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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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
Meg
I made this cake for my brother's birthday, because he is gluten and dairy-free, and everyone loved it so much! So moist, beautiful, and delicious! Thank you for this awesome cake!
chrystal
I am glad everyone loved it. Thank you for letting me know.
Best,
Chrystal
Jeanna Hand
Hi Chrsytal,
I made this cake for my birthday yesterday and I was so excited! I haven't had a chocolate cake in years because I am allergic to gluten and egg. I have never been able to find a decent GF/Egg free anything that I can make work.
This cake was so delicious and it was moist and fluffy.
I added 1 1/2 tsp of baking soda and I subbed chia seeds for the egg. I used 1 Tbsp chia seeds, 3Tbsp of water per egg. You could taste the texture a little bit but overall, this cake was wonderful. I am so glad I stumbled upon your recipe and website. Thank you so much. You don't know me, but you made my birthday extra special.
Thankful,
Jeanna
chrystal
Hi Jeanna,
I am so glad you love it. Thank you for sharing what you used for your egg substitute. I hope you have a perfect birthday filled with all the things you love.
All my best,
Chrystal
Heather
OMG this is absolutely Amazing ❤ I'm not dairy or gluten free but I could not taste the difference.
chrystal
So glad you loved it.
Best,
Chrystal
infinity
If we want to make it one layer can we just half the recipe?
chrystal
Yes, we do that often when we don't want an entire two layer cake 🙂 I would write out the recipe halved and double check it, to prevent a possible mistake in adding in too much of one ingredient.
Best,
Chrystal
Dominika
Hi. Great recipe, thank you so much for posting it! Best chocolate cake I've made so far. I did a few changes and thought I would share:
- I added less sugar than suggested and it was coconut sugar,
- had small eggs so used 3 instead of 2,
- replaced regular milk with an almond milk,
- I havent used baking powder. Instead I used only baking soda, 2 teaspoons in total,
- I used coconut oil,
- added a bit more flour as the batter wasn't thick enough,
- mixed everything by hand and waited about 10-15 min for the batter to get a bit thicker before pouring it into a baking try.
Even with all these changes the cake tastes delicious.
chrystal
I'm so glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
No one!! ;P
Wow! That is COOL that you made all those changes and it tasted Great! I might use your recipe!!! Tysm for sharing youre idea!!!!!
Joanne Diffin
I do I need to add xantham gum?
chrystal
Not if you are using the Bob's Red Mill 1-to1 Gluten Free Baking Flour or my blend with xanthan. Just a note, this recipe doesn't work well with Namaste or Bob's All Purpose Gluten Free Flour.
Best,
Chrystal
Jesse
Used this recipe to make cupcakes, but I halved it. Turned out great!!
chrystal
I'm glad you liked them. Thank you for sharing.
Best,
Chrystal
Tamra
I have made this cake consistently using Cup4cup with great results. In fact, my friend's wedding will be graced with a cake using this recipe. I make three very small changes: split the oil with mayo (I find it keeps it moist if I make it the day before), use coffee instead of water, and add about 75g of chocolate added to the hot coffee (adds more chocolately flavor, but might just be because my cocoa powder isn't strong enough). Anyway, it's a perfect recipe, as is. Thank you!
chrystal
I am so glad you liked it.
Best,
Chrystal
Aro
Hi!
Just wondering how much mayo you split the oil with? I tried this trick with brownies once and it worked SO well. Not sure if I'll try it this time but would love to try your mayo hack in the future 🙂
chrystal
I've had some readers use half oil and half mayo with luck.
Best,
Chrystal
Lori Henderson
Sounds delicious!Can you bake it in a 9x13 pan?
chrystal
Yes, you can bake this cake in a 9X13 pan. Start with 25 minutes and watch for doneness from there.
Best,
Chrystal
Michelle
My cake was good but very dense. Is this normal? This is my first gluten-free cake so I’m not really sure what to expect
chrystal
Hi Michelle,
It shouldn't have been dense. Can you tell me what flour blend you used and how you measured it?
Best,
Chrystal
Zailah
Hi Chrystal. If I am using your flour blend, do I need to add xanthan gum in this recipe. Normally when mixing your flour blend, I don't add xanthan, only when it requires as per the recipe than only I add in. Tq
chrystal
No, you don't need to add it to this recipe.
Best,
Chrystal
Clare
Loved this recipe! We have a xanthan allergy so we used Bob's Red Mill 1 to 1 with guar gum and the texture was fantastic and it bound together super well. One note: the batter tasted very strange, almost as if the baking soda/powder was off. We confirmed we had done everything accurately and that all ingredients were good. The final product was incredible and the taste was fantastic and a nice dense fudgey cake. Still not sure why the batter tasted off but wanted to drop a note for anyone else that experiences this! Thanks!
chrystal
Hi Clare,
I am so glad you liked it. The batter might have tested off because of the guar gum, I'm not sure. I'm glad it turned out perfect though.
