This ultra-fudgy gluten-free chocolate cake with sour cream is rich, moist, and loaded with deep chocolate flavor! Every bite is pure bliss, topped with a luscious homemade cream cheese frosting. With easy dairy-free and nut-free options, everyone can enjoy this indulgent treat. Plus, it comes together easily—because the only thing better than making chocolate cake is eating it.
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If you’re searching for the best gluten-free chocolate cake recipe, this is the one! Rich, fudgy, and packed with deep chocolate flavor, this cake is a dream for chocolate lovers. Made with simple ingredients, it’s so moist and delicious that no one will guess it’s gluten-free!
After years of perfecting this recipe, I’m excited to share it with you. This classic chocolate cake is a must-try if you love baking desserts from scratch. It’s light, fluffy, and irresistibly decadent—everything you crave in a chocolate cake!
This cake makes the perfect wedding, groom’s, birthday party cake, or any occasion!
If you love chocolate as much as we do, check out my best Gluten Free Chocolate Dessert recipes. They are guaranteed to help you with those chocolate cravings!
Allergen Information:
This homemade chocolate cake recipe is gluten-free, nut-free, soy-free, and oat-free. See the Substitutions for dairy-free, gum-free, etc.
I bought the mini pans and made this for Thanksgiving! It turned out sooooo good! Even my Picky non-gluten free kids loved it and said , “Hey, it doesn’t taste gritty’!
becky r., pinterest comment
The frosting was to die for as well!”
Substitutions:
- Make it dairy-free – You can easily make this gluten free chocolate cake dairy-free by substituting the cream cheese for a dairy-free cream cheese like the one from Kite Hill. Also, substitute the yogurt for dairy-free yogurt.
- Make it nut-free – The only nuts in this recipe are in almond milk. Substitute soy milk or another non-dairy milk to avoid almond milk.
- Make it gum-free – To make this cake gum-free, meaning there is no xanthan or guar gum, use my DIY Gluten Free Flour Blend.
- Make it butter-free – If you want to make this gluten free chocolate cake with oil instead of butter. That is fine, and I tested this recently. I recommend using a light oil, not a strongly flavored one. (This is for the cake and NOT the frosting.)
- Swap plain yogurt for the sour cream – If you don’t have sour cream on hand, plain yogurt also helps retain the moisture in this chocolate cake recipe.
This incredible Gluten Free Vanilla Cake recipe is also amazing if you prefer an excellent vanilla cake for your special event!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend: I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free and King Arthur’s Measure for Measure. That doesn’t mean other flour blends will not work; I have not tested other flour brands.
- Cocoa Powder – I love Ghirardelli and Anthony’s brands. Almost all cocoa powder is gluten free, but always check the label.
- Sour Cream – If you love super moist cake, yogurt or sour cream is the secret to a moist, decadent chocolate cake. I recommend using full-fat sour cream in this cake.
- Eggs – Use size large.
- Butter – If you need this recipe to be dairy-free, you can use vegan butter. I recommend unsalted butter.
- Non-Dairy Milk – I used almond milk, but if you are nut-free, use plant-based milk—also, regular milk works.
- Baking Powder – Many ask if baking powder is gluten free, and most are. Always read the labels!
- Cream Cheese – Let the cream cheese warm to room temperature before using it to make your frosting.
Tips For Success
1. Do not use a stand mixer to mix your cake batter. It will overmix your batter and leave you with a dense cake.
2. To prevent the cake top from cracking while baking, be sure your oven rack is set to the middle position. You also want to ensure your oven temperature is accurate. Try reducing the heat or lowering the rack in the oven.
3. This gluten-free baking spray is my favorite for preventing the cake from sticking to the pan.
Step-By-Step Photos and Directions:
It is so easy to make a gluten-free chocolate layer cake. The first step is to preheat your oven to 350º F and move the oven rack to the middle of the oven.
🎂 Sandi Says: I highly recommend baking your gluten-free cake on the bake oven setting, not the convection setting. After years of practice, I truly believe the regular bake setting helps gluten-free cakes bake more evenly.
Step 1: Prepare the dry ingredients. Add the dry ingredients to a large
To measure your gluten free flour, I recommend using the spoon or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Every gluten-free flour blend has a different weight, making a scale even trickier. 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: Use a whisk to blend the dry ingredients. Don’t forget if your gluten-free flour blend doesn’t contain xanthan gum or another binder, add a teaspoon to the dry ingredients.
