By / Last Modified On September 21, 2023
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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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
Sarah Jane Sivyer
I have mixed everything together and it’s sooooo runny. Is that normal? I’ve checked and double checked my quantities are correct.
chrystal
Hi Sarah,
It is on the thin side. Let me know how it bakes up.
Best,
Chrystal
April Pike
I realized much too late that I didn’t have two cake pans the same size so I’m trying a double deep cake pan. Wish me luck!
Lora Hostetler
Can you use cake batter to make cupcakes?
chrystal
Yes, I also have it written up in a post. Search gluten free chocolate cupcakes in the search bar on my site 🙂
Peter Yonke
how did it turn out?
Amy turner
Do you have a vanilla frosting to use instead of chocolate?
chrystal
Yes, you can also find this recipe on my vanilla cupcakes post.
FOR THE FROSTING:
½ cup (4 oz.) dairy-free butter (or dairy butter), room temperature
1 teaspoon gluten free vanilla extract
3 cups (360g.) powdered sugar
2 tablespoons dairy-free milk (or dairy milk)
In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
Beat in additional dairy-free milk if needed to obtain desired constancy.
Best,
Chrystal
Blimey
Hi. Will Bob's Flour 1-1 or other 1 of his flour blends work for this?
chrystal
The 1-to-1 gf flour works wonderfully. I don't recommend the Bob's Red Mill all purpose gf flour in this cake.
Dawn
Can I use butter melted instead of oil ?
chrystal
Yes, you can use melted and cooled butter. The texture won't be quit as light and it won't rise as much, but it will still be delicious.
Best,
Chrystal
Kathy
What gluten free flour blend would you recommend buying?
chrystal
Bob's Red Mill 1-to-1 Gluten Free Baking Flour is a good one. I tend to stay away from the Bob's Red Mill All Purpose Gluten Free Flour.
Kori Ventura
This recipe is the best and so easy!. I used Monk fruit sugar and coconut sugar (1 cup total) and powdered stevia with powdered sugar for the buttercream frosting. It was actually too sweet for me but everyone else loved it. I'm making cupcakes for Easter and will make a vanilla vegan cream cheese frosting with sprinkles! Thanks so much!
Mary
I used robin hood gluten free flour blend. I baked it in a 9x13 pan. Recipe was followed to a tee. Found cake was crumbly, but tasty.
Maybe my cups of flour were to heavily packed as when the boiling water was added, it still was quite thick.
Any advice from anyone!!
chrystal
Hi Mary,
I haven't used Robin Hood Flour before, but looking at the the ingredients in it has Pea hull fibre in it, which could be why you got the results you did. It also could be that you added too much flour. For measuring flour, I recommend spooning the flour into the measuring cup and then leveling it.
Best,
Chrystal
Sue Etherington
Wow, I love it. I have now made this cake twice. It is a real winner! The only change I made was the second time I used less butter in the frosting and added extra milk. It made the frosting a bit lighter. I love this cake! I'm going to try your birthday cake next week. Thank you
Vya FREEMAN
Hi.
What will happen if I use GF Self raising flour in this recipe?
chrystal
If you use self rising flour, you'll want to ommit the baking powder and baking soda, assuming it's in your self rising flour blend.
Best,
Chrystal
john
Should i use Xanthan gum
in this if I dont use the flour blend?
chrystal
Yes, you can add 2 teaspoons of xanthan.
Best,
Chrystal
Gwyn
I searched comments for an answer to my question but I am still confused. Do you recommend xanthan gum for this recipe if there isn’t any in the flour blend? I’m going to try it with Pamela’s 1 for 1 artisan blend.
I just found your flour blend recipes and am so excited to make them. Thank you so much
chrystal
You don't need to add xanthan gum if it's not in the blend. It's not necessary, but it wouldn't hurt if you do want to add it. I haven't tried Pamela's in this recipe so let me know how it turns out.
Best,
Chrystal
Caitlin
I literally never comment on recipes but I just made this with Bob’s Red Mill gf 1:1 flour for my partner’s bday and it is the best gf cake I’ve ever had!! My non-gf partner (who used to work in a bakery) was super impressed. It was really easy to make, wasn’t too sweet, and the crumb was amazing. Moist and airy. I used a different frosting recipe, so I can’t comment on that (went with an orange vanilla buttercream). Thank you!
chrystal
I'm so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Callie Vazquez
Best. Cake. Ever. Thank you for such an amazing recipe!
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
gabrielle capuana
Hi Crystal Sorry if I am asking a question that may have been already answered. Can you freeze this cake?
chrystal
Yes, you can freeze it. I'd freeze it unfrosted.
Best,
Chrystal
Belinda Rea
I have just made the sponges for this. I will do the frosting tomorrow. I used gf raising flour and I used the baking powder and soda. I'm not looking to put frosting all around the outside. I'll put in the middle and maybe on the top. The mix was runny and really shiny. It cookedin half the time stated, but I did use my fan oven. I'm looking forward to putting out for friends tomorrow. Maybe with a drizzle of fresh cream and a mix of fresh berries on the side.
