This one-bowl gluten free chocolate cake has been a go-to treat in my kitchen for birthdays, dinner parties, and yes—even Tuesday nights when the sweet tooth kicks in. It’s soft, fluffy, and rich, with a deep chocolate flavor that doesn’t scream “gluten free.” Top it with a creamy chocolate buttercream (dairy or non-dairy), and you’ve got a cake that could fool just about anyone.
Why I Keep Coming Back to This Cake
I’ve made more gluten free cakes than I can count, but this one? It’s the one I always circle back to. No weird textures. No strange aftertaste. Just pure, chocolatey goodness that tastes like something you’d find at a bakery.
This cake was born out of necessity—I had a friend coming over who avoids gluten, and I didn’t want to serve something that felt like a compromise. I whipped this up with what I had on hand, and to my surprise, it turned out better than many regular cakes I’ve made. We ended up polishing off half the cake before dinner even started.
You don’t need a special reason to make it. Bake it for a celebration, a rainy day, or simply because you’re craving cake. Trust me, no one will ask if it’s gluten free—they’ll just ask for seconds.
What You’ll Need (and Why It Works)
Gluten Free Flour: I use Bob’s Red Mill 1:1 Baking Flour, and it hasn’t let me down. It has xanthan gum already mixed in, which is key for that cohesive, tender crumb. If you use another brand, double-check the label—no xanthan gum can mean a crumbly mess.
Cocoa Powder: A full cup might seem like a lot, but it gives the cake that rich, bold chocolate taste we’re after. The boiling water or coffee at the end helps bring out even more depth in the flavor.
Eggs: Three large eggs are essential here—not just for structure, but for moisture and that classic cake texture. I’ve tried it with flax eggs once out of curiosity, and it wasn’t the same. If you’re egg-free, I recommend checking out a separate vegan version.
Sugar (White + Brown): This combo keeps the cake sweet without being cloying. Brown sugar adds a little richness thanks to the molasses, and it also helps keep the cake soft.
Milk: I usually reach for almond milk, but any milk will do. Use what’s already in your fridge.
Coffee or Boiling Water: This might seem odd, but adding hot coffee enhances the cocoa flavor like nothing else. Don’t worry—it won’t taste like coffee. If you’re not into it, hot water still does the trick.
Oil: I like using avocado oil for its neutral taste, but olive oil works too, especially if you like a slightly richer flavor. Just skip anything too strong like coconut unless you want that flavor in the final cake.
Let’s Make It: Step-by-Step
- Preheat and Prep: Get your pans ready—either a 9×13 or two 8-inch round pans work. I always line the bottoms with parchment and spray the sides. It makes release a breeze.
- Mix the Wet Ingredients: In a large bowl, whisk together your eggs, sugars, oil, and milk. Skip the coffee for now.
- Add Dry Ingredients: Sift in the flour, cocoa, baking soda, and baking powder. Whisk gently to combine.
- Add the Coffee or Water: Slowly pour in your hot coffee or water while whisking. The batter will be thin—that’s normal. Thin batter equals moist cake.
- Bake: Pour the batter evenly into your prepared pans. Bake at 350°F for 32–45 minutes, depending on pan size. Keep an eye on it after the 30-minute mark—a toothpick should come out with just a few moist crumbs.
- Cool and Frost: Let the cake cool in the pans for 15 minutes before flipping onto a rack. Cool completely before frosting.
Let’s Talk Buttercream
You’ve got options here—classic butter or a good vegan butter both work. I often make mine dairy free with a plant-based butter, and the result is silky smooth and perfectly spreadable.
I like to go generous with the frosting—don’t hold back. A thick layer on top and between layers (if you’re stacking) makes this cake feel like something truly special.
My Flour Blend Favorites
Bob’s Red Mill is my forever favorite, especially the 1:1 mix with xanthan gum. I’ve tested King Arthur’s blend too—it’s not bad—but for consistent, fluffy results, Bob’s is my go-to.
Don’t try to mix your own flour blend here unless you’re very experienced with ratios. Gluten free baking is fussy, and this cake works beautifully with the tested blends.
How to Get That Soft, Spongey Texture
A few little tricks make a big difference:
- Don’t skip the eggs. They’re doing heavy lifting here—structure, lift, and moisture.
- Use a whisk. A mixer adds too much air, and a spoon doesn’t add enough. Whisking gives the batter just the right amount of air.
