Perfect Easy Gluten-Free Chocolate Cake Recipe
This is the gluten-free chocolate cake recipe I have made more times than I can count—the one that shows up for birthdays, dinner parties, Valentine’s Day, and pretty much all of life’s special occasions. It’s deeply chocolatey, ridiculously moist, incredibly easy to make, and nobody ever guesses it’s gluten-free.
Jump to Recipe
And when I say easy, I mean it. The cake batter comes together in one large bowl with a whisk. No stand mixer, no complicated creaming of butter and sugar, and no separating egg yolks or fussing with anything fancy. You simply whisk together the dry ingredients, add the wet ingredients, pour in hot coffee, and bake.
The result is a tender, moist gluten-free chocolate cake with a deep chocolate flavor and soft, fudgy crumb. For me, it is still the best gluten-free chocolate cake. Full stop.
A Chocolate Cake Love Story
Friends, there is no need to settle for sad gluten-free cake.
I found this chocolate cake long before I was diagnosed with celiac disease. The original recipe came from the back of the Hershey’s Cocoa Powder box, and honestly? It was love at first bite.
It became the cake in our house. Birthdays, celebrations, random Tuesday chocolate emergencies—you name it. Then I found out I had celiac disease and assumed our relationship was over.
Thankfully, this particular love story has a happy ending.
I swapped the regular all-purpose flour for a good gluten-free flour blend, and the cake was every bit as wonderful as I remembered: rich, tender, incredibly moist, and unapologetically chocolatey.
Over the years I’ve made it with Cup4Cup, my own homemade gluten-free flour blend, and Bob’s Red Mill 1-to-1 Baking Flour with excellent results. It’s become one of those gluten-free recipes I know by heart, and one of the first recipes I recommend to anyone who is nervous about gluten-free baking.
If you’ve been searching for an easy gluten-free chocolate cake that tastes like really, truly excellent chocolate cake—not merely excellent for gluten-free cake—this is the one.
Friends, there is no need to settle, because I can introduce you to the one – the one who will restore your faith and hope, the one who will give you comfort in times of need, the one who will be the hit at the party, and the one who will steal your heart.
Why You’ll Love This Gluten-Free Chocolate Cake Recipe
First, it’s a one-bowl wonder. All you need is a large mixing bowl and a whisk. You certainly can use an electric mixer or hand mixer, but you absolutely don’t need to drag out the stand mixer.
Second, oil rather than butter gives the cake extra moisture and helps it stay tender for days. I typically use vegetable oil, canola oil, or avocado oil, though a mild olive oil works beautifully too.
And finally, there’s the hot coffee. Adding hot coffee or hot water to cocoa powder helps intensify the chocolate flavor. Don’t worry—the finished cake doesn’t taste like coffee. It just tastes more like chocolate, which is exactly what we’re after.
The whole thing takes only a few minutes to mix.
The Secret to a Moist Gluten-Free Chocolate Cake
If you’ve eaten your share of dry gluten-free cakes, I understand the skepticism.
But this cake has several things working in its favor.
Oil stays liquid at room temperature, so an oil-based cake tends to feel softer and moister than a cake made entirely with unsalted butter. Whole milk adds richness and extra moisture, while the relatively thin batter gives the gluten-free flour plenty of hydration.
The three large eggs also provide structure and tenderness.
And then there’s the hot coffee, which brings everything together into a cake that stays remarkably soft for days.
Frequently Asked Questions about Gluten-Free Chocolate Fudge Cake
Hot liquid helps cocoa powder release more of its flavor—a process often called “blooming” the cocoa.
I prefer hot coffee because coffee intensifies the chocolate without making the cake taste noticeably like coffee. It gives the finished cake that wonderfully deep chocolate flavor.
But if coffee isn’t your thing, use a cup of hot water instead. Both work.
For this particular recipe, I get the best results with a light gluten-free flour blend that contains a good amount of starch.
Cup4Cup Multipurpose Flour has long been one of my favorites, and Bob’s Red Mill 1-to-1 Baking Flour also works very well.
If your flour blend includes xanthan gum, omit the additional xanthan gum in the recipe. Too much can make gluten-free baked goods gummy.
If your blend does not contain xanthan gum, use the amount specified in the recipe card.
I would not replace the blend with plain almond flour or coconut flour. An almond flour chocolate cake is a different style of cake altogether and needs a recipe developed specifically for almond flour..
Start checking around the 30-minute mark.
The top of the cake should spring back gently when touched. A toothpick inserted near the center should come out clean or with a few moist crumbs, rather than streaked with raw cake batter.
