Rich, moist, and entirely gluten-free — this chocolate cake satisfies every sweet tooth without sacrificing texture or flavor!
This gluten-free chocolate cake is a dream come true for chocolate lovers who need to avoid gluten. It’s ultra-moist, fudgy, and layered with deep chocolate flavor — perfect for birthdays, celebrations, or simply treating yourself. With simple pantry ingredients and no complicated techniques, this cake delivers bakery-quality results right from your kitchen.
Ingredients:
Dry Ingredients:
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1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
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3/4 cup unsweetened cocoa powder
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2 tsp baking powder
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1 1/2 tsp baking soda
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1/2 tsp salt
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1 3/4 cups granulated sugar
Wet Ingredients:
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2 large eggs
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
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1/2 cup vegetable oil
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2 tsp vanilla extract
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1 cup hot water or hot brewed coffee (for deeper flavor)
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Instructions:
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Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. -
Mix Dry Ingredients:
In a large bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, salt, and sugar. -
Add Wet Ingredients:
Add eggs, buttermilk, oil, and vanilla. Beat until smooth and well combined. -
Add Hot Water/Coffee:
Slowly stir in the hot water or coffee. Batter will be thin — that’s perfect! -
Bake:
Pour batter evenly into pans. Bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs. -
Cool:
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. -
Optional Chocolate Frosting:
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1/2 cup unsalted butter, softened
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2/3 cup unsweetened cocoa powder
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3 cups powdered sugar
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1/3 cup milk (more if needed)
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1 tsp vanilla extract
Beat all ingredients together until fluffy and spreadable.
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Tips:
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For cupcakes: Bake for 18–20 minutes.
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Use high-quality cocoa for richer flavor.
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Store covered at room temperature for up to 2 days or refrigerate for 5 days.
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