This gluten-free chocolate cake is incredibly moist, fudgy, and tender, finished with a light chocolate buttercream — it stands up to any classic chocolate cake. The recipe below is adapted from a favorite classic chocolate cake with a few adjustments for gluten-free baking. The cake is straightforward to make, but there are a few key tips included here to help you get the best results, so read through before you begin.
How to make gluten free chocolate cake
1. Combine milk and vinegar and set aside.
2. Whisk dry ingredients. For gluten-free batter a whisk is ideal: it aerates and breaks up clumps so you can skip sifting. This helps create a lighter, more even texture.
3. Add the wet ingredients (except the coffee). Whisk until streak-free. The batter will be thick at this stage; once combined, give it a few extra passes (4–5) to ensure everything is emulsified.
4. Stir in hot coffee. If you prefer, use boiling water, but coffee intensifies the chocolate flavor.
5. Whisk coffee in until smooth. At this stage mix gently to avoid deflating the air bubbles formed by the leaveners — they help give the cake lift and structure. The batter will become quite loose and bubbly.
6. Bake and cool. After cooling to room temperature, chilling the layers briefly in the freezer (20–30 minutes) firms them and makes frosting easier.
7. Make the frosting. Beat butter, cocoa, powdered sugar, and salt until smooth, then add the remaining ingredients and whip until light and fluffy.
8. Assemble and frost. Layer the cooled cakes, frost, and finish with an optional sprinkle of sea salt flakes for contrast — it pairs beautifully with chocolate.
Picking a gluten free flour blend
Gluten-free flour blends vary widely in texture and behavior. I used Bob’s Red Mill 1:1 Gluten Free Baking Flour for this cake; it contains xanthan gum, which is essential to bind and stabilize the batter. If you choose a different brand, make sure the blend includes xanthan gum or another binder, and be aware that results can vary between blends.
If possible, try this recipe first with a blend you can obtain consistently, since small changes in the flour mix can affect texture. The blend I used reliably produces a moist, tender crumb.
Measuring gluten free flour
Gluten-free flour is often finer and more prone to packing than regular all-purpose flour, so weight measurements are the most accurate. If you don’t have a kitchen scale, use the spoon-and-level method:
- Fluff the flour in the bag with a spoon, then spoon it into the measuring cup until slightly overfilled.
- Level off with a knife — do not shake or tap the cup, as that packs extra flour in.
Gluten free cake batter
Gluten-free cake batters are typically thinner than wheat-based batters because gluten-free flours absorb liquid differently. A higher liquid ratio helps the flour hydrate during baking and keeps the final cake moist and tender. Expect the batter to flow more freely — this is normal and important for the right texture.
How to bake gluten free cake
Because the batter contains extra liquid, it’s helpful to allow the cake to bake a bit longer than a typical wheat-based cake so the flour can properly absorb moisture. Slightly longer baking prevents a gummy or gritty texture, but be careful not to overbake to the point of dryness. Signs the cake is done:
- Puffed center: A slight dome indicates good rise and moisture retention.
- Golden edges: Golden edges are a helpful cue that the interior is cooked through.
- Poke test: The center should spring back when pressed lightly.
- Skewer test: A skewer may come out with a few moist crumbs — that’s normal. It shouldn’t be wet with batter.
Cool the cakes in their pans a bit longer than usual; this extra time helps them finish setting and reduces excess moisture.
One last tip…
Follow the recipe as written the first time. Gluten-free bakes can be sensitive to small substitutions. Make the cake exactly as directed for your first attempt, then experiment once you understand how the batter and bake behave in your oven and with your chosen flour blend.
Other recipes to try
• Flourless Chocolate Chip Cookies • Easy Chocolate Pudding • Chocolate Cream Cheese Frosting • Vanilla Buttercream Frosting
If you make this recipe, please leave a comment and review — I love hearing your feedback. Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Gluten Free Chocolate Cake
5 from 5 reviews
- Author: Mimi
- Total Time: 2 hours 20 minutes
- Yield: 1 (8 inch) cake
- Diet: Gluten Free
Description
This gluten-free chocolate cake is moist, fudgy, and tender with a fluffy buttercream. Adapted for gluten-free flour, it’s simple to make when you follow the tips here.
Ingredients
For the chocolate cake:
- 1 cup (240 mL) whole milk
- 1 tablespoon white or apple cider vinegar
- 2 cups (270 g) 1:1 gluten free baking flour (must include xanthan gum)
- 1 ½ cups (300 g) granulated sugar
- 1 cup (90 g) unsweetened cocoa powder
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup (120 mL) vegetable or neutral-flavored oil
- 2 teaspoons pure vanilla extract
- 1 cup (240 mL) hot coffee or boiling water
For the chocolate buttercream:
- 1 ½ cups (340 g) unsalted butter, softened
- ¾ cup (75 g) unsweetened cocoa powder
- 5 cups (600 g) powdered sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 to 4 tablespoons milk
- Sea salt flakes (optional, for topping)
Instructions
Make the chocolate cake:
- Preheat oven to 350°F. Butter two 8-inch round pans, line bottoms with parchment, and set aside.
- Combine milk and vinegar and set aside to curdle slightly.
- Whisk together gluten-free flour, sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt to remove clumps and aerate.
- Add eggs, oil, vanilla, and the milk mixture to the dry ingredients. Whisk until streak-free, then give 4–5 extra whisks to fully combine. Batter will be thick.
- Add boiling hot coffee and whisk until combined, taking care not to overmix. The batter will become very loose and bubbly.
- Divide batter evenly between prepared pans.
- Bake 35–40 minutes in the center of the oven. The top should spring back and the edges may look slightly golden. A toothpick should come out clean with a few moist crumbs.
- Cool in pans 20 minutes, then transfer to a wire rack and cool completely before frosting.
Make the buttercream frosting:
- Beat butter, cocoa powder, powdered sugar, and salt on low until sugar and cocoa are incorporated.
- Add vanilla and 3 tablespoons milk. Whip on medium-high until light and fluffy (3–4 minutes).
- If frosting is too thick, add additional milk, a little at a time, until desired consistency is reached.
- Level the cake layers if needed, then spread about one-third of the frosting on the first layer, top with the second layer, and frost the outside.
- Finish with optional sea salt flakes, slice, and serve.
Notes
* Use a 1:1 gluten-free baking flour that includes xanthan gum for best structure and texture. The recipe was tested with Bob’s Red Mill 1:1 Gluten Free Baking Flour.
** Coffee enhances the chocolate flavor but will not make the cake taste like coffee. Replace with boiling water if you prefer.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
Enjoy!