Try not to overbake it. As with most gluten-free baking, those last few minutes can be the difference between gloriously moist and “please pass the milk.”
Absolutely. In fact, I often do.
Once the cake layers are completely cool, wrap each one tightly in plastic wrap and freeze.
I actually prefer frosting frozen cake layers because they’re sturdier, create fewer crumbs, and are much easier to handle.
Once decorated, allow the entire cake to sit at room temperature for about an hour before serving.
Yes, and it freezes beautifully.
For unfrosted layers, let them cool completely on a wire rack, then wrap tightly in plastic wrap. I like to add a second protective layer or place them in a large freezer-safe airtight container.
For a frosted cake, freeze the cake uncovered until the frosting is firm, then carefully wrap it.
It will keep well frozen for up to 3 months.
Thaw the cake, unwrapped, at room temperature before serving.
Store leftover cake covered at room temperature for a day or two, or refrigerate it in an airtight container for longer storage.
If refrigerated, I highly recommend letting the cake come back to room temperature before eating it. The texture softens and the chocolate flavor blooms again.
Cold cake straight from the refrigerator has its place—usually eaten standing in front of the open fridge—but room-temperature cake has the better crumb.
Yes.
Replace the whole milk in both the cake and frosting with your favorite dairy-free milk. I’d choose something with some richness, such as almond milk or coconut milk, rather than a very thin plant milk.
For the frosting, replace the butter with a good dairy-free butter substitute.
Because the cake itself uses oil rather than butter, making the batter dairy-free is particularly easy.
Yes, though baking time will depend on the size and depth of your pan.
A sheet cake version is especially handy for parties and larger special occasions because there’s no stacking or decorating required. Spread the frosting right over the cooled cake, add sprinkles if the mood strikes, and call it a day.
Just watch the cake carefully and use the toothpick test rather than relying strictly on time. You want a few moist crumbs, not wet batter.
Absolutely. In fact, that’s my favorite way to make it.
The recipe makes two beautiful 8-inch cake layers, perfect for a classic layer cake. Once completely cooled—or even better, chilled or frozen—the layers are easy to stack and frost.
Use your favorite chocolate buttercream, my simple chocolate frosting, or chocolate ganache between the layers.
Yes. Because the cake batter is quite thin, I recommend transferring it to a large measuring cup or pitcher before filling your cupcake liners. It’s much less messy.
Fill them roughly two-thirds full and begin checking for doneness earlier than you would with the cake layers.
Chocolate Frosting for Gluten-Free Chocolate Cake
My simple chocolate frosting is nearly as easy as the cake itself.
It’s made with melted unsalted butter, cocoa powder, powdered sugar, milk, vanilla, and a pinch of salt. Beat everything until smooth, glossy, and fluffy enough to spread over the cooled cake layers.
You can use a whisk, hand mixer, or electric mixer on low speed to get it started, then increase the speed once the powdered sugar is incorporated.
Spread frosting between the layers, then cover the top of the cake and sides of the cake.
I love a casually swoopy finish. We’re making cake, not applying for architectural permits.
Other Frosting Ideas
The beauty of a classic rich chocolate cake is that almost anything goes.
You can top it with chocolate buttercream, a tangy sour cream frosting, whipped cream, salted caramel frosting, or glossy chocolate ganache.
For an especially decadent version, pour slightly cooled chocolate ganache made with dark chocolate or chocolate chips and heavy cream over the chilled cake.
Fresh berries, figs, sprinkles, or chocolate curls are also lovely on the top of the cake, depending on the occasion.
Gluten-Free Chocolate Cake for Special Occasions
I’ve made this cake for more birthdays than I can remember, but it’s just as wonderful for anniversaries, dinner parties, holidays, or Valentine’s Day.
Dress it up with berries and dark chocolate curls. Cover the whole thing in sprinkles. Pour over glossy chocolate ganache. Or leave the frosting in big, imperfect swoops and put it straight on the table.
That’s probably my favorite.
Because ultimately, the best chocolate cake is the one people gather around.
And this is the cake my family has gathered around for years.
A Few Tips for the Best Gluten-Free Chocolate Cake
Bring your eggs and milk to room temperature before baking when possible. Room-temperature ingredients combine more evenly and help create a smooth batter.
Use a dependable gluten-free flour blend, and check whether it already contains xanthan gum before adding extra.
Measure your flour carefully. If you have a kitchen scale, even better.
Use good unsweetened cocoa powder. Chocolate cake is not the place for cocoa that’s been hiding in the back of the cupboard since 2017.
