Go Back Email Link
+ servings
A whole chocolate frosted cake on a white plate.

Gluten Free Chocolate Cake

Sandi Gaertner
Easy gluten free chocolate layer cake.
4.85 from 13 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10 people
Calories 565 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

Cake:

  • ¾ cup 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 vanilla yogurt *you can also use sour cream

Frosting:

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter room temperature
  • 3 ¾ cups powdered sugar
  • ½ cup cocoa powder
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add all dry ingredients and whisk to blend.
  • In a smaller bowl, add all wet ingredients and mix.
  • Pour the wet ingredients into the dry ingredients and mix until just barely mixed. If you overmix your batter, your cake will turn out dense. I never use a standing mixer when I make gluten free cake because I like my cakes to turn out fluffy.
  • Spray cake pans with coconut oil. Add batter to each layer pan. (*see note)
  • Bake for 20 minutes, checking to see if it is done. (Time cooking really will vary depending on pan size, or if you are making cupcakes.)
  • Remove from the oven. Tip the pans so cakes come out onto the cooling rack.
  • 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 need to bake longer.
  • In a mixer, add frosting ingredients and mix until thick and creamy. (Start on low speed so powdered sugar doesn't fly all over your kitchen!)
  • When the cake is cool, frost each layer. Use a rubber spatula to smooth and spread the frosting all around the cake.

Video

Notes

  1. There are many gluten free cocoa powder brands. I like Rodelle, Anthony's, and Ghirardelli.
  2. 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.
  3. If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
  4. To make this cake dairy-free, substitute the butter for vegan butter and use a dairy-free yogurt like Kite Hill brand.
  5. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  6. When mixing the batter, do not over-mix the batter. It would result in a denser cake.
  7. You can bake this cake in regular-sized cake pans or as cupcakes if you don't have the mini layer pans.
  8. This cake will keep 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.

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: 1sliceCalories: 565kcalCarbohydrates: 76gProtein: 7gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 124mgSodium: 335mgPotassium: 258mgFiber: 5gSugar: 63gVitamin A: 950IUVitamin C: 1mgCalcium: 131mgIron: 2mg
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.