Be prepared to fall in love with this heart-shaped gluten free chocolate brownie cake. If you want that perfect Valentine’s Day treat, this is it! Imagine the look on your child’s face when they come home to see such a surprise! This cake is also dairy-free!

A slice of gluten free brownie layer cake on a plate.

My daughter has become interested in cake decorating, so we thought this was the perfect opportunity to take advantage of our day.

Besides eating this Valentine’s Day cake yourself, it is a terrific gift for neighbors, teachers, and co-workers. Valentine’s Day doesn’t have to be for lovebirds; you can show anyone how much you care with homemade goodies.

If you love chocolate as much as we do, check out my best gluten free chocolate dessert recipes! I also have tons of fun flavors of gluten free brownies you can try.

Why I can’t stop making this gluten-free brownie cake:

This is the must-make cake for chocolate lovers. You can use brownies in many fun ways besides a Valentine’s Day cake. This cake is based on my popular Gluten Free Brownies recipe.

  1. This gluten free chocolate brownie cake can also be made into a birthday cake, or cupcake, or decorated for any other holiday or occasion.
  2. My brownie cake is both gluten free and dairy-free.
  3. You can freeze the layers and assemble the cake at a later date.
  4. You can also make it as a sheet cake!

Our extended family does ice cream cake, on family night, for each persons birthday. This doesn’t work for my gluten free, dairy free daughter. I made the chocolate brownie cake and it went down so well, WITH EVERYONE!!!!!!! The couldn’t believe it was gluten free. So good.”

sue, blog comment

Allergen Information:

This decadent brownie cake is gluten-free, dairy-free, soy-free, nut-free, and oat-free. (*Note if you are dairy-free, use plant-based butter to make the frosting. The brownie cake itself is dairy-free.)

Tips For Sucess:

  • Always ensure your cakes are completely cooled before frosting them.
  • You can use any frosting flavor; I have some great Gluten Free Frosting recipes for you.
  • Check my Gluten Free Sprinkles List if you use sprinkles to decorate your cake.
A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

1. King Arthur Measure for Measure—This blend works really well in cake recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend benefits from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have a gritty cake.

Ingredient Notes:

  • Gluten-Free Flour Blend—If your blend doesn’t contain a binder like xanthan gum, this is what holds your baked goods together. You must add 3/4 teaspoon if your blend doesn’t contain it.
  • Cocoa Powder – Most cocoa powders are gluten free, but always check the ingredients label. I love Ghirardelli and Anthony’s brands of cocoa powders.
  • Oil – Use an unflavored oil
  • Butter – Use unsalted butter for the frosting.
  • Pure Vanilla Extract – do not use imitation vanilla.

You may also love making my Gluten Free Almond Joy Bars!

Step-By-Step Photos and Directions:

The egg and oils whisked together.

Step 1: Add your dry ingredients to a bowl and whisk to blend. If you are using butter, you will want to melt it.

I recommend using the spoon or leveling method to measure your gluten-free flour. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Step 2: Add the wet ingredients to a bowl and whisk to blend.

Wet and dry brownie cake ingredients in a bowl.

Step 3: Pour the wet ingredients into the dry ingredients. Mix until the batter is just barely mixed. This will help keep your brownies a bit fluffier for the cake.

Gluten free brownie batter in heart shaped cake pans.

Step 4: Mix the gluten free brownie batter well and pour it into greased mini heart cake pans. (Note: the pans I used were discontinued, so I found similar pans.)

Step 5: Bake the brownies at 350º F for 20 minutes until done. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to be baked longer.

Remove from the pans onto a cooling rack. When the brownies are cooling, whip up the frosting.

White buttercream frosting in a bowl.

Step 6: Add the frosting ingredients to a standing mixer. Make the white buttercream frosting. Feel free to divide your frosting into two bowls and add red food coloring to one to make a pretty pink frosting as we did.

Adding white frosting to the bottom layer of cake.

Step 7: Place the bottom on a dish and add frosting to the top of the cake. Place the next cake layer on top and frost.

You may also love these Gluten Free Brownie Cookies if you love brownies.

The top view of the decorated brownie cake.

What is the best gluten free brownie mix?