Mary Gentle
Excellent! I have tried many gluten-free cake recipes yours was perfect! I used the rice flour blend, I did add two teaspoons of xanthin gum as my last ingredient. Also I started with the sugar, cocoa powder, and boiling water - mixed those really well. Then added coconut milk, then added my eggs - this order worked great for me. To be honest I made a huge batch of raspberry frosting and ate way too much cake! Excellent recipe, thank you so much for sharing! PS - this was my late birthday cake to myself 😉
chrystal
I am so glad you liked it! I hope you had a perfect birthday.
Best,
Chrystal
Sush
This was excellent! Thank you! I added coffee to the hot boiling water and it made the chocolate pop. Also, added coffee to the icing...
chrystal
I'm so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Haley Miller
Ok so i made this cake and wow its sooo yummy! However i didn't have baking powder so i subbed it with apple cider vinegar and baking soda and i didnt have cocoa powder so i grated bakers milk chocolate baking bars instead.... I cant wait to remake this recipe but next time ill use actual cocoa powder!
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Colleen Meyer
My girls and I made this cake tonight and it came out so good and we did use the GF Bob’s red mill flour and still tastes so good. Love love love the frosting!!!!!!
Jen
Just double checking that I should use natural cocoa powder (like Hershey's) not dutched cocoa powder.
chrystal
Both Hershey's and dutch processed cocoa work in this recipe.
Best,
Chrystal
Kathy
Can this be done in 2-3 6 inch layer pans? If so how long to bake?
chrystal
Yes, start with 18-20 minutes for the bake time and watch for doneness from there.
Best,
Chrystal
Ibere
Hey 🙂
I was wondering if this gf cake is stable enough to build multiple layers with fillings and so on ?
chrystal
Yes, you can use this recipe for a multi-layered cake.
Best,
Chrystal
Derek
This recipe hit the spot! Just what my family needed today. High scores from my little celiac superstar! Super simple to make. Thank you so much for sharing. Glad I stumbled across you on Instagram.
Lucia
Hey there 🙂
I am wanting to make these for my sisters baby shower next weekend. How long in advance can I make these to still have them tasting fresh and fluffy?
Thank you!
Lucia
chrystal
Hi Lucia,
I would only make this cake a day in advance at most.
Best,
Chrystal
Karey
This is hands-down the best homemade GF cake recipe! My whole family loved it. I love your recipes. Thank you for your hard work!
Dee
I don’t have GF vanilla or GF baking powder in my pantry. Can I use the regular with good results ?
Thank you.
chrystal
Hi Dee,
Yes, you can use any vanilla or baking powder. I only call out gf in case someone is using a brand that ads gluten, to make sure it stays gluten free. You can use what's in your pantry.
Best,
Chrystal
Nyrene Taylor
Hi, I would like to use Almond Super Fine Flour and Coconut flour. Would this recipe still work and if so what would be the quantities I can use? Thanks
chrystal
I'm not sure how much to use as this recipe is designed with an all purpose blend. Can you use my chocolate muffins recipe to make a cake? It uses almond flour.
Best,
Chrystal
Janese
What is a good replacement for xanthan gum or can I leave it out altogether? An allergy prevents me from using it. Psyllium husk is something I read but it didn’t seem to bind well. Any ideas??
Janese
Or did you already leave it out of the gf blend?
chrystal
You can leave it out of this cake recipe.
Best,
Chrystal
Eileen Chieco
I don't have 2 8-inch pans, but have a 9"X13" baking dish. Can I substitute this? Thanks, Eileen
chrystal
Yes, you can use a 9x13. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
Best,
Chrystal
Eileen
Thanks for your speedy reply, Chrystal!
Paul
Hi Chrystal,
This recipe looks great!
Not sure if this has been answered already, so apologies if it has.
I want to make this for a family get-together, and there are quite a few of us- I only have 9" (23cm) cake tins and was wondering if it would be ok to use this size and if so would you recommend doubling the recipe?
Thanks in advance,
Paul
chrystal
Hi Paul,
You can use a 9" round cake pan. The layers won't be as high, the cake will be wider (not as tall). You'll want to watch the time for doneness, as it will cook a tad quicker.
Best,
Chrystal
Jo Anne De Biasio
My daughter in law who is gluten free and dairy free said, without a doubt, this was THE BEST chocolate cake and icing she had ever had. My son loved it too. I am not a great baker, but followed your recipe exactly and the results were epic.
I am diabetic so did not have a piece, but I thank you so much
chrystal
I am so glad that everyone loved it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Bobbie
What alterations do I make to bake in Bundt pan?
chrystal
I have a bundt cake recipe: https://www.glutenfreepalate.com/gluten-free-chocolate-bundt-cake/
Best,
Chrystal
Melissa
Can you let me know if I can make this recipe as cupcakes?
chrystal
Yes, I have a cupcake version up as well if you want to use that.
