I spent months testing variations until I landed on a Moist Gluten Free Chocolate Cake that consistently rises, slices cleanly, and surprises even the most skeptical bakers.
I never planned to make the showstopper everyone asks for, but this Chocolate Cake Gluten Free kept pulling me back. Using a good gluten free all purpose flour blend and lots of unsweetened cocoa powder gives it a deep chocolate voice, and somehow it stays tender where others dry out.
People expect a compromise, but this is a Moist Gluten Free Chocolate Cake that even friends who dont need to avoid gluten say is better than the usual. I still mess up timings now and then, but each imperfect bake taught me exactly what to tweak to get that glossy, almost sinful crumb.
Ingredients
- Gluten free all purpose flour blend: Gives cake structure, can be low in protein, might lack fiber
- Unsweetened cocoa powder: Packed with antioxidants, bitter, deep chocolate taste, not sweet on its own
- Granulated sugar: Sweetens and tenderizes, adds calories, so not exactly health food
- Buttermilk: Adds tang, reacts with baking soda to lift, keeps crumb moist
- Neutral oil: Keeps crumb moist and soft, less flavor than butter, easy swap
- Eggs: Give structure and protein, bind ingredients together, add richness
- Hot coffee or water: Deepens chocolate flavor, you wont taste coffee if used sparingly
- Instant espresso powder optional: Tiny amount boosts depth, intense flavor so use carefully
- Butter for frosting: Makes frosting creamy and stable, gives luxury mouthfeel and flavor
- Powdered sugar and cocoa for frosting: Sweetens and thickens, sifted sugar avoids gritty texture
Ingredient Quantities
- 2 cups gluten free all purpose flour blend (measure for measure; if your blend has no xanthan gum add 1 tsp xanthan gum)
- 3/4 cup unsweetened cocoa powder (Dutch process if you got it)
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit 5 min)
- 1/2 cup neutral oil (vegetable or canola)
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee or very hot water
- 1 tablespoon instant espresso powder (optional, for deeper chocolate flavor)
- For the frosting: 1 cup (2 sticks) unsalted butter, softened
- For the frosting: 4 ounces semisweet or bittersweet chocolate, melted and cooled
- For the frosting: 3 to 4 cups powdered sugar, sifted
- For the frosting: 3/4 cup unsweetened cocoa powder
- For the frosting: 1/4 to 1/2 cup heavy cream or milk, adjust for consistency
- For the frosting: 1/2 teaspoon fine sea salt
- For the frosting: 2 teaspoons vanilla extract
How to Make this
1. Preheat oven to 350°F (177°C). Grease and flour two 8 inch round pans or two 9 inch rounds, line bottoms with parchment and set aside.
2. Whisk together 2 cups gluten free all purpose flour blend (if your blend has no xanthan gum add 1 tsp xanthan gum), 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp fine sea salt in a large bowl until well combined.
3. In another bowl whisk 2 large room temperature eggs, 1 cup room temperature buttermilk (or 1 cup milk + 1 Tbsp white vinegar left 5 min), 1/2 cup neutral oil and 2 tsp vanilla until smooth.
4. Pour wet into dry and stir with a spatula until mostly combined. Dont overmix, but make sure there are no big pockets of flour.
5. Dissolve 1 Tbsp instant espresso powder (optional) in 1 cup hot brewed coffee or very hot water, then slowly stir that into the batter. The batter will be thin, thats normal.
6. Divide batter evenly between pans and bake: about 30 to 35 minutes for two 8 inch pans, or 25 to 30 minutes for two 9 inch pans, until a toothpick comes out with just a few moist crumbs. Cool pans on a rack 10 minutes, then turn cakes out onto rack and cool completely.
7. For the frosting, sift 3 to 4 cups powdered sugar and 3/4 cup unsweetened cocoa powder. In a bowl beat 1 cup (2 sticks) softened unsalted butter until creamy, add 4 oz melted and cooled semisweet or bittersweet chocolate and beat until combined.
