Can you taste the difference in a gluten free chocolate cake?

Nope, not if you nail it! With the right gluten free flour and cocoa powder, it’s just as rich and yummy as the classi.

What’s the best gluten free flour for this recipe?

Go for a blend with xanthan gum built in like Bob’s Red Mill or King Arthur. They’re champs at mimicking that fluffy texture.

How do you make a gluten free chocolate cake moist?

Easy don’t skimp on the hot water or oil, and watch that bake time.

Can I make this recipe ahead of time?

Totally! Bake it, cool it, then store it in the fridge for a week or freeze it for months.

Is gluten free chocolate cake healthier?

Kinda it’s lighter on the gut if gluten’s your foe, but calories? Still a sweet treat. Check the nutrition part for the scoop!

How do I substitute eggs in this cake?

Mix 1 tbsp flaxseed meal with 3 tbsp water per egg, let it sit, and bam vegan chocolate cake ready to roll.

Best 6 Gluten Free Chocolate Cake Recipes for Any Occasion

Gluten Free Chocolate Cake

Print Recipe

Indulge in a decadent gluten-free chocolate cake crafted in just one bowl perfect for birthdays, weeknight treats, or any sweet craving! Moist, tender, and flawlessly fluffy, this dessert is so delicious, you’ll forget it’s gluten-free. Bake magic in minutes!

Author: Claire Ellis
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 16 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry:

2 ⅔ cups sifted Gluten Free All Purpose baking Flour I used Bob’s Red Mill 1:1 which I highly suggest

1 cup sifted cocoa powder

1 ½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Wet:

1 cup milk dairy or non-dairy

1 cup white sugar

¾ cup light brown sugar

3 eggs

1 teaspoon vinegar white or apple cider

1 tablespoon vanilla extract

⅔ cup oil safflower, canola, refined avocado etc.

1 cup hot brewed coffee or boiling water

Buttercream:

¾ cup butter 1 1/2 sticks

½ cup sifted cocoa powder

3–5 cups sifted powdered sugar adjust to get your desired consistency

2–4 tbsp milk dairy or non-dairy

2 tsp vanilla extract

Instructions

1. Prep & Preheat

Heat oven to 350°F.

Grease a 9×13” pan or two 8” round pans, then line the bottoms with parchment paper.

2. Mix the Batter

In a large bowl, whisk all wet ingredients (except coffee/water).

Sift in dry ingredients and whisk until smooth.

Stir in hot coffee/water batter will be thin but rich!

3. Bake to Perfection

Pour batter into prepared pans (use a kitchen scale for even layers).

Bake:

Sheet cake: 35–45 mins

Layer cake: 32–37 mins

Tip: Check with a toothpick clean = done!

4. Cool & Frost

Let cakes cool in pans 10–20 mins, then flip onto a rack. Peel off parchment.

For buttercream: Beat butter until creamy, mix in cocoa, powdered sugar, milk, and vanilla. Adjust cocoa for richer color/flavor!

5. Assemble & Enjoy

Frost cooled cake, add sprinkles, and devour!

Notes

🔥 Cocoa Matters: Skip Trader Joe’s cocoa it’s too mild. Opt for a bold, rich brand.

🌾 Flour Fix: Stick with Bob’s Red Mill GF blend for foolproof texture.

💡 Buttercream Hack: More cocoa = deeper flavor (reduce sugar slightly). Less cocoa? Add extra sugar for sweetness.

Nutrition

Serving Size: 1slice
Calories: 380kcal
Sugar: 49g
Fat: 11.6g
Carbohydrates: 69g
Fiber: 3.3g
Protein: 4.1g

Keywords: gluten free chocolate cake recipe

Find it online: https://lunchlime.com/gluten-free-chocolate-cake-recipe/