Best,
Chrystal
Kathy Giardina
I followed your recipe exact! It came out perfect - my husband did not know it was gluten free. I have attended culinary school and I know the work that is involved with testing recipes. Thank you for the time in creating this recipe. My husband just was diagnosed with gluten sensitivity and finding your recipes has made this transition a little less overwhelming. Thanks!!
Nancy
This cake was delicious. I followed the recipe exactly. It was moist, lite and tasty. Will definitely make this again. Thanks so much for sharing your recipe.
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Tricia Gibson
I decided to make a gf birthday cake for my father at the last minute then found I didn't have enough almond meal for the recipe I have used before. What a find your recipe was - it was easy to make, looked amazing and tasted as good as it looked. Best of all no-one guessed it was gluten free! Thank you very much!
chrystal
You are very welcome. I am so glad everyone enjoyed it.
Best,
Chrystal
Victoria Mayne Sweet
Hi Chrystal,
Thank you so much for all your fantastic recipes!
I am planning to make this chocolate cake recipe with two 7-inch by 7-inch square pans, instead of round ones. Do I need to adjust the baking time?
Thank you in advance. 🙂
Best,
Vicky
chrystal
Hi Vicky,
I am so glad you are enjoying my recipes. Using 7-inch will create a thicker cake. Start with the cook time listed, and watch for doneness after that. They may need a touch longer to cook.
Best,
Chrystal
Marcia H Vickman
I made this cake exactly as specified in the recipe with one exception. I used 1/3 special dark cocoa and 2/3 regular cocoa. The batter was very thin after adding the boiling water but it baked up perfectly. The cake is fabulous!
Marcia
Can the batter for this cake be made in advance and stored in the refrigerator until ready to bake?
chrystal
It's best baked as soon as it mixed, otherwise it will loose the air bubbles. You can always make the dry mix and add the wet ingredients the next day, before you bake it.
Best,
Chrystal
Alice
Hi Chrystal
Can I double the recipe to make 4 8" cakes. also can milk be substituted with buttermilk or you recommend normal milk. thank you
chrystal
Yes and yes 🙂
Best,
Chrystal
Juliet
Hi there
I’d like to make this cake but I only have one 20cm cake tin. Can I cook it one layer at a time, will I need to adjust the cooking time at all?
chrystal
Yes, if you only have 1 pan you'll need to bake half and then the other half. The other option is to cut the recipe in half and only make 1 one-layer cake.
Best,
Chrystal
Samina
Hi Chrystal,
I want to try this cake and I have few questions
1. You have 2 flour one with millet and one without millet. Which one do you recommend for this recpie?
2. I want to use hot coffee in place of hot water, how much instant coffee granules should I add to the hot water?
3. What do you recommend as an egg substitute in this recipe?
Thanks
chrystal
Hi Samina,
You can use either flour blend, both work well in this recipe. For the hot water and coffee, follow what it says on the instructions for adding to 1 cup of water. You can use Bob's Red Mill egg replacer or flaxegg in this recipe. I saw your question on my vegan cupcakes, you can also use that recipe instead of this cake one. I was out for a few days and just getting through the questions and comments.
Best,
Chrystal
Samina
Hi Chrystal,
Thank you for responding on the weekend,I appreciate it :).
Need some clarifications
1. I saw the recipe card it says to add 3/4th cup boiling water.. there's no mention of coffee.If I wish to add coffee (to enhance chocolate flavor) would 1tsp of instant coffee be good to add in 3/4th cup boiling water?
2. For the flax eggs - it's 2 tbsp of flaxseed mixed with 6 tbsp of water?. But just want to confirm with you the ratio of water and flaxseed as the cake batter is already on the thin side.please clarify.
3. Can I use 1/2 cup of melted and cooled coconut oil ?
Please let me know
Thank you!
Samina
Sorry one more thing, I am planning to use your GF flour blend which has 1 cup millet flour but I will sub the millet with almond flour ( as you mentioned in the notes under the GF flour blend).
So just want to make sure this flour blend (with almond flour) will work in the chocolate cake recipe.?
Please let me know.
Thank you
chrystal
Hi Samina,
This recipe will not work with the almond flour substitution in it.
Best,
Chrystal
chrystal
Hi Samina,
Replace the hot water with your coffee. So in this recipe, use 3/4 cup of hot water and your coffee granuls. I know I said 1 cup before, but use 3/4 cup.
For the flax egg use 2 tablespoons water with the 6 tablespoons flaxseed, but let it sit for 15 minutes until it thickens.
You can use melted and cooled coconut oil.
Please note, because you are using all of these substitutions at one time, the results may be different.
Best,
Chrystal
Missy
This cake was delicious!! We are vegan and used 2 x flax eggs and the consistency was perfect. Best gluten free cake we have had. Note we also used gluten free flour that was organic and fresh.
Kathy
I want to make this in 2-3 6 inch layers? Is this enough batter to do so?
Thank you.
chrystal
Yes, it's enough batter for three 6-inch layers. They will be a little thinner so watch the time for doneness 🙂
Best,
Chrystal