Name: Easy Gluten-Free Chocolate Cake
Yield: 12 slices
Ingredients: 1 3/4 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour; 1 3/4 cups granulated sugar; 1 cup natural cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 3 large eggs; 1 1/4 cups milk; 1/2 cup vegetable oil; 4 cups powdered sugar; 1/2 cup natural cocoa powder; 1 cup butter, softened; 4 tablespoons heavy cream or milk, divided; 1/2 teaspoon salt

Easy Gluten-Free Chocolate Cake. This rich and moist cake is perfect for birthdays. Dairy-Free Option Included.

“Can I turn this cake into chocolate cake? If I add cocoa, do I subtract some flour? thank you!!”

This comment came in on my gluten-free white cake recipe the other day. I read it, I went, “Hmmm…”

Cake recipes are somewhat finicky. And gluten-free recipes are definitely finicky. Put those two things together and you’ll understand why I didn’t have a simple suggestion for transforming my gluten-free white cake recipe into a chocolate cake.

But what I did have was a gluten-free chocolate cake recipe. Several actually.

Chocolate cake appears on the cover of two out of three of my cookbooks. So, yeah, I know chocolate cake.

What those recipes lack is the use of a gluten-free flour blend. I decided that needed to change.

This chocolate cake is based on the recipe that appears in Easy Gluten-Free Baking, which at the time was based on a reader’s recipe. Her recipe was based on a classic favorite from Hershey’s. This cake has a long lineage. And today it’s getting even longer.

As much as I love my original gluten-free chocolate cake recipe, I wanted to tinker with it a bit. Think of this recipe as your favorite celebrity that takes some time off and comes back looking “refreshed.” (ahem)

The Gluten-Free Flour

This swap was easy. I replaced the white rice flour, sweet rice flour, and cornstarch with an equal amount of Bob’s Red Mill 1:1 Gluten-Free Baking Flour. (not sponsored. I just like the flour.) Since the blend contains xanthan gum, I omitted the teaspoon of xanthan gum called for in the original recipe.

The Sugar

The original recipe called for two cups of granulated sugar. I reduced this to 1 3/4 cups. The cake still tastes great and, really, the sweetness level seems about the same.

The Cocoa Powder

Use natural cocoa powder in this recipe. A high-fat cocoa powder, like Penzey’s, is a great choice, but supermarket cocoa powder, like Hershey’s, also works in this recipe. The acid in the cocoa powder combines with the baking soda and enhances the rise.

Cocoa powder, especially high-fat cocoa powder, tends to clump. I know it’s a pain but sift it before using to prevent it clumping in the batter.

The Eggs and Milk

Occasionally folks reported that they experienced the chocolate cake sinking in the center. I wanted to fix this. So I added an extra egg and reduced the amount of liquid from 2 cups to 1 1/4.

And let’s talk about that liquid. The original recipe used milk and hot water. I got rid of the water and now use all milk. If you’re dairy-free, use dairy-free milk or coffee. Both work well! The coffee adds a pop of flavor that goes great with chocolate.

How to Make Gluten-Free Chocolate Cake

Preheat the Oven. You want to put the cake into a hot oven. Turn your oven on before you start preparing the batter. The oven should be at 350 degrees F for about 10-15 minutes before you start baking.
Mix the Batter. This recipe comes together like a cake mix. (except you need to measure the “dry” ingredients.) Simply whisk together the dry ingredients, add the eggs, milk, and oil and whisk until smooth. You can use a stand or handheld mixer if you’d like buy whisking by hand is fine for this recipe–it’s how I always do it. Just be sure your bowl is large enough.
Bake the Cake. The cake takes about 30 minutes to bake. Look for it to be set, not jiggly, in the very center of the pan.
Cool on a Rack. Let the cake cool in the pan for about five minutes. Then turn the cake out onto a wire rack(s) to cool. Transferring the cake to a wire cake keeps the bottom of the cake from getting soggy. But don’t move the cake before five minutes or it might break. When the cake first comes out of the oven, it’s delicate. If you move it too fast, it might fall apart.
Frost it. I like this cake finished with chocolate buttercream but any frosting that you love works! Be sure to cool the cake completely before you frost it or the frosting will melt into a sad puddle.

Gluten-Free Chocolate Cake: FAQs

Can I make this cake without eggs?

No. This recipe doesn’t work without eggs. It comes out really gummy when made with egg replacers.

Can I make this cake without milk?

Yes! Replace the milk called for with an equal amount of dairy-free milk or coffee.

Can I replace the flour with almond flour or coconut flour?

Grain-free flour, like almond flour or coconut flour, doesn’t work with this recipe.

Can I freeze the cake?

Absolutely! Allow the cake to cool completely. Wrap tightly with plastic wrap and freeze. Allow cake to thaw overnight on the counter before serving.

Can I use this recipe for cupcakes?

Yes! This recipe makes 24 cups. The bake time is included in the recipe.

Can I use this recipe for a 9×13-inch cake?

Yup! The bake time for a sheet cake is included in the recipe.