If you love chocolate, this gluten free devil’s food cake recipe will be for you! This cake is made the old-fashioned way from my Grandma’s delicious recipe. It has rich dark chocolate flavors in every bite you take of this gluten free devil’s food cake.
Today is all about chocolate cravings. As I was going through my family’s antique recipe cards, it was really hard to figure out what to make next.
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When I saw this devil’s food chocolate cake recipe in my grandmother’s recipe box, I knew I needed to convert this recipe to gluten free ASAP just in case my readers love chocolate as much as my family.
If you prefer a slow-cooked version, try this incredible Gluten Free Crock Pot Lava Cake.
Why we love this devil’s food cake:
- Devil’s Food Cake is a moist, rich chocolate cake. If you love angel food cake, this would be the chocolate version. This gluten free version of Devil’s Food Cake is dense and rich and would be delicious or smothered in a rich chocolate frosting.
- You will also notice this gluten free chocolate cake has a darker color than many gluten free chocolate cake recipes. This recipe has extra baking soda, which changes the pH level of this cake, making it a deeper dark brown color.
- This gluten free cake recipe can make a sheet cake, a layered cake, or cupcakes!
- This cake has incredible chocolate flavor. It is a chocolate lover’s dream cake!
All I can say is OMG this cake is absolutely delicious!! Very easy to make and instructions are super clear. I served it to my family last night and they thought it was the best chocolate cake I have ever made. They had no idea it was gluten free. Planning on making it for an upcoming family picnic for other gluten free family members.”
debbie, blog comment
If you love chocolate as much as we do, you will want to check out all of my delicious gluten free chocolate recipes.
Allergen Information:
This homemade devil’s food cake is gluten-free, nut-free, soy-free, and oat-free. You can make it dairy-free using plant-based butter and milk.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
I love how this card is noted: “Never Fails.” If you are a chocoholic or just love chocolate cake, this easy gluten free chocolate cake recipe will become one of your favorites!!
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. Other blends should work, but you may need to add more liquid depending on the starch level of the blend you use.
- Xanthan Gum – Add one teaspoon if your blend doesn’t have xanthan or guar gum.
- Brown Sugar – Be sure to break up the clumps. Use a brand that is gluten free to avoid cross-contamination.
- Cocoa Powder—There are several great brands, but I like Anthony’s Cocoa Powder. If your cocoa has many lumps, sift it.
- Baking Soda – This helps the cake get that dark brown color.
- Milk or Non-Dairy Milk – Either will work in this recipe.
- Butter – I recommend unsalted butter.
- Eggs – Size large.
- Vanilla Extract – Use pure vanilla extract.
When you make this cake, you will find it is a moist chocolate cake that is still light and airy. I created another delicious Gluten Free Chocolate Layer Cake that is beautiful for a party.
As you can see, this cake has all of the delicious devil’s food cake traits; it is moist and rich!
Variations:
- Make this cake in a round baking pan, and you have an amazing gluten free birthday cake!
- It also makes a delicious gluten free sheet cake. All you would need is the frosting! It would be perfect for a kid’s birthday party.
- Knowing my kids, they would want a cupcake version of this to pile on the frosting :-).
- Add chocolate chips and or nuts.
If you want to try more recipes with this cocoa, give these Gluten Free Chocolate Donuts or this delicious Gluten Free Chocolate Cupcakes recipe a try!
If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes.
Step-By-Step Photos and Directions:
This cake is a little different from your typical cake recipe because the cake is made from chocolate custard. You want to make the chocolate custard first and allow it to cool slightly. This is what makes the cake so moist and chocolaty!
Step 1: This gluten free chocolate cake is so easy to make! The first step is to make the chocolate custard in a saucepan. Add the chocolate custard ingredients to the saucepan, melt everything together, and bring to a gentle boil. Whisk to prevent burning.
In the old days, this cake was made with unsweetened chocolate baking squares. Times have changed over the years, and many more devil’s food cake recipes are made with unsweetened cocoa powder now.
Step 2: Mix the chocolate custard and the remaining wet ingredients into the dry ingredients.
