note. Do you currently live in Singapore? I'm curious to know what gluten-free flour blends they have available there. Let me know how your cake turns out. Best, Chrystal
      Reply

  13. It tasted really amazing and I liked the texture, but my problem is that it was falling apart... :( I used the recipe as it is and let it cool completely but it was just falling all over the place. What did I do wrong?! (and an advice: use coffee instead of water, it really makes the flavour so much better!!) I've made some simple chocolate ganache with red wine and poached pears. It was a hit.
    Reply

    • I'm so sorry to hear that. What flour blend did you use? Was it in the freezer at any point? Any chance an ingredient could have been left out? I'll help you figure this out. This is one of my most popular recipes and I make it all the time. :-) Best, Chrystal
      Reply

      • Tastes good, but mine fell completely apart as well. Used King Arthur all purpose GF flour and all other ingredients. Bake a shorter time?
        Reply

        • Hi Margie, I'm sorry that you didn't have luck with this recipe using King Arthur flour. This recipe doesn't call for that flour, and I've never tested it with this flour. Also, oven temperatures can vary, so cooking time should start with the lowest time. Best, Chrystal
          Reply

  14. Hey there! Im literally about to start this recipe for my wife as a surprise. Everything i've researched online has said to put wax paper on the bottom so the cakes come out easier once they've cooled. Did you do that in the bottom of your circle pans? Also after letting them cool did you put them in the freezer to make it easier to take out/cut? Thanks, any advise here would be much appreciated
    Reply

    • Hi Carl! My no-stick pans work well when I release the cake. You are welcome to use parchment paper on the bottoms, as it does help the cakes slide out with ease. I have put them in the freezer before, depending on what I am doing with them or how I am decorating them. When I just make a quick layered cake, I don't put them in the freezer. Hope that helps! Chrystal
      Reply

      • I appreciate the speedy reply! I'm just using some glass pie pans I have....no idea if i should spray them or put a piece of paper on the bottom. My fear is that putting parchment paper on the bottom would make them bake uneven/soggy on the bottom. maybe Like you said i'll just throw them in the freezer after they cool completely for an hour or so then try flipping. You didn't say anything about Cutting the cakes before stacking...or else you'd put a round cake on top of another round cake. Would you mind elaborating on that? not sure how "high" it's supposed to be in total or if you just barely cut the top off one cake to make it easier for the other to stack on top!
        Reply

        • Hi Carl, I haven't made cake in a round glass pan, it may cook differently since heat conducts differently through glass vs. metal. I'm sure its fine though. You can still use parchment paper, it won't cause it to be soggy or cooked unevenly. The only reason I would put them in the freezer is "IF" I am going to cut them. I don't usually cut them. I put a small bit of frosting in the center of the plate and place the first cake on it. The frosting helps keeps the cake from slipping off while you frost. Then I frost the center of the cake, place the second cake on top, then frost the top and sides. An easy trick is to put frosting in a large zip lock back, cut the tip of the bag off, and pip it on, then use a knife to spread it. It helps keep crumbs from getting in the frosting. Hope that helps! Chrystal
          Reply

  16. Hi, when I tried this recipe, it tastes great!! The one weird thing is that when they finished baking, they cane out squished and my daughter decpscribed it as an “alien”. I used Namaste flour and I was wondering if this flour effected the texture of the cake. Thank you,!
    Reply

    • Hi Avery, Are you saying it came out squishy? It could have been the flour blend you used, as it has sourgum and arrowroot flour in it, which both can lend a different texture. Also, is it possible that it didn't cook all the way? So sorry it didn't turn out quite right. I've made this cake for over 10 years, and haven't had this problem myself. Feel free to reach back out. Best, Chrystal
      Reply

  17. Hi, if I want to cut this recipe into smaller shapes, should I put it into the freezer first and if so is there a specific amount of time? Thanks, Margaret
    Reply

    • Putting it in the freezer would help with less crumbs when you cut them into shapes. An hour should be enough. You can always check it to see how hard it is. Best, Chrystal
      Reply

  18. This recipe is perfection! I had all the ingredients when I found your recipe spontaneously. It was so moist, and I had no issues removing the cakes from the pans. I used unsweetened cocoa, and it was still delicious. Thank you! I now have my “Go to” dessert.
    Reply

  20. Hi, I am substituing sugar with maple syrup.Any help or thoughts on this would be helpful. My daughter can't have sugar. Its for the cake part. Thank you! Lisa
    Reply

    • Hi Lisa, I haven't done this myself yet, but when baking with maple syrup, you use less than you would for sugar, and you reduce the liquid as well. For this recipe I would reduce it to 1 cup of maple syrup and reduce the milk to 3/4 of a cup. The texture will be a little different as sugar not only helps the moisture in the cake (which maple syrup does as well) but it also creates the crumbly cake-like texture in conjunction with the flour. Let me know how it turns out! Chrystal
      Reply

