This gluten-free chocolate cake is moist, fudgy, and tender, finished with a light chocolate buttercream. Adapted from a classic chocolate cake recipe with adjustments for gluten-free flour, it’s simple to make but has a few important tips—read through before you start.
How to make gluten free chocolate cake
1. Mix milk and vinegar and set aside.
2. Whisk dry ingredients. Use a whisk to combine the gluten-free flour, sugar, cocoa, cornstarch, baking powder, baking soda, and salt. Whisking aerates the mix and breaks up lumps so you can skip sifting.
3. Add wet ingredients (except coffee). Whisk in the eggs, oil, vanilla, and the milk-vinegar mixture until streak-free, then give 4–5 extra whisks to fully emulsify. The batter will be thicker at this point.
4. Pour in hot coffee. If you prefer, use boiling water instead; coffee enhances the chocolate flavor.
5. Whisk until smooth but don’t overmix. Once the hot liquid is added the batter becomes very loose and bubbly. Be gentle to preserve the air from the leaveners.
6. Bake and cool. Bake until the cakes spring back and a skewer comes out with a couple of moist crumbs. Cool completely before frosting. For easier decorating, chill the layers in the freezer for 20–30 minutes until firm.
7. Make the frosting. Beat butter, cocoa, powdered sugar, and salt until smooth, add vanilla and milk, then whip until light and fluffy.
8. Assemble and serve. Layer and frost the cooled cakes, finish with a sprinkle of sea salt flakes if desired.
Whisk the hot coffee in until the batter is smooth and liquid. At this stage take care not to overmix—preserving the bubbles from the baking powder and baking soda helps keep the cake light.
After baking, cool the cakes to room temperature. To make frosting easier, chill the layers briefly so they’re firm when decorating. I like a finishing sprinkle of sea salt flakes on the frosted cake for contrast.
Picking a gluten free flour blend
Gluten-free flours vary a lot between brands. For consistent results use a 1:1 gluten-free baking flour that lists xanthan gum in the ingredients—xanthan gum helps bind and stabilize the batter. The author used Bob’s Red Mill 1:1 GF Baking Flour and recommends trying that blend the first time to learn how this recipe behaves.
Measuring gluten free flour
Gluten-free flour is finer and packs more densely than all-purpose flour, so it can be easy to overmeasure. A kitchen scale is the most accurate option. If you measure by cups, use the spoon-and-level method:
- Fluff the flour in the bag with a spoon, then spoon it into the measuring cup without shaking or tapping.
- Level the top with a knife to remove excess.
Gluten free cake batter
Gluten-free batters are generally thinner than wheat-based batters. Gluten-free flours absorb liquid more readily, so the higher liquid ratio keeps the cake moist and spongy. Expect the batter to be quite loose—almost the consistency of water—after adding the hot coffee or boiling water.
How to bake gluten free cake
Because the batter contains extra liquid, slightly longer baking helps the flour absorb moisture and avoids a gummy or gritty texture. This recipe benefits from a little extra time in the oven—without drying it out. Signs of a perfectly baked gluten-free cake:
- Puffed in the center: The cake will dome slightly, contributing to moisture.
- Golden edges: A hint of golden color around the edges indicates doneness for gluten-free cakes.
- Poke test: The center should spring back when lightly pressed.
- Skewer test: A skewer may come out with a couple of moist crumbs but not wet batter.
Cool the cakes in their pans a bit longer than usual to help them set and dry slightly before removing and finishing.
One last tip…
Make the recipe as written the first time. Gluten-free baking can be sensitive to small changes. Follow the recipe for best results and experiment with substitutions only after you’re comfortable with how this cake turns out.
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 review or tag @eatsdelightfulblog on Instagram—I love seeing your photos!
Gluten Free Chocolate Cake
- Author: Mimi
- Total Time: 2 hours 20 minutes
- Yield: 1 (8 inch) cake
- Diet: Gluten Free
Description
This gluten-free chocolate cake produces a moist, fudgy, and springy crumb topped with a fluffy buttercream. It’s adapted from a classic chocolate cake with adjustments for gluten-free flour. Read the notes and tips for best results.
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 contain 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 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
- 3–4 tablespoons milk
- Sea salt flakes (optional, for topping)
Instructions
Make the chocolate cake:
- Preheat oven to 350°F. Butter and line the bottoms of two 8-inch round cake pans; set aside.
- Combine milk and vinegar and set aside to curdle slightly.
- In a large bowl whisk together gluten-free flour, sugar, cocoa, cornstarch, baking powder, baking soda, and salt until well combined and aerated.
- Add eggs, oil, vanilla, and the milk mixture. Whisk until streak-free, then give 4–5 additional whisks to emulsify. Batter will be thick.
- Stir in boiling hot coffee or water and whisk just until combined. The batter will become very loose—don’t overmix.
- Divide batter evenly between prepared pans.
- Bake 35–40 minutes in the center of the oven. Cake tops should spring back and edges may be slightly golden. A skewer will show a few moist crumbs.
- Cool in pans for 20 minutes, then transfer to a wire rack and cool completely before frosting.
Make the buttercream:
- In a large bowl, beat butter, cocoa powder, powdered sugar, and salt on low until the sugar is mostly incorporated and the mixture is smooth.
- Add vanilla and 3 tablespoons milk, then beat on medium-high until light and fluffy, about 3–4 minutes.
- If the frosting is too thick, add additional milk a little at a time until desired consistency is reached.
- Level the cake tops if needed, then spread about one-third of the frosting on the first layer, add the second layer, and frost the outside.
- Finish with sea salt flakes if desired, slice, and serve.
Notes
* Choose a 1:1 gluten-free baking flour that includes xanthan gum. The author used Bob’s Red Mill 1:1 Gluten Free Baking Flour and recommends it for consistent results.
** Coffee enhances the chocolate flavor without making the cake taste like coffee. Replace with boiling water if preferred.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
Enjoy!