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Step 3: Prepare the wet ingredients. Add the wet ingredients to a smaller bowl and whisk to blend. I melt my butter to make the mixture smoother.
Step 4: Prepare the cake batter. Pour the wet ingredients into the dry ingredients. Mix the wet and dry ingredients in the bowl with a large spoon until they are just “barely” mixed.
👀 Sandi’s HINT: Do not over-mix your cake, or it will not be as light and fluffy! I never use a standing mixer to mix gluten-free cake batter. It makes your cake turn out more dense.
I used this cute set of mini-layer cake pans. These pans make layer cakes so easy to make. You can choose how many layers to make your cake. You can also use this fudgy chocolate cake batter to make a sheet cake or cupcakes.
Step 5: Compare your cake batter to mine to make sure yours has the right consistency. This is the consistency of my batter. It is a nice, rich chocolate color.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 6: Prepare the cake pan. Spray your cake pan with gluten free baking spray and add the batter to the mini cake pans. You can also make a 9×13 sheet cake with this chocolate cake batter.
Step 7: Bake the cake at 350º F for 20 minutes. The bake time will vary depending on the pan in which you bake your cakes.
How to check to see if the cake is finished baking, insert a toothpick into the center of the cake. If the toothpick comes back clean, the cake is ready. If there are crumbs or batter on the toothpick, it must be baked longer.
Step 8: If the cake is fully baked, remove it from the oven and let the cake in the pan sit for 5 minutes. After 5 minutes, Gently tilt the cake out of the pan onto a cooling rack. Letting it sit in the pan for 5 minutes allows the cake to settle and makes it a lot easier to get it out of the pan without breaking.
🔑 Pro TIP: Let the cake cool completely before frosting it. Otherwise, your frosting could melt. If you are in a hurry, cool your cake in the refrigerator.
Step 7: While the cake is cooking, prepare the chocolate cream cheese frosting. Add the butter, cream cheese, cocoa powder, and powdered sugar to the bowl of a stand mixer. Put on a whisk attachment. Mix the homemade chocolate cream cheese frosting in a standing mixer. Start at a low speed and gradually increase the speed. Whip for 3-4 minutes until the frosting is nice and fluffy. (Be sure your butter and cream cheese are at room temperature so your frosting whips really creamy!)
How to frost your cake like a pro:
- Look at each layer of your cake. If you see the cake domes, use a serrated knife or cake leveler to trim the tops for even layers. This ensures a stable, professional-looking cake.
- Take a turning cake stand and add a small dollop of frosting to the center of the stand to prevent sliding. I love this cake stand because it comes with the right spatulas and bench scraper for frosting the cake!
- Place the first cake layer flat side down.
- Spread an even layer of the chocolate frosting over the top of the first layer using a spatula.
- Place the second cake layer on top, flat side up for a smooth surface.
- Gently press down the layer of cake to ensure it adheres to the frosting beneath.
- Apply a very thin layer of frosting all over the cake to trap any crumbs.
- Smooth it out, then chill the cake for 20–30 minutes to set the crumb coat.
- Apply a generous layer of frosting over the entire cake. Use an offset spatula to spread it evenly.
- Smooth the sides of the frosted cake using a bench scraper while turning the cake stand.
Decorate the Cake
- I used Toll House Chocolate Curls, which I found at my local grocery store, to top the cake. If you want to make your own chocolate shavings or curls, this easy tutorial on how to make chocolate shavings is easy to follow.
- Double-check my list to ensure your sprinkles are gluten free.
If you want to bake more chocolate recipes, try these moist Gluten-Free Chocolate Brownies. Need a quick chocolate cake recipe but don’t want to bake? Try this Gluten-Free Chocolate Mug Cake recipe!
This gluten free chocolate cake recipe would make an incredible Gluten-Free Wedding Cake. If you want more decorating ideas, this wedding cake recipe article has a lot of great tips and tricks. I also share my favorite cake-baking and decorating tools to make cake-baking and decorating even easier!
