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.
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KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
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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.
Mel B.
I made this for a friend who is allergic to gluten and it was absolutely delicious! However, the cake ended up being more like a gooey brownie and based on your troubleshooting, it had too much moisture because it collapsed. I followed every measurement by weight and used almond flour as my flour. I cooked it for the upper end of time, plus a few minutes. What do you recommend for the next time I make this?
Wendy Stoltz
Hi Mel,
You need to use the flour recommended, using almond flour can indeed result in a moister and denser cake, as it contains more fats and doesn't absorb liquids as well as other gluten-free flours.
Happy baking!
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.
Evelyn Tobin
1/1/2024 I used non sweet regular almond milk. Not vanilla flavored milk. This was an amazing cake. Everything was perfect!
Wendy Stoltz
So pleased, thanks Evelyn.
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.
Laura
Hello! I am in love… thank you. I have been cooking gluten free since I found out my third daughter (out of 4!) was coeliac when she was 7. And that was 15 years ago. Today she turned 22. And, I find myself visiting her in Iceland with my other 3! I had to make her a cake and I found this. I found myself having to invent a cake with very few ingredients (we’re in a tiny town with a tiny supermarket!) and I had no cooking tools - scales, beaters etc. Despite that, and hand beating everything, and using coconut milk and strange leavening agents, THIS CAKE WAS ONE OF THE BEST I ever made. It was offered to the housemates and they were so surprised to find out after they had eaten it that it was gluten free. And like I said - I’ve been making gluten free everything for years. I was surprised at how beautifully it turned out. Hand beaten, best judgement ‘cup’ measurements and cooked all in one batch in a ceramic bake dish. Amazing!!!!! So moist and decadent - I’m so impressed, just like everyone else who ate it. I never wrote reviews but this cake - your cake - definitely deserved it.
The only thing I did slightly differently was mix the mixed dry ingredients with the wet ones - slowly, and by hand.
The hot water - I used slightly less and added a teaspoon of instant coffee to make the cocoa pop. Wow again, and thank you! I’ll be following you always from now on
Wendy Stoltz
Thank you so much Laura for your heartfelt message! We're thrilled to hear that you not only enjoyed making the gluten-free cake but that it turned out to be a hit with your daughter and her housemates in Iceland. It's wonderful to know that you were able to adapt and create something special despite the limited resources and equipment available.
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.
Diane
What is your gluten free flour blend that you use? Could you please share your gf flour blend with us please? I have yet to find it in the comments when others have asked about it. Thank uou.
Wendy Stoltz
Hi Diane,
We use our own gluten-free flour blend #1 (it is on the recipe card https://www.glutenfreepalate.com/gluten-free-flours/) and have successfully used Bob's Red Mill 1-to-1 Gluten Free Baking Flour. I recommend against using Bob's Red Mill All Purpose Gluten Free Flour due to the presence of chickpea flour, which can negatively impact the flavor and texture of the cake.
Thanks
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!
Evelyn Tobin
Hi Wendy,
Happy New Year! I have been gf 2 years. So I have eaten a lot of cake in my 70 years. This was the best cake I can remember eating ever thank you for making a gf recipe that works and isn’t from a box. My guests loved it too.
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
Sarah
I've made this cake at least three times now. It is my new favorite gluten-free chocolate cake recipe! I have made at least 10 different other recipes and this one is the most moist and doesn't taste "gluten-free". Thank you so much for sharing this! I am at 5000 feet elevation. I don't make changes to your recipe and I make it as written. I use King Arthur Measure for Measure GF flour and every cake has turned out perfectly.
Wendy Stoltz
Hi Sarah,
I'm thrilled to hear that you've found success with the gluten-free chocolate cake recipe! It's fantastic that the cake consistently turns out moist and delicious, even at the high elevation of 5000 feet.
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!
Jenn G
I just made this as a birthday cake because my mom has a gluten allergy…I was hesitant because I don’t bake gluten free very much, but it was a crowd pleaser! I did mine in a Bundt and added a little bit of pumpkin spice seasoning as well. I will definitely use it again!
Wendy Stoltz
That sounds delicious Jenn and thoughtful! Baking a gluten-free cake for someone with a gluten allergy is a great way to accommodate their dietary needs while still celebrating a special occasion. Adding pumpkin spice seasoning must have given it a lovely Fall flavor.
Andrea
The best gluten free, dairy free cake I've ever made or had! I used Namaste Gluten free flour, Chiobani zero sugar oat milk, real eggs, all of the boiling water, and baked it in a 9x13 pan for 30 minutes. People didn't believe me when I said it was gluten and dairy free. It's like the regular flour cakes I remember from 14 years ago! Thank you, you made my food allergy daughter very happy on her birthday!
Wendy Stoltz
This is wonderful to hear, Andrea! I'm so delighted that thecake turned out to be such a hit, especially for your food allergy daughter's birthday celebration. It's always heartwarming to know that special dietary needs can be accommodated without sacrificing taste and texture.
BM
Thank you for this amazing recipe. I used Schär flour special for bakking and mixed wet ingredients and dry ingredients separately, adding at the end the cacao and boiling water already mixed, and the cake turned out just perfect!
Wendy Stoltz
Hi BM,
You're very welcome! I'm delighted to hear that you had a successful experience with the recipe.
Andrea
Hey! Iv made this cake countless times it’s a total hit!
But should I be cutting the cakes in half ? They seem to always be uneven… I also bought 4 4in cake pans…
Can I split the batter into 4 4in cake pans vs 2 8in pans? Cooking time may vary so I will she to just watch the cake but should I still start at 45-50mins? Might need more time to cook since the plans are more dense? Thanks!
