Gluten-Free Chocolate Cake Recipe

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Indulgent, rich, and incredibly moist — this Gluten-Free Chocolate Cake is proof that you don’t need gluten to create a show-stopping dessert. Perfect for birthdays, holidays, or simply when you crave a slice of chocolatey bliss, this cake is easy to make and loved by everyone, gluten-free or not. With a deep cocoa flavor and tender crumb, it’s everything a chocolate cake should be.

Ingredients:

For the Cake:

  • 1 cup (240ml) milk (dairy or unsweetened almond milk)

  • 1 tbsp apple cider vinegar or lemon juice

  • 1 ½ cups (180g) gluten-free all-purpose flour (with xanthan gum)

  • 1 cup (200g) granulated sugar

  • ½ cup (45g) unsweetened cocoa powder

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 2 large eggs

  • ½ cup (120ml) vegetable oil or melted coconut oil

  • 2 tsp pure vanilla extract

  • ½ cup (120ml) hot water or hot coffee (for deeper flavor)

For the Chocolate Frosting:

  • ½ cup (115g) unsalted butter, softened

  • ⅓ cup (30g) unsweetened cocoa powder

  • 2 cups (240g) powdered sugar

  • 2–3 tbsp milk

  • 1 tsp vanilla extract

  • Pinch of salt

  • Instructions:

    1. Prepare buttermilk substitute:
      In a small bowl, combine milk and vinegar. Let it sit for 5–10 minutes to curdle.

    2. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans (or one 9×13-inch pan) with parchment.

    3. Mix dry ingredients:
      In a large mixing bowl, whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.

    4. Add wet ingredients:
      Add eggs, oil, vanilla, and the curdled milk mixture. Beat until combined.

    5. Add hot water/coffee:
      Slowly add hot water or coffee while mixing on low speed. Batter will be thin — that’s okay!

    6. Bake:
      Pour batter into prepared pan(s) and bake for 30–35 minutes (20–25 min for cupcakes), or until a toothpick comes out clean.

    7. Cool:
      Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

    8. For the Frosting:

      1. Beat butter and cocoa powder until smooth.

      2. Gradually add powdered sugar and milk, beating until fluffy.

      3. Add vanilla and salt. Adjust consistency with more milk if needed.

      4. Frost cooled cake and enjoy!

        Tip: Add chocolate chips or a dash of espresso powder for even more richness!

        Let me know if you’d like a dairy-free or egg-free version too!

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