My dearest friend is now following a gluten free diet. This cake was my first foray in baking for her — holy heck, she LOVED it! and even the non gluten free people loved it. Its nice to make something to rave reviews while still following their dietary requests. Ill be making this often!”
Michele W.
Gluten-Free Cake Troubleshooting:
Baking the perfect gluten-free chocolate layer cake can be tricky. The most important parts are choosing the right flour, not overmixing the batter, and ensuring the recipe liquid ratio works for the flour blend you choose.
Why did my gluten-free cake turn out dense or crumbly?
There is nothing more frustrating than having your gluten free cake turn out dense. This can be caused by a few potential issues.
- I always tell my readers not to use a stand mixer when they mix cake batter. They tend to overmix your batter, leaving you with a denser cake. Mix the gluten-free cake batter only until the ingredients are combined, and avoid overbaking by checking the cake a few minutes before the suggested baking time.
- Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will greatly affect the moisture level of the cake. If you are using a flour blend I didn’t test, you may need to adjust the liquid or flour amount to get the right batter consistency.
- The same answer for #2 applies if your cake is crumbly. You may need to add more liquid to your cake batter to compensate for the grain-to-starch ratio of your flour blend.
Why did my gluten-free cake sink in the middle?
- I know opening the oven door and checking on your cake is tempting, but opening it while baking can cause it to sink in the middle. Cakes need a consistent, steady baking temperature. Opening the oven door lets cooler air into the oven, slowing baking.
- Always check the expiration date of your baking powder or baking soda before using it. An expired leavener can cause all sorts of issues in baking.
- Is the cake underbaked? Know that the cake bakes from the outside in, so if you take it out of the oven too soon, the middle hasn’t had a chance to finish baking. Do the toothpick test to ensure your cake is thoroughly baked. 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.
I wrote up my Gluten-Free Baking Tips and a great Gluten-Free Cake Troubleshooting Guide to help you perfect your gluten-free baking.
More Gluten-Free Cake Recipes:
- Gluten Free Lemon Layer Cake – This decadent cake has lemon curd nestled between the layers.
- Gluten Free Chocolate Pumpkin Cake – This fluffy, delicious gluten free cake is a great cake to bake for fall.
- You can also use this to make a gluten free chocolate cake mix to gift over the holidays!
- Gluten Free Chocolate Pound Cake – Another must for chocolate lovers!
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!
Gluten Free Chocolate Cake
Ingredients
Cake:
- ¾ cup cane sugar
- ¾ cup cocoa powder (*see note)
- ¾ cup gluten free flour blend (*see note)
- 3 eggs size large
- ½ cup unsalted butter softened
- 1 teaspoon baking powder + dash of salt
- ¾ cup almond milk or other milk
- 6 ounces sour cream *you can also use yogurt
Frosting:
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 3 ¾ cups powdered sugar
- ½ cup cocoa powder
- 1 teaspoon pure vanilla extract
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Instructions
- Preheat the oven to bake 350º F and set the oven rack to the middle of the oven.
- Prepare the dry ingredients. Add the dry ingredients to a large mixing bowl. If you notice a lot of lumps in your cocoa powder, I recommend sifting it into the bowl. This will make your cake consistency more even.
- Use a whisk to blend the dry ingredients. Don't forget if your gluten-free flour blend doesn't contain xanthan gum or another binder, add a teaspoon to the dry ingredients.
- Prepare the wet ingredients. Add the wet ingredients to a smaller bowl and whisk to blend. I melt my butter to make the mixture smoother.
- Prepare the cake batter. Pour the wet ingredients into the dry ingredients. Mix the wet and dry ingredients in the bowl with a large spoon until they are just "barely" mixed.
- HINT: Do not over-mix your cake, or it will not be as light and fluffy! I never use a standing mixer to mix gluten-free cake batter. It makes your cake turn out more dense.
- Note: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
- Prepare the cake pan. Spray your cake pan with gluten free baking spray and add the batter to the mini cake pans. You can also make a 9×13 sheet cake with this chocolate cake batter.
- Bake the cake at 350º F for 20 minutes. The bake time will vary depending on the pan in which you bake your cakes.
- How to check to see if the cake is finished baking, insert a toothpick into the center of the cake. If the toothpick comes back clean, the cake is ready. If there are crumbs or batter on the toothpick, it must be baked longer.