  21. I was alittle skeptical when I saw there was no xanthan gum in it & the batter was quite thin. BUT it baked up perfectly, moist & not crumbly. Best chocolate cake I’ve made by far. Recipe is a keeper. Thanks
    Reply

    • Hi Randi, Sorry, there's not. Depending on the exact flour blend you use (if not mine) and which dairy-free milk, the nutrition could be different. There are lots of nutrition calculators where you can plug in the exact brands you like to use. Hope that help, Chrystal
      Reply

  24. You you make this as a vanilla cake by just leaving out the cocoa and boiling water or do you have another vanilla cake recipe. I made the chocolate cake and it turned out great. Thank you.
    Reply

    • Hi Suzanne, Thank you for letting me know you liked it! I have a vanilla cupcake recipe that is phenomenal, but it doesn't transfer to a cake perfectly. I haven't tried leaving out the cocoa on this recipe yet. Best, Chrystal
      Reply

  25. I just made this cake and it was probably the best cake I've had going gluten-free. I used the exact ingredients you did, but next time I think I am going to fold in some mini chocolate chips. Thank you!
    Reply

    • Hi Carol, I haven't tried it in this recipe, but it should work. Let me know how it turns out! Best, Chrystal
      Reply

  27. Hi! I'm making a cake for my parents wedding anniversary and my mom can't have eggs. I've seen a lot of recipes where people substitute mashed bananas for eggs. Could I try that with this recipe? Thanks!
    Reply

    • Hi Elizabeth, I haven't tried this recipe without eggs, or used mashed banana instead of eggs. Sorry! I would imagine it would work, but wouldn't rise as much and be a bit on the fudgy side. Best, Chrystal
      Reply

  28. I made your chocolate cake tonight and it is AMAZING! I tried some GF recipes last Thanksgiving bcuz I’ve got a lot GF relatives who are gluten/grain intolerant. Even when I buy expensive brands of pre-made baked goods or flour mixes, everything seems gritty to me. I made a nice GF banana bread, but wasn’t impressed with the other things I tried. About 6 weeks ago I discovered I’m gluten, dairy, and cane sugar intolerant. Since I LOVE to bake and decorate cakes, I started experimenting. I haven’t had actual cake in months and my “hater-of-healthy-food” chef-husband hinted chocolate cake would be good about now. Despite what you said about following the recipe, I had to go rogue and substituted coconut sugar for cane sugar. I used Kroger brand GF flour and cocoa. The recipe cane out FANTASTIC! I am SO THANKFUL I found your recipe. I hadn’t heard of using hot water to activate the cocoa before. Does that also smooth out the texture? I made one 8-in round cake and 8 mini loaves. I cut the mini loaves in half horizontally and spread one side with a chocolate coconut mixture, the other with peanut butter, then put them back together like a sandwich. These little laves would make great stuffed with whipped cream or marshmallow filling. I’ll try to post a pic on my Instagram acct when I get my 1 layer cake iced! (@kycraftbeer)
    Reply

  29. I made your cake with coconut flour. I’d actually call it more a brownie than a cake. What matters is that it was delicious.
    Reply

    • Hi Sandra, I've never made it with coconut flour. How much did you use? Sounds yummy. Thank you for letting me know. Best, Chrystal
      Reply

    • Hi Kandla, I'm so glad you like it! Thank you for stopping back by and letting me know and leaving a review. I haven't made it with a sweetner, sorry! Best, Chrystal
      Reply

  31. I used gluten free baking mix by Kroger and I cooked my cupcakes at the same temp for 16 - 18 minutes they are WONDERFUL thank you!
    Reply

  32. Hi, just made this cake as a test run and loved it. Not done too much gf baking but making this for my sister's bday and shes gluten intolerant. Just wondering if you've ever tried doubling the recipe to make a larger cake? I know quite often doubling cake recipes doesn't work out, not sure if i should make two batched instead of just doubling it. thanks
    Reply

    • Hi Chloe, I'm so glad you like it! I haven't doubled this recipe before, but if you decide to give it a try reduce the amount of hot water by 1/4 cup. Best, Chrystal
      Reply

  33. Hi Chrystal! My oldest son, who has Celiac Disease, turns 22 tomorrow. I was wondering if you have ever made this recipe in a mold before? I always make his cakes Halloween themed, and I bought a new "skull" cake mold. I was hoping to break it in for his birthday cake.
    Reply

    • Hi Vicki, Thank you for stopping by. I haven't made this cake in a mold, but if the skull mold isn't too deep it should work. Just watch the center for doneness. Best, Chrystal
      Reply

