This is the gluten-free chocolate cake you've been searching for. It's moist and fluffy, with a deep chocolate flavor that satisfies everyone. And it's made in one bowl, so cleanup is easy.
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I've tested this cake many times to get the texture just right. The secret is a blend of gluten-free flour and a touch of xanthan gum. The result is a tender crumb that doesn't crumble.
Whether you're new to gluten-free baking or a pro, this recipe will become your go-to. It's simple, reliable, and absolutely delicious.
Why You'll Love This Recipe
About the Ingredients
1 ¾ cups (245g) gluten-free all-purpose flour
Use a blend that contains xanthan gum for best structure. If your blend doesn't, add 1 tsp xanthan gum.
¾ cup (75g) unsweetened cocoa powder
Dutch-processed or natural both work; Dutch gives a deeper flavor. Sift to avoid lumps.
1 ¾ cups (350g) granulated sugar
Regular white sugar is fine. You can reduce to 1 ½ cups for a less sweet cake.
1 ½ tsp baking powder
Ensure it's fresh for proper rise. Substitute with ½ tsp baking soda + 1 tsp cream of tartar in a pinch.
1 tsp baking soda
Helps the cake rise and tenderize. Check expiry for best results.
1 tsp salt
Fine sea salt or table salt. Reduces bitterness and enhances flavor.
2 large eggs, at room temperature
Room temperature eggs emulsify better. For a vegan version, use flax eggs (2 tbsp flaxmeal + 6 tbsp water).
1 cup (240ml) buttermilk, at room temperature
Adds moisture and tang. Make your own by adding 1 tbsp lemon juice to 1 cup milk and letting it sit 5 minutes.
½ cup (120ml) vegetable oil
Use a neutral oil like canola or sunflower. Melted coconut oil also works, but may slightly alter flavor.
2 tsp vanilla extract
Pure vanilla extract gives the best flavor. You can use vanilla bean paste for a more intense aroma.
1 cup (240ml) hot coffee
Coffee enhances chocolate flavor without tasting like coffee. Use hot water if you prefer caffeine-free.
Tips & Tricks
- Don't overmix the batter. Mix until just combined to keep the cake tender.
- Use a kitchen scale for the flour to ensure accuracy. Too much flour makes the cake dry.
- Let the cake cool completely in the pan for 10 minutes, then transfer to a wire rack. This prevents sticking and breaking.
- For a cleaner slice, use a serrated knife and wipe it between cuts.
Pro Tips
Step-by-Step Instructions
1. Preheat oven and prepare pan
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Whisk dry ingredients
In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt. This ensures even distribution.
3. Add wet ingredients
Add eggs, buttermilk, oil, and vanilla to the dry mixture. Mix with an electric mixer on medium speed for 2 minutes until well combined.
4. Incorporate hot coffee
Carefully pour in the hot coffee and mix on low speed until smooth. The batter will be thin—that's okay.
5. Pour batter into pans
Divide the batter evenly between the prepared pans. Tap the pans on the counter to release air bubbles.
6. Bake the cakes
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cakes should pull away from the edges and spring back when touched.
7. Cool the cakes
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Frost and serve
Once completely cool, frost with your favorite gluten-free chocolate buttercream or ganache. Slice and enjoy.
Delicious Variations
- Add 1 cup of chocolate chips to the batter for extra chocolatey pockets.
- Swap coffee for hot water and add 1 tsp of espresso powder for a mocha flavor.
- Make it a layer cake with raspberry filling and chocolate ganache for a special occasion.
How to Store Best Gluten-Free Chocolate Cake
Refrigerator
Store unfrosted cake in an airtight container at room temperature for up to 2 days. Frosted cake can be refrigerated for up to 5 days.
Freezer
Wrap unfrosted layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Reheating
To refresh a slice, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Q: Can I make this cake dairy-free?
Yes, use a dairy-free buttermilk substitute (like almond milk with lemon juice) and a dairy-free oil. Ensure your chocolate is dairy-free.
Q: Can I use a different gluten-free flour?
You can use a store-bought gluten-free all-purpose blend, but ensure it contains xanthan gum. If not, add 1 tsp per cup of flour.
Q: Why is my cake dry?
Overbaking or overmeasuring flour are common causes. Check your oven temperature and measure flour by weight or spoon-and-level.
Q: Can I make this cake without eggs?
Yes, use flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water per egg) or a commercial egg replacer. The texture may be slightly denser.
Q: How do I know when the cake is done?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs. The cake should also pull away from the pan edges.
I hope you enjoy this cake as much as I do. Share your baking moments with me in the comments below. Breathe, then unplug.
Best Gluten-Free Chocolate Cake
This easy one-bowl gluten-free chocolate cake is moist, fluffy, and rich. Perfect for birthdays or any craving.
🧂 Ingredients
- 1 ¾ cups (245g) gluten-free all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 ¾ cups (350g) granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee
📋 Instructions
- 1Preheat oven and prepare pan — Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2Whisk dry ingredients — In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt. This ensures even distribution.
- 3Add wet ingredients — Add eggs, buttermilk, oil, and vanilla to the dry mixture. Mix with an electric mixer on medium speed for 2 minutes until well combined.
- 4Incorporate hot coffee — Carefully pour in the hot coffee and mix on low speed until smooth. The batter will be thin—that's okay.
- 5Pour batter into pans — Divide the batter evenly between the prepared pans. Tap the pans on the counter to release air bubbles.
- 6Bake the cakes — Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cakes should pull away from the edges and spring back when touched.
- 7Cool the cakes — Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- 8Frost and serve — Once completely cool, frost with your favorite gluten-free chocolate buttercream or ganache. Slice and enjoy.
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.