- If the cake is fully baked, remove it from the oven and let the cake in the pan sit for 5 minutes. After 5 minutes, Gently tilt the cake out of the pan onto a cooling rack. Letting it sit in the pan for 5 minutes allows the cake to settle and makes it a lot easier to get it out of the pan without breaking.
- Pro TIP: Let the cake cool completely before frosting it. Otherwise, your frosting could melt. If you are in a hurry, cool your cake in the refrigerator.
- While the cake is cooking, prepare the chocolate cream cheese frosting. Add the butter, cream cheese, cocoa powder, and powdered sugar to the bowl of a stand mixer. Put on a whisk attachment. Mix the homemade chocolate cream cheese frosting in a standing mixer. Start at a low speed and gradually increase the speed. Whip for 3-4 minutes until the frosting is nice and fluffy. (Be sure your butter and cream cheese are at room temperature so your frosting whips really creamy!)
- See the notes below for detailed directions to frost the cake.
Video
Notes
- There are many gluten free cocoa powder brands. I like Rodelle, Anthony’s, and Ghirardelli. If you see lumps in the cocoa powder, I recommend sifting it into the dry ingredients.
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or another binder, add 1 teaspoon.
- To make this cake dairy-free, substitute the butter for vegan butter and use a dairy-free yogurt like the Kite Hill brand.
- I used almond milk, but other dairy-free kinds of milk will work. However, I do not recommend canned coconut milk.
- When mixing the batter, do not over-mix the batter. It would result in a denser cake.
- You can bake this cake in regular-sized cake pans or as cupcakes if you don’t have the mini layer pans. Note each cake pan size will require a different baking time.
- This cake will keep fresh for up to 3 days in the refrigerator. You can also freeze this cake in the freezer. I recommend freezing the cake unfrosted with each layer wrapped in plastic wrap, then gently placed in a large freezer-safe zipper bag.
How to frost your cake like a pro:
- Look at each layer of your cake. If you see the cake domes, use a serrated knife or cake leveler to trim the tops for even layers. This ensures a stable, professional-looking cake.
- Take a turning cake stand and add a small dollop of frosting to the center of the stand to prevent sliding. I love this cake stand because it comes with the right spatulas and bench scraper for frosting the cake!
- Place the first cake layer flat side down.
- Spread an even layer of the chocolate frosting over the top of the first layer using a spatula.
- Place the second cake layer on top, flat side up for a smooth surface.
- Gently press down the layer of cake to ensure it adheres to the frosting beneath.
- Apply a very thin layer of frosting all over the cake to trap any crumbs.
- Smooth it out, then chill the cake for 20–30 minutes to set the crumb coat.
- Apply a generous layer of frosting over the entire cake. Use an offset spatula to spread it evenly.
- Smooth the sides of the frosted cake using a bench scraper while turning the cake stand.
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
Can this recipe be made into cupcakes or does it need to be modified? Thank you
This cake makes great cupcakes, no modifications except baking time.
Flavour was great but I barely got a rise. It was definitely quite dense, no cake texture more like a brownie. Also 20min it was still raw. I had to add 15min so 35min was good.
I’ll make this again for chocolate chip brownies.
Hi Jenny, I haven’t heard of this happening with this recipe. Which flour blend did you use and did you check to ensure the baking powder wasn’t expired? What was the texture and consistency of your cake batter? Did you use a stand mixer? The baking time really depends on the size and material of the cake pan.
When I bake I’ve been measuring my flour by weight rather than cups. Do you spoon the flour into the measuring cup instead of scooping to get an accurate measurement?
Hi Susan, it is tough for me to use a weight because every gluten free flour blend has a different weight. I do spoon in the flour, and I don’t pack it in.
I want to make a 3 layer 8 inch cake. Would this recipe still work or do you think I should increase the quantities of ingredients?
The mini layer pans I used are very shallow. I suspect you may need to double the recipe if you are making three big layers.
Hello, how full should I fill my cupcake pan with this batter?
Hi Megan, I fill my cupcake pan 3/4 full.
The Bob’s Red Mill 1:1 gluten free flour I have doesn’t have xantham gum listed in the ingredients. Do I need to add a tsp of xantham gum to the recipe?
Hi Cheryl, the Bob’s 1:1 should have either xanthan or guar gum in it. Please verify. You don’t want to add more if you have it in the blend.