  34. Great cake. I was worried because I was about tablespoon short of cocoa and when mixing it was really sticky. Little hard to stir boiling water in without over mixing but still getting smooth. End result was great. Even my gluten free naysayers loved it. I used a vanilla buttercream frosting though made it and cake dairy free. Was delicious. Thank you so much. Look forward to trying more of your recipes.
    Reply

  35. Great cake. I was worried because I was about tablespoon short of cocoa and when mixing it was really sticky. Little hard to stir boiling water in without over mixing but still getting smooth. End result was great. Even my gluten free naysayers loved it. I used a vanilla buttercream frosting though made it and cake dairy free. Was delicious. Thank you so much. Look forward to trying more of your recipes.
    Reply

    • Hi Susan, Allman flour will not work as a one to one in this recipe. I do have a recipe for almond flour muffins that would work as a cake. Just search for double chocolate muffins on my website. Best, Chrystal
      Reply

    • HI Vanessa, Yes, some processed vanilla extracts use glutinous ingredients. Thank you for stopping by! Best, Chrystal
      Reply

  38. Hi, I want to bake this, but just unclear: once you add the flour and dry ingredients , do you mix for 2 minutes or just enough to blend everything? Your instructions seem to go against your advice above the recipe about overmixing. Thanks
    Reply

    • Hi Cat, Thank you for the catch. I've updated the advice section. For this recipe you'll want to beat for two minutes. Then stir in the hot water. Best, Chrystal
      Reply

  39. this cake was wonderful and easy to make. It really does not taste like a gluten-free cake at all. I have not had much luck with gluten-free cakes from scratch and resorted to box cake mixes. But this one will always be my go to cake. Thanks, Eileen
    Reply

  40. Haha #9!!! The first time I made this, it was gone in 3 days! Making it again tonight, but will have a full house for the next couple of days, so it might not make it to day 2!! Keeping it in the fridge made the cake an amazing texture... not as light and fluffy, but decadently dense and delicious! Also, at the recipient's request, I subbed 1/2 of the milk in the icing with lime juice. mmmmmm......
    Reply

    • Hi Renee, I'm so glad you love it! Thank you for stopping by and letting me know. Lime juice in the icing sounds delish :-) Best, Chrystal
      Reply

  41. I just wanted to let you know I made this with King Arthur One-to-One flour today and have not had problems like other commenters describe (crumbly, etc.) so far. I won't frost it until tonight but I'll comment again if I have problems. It's easy to overlook the boiling water and perhaps they forgot that, as I can imagine it would be fairly crumbly and cookie-like if you did. The tops I cut off taste a little like a cup of hot cocoa or something - way better than a GF box mix!
    Reply

    • Hi Tiffany, Thank you so much for letting me know! This is one of my favorite cakes, and yes sometimes people leave out the boiling water. I think also, a lot of times people measure the flour wrong (scoop their measuring cup into the flour, when you should spoon it into the measuring cup) and it causes the cake to be drier/crumbly. So glad that you were able to get great results with King Arthur. I haven't tried it in this recipe myself. All my best, Chrystal
      Reply

  42. Omg this cake recipe is amazing! Thanks for sharing all your expertise. Followed instructions and turned out perfectly
    Reply

    • Hello Krystal, I am so glad you like it. Thank you for taking the time to stop by and let me know :-) Best, Chrystal
      Reply

  44. I chose this recipe for my very first attempt at a gluten free dairy free birthday cake. The texture of the cake turned out great, but the taste was not so good. I followed the directions to a tee. I’m wondering if the brand of gf flour I used was a bad choice (Krusteaz brand). I also used Cristo butter flavored shortening in the frosting, and that was a big mistake (tastes terrible).
    Reply

    • Hi Teresa, So glad the texture turned out. I actually am not a fan of Krusteaz brand flour mix. I would guess that flour coupled with the shortening in the frosting were the culprit of the less then desired taste. I recommend using butter or a dairy-free butter in the frosting. Also, this cake tastes best with Bob's Red Mill 1-to-1 Gluten Free Flour Blend, or GF Jules flour blend. Hope that helps, Chrystal
      Reply

  45. I’m going to attempt this cake for my mother in law’s birthday... Have you ever tried substituting maple syrup for sugar?
    Reply

    • Hi Heidi, I haven't used maple syrup in this cake recipe. Usually when I use it, I use it in one of my grain free recipes. Best, Chrystal
      Reply

  46. I made this today for my husband's birthday. I followed the recipe exactly and it turned out very dry It was good though. I used Bob's Red Mill GF 1 to 1 baking flour.
    Reply

    • Hi Julia, Sorry to hear that. The cake shouldn't have been dry. There are a few things that can cause it. One, if too much flour is added. This can happend depending on your measuring methods. Also, if your oven runs hot or if the cake baked too long. I'm glad it still was good. Hope that helps. Best, Chrystal
      Reply

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