The BEST Gluten-Free Chocolate Cake

It’s easy to make the best gluten-free chocolate cake. All you need is one bowl and about an hour. The recipe makes a rich, moist cake that is perfect for birthdays and other celebrations.

There’s a lot to love about this gluten-free chocolate cake recipe. It makes a dense, rich cake that is loaded with chocolate flavor, and, the best part, it’s so easy to make. You simply mix the batter together in one bowl—no whipping eggs or beating butter—and you’re ready to bake! If you love chocolate cake, this recipe is for you.

What You Need to Make the BEST Gluten-Free Chocolate Cake

Ingredients

All-Purpose Gluten-Free Flour. Gives the chocolate cake body and texture. If your blend doesn’t contain xanthan or guar gum, add one teaspoon to the recipe. 

Natural Cocoa Powder. Adds a rich chocolatey flavor and reacts with the baking soda to help the cake rise. Dutch-process cocoa powder, which has been treated with an alkaline solution, may be used in this cake. When Dutch-process cocoa powder is used the cake bakes up very dark. 

Granulated Sugar. Adds sweetness and texture. 

Baking Powder and Baking Soda. The combination of baking powder and baking soda gives the cake a lovely rise. If you don’t bake often, be sure to check that your baking powder and baking soda aren’t expired. If they’re old, they don’t provide as much lift. 

Salt. One teaspoon of salt enhances the chocolate notes. It’s an important ingredient in this cake. Fine table salt or fine sea salt is best for baking.

Eggs. Three eggs help the cake rise and provide a lovely texture and flavor. This recipe has not been tested with an egg-replacer. 

Oil. A half-cup of oil makes the cake rich and tender. It also makes the cake dairy-free! Be sure to use a neutral-flavored oil, such as vegetable oil, for the best flavor.

Milk or Coffee. Milk or coffee make this a smooth silky batter. Use traditional (cow’s) milk or dairy-free milk. For a mocha-like flavor, replace the milk with one cup of cooled coffee. 

Nonstick Cooking Spray. To keep the cake from sticking to the pan, spray it with a gluten-free nonstick cooking spray or grease it generously with butter or shortening and then dust with gluten-free flour.

Important Equipment and Tools

Electric Mixer or Whisk. This batter is easy to mix together either with an electric mixer or by hand with a balloon whisk. Use whichever you prefer.

Cake Pan(s): Bake this cake in either two 8-inch round cake pans, one 9×13-inch pan, or bake 24 cupcakes. 

How to Make Gluten-Free Chocolate Cake

1. Preheat Oven. Cakes bake best when placed into a hot oven. You want your oven at 350 degrees F before you start baking. I always turn my oven on before I start measuring ingredients. This way it’s ready after I’ve mixed the batter.
   
2. Mix Batter. This is a simple one-bowl cake. First, whisk together the “dry” ingredients, that’s the gluten-free flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Doing this evenly distributes the baking powder and soda throughout the flour and sugar, helping the cake to rise evenly. Then add the “wet ingredients–the milk, eggs, and oil. Mix until the batter is smooth. It only takes about a minute or so.
   
3. Bake Cake. Bake until a toothpick inserted into the center of the cake comes out with only a few dry crumbs clinging to it. 
   
4. Cool on a Rack. Cool the cake in the pan for about ten minutes. Then turn out onto a wire rack(s) to cool. Transferring the cake to a wire cake keeps the bottom of the cake from getting soggy and prevents the cake from sticking to the pan. 
   
5. Frost. When the cake is completely cool, frost it with your favorite buttercream frosting. I love either chocolate buttercream or vanilla buttercream on this cake. If you frost a warm cake, the frosting will melt and run off the cake.

Gluten-Free Chocolate Cake: FAQs

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. Please use my recipe for either almond flour chocolate cake or coconut flour chocolate cake if you want to bake with almond or coconut flour.

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.