Avoid heavy starchy flour blends or blends with bean flour. If your blend doesn’t include Xanthan Gum, add 1 teaspoon.
Step 3: The batter is just right (sorry for the meh picture!) Bake the cake in this 8×8 pan; it is a perfect size, unless you prefer to make a cute little-layered gluten free birthday cake! Then you would want these layer cake pans.
Step 4: Bake your cake at 350º F for 30-45 minutes. That is a big range, but it really depends on the size pan you use.
I like to use what I call the toothpick test to check to see if my cake is done. Insert a toothpick into the middle of your cake. If the toothpick comes back clean, your cake is finished baking. If your toothpick has crumbs or batter, you need to bake it longer.
Are you ready to take a bite? I love how this forkful of cake looks like a heart!
Baking the perfect gluten-free 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.
Gluten Free Cake Troubleshooting:
Why did my gluten-free cake turn out dense or crumbly?
Nothing is more frustrating than having your gluten free cake turn out dense. A few potential issues can cause this.
- 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 cake’s moisture level. 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 it is tempting to open the oven door and check on your cake, 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 the baking process.
- Always check the expiration date of your baking powder or baking soda before using it. Expired leavener will cause all sorts of issues in your 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.
For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.
Frequently Asked Questions:
There are a lot of great high-quality gluten free cocoa powders out there. I tend to use this organic cocoa powder because it has great flavor. I also like Rodelle and Ghirardelli.
You can easily make this cake dairy-free by using vegan butter.
I used almond milk but other dairy-free kinds of milk will work I do not recommend canned coconut milk.
This gluten free devil’s food cake will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
More Gluten Free Chocolate Desserts:
- How fun are these Gluten Free Chocolate Cake Pops? Everyone will love decorating them.
- This Dark Chocolate Custard makes a wonderful chocolate dessert that is thick and creamy.
- A Gluten Free Chocolate Layer Cake with Cream Cheese Frosting is perfect for a birthday cake, or use the batter to make cupcakes!
- Bananas and chocolate go perfectly together in this easy Gluten Free Chunky Monkey Donuts recipe.
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 Devil’s Food Cake
Ingredients
Custard
- ¾ cup cocoa powder * see note
- ½ cup dairy-free or regular milk * see note
- ⅔ cup brown sugar
- 1 egg yolk
Cake
- 1 cup brown sugar
- ½ cup unsalted butter melted
- ½ cup dairy-free or regular milk
- 1 ¾ cups gluten free flour blend * see note
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons baking soda
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350º F.
- Spray coconut oil in an 8×8 baking pan.
- In a saucepan, add custard ingredients and cook over low heat. Allow to bubble gently, then remove from the heat.
- In a large bowl, add all cake dry ingredients. Sift together.
- Add wet ingredients to custard and whisk to blend.
- Pour wet ingredients into dry ingredients and mix.
- Pour the batter into the cake pan and bake 30-45 minutes until done. *see notes
Notes
- Baking time really will vary by pan size, if you are making sheet cake, thinner layer cakes, or cupcakes with this batter.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi 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 Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- There are several great gluten free cocoa powder brands I like to use. Ghirardelli, Rhodelle, Anthony’s, and Hershey.
- 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
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 older September 2018 post when it appeared on my old blog Grandma’s Gluten Free Recipes. I moved it over to this blog when I merged my two sites.)
All I can say is OMG this cake is absolutely delicious!! Very easy to make and instructions are super clear. I served it to my family last night and they thought it was the best chocolate cake I have ever made. They had no idea it was gluten free. Planning on making it for an upcoming family picnic for other gluten free family members.
YAY! I am so glad you loved this recipe. Thank you so much!
Hi,
In your gluten free chocolate cake, I’ll have to use almond flour instead of the gluten free flours you’ve tested.
Any tips for me to do that?
Thanks so much.
Unfortunately, almond flour, by itself isn’t going to work. It doesn’t absorb moisture in the same way as gluten free flour. I would recommend looking for a different recipe as mine won’t work with only almond flour.
