Gluten Free Chocolate Cake

If there’s one chocolate cake recipe I keep coming back to—whether it’s a birthday, a celebration, or just a Thursday—it’s this rich, moist, deeply chocolatey gluten free cake. You’d never guess it skips the gluten or that it can be made entirely dairy free. It’s fluffy, fudgy in the best way, and finished with a dreamy chocolate buttercream that practically melts on your tongue.

And the best part? It’s so simple, you don’t need a reason to make it. But if you do serve it at a party, people will be stunned when you say it’s gluten free. No box mixes here—just real ingredients, done right.

Key Ingredients You’ll Need

Let’s talk about what makes this cake extra special. These are the heavy hitters that bring it all together.

Gluten Free Flour Blend: I always reach for Bob’s Red Mill 1:1 Baking Flour. It’s consistent, has xanthan gum already mixed in, and gives that soft texture we all crave. If you’re using another brand, make sure it has xanthan gum.

Cocoa Powder: You’ll need a full cup—no skimping. This is where the richness comes from.

Eggs: Three large ones. They hold everything together and help the cake rise beautifully.

Sugar: A combo of white and brown sugar gives the best of both worlds—sweetness and that bit of caramel depth from the molasses in brown sugar.

Milk: I usually use almond milk, but any kind works—oat, soy, dairy, whatever you’ve got.

Coffee (or Hot Water): Coffee enhances the chocolate flavor without tasting like coffee. But hot water works in a pinch.

Oil: Use a neutral oil. I like refined avocado oil for its light taste, but any mild oil is fine.

How To Make This Gluten Free Chocolate Cake

Alright, let’s get baking. Here’s how I do it—nothing fancy, just good cake.

1. Prep your pans.
   You can use a 9×13-inch pan or two 8-inch round cake pans. Spray the bottom lightly with oil, then line with parchment paper to avoid any stickage. Set aside.
2. Make the batter.
   In a large mixing bowl, whisk all the wet ingredients except the coffee or boiling water. Sift in your dry ingredients, then whisk to combine.
3. Add the coffee.
   Pour in the hot coffee or water and whisk again. The batter will look a bit runny—don’t worry, that’s exactly what we want.
4. Bake.
   Pour the batter into your prepared pan(s). If you’re making a layer cake, divide the batter evenly. Bake at 350°F for:
   • 35–45 minutes (for a sheet cake)
   • 32–37 minutes (for round layers)
     You’ll know it’s done when a toothpick poked into the center comes out clean.
5. Cool down.
   Let the cakes rest in their pans for about 15 minutes. Then gently turn them out onto a cooling rack. Peel off the parchment and flip them right side up.
6. Frost and finish.
   Once they’re completely cool, slather on that buttercream. Decorate with sprinkles if you’re feeling fancy!

My Go-To Gluten Free Flour

I’ll say it again—Bob’s Red Mill 1:1 is my ride-or-die. It’s the reason this cake doesn’t turn out dry or rubbery. King Arthur’s GF flour blend is also solid, but I recommend sticking to Bob’s for this recipe.

Whatever blend you use, make sure it has xanthan gum—that’s what gives the cake structure and that soft, tender bite.

What Makes the Texture So Perfect?

I’ve had a lot of trial-and-error moments with gluten free cakes, and here’s what I’ve learned:

• Eggs are essential. Three eggs give lift and structure. This cake isn’t vegan, and I don’t recommend egg substitutes for this version. But if you need a vegan option, check out my vegan GF chocolate cake.
• Mixing matters. Overmix, and your cake could sink. Undermix, and it might be dense. I find that using a whisk gives you just the right amount of air without overdoing it.
• The boiling water trick. It activates the cocoa and gives that full-bodied chocolate flavor. Don’t skip this—it’s my not-so-secret weapon.

How To Store It (And Freeze It!)

This cake is just as good on day three as it is fresh—if you store it right.

• Keep it in an airtight container at room temperature for 3–4 days.
• Or stash it in the fridge for up to a week.
• I usually just leave mine on a cake stand with a lid, and it stays moist and lovely.

Want to prep ahead? You can freeze the unfrosted cake layers! Just cool them completely, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw in the fridge overnight before frosting.

FAQs

Can I make this cake ahead of time?
Yes! You can bake the cake layers in advance and freeze them, or even just bake and frost the day before. It holds up great.

Does it really taste like regular chocolate cake?
Absolutely. Most people can’t even tell it’s gluten free—and if you use vegan butter for the frosting, it’s dairy free too!

Can I make cupcakes with this recipe?
You sure can. Just adjust the baking time—start checking around 18–22 minutes.

Can I skip the coffee?
Yes, but I recommend using hot water in its place. The hot liquid helps bloom the cocoa and adds moisture.

How To Serve

This cake is a showstopper on its own, but you can dress it up for any occasion:

• Sprinkle crushed nuts or mini chocolate chips over the frosting.
• Add fresh berries and a dusting of cocoa powder.
• Serve with a scoop of dairy-free vanilla ice cream for a next-level treat.

Try other recipes:

• Gingerbread Cake
• Crumb Cake
• Apple Dump Cake