Best,
Chrystal
Chrissy
I followed the cake recipe exactly and it turned out perfectly! My gluten free friends love it and said it's the best they've ever tasted. Thank you for sharing
chrystal
Hi Chrissy,
I am so glad! Thank you for taking time to stop back by and let me know.
Best,
Chrystal
Jacqueline
Thank you for this recipe! I made cupcakes and they absolutely wonderful. Moist and delicious without being too sweet. I used coconut sugar in the cake but of course the icing had icing sugar.
chrystal
I am so glad you liked it. Thank you for sharing.
Best,
Chrystal
JC
Made this cake for my sister and her fiancé’s baby shower, and it is simply amazing!! They LOVED it. Even though I pride myself in baking, and that is the reason she wanted me to make her cake and not buy it from somewhere, she still thought I bought it from somewhere. LOL. Mainly because it is the first gluten free cake I have ever made. She said it is hands down the BEST gluten Free cake she’s ever had. And she’s tried several! And now wants me to make it for her wedding next year! I would have never guessed it was gluten free. It was soooo good! Great recipe that will be hanging around for some time to come! Thank you for sharing!
chrystal
I am so glad you hear that everyone loved it. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Sian
You are so right about the recipe being easy. Just baked this one with my my mother and it’s been a huge success looks delicious
Junk Foodie
Great recipe, but is the batter suppose to be very thin and liquid-like? I don’t know if I did a at so we rings or If it’s suppose to be like that.
chrystal
It should be a little on the thin side. How did it turn out?
Best,
Chrystal
Cass
This was awesome, thank you! Certainly the best gluten free cake I have ever made a d among the best I have tasted. Simple, delicious, really hit the spot. I also love your pancake and waffle recipes and look forward to trying others. Thanks!
chrystal
So glad you liked it. Thanks for sharing.
Best,
Chrystal
Sorrel
What are everyone’s favorite milk substitute for this recipe ? Trying to do a dairy free version, but just interested in milk subs . Thanks !!
chrystal
Almond milk works amazing in this recipe 🙂
Best,
Chrystal
Abigail Wenderson
Wow, i found this recipe so amazing, adding this to my favorites.
chrystal
I am so glad you liked it.
Best,
Chrystal
Char R
How many cupcakes would this make?
Hubby has been asking for a gf chocolate cake...so want to try this.
Char in IL.
chrystal
This would make 24 cupcakes.
Best,
Chrystal
Cindy
How long should I cook the cupcakes?
chrystal
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Shelby
Last night I was craving a chocolate cake and new your recipes would not let me down! I made this cake and it took everything in me to not eat the cake while it cooled. My whole house had a rich chocolate aroma that had me salivating. I opted for a peanut butter buttercream frosting since Reeses are my favorite and it turned out great! I wonder how long this cake is going to last. As always I love your recipes so much and cannot wait to experiment with more. You give hope to me mastering gluten free baking!
Rhonnie
This is one of the best cakes I’ve ever had! And it’s gluten free, wooooo! I have to hold back from making one every week, hahah. I’ve never made a cake from scratch before and I had everything on hand which is amazing. Thank you!!
chrystal
Awe, I am so glad you think so. Thanks for sharing.
Best,
Chrystal
Cynthia
This is a good recipe. I had to make a few changes because I didn’t have all the ingredients. I didn’t have oil so I substituted 1/4 cup of butter and a 1/4 cup of lard, both melted. I did also use Bob’s Red Mill 1 to 1 gf flour. I did make cupcakes which I cooked for about 12 minutes. They turned out excellent.
chrystal
I am so glad you liked the cupcakes. Thanks for sharing what you used.
Best,
Chrystal
Geraldine Fsadni
A recipe for keeps. Done twice in the same week. I used Schar Gluten Free Mix C Patisserie flour. Thanks so much for sharing. Will not be trialling out anothr chocolate cake recipe now. Found the perfect one.
chrystal
I am so glad you like it. Thank you for sharing that the Schar blend works.
Best,
Chrystal
Cass
I just made it with the schar universal because it was what I had and it was great. Will try with the patisserie next time. I almost used the bread mix as I had it open but noticed it contains chickpea flour.
chrystal
Thanks for sharing!
Chrystal
Jean
Thanks for this super easy gluten dairy free chocolate cake. It reminds me of my mother’s never fail chocolate cake that she made so often when we kids.
You did not recommend using Bob’s Red Mill all purpose gluten free flour in this recipe BUT this is what I had in the house so I tried it and it turned out delicious, I have made it twice using this flour (which I keep in the freezer) Everyone said it was delicious even my daughter for whom I made it and she is very particular about gluten free taste and texture.
chrystal
I am so glad you liked it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Jean
I just commented on how great this cake was but forgot to mention my daughter’s comment on how light the cake was. I mixed by hand
Carly
I made these as cupcakes with coconut oil and a simple frosting: unsweetened cocoa, maple syrup and coconut oil. best ones yet!
