You know how they tell stories about crazy pregnancy cravings? Well, the only craving I had during pregnancy was chocolate cake. I would stop almost every night at the bakery on my way home from work and buy a slice to go. So when I tell you this gluten free chocolate cake is amazing, I feel like I'm coming from a place of expertise. LOL
Technically this would be a devils food cake, since it's only made with cocoa powder, but let's not split hairs. One bite of this chocolate layer cake will make you forget all about the specifics.
This oil-based cake has moist, tender layers of gluten free cake that stay soft for days and a creamy cocoa powder frosting to finish the deal. It is one of my favorite desserts and I just know you will love it too!
If you don't need a whole two-layer cake right now, check out my 6-inch chocolate cake that's perfect for 2-4 people.
Ingredient Notes
This easy chocolate cake recipe uses simple ingredients that can be found in any grocery store. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 gluten free flour for this recipe. I haven't tested it with any other brands of gluten free flour. You can use your favorite brand, but ensure it contains xanthan gum or a similar binder. And I highly recommend weighing your flour for the best results.
- Unsweetened Cocoa Powder - I used Hershey's cocoa powder here, which is marked gluten free. Avoid swapping for Dutch-process cocoa powder since the acidity of natural cocoa powder is needed here to react with the baking soda.
- Espresso Powder - This optional ingredient is used to enhance the flavor of the chocolate. If you don't have it on hand you can swap the water for hot brewed coffee instead. Oil - I typically use olive oil for my cakes, but vegetable oil or even melted coconut oil would also work fine.
- Non Dairy Milk - I used unsweetened coconut milk in this recipe, but any dairy-free milk will work fine. If you're not dairy free, use regular milk in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Replace the plant based milk with an equal measure of regular milk.
- No Espresso Powder - Use hot coffee in place of the hot water or simply omit the espresso.
- Change the Cake Pan - This gluten-free chocolate cake recipe will also make a 9x13 sheet cake or 24 standard size cupcakes. Using different size pans will alter the baking time.
How to Make a Chocolate Cake From Scratch
This moist gluten-free chocolate cake is so simple to make, you don't even need a mixer. This recipe is one step above making a box cake mix and you're going to be surprised at how much better it tastes with very little extra effort.
Before you begin mixing the batter, grease two 8-inch cake pans and line them with rounds of parchment paper. Do not dust your cake pans with flour as it will leave white dust on the outside of the baked cake.
STEP 1: Add the sugar, gluten free flour, cocoa powder, baking soda, baking powder, salt, and espresso powder to a large bowl. Whisk it together until it's well mixed.
STEP 2: Crack the eggs into a separate bowl. Lightly beat them with the whisk.
STEP 5: Pour the hot water into the chocolate cake batter and whisk again. You should have a thin cake batter.
STEP 6: Divide the cake batter evenly between two 8-inch cake rounds. Let the batter rest for 10 minutes before baking.
Bake in the preheated oven for about 35 minutes or until the top springs back when gently poked.
STEP 7: Once the cake layers have baked and cooled, decorate with my dairy free chocolate buttercream frosting or my dairy free cream cheese frosting.
Expert Tip
It can be more difficult to tell when a chocolate cake is done because there is no visible browning.
To check for done:
- Gently poke the top center of the cake and it should spring right back.
- You can also test with a toothpick or cake tester - there should be no crumbs.
- If the cake pan was properly greased, the cake should be pulling away from the pan at the sides.
Storage
Store leftover cake in an airtight container, like a cake keeper, for up to 4 days. It isn't necessary to refrigerate this cake. However, if you use the dairy free chocolate frosting recipe listed below it does not hold up well to hot temperatures, so in hotter months you may want to keep the cake in the refrigerator to prevent melting.
More gluten free cake recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Chocolate Cake
Equipment
Ingredients
- 2 Cups Sugar
- 1 ¾ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¾ Cup Unsweetened Cocoa Powder
- 1 ½ teaspoons Baking Soda
- 1 ½ teaspoons Baking powder
- 1 ½ teaspoons Salt
- ¾ teaspoon Espresso Powder optional
- 3 large Eggs room temperature
- 1 Cup Non Dairy Milk
- ½ Cup Oil
- 3 teaspoons Vanilla
- ¾ Cup Hot Water
Dairy Free Chocolate Frosting:
- 9 Tablespoons Vegan Butter room temperature
- ⅔ Cup Unsweetened Cocoa Powder sifted
- 4 Cups Powdered Sugar sifted
- 1 ½ teaspoons Vanilla
- 6 Tablespoons Hot Water
Instructions
- Preheat oven to 350 °F (177 °C). Line two 8-inch (or 9-inch round cake pans) with parchment paper and grease.
- Add the sugar, gluten free flour, cocoa powder, baking soda, baking powder, salt, and espresso powder to the bowl of a stand mixer. Stir together until well mixed.2 Cups Sugar, 1 ¾ Cup Gluten Free 1-to-1 Flour Blend, ¾ Cup Unsweetened Cocoa Powder, 1 ½ teaspoons Baking Soda, 1 ½ teaspoons Baking powder, 1 ½ teaspoons Salt, ¾ teaspoon Espresso Powder
- Add the eggs to a second bowl and gently beat with a whisk.3 large Eggs
- Pour the oil, milk, and vanilla into the bowl with the eggs and whisk together until smooth.1 Cup Non Dairy Milk, ½ Cup Oil, 3 teaspoons Vanilla
- Add the wet ingredients to the dry ingredients. Whisk together until a thick batter forms.
- Now pour in the hot water and whisk again. You should have a loose, runny cake batter.¾ Cup Hot Water
- Divide the cake batter evenly between the prepared cake pans. Tap the pans on the counter a few times to remove any air bubbles. Let the batter rest for 10 minutes before baking.
- Bake in the preheated oven for 30-35 minutes or until the tops spring back when gently pressed.
- Remove from the oven and cool in the pan for 10 minutes before turning out onto a wire rack. Cool the cakes completely before frosting.
Prepare the frosting:
- Add the vegan butter, cocoa powder, powdered sugar and vanilla to the bowl of a stand mixer. Beat first on low speed, then gradually increase the speed to medium.9 Tablespoons Vegan Butter, ⅔ Cup Unsweetened Cocoa Powder, 4 Cups Powdered Sugar, 1 ½ teaspoons Vanilla
- Once the ingredients are combined, slowly add the hot water while continuing to mix. Beat for 5 minutes until smooth and fluffy.6 Tablespoons Hot Water
- Decorate the cake as desired.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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