Wendy Stoltz
Hi Andrea,
If you find that cutting the cakes in half results in uneven layers, consider investing in a cake leveler. This tool allows you to precisely cut even layers, ensuring a more uniform cake.But the answer is no, you are cooking two cakes so those should be used.
Using 4-inch cake pans is absolutely doable. However, you are correct in assuming that the cooking time will likely be shorter than when using 8-inch pans. With smaller pans, the batter will be deeper, and it may take longer to bake. However, the exact time can vary depending on your oven and the specific recipe. It's essential to keep a close eye on the cakes as they bake.
Happy baking!
Cheri B
I made a half recipe and used my 4" rounds. It worked out perfectly. I am baking for myself, husband and 97 yr old MIL. Not too much cake so that we are eating for days!
Wendy Stoltz
That's wonderful to hear that your half recipe and 4" rounds worked out perfectly, Cheri! Baking just the right amount ensures you can enjoy the delicious cake without being overwhelmed with leftovers. It sounds like a lovely treat for yourself, your husband, and your 97-year-old mother-in-law. Enjoy your baking and the special moments shared over a delightful homemade cake!
Parisa
I never comment on recipes, but this was too good not to. I used stevia instead of sugar and the flavor was still amazing. The cake is both fluffy and moist. Best GF cake I’ve ever had by far.
Wendy Stoltz
Hi Parisa,
That's wonderful to hear! Using stevia and still achieving great flavor is great. Enjoy your delicious GF chocolate cake!
Lorri
can this recipe be used for cupcakes instead of round cake pans? How many would it make?
Wendy Stoltz
Hi Lorri,
To convert a round cake recipe into cupcakes, you can typically follow the recipe and adjust the baking time accordingly. The number of cupcakes you'll get from the batter will depend on the size of your cupcake tins and how full you fill them.
As for the number of cupcakes, it's challenging to provide an exact count without knowing the size of your cupcake tins and how much batter you fill each one. However, as a rough estimate, a standard round cake recipe typically makes about 12-24 cupcakes, depending on the size of the cupcakes and the amount of batter you use for each.
Keep in mind that the baking time may vary slightly depending on your oven and the specific recipe, so it's essential to keep an eye on the cupcakes as they bake. Adjust the baking time as needed until the cupcakes are golden and a toothpick inserted into the center comes out clean. Enjoy your delicious cupcakes!
Matthew Heinemann
I too am a little troubled. For Thanksgiving I made the juiciest herb turkey, garlic and onion potatoes, sweet potato casserole with home made marshmallows, chocolate mousse pie, key lime pie and for my 3 year old "Next Generation Daughter" (Way too young to be considered a Grandpa), I made your cake. My family said that it was the best meal they ever had and I nailed it all, until they tasted the cake. To my dismay, your cake is all they talked about. After everyone was full and said they could not eat one more bite, they sure ate the cake, I mean the whole thing! They wanted the recipe and are going to make it at every gathering they attend. They did not even look at the pies. Aunt Martha threatened bodily harm if I did not make it again, very soon.
Don't tell the other people above that did not like it, well, they simply didn't do it right.
Thank you very much!
Wendy Stoltz
Hi Matthew,
What a heartwarming message! I'm thrilled to hear that the meal was such a success and that the cake stole the show. It sounds like you put a lot of effort and love into your Thanksgiving feast, and it's always rewarding when your family enjoys it so much.
If Aunt Martha is already threatening bodily harm for not making it again soon, it seems like you've stumbled upon a new family favorite! I'm glad the recipe brought joy to your Thanksgiving celebration.
Hope
Can you use this recipe with regular flour (all purpose or another mixture) and make it a non-gluten-free cake? I love this as a GF cake but would like to try a good gluten chocolate cake as well.
Wendy Stoltz
Hi Hope,
I have not tried it as we stick to gluten-free. It should however work.
Thanks
NiniNY
Best cake I've made in a while. This was my first attempt at a gluten free cake and I was pleasantly surprised by how moist and even it came out! I weighed the cake ingredients and I don't doubt that that helped. Thank you for a great recipe! My only substitution was that I used dark chocolate cocoa for the cake and it was fabulous.
Wendy Stoltz
Well done NiniNY, so glad you had success with your first GF cake. Enjoy!
Marisa
Delicious! We made this for my son’s birthday and it was fabulous! Kind of funny though because I used Bob’s Red Mill flour gf mix before I read your suggestion to avoid it and it worked perfectly. No gross taste at all. I looked at the ingredients and couldn’t see the flour you referenced. Wonder if there are different blends. Not sure. Anyway, thank you!
Wendy Stoltz
Hi Marisa,
Thanks for sharing and I am so happy it came out great. Happy birthday to your son.
Maybe there's been a change. I will need to give it a go again.
Thanks for sharing.
VR
I made this cake and it was tasty, but my husband wanted more of a rich, chocolatey flavor. Would this recipe work to add mini chocolate chips to the batter or a teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor?
Wendy Stoltz
Hi VR,
It should work. You will need to experiment to find the perfect flavor your husband is after.
Thanks
Tiffany Green
I am excited to make this recipe for my daughter as she was diagnosed with Celiac disease. I have a question in preparation and storage of the dry goods in one container. Could you help with measurements so I could make a significantly larger batch of dry mixture to store in an air tight container well combined and know how much I would need to measure out for one batch? I'm learning everything new on this Gluten Free front.
Wendy Stoltz
Hi Tiffany,
I would suggest you make the recipe as is first, how big a batch are you thinking of making.