Great chocolate flavor! I made them as cupcakes, turned out little dense and dry. I will try them again, maybe need more liquid?
Hi Laura, I am so glad you love the flavor. As for the dense and dry, you will definitely want to add more liquid. Every gluten free flour blend has a different starch-to-grain ratio and some blends need more liquid. Which did you use? If you click on my Resources section in my blog menu, you will see I have a cake troubleshooting guide, and also a gf flour blend guide that talks more about the flour blends.
i signed up but didnt get th free recipes
therebis no baking powder in the devils food cake?
thanks
Hi Jane, it uses baking soda to leaven. Thank you!
My flour blend doesn’t contain xanthan gum. Would you recommend adding it to the recipe?
Hi Deborah, please add 1 teaspoon of Xanthan Gum
Have you been successful in doubling or tripling this recipe? Thanks!
Hi Belinda, you can always double or triple the recipe. Would you be making layers or is this for a larger sheet cake?
Have you used a frosting on this cake before? If you have what do you like?
This cake tastes great with chocolate frosting. You can make the one in my chocolate cake recipe if you need a recipe.
I am in the same boat, still very wet in the middle after 30++ and I’ve used a metal pan of the size recommended..
Hi Bee, I updated this recipe today to and added information about the gluten free flours I tested in this recipe. I found people using starchy gluten free flour blends are finding it needs to bake a lot longer. I hope my clarifications will help.
Can you use regular 2% milk in place of almond milk?
Hi Melissa, you can definitely use regular milk in this recipe. Enjoy :-).
I tried to make this cake but it did not get done in 30 minutes. Left it in for probably 5 minutes more and still wasn’t done in the middle. I used a glass baking dish – could that have been the problem?
Hi Rhonda, I am not sure the size and depth of the pan you used. I haven’t baked in glass bakeware either. I hope you let it bake longer so you could enjoy it?
Utterly fantastic! I used this recipe to make a gluten free devil’s food/whipped cream frosting birthday cake. I’ll never try to get this from from a bakery again!
One question, the cake is a little more dense than I would prefer. Can it be made to be just a little bit fluffier? If yes, how could I do that? And where can I send you some $$ For all the money I will save every year, not getting this store-bought and (worse) full of gluten?
Thank you, thank you!
LOL, you are too funny. I think adding more liquid would help make the cake fluffier…but more importantly, be really careful not to overmix the batter. Don’t use a standing mixer or electric mixer when incorporating the wet and dry ingredients. I have two great digital e-cookbooks for sale if you ever want to pick one up.
Can I use a bundt pan for this recipe? I am excited to try it.
Hi Jane, I haven’t tried this in a bundt pan, but I don’t see why not to try…you will need to adjust the bake time a bit. Use the toothpick method to test for doneness!
I made this Devil’s Food Cake, for my birthday, a few weeks ago. WOW! It was so good & moist and I didn’t even frost it. My husband could not tell it was gluten free. I really liked that the recipe made only one layer. This recipe is a keeper. I will definitely make this again and again. Thanks for posting this.
OMG I am so glad you liked it. This is my ultimate favorite chocolate cake.
I love those old handwritten recipe cards. They’re definitely something to cherish. This recipe is perfect for my family–it’s gluten-free and uses almond milk. Pinning!
This cake looks so moist and perfect!! And I love your grandma’s recipe card.. It totally looks like my mom’s handwriting and brings back lots of memories for me. So sweet you’re making variations on her recipes!
You are a miracle worker! This cake looks divine AND it’s gluten free! Win, win!!!
Do you think I could use cacao powder in place of.cocoa?
Hi Coral, I haven’t used cacao so I am not sure how it behaves in baking. If you try it, can you please come back and let me know how it turned out?
Love getting recipes handed down! My family and I have cookbooks with lots of family recipes they are the best! This cake looks amazing too!!!
Handwritten recipe cards are the best! I love that you included a photo of it! And I never would have guessed that this was gluten free! Amazing!
Thank you so much Natalie. I treasure our family’s written recipes.