8. Gradually add the sifted powdered sugar and cocoa to the butter mixture, alternating with 1/4 to 1/2 cup heavy cream or milk, until you reach spreadable consistency. Add 1/2 tsp fine sea salt and 2 tsp vanilla extract, then beat on medium-high until light and fluffy. Taste and adjust salt or cream if needed.
9. If cake tops dome, level them with a serrated knife. Place one layer on your serving plate, spread a thick layer of frosting, top with second cake and frost the outside. Chill 15 to 30 minutes to set before slicing. Enjoy, and dont worry if a crumb sneaks in, chocolate hides a lot of mistakes.
Equipment Needed
1. Oven (preheat to 350°F / 177°C)
2. Two 8- or 9-inch round cake pans
3. Parchment paper and pan grease (butter or nonstick spray), dont skip lining the bottoms
4. Mixing bowls — at least one large and one medium
5. Measuring cups and spoons
6. Whisk and rubber spatula (for folding batter)
7. Electric hand mixer or stand mixer (for the frosting)
8. Fine mesh sieve or sifter (for powdered sugar and cocoa)
9. Cooling rack, serrated knife and an offset spatula for leveling and frosting
FAQ
The Best Gluten Free Ultimate Chocolate Cake Recipe Substitutions and Variations
- Buttermilk: use 1 cup plain yogurt or kefir instead of buttermilk, same volume. If your yogurt is very thick thin it with a splash of milk. It’ll keep the tang and tender crumb but might be a tad denser.
- Neutral oil: swap the 1/2 cup vegetable oil for 1/2 cup melted unsalted butter (cooled) for richer flavor, or use 1:1 refined coconut oil if you want a neutral plant option. Butter makes the cake a bit more tender, coconut can firm up at cool temps.
- Eggs: for 2 large eggs use either 2 flax “eggs” (2 tablespoons ground flaxseed plus 6 tablespoons water, set 5 minutes) or 1/2 cup unsweetened applesauce. Flax gives more structure, applesauce adds moisture but makes the crumb slightly gummy.
- Frosting chocolate: replace the 4 ounces semisweet chocolate with an equal-weight chopped dark or milk chocolate, or if you only have chips use about 2/3 to 3/4 cup of chips. If you must use unsweetened chocolate add a little extra powdered sugar to balance bitterness.
Pro Tips
– Measure your gluten free flour by weight or spoon and level it into the cup, dont pack it. If your blend needs xanthan gum make sure it’s in there, and then let the batter rest 10 to 20 minutes before baking so the flours hydrate and the texture firms up.
– Use hot coffee or hot water to bloom the cocoa and dissolve the espresso, but dont pour in boiling liquid straight onto eggs or butter if things are mixed, it can scramble or melt stuff. The coffee should deepen the chocolate without making it taste like coffee, so taste as you go if you add extra espresso.
– Watch baking time closely, GF cakes dry out fast. Start checking a few minutes early, use a toothpick plus the feel test (center should spring back a bit), and use an oven thermometer and rotate pans if your oven is uneven.
– For a silky, stable frosting: beat the butter until very light before adding cooled melted chocolate, sift powdered sugar and cocoa to avoid grit, and add cream in small amounts till spreadable. Chill the frosted cake briefly for cleaner slices, and warm your knife under hot water and wipe between cuts for neat pieces.
The Best Gluten Free Ultimate Chocolate Cake Recipe
I spent months testing variations until I landed on a Moist Gluten Free Chocolate Cake that consistently rises, slices cleanly, and surprises even the most skeptical bakers.
