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.
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. 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. We often use this gluten-free cake recipe to make gluten-free birthday cake.
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.
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.
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:
Gluten-Free Chocolate Bundt Cake
Gluten-Free Vegan Chocolate Ganache 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 uses the same ingredient as this chocolate cake.
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 gluten-free chocolate cake recipe is a family favorite.
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).
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 back 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.
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
Greta
How long can this cake be frozen for
chrystal
Up to three months.
Best,
Chrystal
Stacy Smith
I didn't see the note about Bob's until AFTER I made the cake. I always use Bob's in my recipes. In fact, I used it for your cupcake version of this recipe a few times. If it's really a problem using that flour I would suggest putting that at the very beginning of the recipe.
chrystal
Hi Stacy,
The note about the flour blends is the first bullet point in the recipe card notes (it's always been there). I will add a comment to the flour line in the ingredients list to check the notes.
Best,
Chrystal
Jordan Black
I cannot find Bobs 1to1 flour bend in UK. Can you recommend a blend I can make or buy?
This looks really delicious.
chrystal
A few readers from the UK have used Doves Farms Gluten Free Flour with success. I haven't personally used it.
Best,
Chrystal
Sarah
Hello, Just wondering what kind of dairy- free milk do you recommend ?
Thanks
chrystal
I personally like almond milk.
Best,
Chrystal
Monica
I used Almond flour will that work for your recipe?
chrystal
Not for this recipe. You can use almond flour in my paleo chocolate cupcakes recipe though.
Best,
Chrystal
Jackie A
This recipe is fantastic. I doubled the frosting and put strawberries between the layers. The cake came out rich and moist and the icing is delicious. Just wonderful.
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Blimey Taub
Hi Can Bob's Redmill 1 to 1 flour blend B used in this recipes ?
Thanks
Blimey Taub
Never mind I just saw NOTES. DIDN'T See it b4 I wrote it. Thanks again! Will have to try it!
Linda Corner
I made this cake for the first time this morning, sticking faithfully to the recipe and oven temperature, using gluten free self raising white flour. Both cakes looked perfect on leaving the oven and on turning out on to a wire rack, but cracked from top to bottom on cooling, one into two pieces and one into three Very disappointing.
chrystal
Hi Linda,
Sorry to hear your cake cracked. There are a few different reasons that a cake a crack: one could be the flour you used and how you measured it. What self raising gf flour did you use? It may have absorbed more of the moisture. Another reason could be overmixing. Another reason is if an oven runs hot (or it's hot in the house) or if you are at a high altitude.
I hope that helps,
Chrystal
Gunveet
My sister just tried the recipe and the cake came out sooooooo goooooddd, it was soo tasty, didn’t tasted like gluten free at all, tastier than any gluten free cake I’ve ever had. Thankyou so muchhh❤️
chrystal
You are very welcome. I am so glad you liked it.
Best,
Chrystal
Jill
Can this be made in a 9x13 pan? I’ve tried recipes that seemed to be two layer recipes but I needed to make as 9x 13 and it did not work out so well. I did not see anything regarding this in your notes. If able to be done in 9x 13, would you suggest a length of baking time? Thank you!
chrystal
Yes, you can bake this in a 9x13. You'll need to increase the bake time. Bake just until the center is set and a toothpick inserted in the center comes out clean.
Best,
Chrystal
Rebecca sweesy
Does the cake batter for these two cake pans fit into a 9 by 13 sheet pan? I have a big party to bake for! And how long additionally should it bake for in a 9 by 13
chrystal
Yes, it fits in a 9x13 pan. it will need to bake for an additional 5-10 minutes, but you'll need to watch the time for doneness. It's different for pan types, glass vs. metal, etc.
Chloe
Is the oven temperature for fan forced?
chrystal
It's regular, not fan forced. But fan forced will work, just watch the cook time.
Best,
Chrystal
Helena
I was wondering if you can use this recipe to make cupcakes? If so, how long would you recommend baking them for?
Thank you!
chrystal
Yes, you can make cupcakes. Bake them for 18-20 minutes, or until the centers are set. This recipe will make 22-24 cupcakes.
Best,
Chrystal
Donna Reuter
this was AMAZING!!! My celiac son LOVED it...complimented it the entire time he ate it. Thank you for a great recipe. I made it as is. Weighed everything!
Donna
chrystal
Hi Donna,
I am so glad you both loved it. Thank you for stopping back by to let me know.
Best,
Chrystal
Rebecca
I baked this cake in a 13x9 glass pan. I used the gluten free flour mix #2 that you used. I also preheated the glass pan and put some flour to keep the cake from sticking. I am in Texas so it is hotter here. The bake time was significantly less (only about 20 minutes). It is a delicious cake. You cannot really even tell it is gluten free. Thank you for the recipe.
chrystal
You are very welcome. Thank you for sharing what you used.
Best,
Chrystal
Stacy Smith
Just a quick follow-up to my last comment about Bob's Red Mill flour. I didn't realize you were making a distinction between the 1 to 1 baking flour and the All Purpose GF flour. The baking flour is the one I use, and I agree, tastes better than the All Purpose.
Nix
Thank you for putting the weight and temperature conversions. I'm about to make this recipe for my friend's daughter, using a gluten-free blend from a supermarket in Australia, fingers crossed!
chrystal
Let me know how it turns out with that flour!
Best,
Chrystal
Laurie
Hi Chrystal. This is timely so apologies for the late notice but this cake is so delicious I want to make it tomorrow for my best friend’s birthday. She has a big family so I would like to make a half sheet cake (I’m using Nordic Ware 13x17.75 high-sided sheet pan). Would doubling the recipe work for that? And what would baking time be? Would appreciate any guidance/advice to make this into the sheet cake size mentioned above. I’ve made this recipe a few times as listed and it’s been a huge hit every time. Thanks so much!
chrystal
Hi Laurie,
I haven't personally made that size of a sheet cake yet, but yes, I would double the recipe. I'm not sure on the timing but because of it's size I would start with 40 minutes and watch it from there. Just note that the edges may end up being a little more cooked because of the height of the cake and how long it will take to cook through. Let me know how it turns out.
Best,
Chrystal