They taste like hostess cupcakes. Going to add some cream in the center next time!
chrystal
I am so glad you liked them. Cream in the centers sounds super yummy! Thanks for letting me know.
Best,
Chrystal
Wendy
Have you tried your flour blend with brown rice flour instead of white rice flour? I cannot for the life of me locate white rice flour locally and wondering if I sub the brown rice flour if it will be too dense?
chrystal
Hi Wendy,
I have several readers who use fine ground brown rice flour in my blend with great results. Just remember to spoon the flour into the measuring cup and then level it, and do the same when you are making the cake. It shouldn't be too dense.
Best,
Chrystal
Natalie
I've never added boiling water to cake mix before so I was a bit worried about it, but it's baked up beautifully! I followed the recipe exactly with no substitutions. This page has been saved, I think it's going to get a lot of mileage! They don't taste gluten free at all.
chrystal
Hi Natalie,
I know it seems a little scary but it activates the cocoa and by adding it at the end, you're not cooking the eggs in the recipe. I am so glad you loved it. Thank you for stopping by.
Best,
Chrystal
Brenda Hergenroder
Will this recipe turn out if I double it? I need a cake AND cupcakes!
chrystal
Yes, you can double it - for cupcakes: Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Best,
Chrystal
Surati
I made the cake. Followed your directions completely. They were right on ! Thx !
The cake is good, moist, everybody was happy.
The frosting was hard to work with, hard to mix, not moist enough, I added small amounts of warm milk to get it to the right consistency. Bu then it spread on very nicely.
chrystal
You are very welcome. I'm glad you liked it.
Best,
Chrystal
Chris
Will this work with King Arthur Flour, Measure for Measure Flour? I'm trying to make a sugar free version for my mother.
chrystal
Hi Chris,
Several readers have shared in the comments that they used King Arthur Measure for Measure and loved the results.
Best,
Chrystal
Roy Feldhusen
Aren't baking powder and vanilla extract *always* gluten-free?
chrystal
They usually are but some cheaper brands of imitation vanilla add barley for color. For the baking powder, some brands cut it with what instead of cornstarch. I like to say "gluten-free" so that it prompts people to double check labels, to be safe. I hope that helps.
Best,
Chrystal
Vara
Hi Chrystal,
I would like to try your recipe. Can you please suggest a substitute for xantham gum because I am unable to find it where I live. I can't find guar gum or agar agar either unfortunately. Only options I have are corn flour, chia seeds, vegan gelatine.
Also I would like to ask you what makes these cakes so dense and what should I keep in mind to make sure it is fluffier.
Thank you.
chrystal
Hi Vara,
What flour blend are you using?
Chrystal
Vara
I got this from another site - 4 cups white rice flour, 1 cup potato flour and 1 cup tapioca starch. I made this mix and tried making a simple vanilla sponge cake but it came out terrible. It was dense and chewy and the cake had not browned nicely after baking. It was my first time. Decided to try your recipe next but with my flour mix because in Europe not everywhere do I get the flour brands and types you mentioned in your post. So I am trying hard to make do with what I have.
chrystal
I use 2 cups white rice flour, 1 cup potato starch (not flour) and 1 cup tapioca flour for my mix. If you used potato flour, that might be why your mix didn't work, it could also be because the ratios are different then mine.
Potato flour works very different then potato starch, it absorbs more liquid. Can you check and see if it was potato flour you used? If so, I am not sure of any recipe that is going to work with that blend.
Best,
Chrystal
Rachel
The weight on the cocoa powder in the cake portion (75g) cannot be correct. Can you advise on the correct weight? Thanks!
chrystal
Hi Rachel,
You're correct, it should be about 65g. I'll get it corrected.
Best,
Chrystal
Jennifer
I made this cake for my Husbands birthday. I used King Arthur 1 to 1 GF flour. The ONLY thing I added was 1/2t of xanthum gum because another recipe called for it. I used raspberry filling since that's what hubby likes & its his birthday. The cake came out AMAZING!!
chrystal
I am so glad you loved it. Happy birthday to your Husband!
Best,
Chrystal
Jackie
Hi,how long does this cake last for and can you freeze it. Thank you
chrystal
You can freeze it for up to 3 months, but like anything, the longer it's in the freezer, the more moisture it looses.
Best,
Chrystal
Ellen Hall Saunders
Hi - this recipe sounds amazing! Would it work with your gluten free flour mixture without the xanthum gum or guar gum? My daughter is allergic to both and I would like to make this for her birthday. You mention that many of your recipes don't need the added xanthum gum. Thank you so much for your help!
chrystal
Hi Ellen,
A mix with rice, tapioca, and potato starch without xanthan will work fine 🙂 I tend to stay away from mixes with chickpea or almond flour.
Best,
Chrystal
Ellen Hall Saunders
Wonderful! Thank you for responding and for the recipe! I am so excited to bake it next week for my daughter. I am also thrilled to get your recipe for the gluten-free flour mixture. I am sure I will use it for a lot of baking.