If you don’t want to make gluten-free brownies from scratch, you can use several delicious gluten-free brownie mix brands to make this brownie layer cake recipe. My favorites are:

  • Krusteaz Gluten Free Brownie Mix
  • King Arthur Gluten Free Brownie Mix
  • Betty Crocker Gluten Free Brownie Mix
  • Trader Joe’s Brownie Mix

Frequently Asked Questions:

How do you get gluten free brownies to hold shape?

Gluten free baking is tricky! Wheat is like glue; when you bake gluten-free, getting your baked goods to hold together is a big deal. I use xanthan gum as a binder, but some people can’t eat xanthan gum. Guar gum and psyllium husks can also work well as a binder in gluten free baking.

How long will this cake keep fresh?

This brownie cake will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.

Can you freeze brownies?

Yes, you can freeze gluten free brownies. There are a couple of options on how to freeze them. Wrap each piece of cake or brownie individually with plastic wrap. You will want to wrap each one tightly so no air gets to it. Then, place it in an airtight container.

You can also freeze the entire cake using the same method. Either way, consume within four to six months to ensure flavors and textures.

The front of a slice of chocolate brownie cake.

More Gluten Free Valentine’s Day Recipes :

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A slice of gluten free brownie layer cake on a plate.

Gluten Free Chocolate Brownie Cake

Sandi Gaertner
A fudgy gluten free brownie cake made of gluten free brownies. Frosted in pink buttercream frosting for a party.
5 from 11 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 483 kcal

Ingredients
  

  • 1 cup gluten free flour blend * see note
  • ½ cup cocoa powder * see note
  • 1 cup sugar
  • ½ cup brown sugar
  • 6 ounces chocolate chips Optional
  • ½ cup cooking oil You can also use unsalted butter.
  • ½ cup non-dairy milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

For Frosting

  • 2 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter softened

Instructions
 

  • Preheat the oven to 350º F. Spray oil in mini heart-shaped cake pans.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Press the gluten free brownie batter into the heart pans.
  • Bake the cakes for 20 minutes until done.
  • Remove from the oven and allow the cakes to cool on a rack. Do not frost the cakes until they are completely cooled!
  • Add the frosting ingredients to a stand mixer and whip them up.
  • Place one cake on a plate and cover with frosting. Add the top layer, frost and decorate as you like.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter in the frosting.
  4. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  5. Allow cooling before frosting so your cake holds together better!
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 483kcalCarbohydrates: 70gProtein: 4gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 65mgSodium: 83mgPotassium: 101mgFiber: 3gSugar: 60gVitamin A: 344IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an old February 2019 post with more details and baking tips.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




15 Comments

  1. 5 stars
    I really like your recipes and hints, etc. What I find quite annoying are all the ads. Even when I press the x to get rid of an ad, it loads anyway. Now I find myself going to other sites for gf recipes.

    1. Thank you for the honest feedback. I am switching ad companies when my site redesign is finished mid-February, and I hope this helps so they work properly. Ads are one of those catch 22 for me. I need the ad revenue to help pay for my website and all of the supplies needed to test my recipes multiple times. It would be very expensive for me to offer free recipes if I wasn’t getting this ad revenue. Most readers do not want to pay for my recipes, so my hands are tied.

  2. 5 stars
    Our extended family does ice cream cake, on family night, for each persons birthday. This doesn’t work for my gluten free, dairy free daughter. I made the chocolate brownie cake and it went down so well, WITH EVERYONE!!!!!!! The couldn’t believe it was gluten free. So good.

    1. I am thrilled everyone loved this brownie cake! Thank you so much for coming back to let me know. As for a birthday ice cream cake. I really love the So Delicious dairy-free ice cream brand.

  3. Just made this! Yum!!! A little more gummy than I would have hoped for, but that’s likely the gf flour blend I was using. Will definitely try it again with a different flour blend! So good! I loved that the ingredients are typical ones I always have in my pantry! Thank you!

  4. Really fun frosting on this! Thank you for sharing! I’m pinning this to my gluten-free Valentine’s Day board!

  5. Love the idea of giving this to a teacher. My husband is a teacher and he’d LOVE to get a sweet gift like this from a student.