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+ servings
a chocolate frosted cake on a white plate

Gluten Free Chocolate Cake

Sandi Gaertner
Easy gluten free chocolate layer cake.
5 from 16 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10 people
Calories 565 kcal



  • ¾ cup sugar
  • ¾ cup cocoa powder (*see note)
  • ¾ cup gluten free flour blend (*see note)
  • 3 eggs size large
  • ½ cup 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


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


  • 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.



  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.


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
Keyword gluten free chocolate cake, gluten free chocolate layer cake
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