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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Top Shelf Elements Round Cake Carrier Two Sided Cake Holder Serves as Five Section Serving Tray, Portable Cake Stand Fits 10 inch Cake, Cake Box Comes With Handle, Cake Container Holds Pies (Green)
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KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
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HIWARE 8-Inch Round Cake Pan Set of 3, Nonstick Baking Cake Pans with 90 Pieces Parchment Paper, Dishwasher Safe
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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
Helen Snow
I just made this with King Arthur gluten free flour which is my favorite. It came out beautiful! Thank you for sharing. I have celiac disease and have tried many recipes and this is the best!!
chrystal
Hi Helen,
I am so glad you like this cake! Thank you for letting me know, and for sharing which flour blend you used.
All my best,
Chrystal
Terry Vaich
I was able to print out gf chocolate cake, don’t have 2 round pans, can I use 9x13 greased, floured pan, serve Fromm that And 1/2 frosting, what temp and time, thanks so much
chrystal
Hi Terry,
You can bake this cake in a 9x13. Grease the pan, bake at the same temperature but start with 35 minutes. Watch for doneness from there. You can half the frosting recipe.
Best,
Chrystal
Samantha
Can I substitute cacao powder for cocoa powder?
chrystal
Hi Samantha,
I haven't tried it in this recipe, but it should work.
Best,
Chrystal
Krutika
I used Energy egg replacer for 3 eggs in this recipe without changing anything else, it turned out quite nice!
Thank you for sharing this recipe
chrystal
I'm so glad to hear that it worked with Energy egg and that you like it! Thank you for letting me know.
Best,
Chrystal
Samantha
I don't bake with much sugar, if I put weigh less sugar in this will it still turn out?
chrystal
Hi Samantha,
I'm not sure if this will work with less sugar, I haven't tried it. You could start by reducing it by 1/3 cup.
Best,
Chrystal
Kammi
I used coconut sugar (as I don't eat refined sugar) and it turned out amazing!
chrystal
Hi Kammi,
I'm so glad! Thank you for letting me know.
Best,
Chrystal
Karla
Can I add an extra egg or two to this recipe? And can I use buttermilk in place of regular milk?
chrystal
Hi Karla,
I haven't used extra eggs in this recipe but buttermilk should work just fine.
Best,
Chrystal
Shadow
I also used coconut sugar and this is the best gluten free cake I’ve ever tasted! I followed the recipe exactly. I used gf mama almond blend flour (the best. for reals!), which contains no xantham gum. So, my only addition was 1tsp of ground chia seeds, to replace the xantham gum. I used melted coconut oil. I did not make the icing and just used a store bought vanilla icing. Thanks!
chrystal
I am so glad you liked it. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Karis
I didn't see xanthan gum in the recipe. Am I missing something?
chrystal
Hi Karis,
I don't use xanthan in most of my recipes but it doesn't hurt to add it. For example, in this recipe you can use my flour blend (doesn't have xanthan) or Bob's Red Mill 1-to-1 Gluten Free Baking Flour (has xanthan in it). I've had readers use other flour blends which you can read in the comments but I haven't used other flour blends myself. I hope that helps.
Best,
Chrystal
colette
I am doing this gluten free cake for my granddaughter it's my first time trying something like this I must have done something wrong it's very liquid putting it into the tin please
Advise
chrystal
Hi Colette,
The batter should be a little runny, but not super runny. How did you measure your flour? How did it turn out?
Best,
Chrystal
Angela
Hi, would this cake be able to be covered with fondant?
chrystal
Hello Angela,
Sorry for the late reply, I was traveling. I haven't personally tried this recipe with Fondant. If you decide to experiment and use fondant please let me know how it turns out 🙂
Best,
Chrystal
Lynnette
Best cake and icing recipe I have ever made! I really recommend this cake.
chrystal
Awe, thank you so much Lynnette. I am thrilled that you loved it!
Best,
Chrystal
Lydia
I didn't have very good luck with this recipe. It is absolutely delicious and the texture was good but it fell to about an inch high but the edges were high.
I tried again and the same thing happened, it overflowed in my oven, rose wonderfully and fell in the middle. After it cooled, it broke on me and crumbled like crazy.
