Gluten Free Chocolate Cake Recipe

There’s nothing quite like the smell of chocolate cake baking in your kitchen.

For birthdays, special occasions, or simply a treat-yourself moment, homemade cakes bring joy and warmth to our lives.

And for those who follow a gluten-free diet, the thrill of a decadent chocolate cake that tastes as good as any traditional recipe is unmatched.

My Journey to Gluten Free Baking

I remember when a close friend, newly gluten-free, told me how much they missed enjoying desserts without worry.

Determined to create something special, I developed this gluten-free chocolate cake recipe. The first bite was pure bliss—moist, rich, and bursting with chocolate flavor.

It quickly became a favorite, proving that everyone can enjoy delicious cake, no matter their dietary needs.

What Makes This Cake Special

This gluten-free chocolate cake is a game-changer. It’s easy to make, uses simple ingredients, and delivers a moist, fluffy texture that’s hard to believe is gluten-free.

Whether you’re baking for yourself or someone else, this recipe is guaranteed to impress.

Ingredients You’ll Need

Gluten-Free All-Purpose Flour: 1¾ cups (with xanthan gum included)
Cocoa Powder: ¾ cup (unsweetened)
Granulated Sugar: 1½ cups
Baking Powder: 2 teaspoons
Baking Soda: 1 teaspoon
Salt: ½ teaspoon
Eggs: 2 large (room temperature)
Milk: 1 cup (or dairy-free alternative)
Vegetable Oil: ½ cup
Pure Vanilla Extract: 2 teaspoons
Boiling Water: 1 cup

DOWNLOAD FREE RECIPE CARD

How to Make Gluten Free Chocolate Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to ensure everything is evenly combined.

Step 3: Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined, ensuring there are no lumps.

Step 4: Add Boiling Water

Gradually add the boiling water to the batter, stirring gently. The batter will be thin, but this ensures a moist and fluffy cake.

Step 5: Bake

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking at the 30-minute mark to avoid overbaking.

Step 6: Cool

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

DOWNLOAD FREE RECIPE CARD

Gluten Free Chocolate Cake Frosting Tips

Classic Chocolate Buttercream: Beat 1 cup of unsalted butter, 3 cups of powdered sugar, ¾ cup of cocoa powder, and 2-3 tablespoons of milk until fluffy. Add a teaspoon of vanilla for extra flavor.

Whipped Ganache: Heat 1 cup of heavy cream and pour it over 1½ cups of chopped dark chocolate. Let sit for 5 minutes, then whisk until smooth. Chill and whip to create a fluffy texture.

Cream Cheese Frosting: For a tangy twist, blend 8 ounces of cream cheese with ½ cup of powdered sugar and 1 teaspoon of vanilla.

Decoration Ideas

Chocolate Shavings: Use a vegetable peeler to create curls from a chocolate bar.
Fresh Berries: Top with strawberries, raspberries, or blueberries for a pop of color.
Sprinkles: Add a festive touch with gluten-free sprinkles.

Pitfalls and How to AvoidThem

Dry Cake: Ensure you measure your flour correctly and don’t overbake. Use a kitchen scale for accuracy if possible.

Dense Texture: Mix the batter gently to avoid overworking the gluten-free flour.

Sinking Cake: Avoid opening the oven door too early, as this can cause the cake to collapse.

Storage And Serving Ideas

Storing Your Cake

Wrap unfrosted layers tightly in plastic wrap and store at room temperature for up to 2 days.
Refrigerate frosted cake for up to 5 days. Bring it to room temperature before serving.
Freeze for up to 3 months by wrapping layers in plastic wrap and aluminum foil.

Pairing and Serving Ideas

Serve with a scoop of dairy-free vanilla ice cream for a rich dessert.
Pair with a glass of cold almond milk or a hot cup of coffee.
Dust with powdered sugar for a simple yet elegant presentation.

FAQs

Q: Can I use regular flour instead of gluten-free?
A: Yes, if you don’t need the cake to be gluten-free, you can substitute the gluten-free flour with all-purpose flour. Keep the measurements the same.

Q: Can I make this cake dairy-free?
A: Absolutely! Substitute the milk with almond milk, oat milk, or any dairy-free alternative. Ensure your chocolate is dairy-free as well.

Q: How do I ensure my cake doesn’t taste gritty?
A: Use a high-quality gluten-free flour blend with xanthan gum included. Mixing thoroughly and allowing the batter to rest for a few minutes can help.

Q: Can I bake this as cupcakes?
A: Yes! This recipe makes about 24 cupcakes. Reduce the baking time to 18-22 minutes.

Q: What can I use instead of vegetable oil?
A: You can substitute vegetable oil with melted coconut oil or light olive oil for a different flavor profile.

Happy baking!

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