- Add the hot liquid last. That boiling coffee or water activates the cocoa and creates a smooth batter that bakes up like a dream.
Make-Ahead Tips and Freezer Notes
Sometimes I bake the layers the day before and wrap them in plastic once they’re completely cool. They freeze beautifully too—just double wrap and freeze for up to a month. When you’re ready to frost, thaw at room temp for a couple hours and decorate as usual.
How to Store Leftovers
Leftovers (if you have any) can sit at room temperature for 3–4 days, covered. I usually store mine right on the cake stand with a dome lid, and it stays soft and fresh. If it’s hot and humid, pop it in the fridge—it’ll last up to a week.
Want to keep it longer? You can freeze frosted or unfrosted slices. Just wrap tightly and stash in a freezer bag.
Common Questions
Can I make it egg-free?
Not this version. Eggs are important here. But I’ve got a separate vegan and gluten free chocolate cake that works beautifully.
What’s the difference between gluten free and flourless cake?
Flourless cakes usually skip flour altogether and rely on eggs or nuts for structure. This cake uses gluten free flour for a classic cake texture—light, airy, and easy to slice.
Does this cake taste gluten free?
Not at all. That’s the magic. You get all the flavor and texture of a traditional chocolate cake without the gluten. People never guess it’s gluten free when I serve it.
Gluten Free Chocolate Cake recipe
This gluten-free chocolate cake is a celebration all on its own. Whether it’s for a birthday, a cozy weekend bake, or just because you’re craving something decadent, this cake delivers every time. It’s incredibly moist, full of deep chocolate flavor, and has the kind of tender crumb that makes you forget it’s even gluten-free.
Ingredients
For the Cake
- 1 cup milk (use dairy or your favorite non-dairy alternative)
- ¾ cup light brown sugar
- 1 cup white sugar
- ⅔ cup oil (canola, safflower, or any neutral oil)
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon vinegar (white or apple cider)
- 2 ⅔ cups gluten-free all-purpose flour (sifted)
- 1 cup cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup hot brewed coffee (or boiling water)
For the Chocolate Buttercream
- ¾ cup unsalted butter (softened)
- ½ cup cocoa powder (sifted)
- 3–5 cups powdered sugar (sifted, adjust to preference)
- 2–4 tablespoons milk (dairy or non-dairy)
- 2 teaspoons vanilla extract
Instructions
- Start by preheating your oven to 350°F. Lightly grease a 9x13-inch pan or two 8-inch round cake pans. Line the bottom with parchment paper to ensure easy release and set them aside.
- In a large bowl, whisk together the milk, both sugars, eggs, oil, vanilla, and vinegar until smooth and well blended.
- Next, sift in the cocoa powder, gluten-free flour, baking powder, baking soda, and salt. Gently whisk until everything is just combined—don’t overmix.
- Carefully pour in the hot coffee or boiling water and whisk again until your batter is smooth. It will be quite thin, and that’s exactly what you want.
- Divide the batter evenly between the pans, using a kitchen scale for precision if you’re making a layer cake.
- Bake until a toothpick inserted in the center comes out clean—about 32–37 minutes for round cakes or 35–45 minutes for a sheet cake. Oven times may vary, so keep an eye out.
- Once baked, let the cakes cool in their pans for about 10–20 minutes. Then carefully flip them onto a wire rack, peel off the parchment paper, and let them cool completely before frosting.
- To make the buttercream, beat the softened butter until creamy using a stand or handheld mixer. Mix in the sifted cocoa powder until smooth.
- Gradually add in the powdered sugar, one cup at a time, until you reach your desired thickness. Finish with the milk and vanilla, beating until the frosting is fluffy and spreadable.
- Once your cake is cool, frost generously and top with sprinkles if you’re feeling festive.
Notes
- For best results, use a gluten-free flour blend that includes xanthan gum.
- Adjust the amount of cocoa or powdered sugar in the buttercream based on how rich or sweet you like it.
- The coffee helps deepen the chocolate flavor without making the cake taste like coffee—don’t skip it!
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 1320Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 61mgSodium 231mgCarbohydrates 284gFiber 2gSugar 258gProtein 6g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This gluten free chocolate cake has been my secret weapon for parties, birthdays, and any time I want to bake something impressive without turning it into a project. It’s quick, easy, and unbelievably good. Whether you’re baking for someone gluten free or just looking for a rich, crowd-pleasing dessert, this one always hits the spot.
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