I do live at 6200 feet and wonder if altitude had anything to do with it. If you have any suggestions, please let me know.
chrystal
Hi Lydia,
I absolutely think it's your elevation. I talk about this above the recipe, in my post for the gluten-free chocolate cake. 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. If you want to give this recipe a try again I suggest cutting down on the baking powder and baking soda. With that elevation, I'd do a 1/2 teaspoon of each.
I hope that helps,
Chrystal
Lynn
Usually, my gf cakes turn out just too heavy!
This recipe, however, create the perfect cake that I know I’ll make again and again!
Thanks so much, Chrystal!
chrystal
Hi Lynn,
I am so glad you like it! Thanks for taking time to stop by and let me know 🙂
All my best,
Chrystal
Haylee
Can we make make these as cupcakes and if so how long would we bake them for.
chrystal
Hi Haylee,
I have a cupcake version for you 🙂
Best,
Chrystal
Casey
This was an awesome recipe- needed a last minute cake!! Only thing I changed was 1/2 cup coconut milk mixed with 1/2 cup water- I needed a cup of the milk for the icing I made and I made 2 shots of espresso and then added boiling water to it to 3/4 cup. It was fantastic!!! I also used the president choice gf flour blend (I’m in Canada) from superstore!
Thanks again
chrystal
Hi Casey,
So glad you like it! Thanks for sharing what flour blend you used. I sometimes add espresso too 😉 So good.
Best,
Chrystal
Amber
I made this for my husbands birthday today and it was amazing. I am not gluten free and I don’t think I would have been able to tell that this was gluten free if I hadn’t been the one to make it. We loved it and it is for sure a keeper for sure. I used namaste flour. Thank you for such a great recipe.
chrystal
Hi Amber,
I am so glad you and your husband liked this cake (happy birthday to him). Thank you for stopping by and letting me know.
Best,
Chrystal
Lexi
I'm planning on making this cake for a friend this weekend but cannot find the king Arthur blend thats been recommended I am not gluten free so I dont want to buy a large quanity of ingredients for a one time use, do you have suggestions on what flour blends would work with this recipe I live in CA...
TIA
chrystal
Hi Lexi,
Some readers do use King Arthur, but I developed this recipe with Bob's Red Mill Gluten-Free 1-to-1 Flour Blend (not gf all purpose). Can you get the 1-to-1 in your area?
Best,
Chrystal
Angel
Can I bake this is one 8" pan and layer it myself? I usually do that with all my cakes. Please let me know when you get a minute. I can't wait to make it for my daughter's bridal shower next weekend.
chrystal
Hi Angel,
Yes, you can bake it in two 8" pans, it won't fit into one. Just watch the time for doneness.
Best,
Chrystal
Kelly
Hi, I was hoping to make this with 3 8inch pans, how would you adjust the recipe?
chrystal
Hi Kelly,
Just lower the time by about 6-8 minutes and watch for doneness from there.
Best,
Chrystal
Whistler
Outstanding, moist and just enough sweetness, not too much.
I've never had better chocolate cake, gluten free or not. I made a half batch, using King Arthur gf flour blend and a 9" cake pan because I didn't have 8".
I did not make the icing, perhaps next time as this is now my go-to gf cake recipe.
chrystal
Hi Whistler,
I am so glad you like it. Thank you for taking time to stop back by and let me know, and share which flour blend you used.
Best,
Chrystal
Donna
Absolutely delicious! Thank you for the well written instructions. The cake turned out phenomenal and was a huge hit with our gluten intolerant daughter.
chrystal
Hi Donna,
I am so glad you liked this cake recipe! We made it this weekend for my daughters birthday. It's always a favorite.
Thank you for stopping by and leaving a review!
Best,
Chrystal
Erika
Have you tried it with coconut oil as the vegetable oil?
chrystal
Hi Erika,
I haven't used coconut oil in this recipe, but I have in other cake recipes. It should come out nice, just make sure the coconut oil is melted and cooled (so it doesn't cook the eggs).