Don’t be alarmed by the thin cake batter after adding the hot coffee. That’s exactly how it should look.
And most importantly, don’t overbake it. Pull the cakes when a tester has just a few moist crumbs attached.
Ready to make more gluten free cakes? Check out these recipes!
- A Delicious Recipe for Gluten Free Cake
- A Stunning Gluten Free Lemon Cake
- The Best Gluten Free Olive Oil Cake Recipe on the Internet
- Gluten-Free Chocolate Chip Snack Cake
- Chocolate Mint Cake from Baking the Goods (easy to convert to GF by using a GF Flour Blend!)
Did you make this gluten free chocolate cake recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐). It means a lot and helps my content get seen! Post a picture and tag us on Instagram. Thank you!
Gluten-Free Chocolate Fudge Cake
Equipment
- 2, 8-inch cake pans
Ingredients
For the Cake
- 2 cups sugar
- 1¾ cups Cup4Cup (other light gluten-free flour blend)
- 1 teaspoon xanthan gum (omit of your blend has it)
- ¾ cup cocoa powder (unsweetened)
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon sea salt
- 3 eggs (lightly beaten, room temperature)
- 1 cup whole milk (or milk substitute of your choice)
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot coffee (or hot water)
For the Frosting
- ½ cup butter (or dairy free stick butter substitute of your choice, melted and cooled slightly)
- ⅔ cup cocoa powder (unsweetened)
- 3 cups powdered sugar (sifted)
- ⅓ cup whole milk (or milk substitute of your choice)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.
- Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee or water. The batter will be runny.
- Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.
- Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
- Frost the cooled cakes as desired.
Notes
Can this be made dairy free?
Absolutely – just substitute your favorite non-dairy milk in both the batter and the frosting, and use your favorite non-dairy buttery stick to replace the butter in the frosting.Extra tips:
Cakes are always easier to frost if they are very cold. When I make this cake I bake the cake, let it cool completely, then wrap tightly in plastic and freeze until solid. When ready to frost, remove the cake from the freezer and frost completely. Cake will defrost relatively quickly, about an hour or so, at room temperature.Can this cake be frozen?
See above! If you want to make this cake in advance of your celebration, you can decorate it then freeze it until solid, THEN wrap with plastic. It’ll keep in the freezer for up to 3 months. On the day of your event, remove cake from freezer, unwrap and let sit at room temperature for at least an hour.Nutrition
Tried this recipe?LET US KNOW HOW IT WAS!
We have made this cake over a dozen times and now my whole extended family makes it for every occasion. Nobody wants anything else except this chocolate cake! Just made it with my son for my birthday tomorrow! Thank you #AGirlDefloured!????????????????????????????????
Yay! We love it too – thanks for popping in to let me know and hope your son had a wonderful birthday! Cheers!
So DELICIOUS ❤️
I’ve had this cake for my birthday, and it is the bomb! Thank you for this recipe ????
Since i discovered this recipe 15 (give or take) years ago, I have made it countless times and it has become a family favorite!! We don’t drink coffee so we use 3 tbsp of ovaltine in a cup of water, which adds to the rich chocolate flavor. I look forward to trying other cake recipies from this baker.
Thank you so much for your comment. I love that our family tradition has become a family tradition for so many others. I love the idea of using a coffee sub to make the cake richer. But what kind of Ovaltine are you using? The original formula (malt and chocolate malt) isn’t gluten free because it contains barley malt extract! I’m putting that out there for anyone who might be reading these comments and not realize that! 🙂
I use rich chocolate. I was unaware it isn’t gf! My sister in law is a celiac. Is Nestle gluten free?
This was a great recipe. I made this for my friend’s birthday though she is not gluten free she has several family members that are. They were over the moon of how decadent and chocolaty this cake was. I chose to frost it with my favorite cocoa whipped cream frosting. I’m now making it for another friend’s birthday and I’m sure we’ll have the same reaction. Thank you for making me look good 😉
Yay! Thank you for commenting – I’m so glad you love the cake, and your cocoa whipped cream frosting sounds amazing!
I have made this recipe countless times and is most certainly is The One! Pair it with some salted caramel frosting…😋😋😋 I use Bob’s 1 to 1 flour and I’ve always had excellent results. I also make up the cup of coffee with espresso shots (about 5) instead of brewed. Oh my. Everyone raves, gluten free or not! Thank you!
Holy moly – I love that frosting idea. Thanks for sharing…I’m so thrilled you love it!
This recipe is amazing! Wondering if I could sub the GF flour for regular all purpose?
You could!