This picture of this cake looked so delicious. My first problem is that the pan size was not cited within the recipe. I used two 8″ pans, which did not exceed the traditionally recommended 2/3 fill for a baking pan. Twenty minutes baking time was not near enough; these required 35-40 minutes each to fully bake. I feel that the cake was not quite sweet enough, in spite of the fact that I would normally cut sugar in recipes by 25%. If I were to make it again, I would increase the cocoa in the frosting. My husband liked both the cake & the frosting, but he’s not the GF person in this family.
Hi Kathleen, I am sorry the cake didn’t work out for you. I had listed what pans I used under the ingredient notes, with a link to the actual pans so readers could see them. I also talked about the pan size in the Recipe FAQ section and advised the cake needs to bake longer if you use a different size pan. I just added a photo of the cake pans just in case anyone else doesn’t read the post and see the photo of the pans with batter I had already included.
I’ve made this cake so many times & each time it was delicious! I love this recipe, it’s easy yet tastes like you’ve worked for hours.
I wrote the recipe down, way back when I first found, & didn’t write down the author, something I do religiously, now. I’m so glad I can now give credit where it’s due!! Thank you! BTW- people who aren’t GF ask for the recipe. It’s my go to for church meals!
Wow, that is high compliments if non-gluten free folks are asking for the recipe too. Thank you so much! I love when people can’t tell something is gluten free.
I had to bake this cake today! I haven’t tasted it yet but I will soon.
I used Bob’s red mill gf 1 to 1 baking flour. Instead of baking powder I used cream of tartar and baking soda. I also used light extra virgin olive oil in thr cake battery instead of butter because I only had enough unsalted butter for the icing. I used powder vanilla for the icing and added a little water. I heated a hershey’s bar on top of the cake. It was a lot of fun decorating the cake. Thanks for sharing all these amazing recipes. One new friend mentioned possibly going gluten free and I shared your website with her. ❤️
Wow! You made a lot of changes and I am really curious how it turned out. I love you made this recipe for your friend.
Can this be made vegan, ie> use flax/chia instead of eggs?
Hi Sherlie, I have not tested this recipe with all vegan ingredients.
I can’t wait to make this cake. Is there a way to make the cream cheese frosting just plain vanilla? Would I just leave out the cocoa powder? Thanks!
Hi Allie, I have a great vanilla cream cheese frosting recipe on this vanilla cake. You can easily sub that frosting. https://www.fearlessdining.com/gluten-free-vanilla-cake-with-cream-cheese-frosting/
After a rough start the end result was a beautiful, moist cake. My neighbor asked if I would make a gluten free chocolate cake for his wife for her birthday. They absolutely loved it! Thank you Sandi for helping me thru this.
I am so glad it worked out Mona. Have a happy new year!
Would I use 3, 6 inch cake pans to make a smaller cake? I wasn’t sure on the sizes of pans and how many of the pans I would use with this recipe.
Thank you!!
Hi Hallie, I linked the Wilton pans that I used at the bottom of the Ingredient Notes section. They are around 6 inches in diameter.
This cake tastes SO delicious, much better than other GF ones I’ve made! Do I use a mixer to combine wet ingredients? Do I also use a mixer when combining dry and wet? What do you mean by ‘barely mixed together?’ I made this and tried to not mix a ton but then I had some chunks of ingredients in the final product. Thank you!
I am so glad you enjoyed it Laura! I wouldn’t use a mixer, but definitely mix it more to get the lumps out
I am making this recipe tonight. I am concerned about the small amount of flour the recipe calls for. Only 3/4 of a cup is needed or is this a type-o
Hi Mona, it is not a typo. The dry cocoa powder absorbs a lot of the liquids.
I love how moist and delicious this is with the sour cream! YUM! And this is my favorite frosting too!
Thank you so much Jill.
So delicious! I especially love that frosting. Thanks for sharing!
You are very welcome 🙂
My dearest friend is now following a gluten free diet. This cake was my first foray in baking for her — holy heck, she LOVEd it! and even the non gluten free people loved it. Its nice to make something to rave reviews while still following their dietary requests. Ill be making this often!
I am so glad she liked it Michele. Thank you so much for stopping by to tell me 🙂