12
servings
690
kcal
Equipment: 1. Oven (preheat to 350°F / 177°C)
2. Two 8- or 9-inch round cake pans
3. Parchment paper and pan grease (butter or nonstick spray), dont skip lining the bottoms
4. Mixing bowls — at least one large and one medium
5. Measuring cups and spoons
6. Whisk and rubber spatula (for folding batter)
7. Electric hand mixer or stand mixer (for the frosting)
8. Fine mesh sieve or sifter (for powdered sugar and cocoa)
9. Cooling rack, serrated knife and an offset spatula for leveling and frosting
Ingredients
-
2 cups gluten free all purpose flour blend (measure for measure; if your blend has no xanthan gum add 1 tsp xanthan gum)
-
3/4 cup unsweetened cocoa powder (Dutch process if you got it)
-
2 cups granulated sugar
-
1 1/2 teaspoons baking powder
-
1 1/2 teaspoons baking soda
-
1 teaspoon fine sea salt
-
2 large eggs, room temperature
-
1 cup buttermilk, room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit 5 min)
-
1/2 cup neutral oil (vegetable or canola)
-
2 teaspoons vanilla extract
-
1 cup hot brewed coffee or very hot water
-
1 tablespoon instant espresso powder (optional, for deeper chocolate flavor)
-
For the frosting: 1 cup (2 sticks) unsalted butter, softened
-
For the frosting: 4 ounces semisweet or bittersweet chocolate, melted and cooled
-
For the frosting: 3 to 4 cups powdered sugar, sifted
-
For the frosting: 3/4 cup unsweetened cocoa powder
-
For the frosting: 1/4 to 1/2 cup heavy cream or milk, adjust for consistency
-
For the frosting: 1/2 teaspoon fine sea salt
-
For the frosting: 2 teaspoons vanilla extract
Directions
- Preheat oven to 350°F (177°C). Grease and flour two 8 inch round pans or two 9 inch rounds, line bottoms with parchment and set aside.
- Whisk together 2 cups gluten free all purpose flour blend (if your blend has no xanthan gum add 1 tsp xanthan gum), 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp fine sea salt in a large bowl until well combined.
- In another bowl whisk 2 large room temperature eggs, 1 cup room temperature buttermilk (or 1 cup milk + 1 Tbsp white vinegar left 5 min), 1/2 cup neutral oil and 2 tsp vanilla until smooth.
- Pour wet into dry and stir with a spatula until mostly combined. Dont overmix, but make sure there are no big pockets of flour.
- Dissolve 1 Tbsp instant espresso powder (optional) in 1 cup hot brewed coffee or very hot water, then slowly stir that into the batter. The batter will be thin, thats normal.
- Divide batter evenly between pans and bake: about 30 to 35 minutes for two 8 inch pans, or 25 to 30 minutes for two 9 inch pans, until a toothpick comes out with just a few moist crumbs. Cool pans on a rack 10 minutes, then turn cakes out onto rack and cool completely.
- For the frosting, sift 3 to 4 cups powdered sugar and 3/4 cup unsweetened cocoa powder. In a bowl beat 1 cup (2 sticks) softened unsalted butter until creamy, add 4 oz melted and cooled semisweet or bittersweet chocolate and beat until combined.
- Gradually add the sifted powdered sugar and cocoa to the butter mixture, alternating with 1/4 to 1/2 cup heavy cream or milk, until you reach spreadable consistency. Add 1/2 tsp fine sea salt and 2 tsp vanilla extract, then beat on medium-high until light and fluffy. Taste and adjust salt or cream if needed.
- If cake tops dome, level them with a serrated knife. Place one layer on your serving plate, spread a thick layer of frosting, top with second cake and frost the outside. Chill 15 to 30 minutes to set before slicing. Enjoy, and dont worry if a crumb sneaks in, chocolate hides a lot of mistakes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 195g
- Total number of serves: 12
- Calories: 690kcal
- Fat: 34.3g
- Saturated Fat: 14.1g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 10g
- Cholesterol: 80mg
- Sodium: 300mg
- Potassium: 167mg
- Carbohydrates: 93g
- Fiber: 3.5g
- Sugar: 72g
- Protein: 4.2g
- Vitamin A: 197IU
- Vitamin C: 0mg
- Calcium: 43mg
- Iron: 0.9mg
