Is this the best gluten-free chocolate cake ever? Yes, it is! It’s so moist and delectable you’ll wonder if it’s really gluten-free. This delicious cake can be made in one bowl either with a stand mixer or mixing by hand. Add my delicious homemade Dairy-Free Chocolate Frosting to top it off.
Everyone that has tasted this cake agreed that it is one of the best chocolate cakes they’ve had. This easy-to-make cake can also be made into cupcakes or baked in a 9×13 baking pan.
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Ingredients
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Dairy-Free Buttermilk: Adding one tablespoon of apple cider vinegar to a measuring cup and then filling it up to the one-cup line with unsweetened almond milk creates dairy-free buttermilk.
Oil: I like to use avocado oil because it is flavorless. Melted and cooled refined coconut oil can be used as well, however, it may change the texture slightly.
Sugar: This recipe uses both white and brown sugar. It adds lots of depth of flavor and moisture to the cake.
Unsweetened cocoa powder: Use natural unsweetened cocoa powder with this recipe.
Eggs: Eggs help give cake structure, richness, and a tender crumb. Adding four eggs instead of the two that you see in regular cake recipes gives this cake the added protein and structure that a gluten-free cake needs.
Hot water: Adding hot water to the batter will help the cocoa powder to bloom and increase the richness of the flavor.
Baking powder and baking soda: They both add lift to the cake.
Salt and vanilla extract: Both of these add flavor and depth.
Instructions
Prep: Preheat oven to 350°. Prepare two 8-inch cake pans by lining them with parchment paper.
Make the buttermilk: Add one tablespoon of apple cider vinegar to a measuring cup and then fill it up to the one-cup line with unsweetened almond milk. Mix together and then set aside.
Mix the dry ingredients: In the bowl of a stand mixer use the whisk attachment and mix together the gluten-free flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and sea salt.
Mix in the wet ingredients: Add in the avocado oil, eggs, buttermilk, and vanilla. Mix together on low for about 1 minute until combined.
Hot Water: Next, add hot water to the batter and mix on low until just combined.
Bake: Pour batter equally into the prepared pans. Bake for 45-50 minutes. This is a very moist cake so it needs this longer bake time. Even after a toothpick test comes out clean it needs this extra baking time.
Cool: Remove pans from the oven and cool on a wire rack for 10-15 minutes. Run a knife around the edge of the cake to make sure it is all released and then remove the cakes from the pan and place them on the wire rack to cool.
Frost: After the cakes have completely cooled, frost with Dairy-Free Chocolate Buttercream Frosting after the cakes have completely cooled.
Tips
Do not overbeat the cake batter. Why? When cakes rise up into a dome while baking and then deflate as they cool it’s because the batter was beaten too long or too fast and too many air bubbles were beaten into the batter. It bakes up high but then can’t hold up the structure of the cake as it cools. It can also be caused by too much leavening but we need all the leavening like the baking powder and baking soda in this gluten-free cake recipe.
Lining the pans with parchment paper is easy to do. Simply trace around the outside of your cake pan onto parchment paper with an ink pen and then cut just inside of the traced line. It should then fit perfectly inside your cake pan.
Measuring gluten-free flour: When baking with gluten-free flour it’s really important how you measure the flour. Fluff first and then use the scoop and sweep method.
- Fluff: Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff simply stir around the flour lifting it and letting it fall back loosely.
- Scoop and sweep: Use a large spoon to lightly scoop up the flour and place it into the measuring cup. Fill up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.
Storing and Freezing
Store frosted cake: Store frosted cake covered at room temperature for up to 4 days.
Freeze unfrosted cakes: Allow the cakes to completely cool and then wrap them in plastic wrap and then place each cake into a gallon-sized freezer bag. Freeze for up to three months. To thaw place the frozen cakes in the refrigerator and let them slowly thaw. Then you can frost them.
Freeze a frosted cake slices: If you want to freeze an already frosted cake cut the cake into slices and lay them on a parchment-lined cookie with a little space between each slice. Freeze overnight or at least 8 hours. After they are frozen cut a piece of parchment paper to fold over each slice of cake and then place them in a gallon-sized freezer bag. Freeze for up to three months. To thaw remove the desired amount of slices and let sit on the counter for at least 30-60 minutes.
Freeze a whole frosted cake: Put the whole cake in the freezer for at least 8 hours and take it out and double wrap it with plastic wrap and then foil. Can be frozen for up to 3 months. To thaw place the cake in the refrigerator to slowly thaw.
Making gluten-free cupcakes
This recipe makes around 22 cupcakes. Place cupcake liners into muffin pan cups and lightly spray with non-stick spray. I like to use avocado oil in a refillable oil sprayer for this. Bake cupcakes for around 20 minutes. Let cool in the pan on a wire rack for 5 minutes and then remove the cupcakes to the wire rack to cool.
More gluten-free chocolate desserts
Gluten-Free Chocolate Cake (Easy to Make)
- Prep Time: 10 minutes
- Cook Time: 47 minutes
- Total Time: 57 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This gluten-free chocolate cake is so moist and luscious. It’s easy to make and can be made in one bowl.
Ingredients
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 3/4 cup gluten-free flour*
- 1 cup white sugar
- 3/4 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 4 large eggs
- 2/3 cup avocado oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Instructions
- Preheat oven to 350°. Prepare two 8-inch cake pans by lining them with parchment paper.
- Add one tablespoon of apple cider vinegar to a measuring cup and then fill it up to the one-cup line with unsweetened almond milk. Mix together and then set aside. This creates dairy-free buttermilk.
- In the bowl of a stand mixer use the whisk attachment and add the gluten-free flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and sea salt and mix until thoroughly combined.
- Add in the avocado oil, eggs, buttermilk, and vanilla. Mix together on low for about 1 minute until combined, scraping down the sides as needed.
- Next, add hot water to the batter and mix on low until just combined.
- Pour batter equally into the prepared pans.
- Bake for 47-50 minutes. Using a toothpick test does not work with this cake. This is a very moist cake so it needs a longer baking time.
- Remove pans from the oven and cool on a wire rack for 10-15 minutes. Run a knife around the edge of the cake to make sure it is all released and then remove the cakes from the pan and place them on the wire rack to cool.
- Add dairy-free chocolate frosting after the cakes have completely cooled.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
To bake cupcakes: Use a 12-cup muffin pan and fill sprayed cupcake liners 2/3 full and bake for 20-22 minutes. Remove from oven and set on a wire rack to cool in the pan for 5 minutes and then remove cupcakes to a wire rack to completely cool. Repeat with the remaining batter.
To bake a 9×13 cake: Spray the pan with avocado oil or line it with parchment paper and then bake for 45-50 minutes.
To bake in two 9-inch cake pans follow the directions for the 8-inch but bake slightly less time. 40-45 minutes.
Keywords: gluten-free cake, gluten-free cake recipe, gluten-free birthday cake, gluten-free desserts
Rebecca Taig
Looks absolutely delicious!
★★★★★
MamaShire
Oh, thank you!
Michelle
I’m excited to make this! Where can I find the dairy free frosting? I’m both gluten and dairy free.
MamaShire
There is a link to it at that top of the post but I’ll put it here as well and add a second link in the recipe card too. https://mamashire.com/dairy-free-chocolate-frosting/