Best,
Chrystal
Marian
Speaking of cooking the eggs, wouldn’t the hot water do that too? Thanks
chrystal
Hi Marian,
In many recipes, yes it would cook the eggs. In this recipe you're adding it at the end after the eggs have been incorporated into the rest of the batter. It doesn't cook the eggs. I hope that helps 🙂
Best,
Chrystal
SS
Made this yesterday for my daughter's bday (she eats gluten free). I followed the reccipe exactly. Cake taste was great! however, slightly over baked. Next time I will try 3-4 minutes less in oven. I realize all ovens are different! thanks for a great chocolate cake recipe.
chrystal
I'm glad you liked it! Yes, oven temperatures vary and sometimes you'll need to adjust the cooking time. I'm happy you were able to still enjoy it.
Best,
Chrystal
Pearl
Hi there, I was wondering what you used as your dairy free substitute? I'm looking forward to trying the recipe!
chrystal
Hi Pearl,
We like to use almond milk.
Hope that helps,
Chrystal
Alice Lim
Can I use Bob's red mill 1 to 1 baking flour instead?
chrystal
Hi Alice,
I used bob's red mill 1-to-1 gluten free baking flour in this recipe (it's in a blue bag). I don't recommend their gluten free all purpose that's not the 1-to-1 (the one with chickpea/garbanzo flour in it).
Best,
Chrystal
Brenda
Is it okay to make this without the cocoa powder? If so, do I need to change anything else in the recipe?
chrystal
Hi Brenda,
I haven't tried making my chocolate cake without cocoa. If you'd like to make a vanilla cake, I have an amazing recipe.
Best,
Chrystal
Charu
Will try this recipe soon.
Sanaya
Can u freeze the cake and ice it later like other non gluten free cakes?
chrystal
Hi Sanaya,
Yes, you can wrap them individually and freeze them. Bring them to room temperature before you frost.
Best,
Chrystal
Cindy
What kind of cocoa do you use? I have Dutch processed and Hershey and not sure which to use.
chrystal
You can use dutch processed OR hersheys in this recipe. I've used both and they both give a good chocolatey flavor.
Best,
Chrystal
Libby
Best cake ever!! I used Bob's One to One flour, and non dairy margarine and almond milk. I did find I needed to thin the frosting with more almond milk.
Question: Have you tried reducing the fat in any of your cake recipes by substituting either applesauce or banana puree? I know some fat is needed, but the vanilla cake calls for a full cup of oil I believe.
chrystal
Hi Libby,
I am so glad you like it! I haven't tried reducing the fat with applesauce or banana. I'd try to use half applesauce first. Hope that helps.
Best,
Chrystal
MaryCay McNamara
I am so excited to try this recipe. I bake for my Ladies Lifting Night. Our trainer is gluten free, so I make all our treats gluten free. I always use a combination of rice and almond flour when making muffins. Think it will work for this cake?
sophia martinez
can you make this same recipe in a pyrex pan?
chrystal
Hi Sophia,
Yes, you can. It's been a while since I made it in a pan, but you can use a 9X13 pan. Start with 32 minutes, and watch for doneness from there.
Best,
Chrystal
Cherie
I needed to make a birthday cake and found this recipe. I have always been reluctant to try these gluten free recipes as they usually dont turn out being very good.. However this cake was wonderful. Thanks so much for sharing this recipe. It was the best tasting cake that I have made and it turned out perfect!
chrystal
Hi Cherie,
I am so glad you like my gluten free chocolate cake recipe. Thank you for stopping by to let me know.
Best,
Chrystal
Libby
This was the best cake I ever tasted, despite being gluten free (and in my case dairy free.) Not hard to make, but impressively delicious!
chrystal
Hi Libby,
I'm so glad you liked it!
Best,
Chrystal
Janine Dorn
Bummer, I just made this recipe with Bob's Red Mill All Purpose GF flour and when I tasted the batter it was rather sour, awful tasting. I read all of the comments and it's now too late to redo. I would love it if you gave the info up front on the recipe ingredients list as I didn't realize it until too late!
chrystal
Hi Janine,
I will add a note right now. So sorry you didn't see it until after. Bob's Red Mill All Purpose Gluten Free Flour blend has chickpea flour (also known as garbonzo bean flour) in it. Chickpea flour goes rancid rather fast and when it does it creates a dry and sour/bitter flavor. In addition to that, it does something funny to this recipe, which is why I call out using the 1-to-1 gf blend specifically.
Best,
Chrystal