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Two slices of gluten-free and egg-free chocolate cake on two plates sitting next to the cake pan.

Gluten-Free, Egg-Free Chocolate Cake

This gluten and egg-free cake is easy to make. Simply stir together all the ingredients in a large bowl, spread the batter into a pan, and bake. The cake comes out moist and tender.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 servings

Ingredients

For the Cake

  • 3 cups gluten-free flour, Bob’s Red Mill 1:1 Baking Flour suggested, see note 1 (14 ounces; 397 grams)
  • 2 cups granulated sugar (14 ounces; 397 grams)
  • ⅓ cup natural cocoa powder (1 ounce; 28 grams)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¾ cups cold water (14 ounces; 397 grams)
  • ¾ cup vegetable oil (5 ¼; 148 grams)
  • 2 tablespoons white vinegar (1 ounce; 28 grams)

For the Frosting

  • ½ cup butter, softened, see note 2 for dairy-free information (4 ounces; 113 grams)
  • 2 cups powdered sugar, sifted (8 ounces; 226 grams)
  • ¼ cup natural cocoa powder (¾ ounce; 21 grams)
  • ¼ teaspoon salt
  • 2 tablespoons milk, more as needed (1 ounce; 28 grams)

Instructions

Make the Cake

  1. Preheat oven to 350°F. Grease a 9x13-inch cake pan.

  2. Whisk gluten-free flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Add water, oil, and vinegar. Mix until a smooth batter forms, about 30 seconds. Let the batter sit for 5 minutes to thicken.

  3. Spread batter evenly into the pan.

  4. Bake until a cake tester inserted into the center of the cake comes out clean, about 35 minutes.

  5. Let the cake cool in the pan. When it’s cool, make the frosting. (optional.)

Make the Frosting

  1. Mix the softened butter until it’s light and fluffy. Add the powdered sugar, cocoa powder, and salt. Turn the mixer on. Add the milk and mix until fluffy. If the frosting is thick, add a little additional milk.

Recipe Notes

Note 1: The recipe was tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour. Using a different gluten-free flour can change the results. 

Note 2: To make the frosting dairy-free, use a dairy-free buttery spread and dairy-free milk.