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Updated 2026-06-20 • By Clara Bennett

Gluten Free Chocolate Cake Recipe

Name: Gluten Free Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: International
Ingredients: 1½ cups (180 g) gluten free all-purpose flour blend (with xanthan gum); ¾ cup (65 g) Dutch-process cocoa powder; 1 cup (200 g) granulated sugar; ½ cup (100 g) light brown sugar, packed; 1½ tsp baking powder; ½ tsp baking soda; ½ tsp fine sea salt; 2 large eggs, room temperature; ¾ cup (180 ml) whole milk, room temperature; ⅓ cup (80 ml) vegetable oil; 2 tsp pure vanilla extract; ½ cup (120 ml) hot brewed coffee (or hot water); 8 oz (225 g) dark chocolate, finely chopped (for ganache); ¾ cup (180 ml) heavy cream (for ganache); 2 tbsp unsalted butter, softened (for ganache)

The ultimate guide to making the perfect gluten free chocolate cake at home.

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Quick Answer

Yes, you can make an incredibly moist and rich gluten free chocolate cake using a quality gluten free flour blend and good cocoa powder. The key is using the right flour mix (one with xanthan gum) and not overbaking. This recipe delivers a cake that is indistinguishable from traditional chocolate cake.

Gluten free chocolate cake doesn’t have to be dry, crumbly, or lacking in flavor. With the right combination of gluten free flour, quality cocoa powder, and a few clever techniques, you can bake a cake that is deeply chocolatey, incredibly moist, and so delicious that no one will ever guess it’s gluten free. Whether you’re baking for someone with celiac disease, a gluten sensitivity, or simply exploring gluten free options, this recipe is your go-to solution.

This recipe uses a simple blend of gluten free all-purpose flour with xanthan gum, Dutch-process cocoa powder, and real butter for a rich, tender crumb. The chocolate ganache frosting takes it over the top, creating a show-stopping dessert perfect for birthdays, dinner parties, or any time you need a reliable, crowd-pleasing chocolate cake. Every step is designed for home bakers of all skill levels.

Pros

Incredibly moist and tender crumb that rivals any traditional chocolate cake
Uses simple, easy-to-find gluten free ingredients
Rich, deep chocolate flavor from quality Dutch-process cocoa
Perfect for birthdays, celebrations, and everyday baking
Easy to customize with different frostings, fillings, and toppings
Stays fresh and moist for several days when stored properly

Cons

Gluten free flour blends can vary, so results may differ slightly by brand
Slightly more expensive than a standard chocolate cake due to specialty flour
Requires careful measuring — gluten free batters are sensitive to ratios

✅ This recipe was last tested and validated by our test kitchen on 2026-06-20.

Key Takeaways

Use a gluten free all-purpose flour blend that already contains xanthan gum
Measure flour by weight (120g per cup) for the most accurate results
Do not overbake — pull the cake when a toothpick shows a few moist crumbs
Room temperature eggs and butter create a smoother, more even batter
Let the cake cool completely before frosting to prevent melting

Prep20 min

Cook35 min

Cal420

Serves4

LevelEasy

Cost$

Ingredients

To make this authentic gluten free chocolate cake you will need the following fresh ingredients:

Everything you need for gluten free chocolate cake

Servings:

🛒 Shop Key Ingredients

Ingredient	Why You Need It	Buy
Gluten Free All-Purpose Flour Blend	Provides the cake structure; choose one with xanthan gum for best texture	Check Price
Dutch-Process Cocoa Powder	Gives deep, rich chocolate flavor and a dark color	Check Price
Dark Chocolate (70% cacao)	Creates a silky, rich ganache frosting	Check Price

Kitchen Equipment

Tool	Why You Need It	Buy
Two 8-inch round cake pans	For baking even, uniform cake layers	Check Price
Parchment paper rounds	Prevents sticking and ensures easy release	Check Price
Digital kitchen scale	Essential for accurate gluten free flour measurement	Check Price
Hand mixer or stand mixer	For creaming butter and mixing batter smoothly	Check Price
Wire cooling rack	Allows air circulation for even cooling	Check Price
Offset spatula	For smooth, professional-looking ganache frosting	Check Price

Step-by-Step Instructions

Follow these steps exactly for perfect gluten free chocolate cake every time.

Preparation

Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter, line the bottoms with parchment paper rounds, then dust the sides with a light coating of cocoa powder. Set aside.

Mix Dry Ingredients

In a large bowl, whisk together the gluten free flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and sea salt until fully combined and no lumps remain.

Combine Wet Ingredients

In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth and homogeneous.

Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Stir with a spatula or mix on low speed until just combined. Do not overmix — a few small lumps are fine.

Add Hot Coffee

Slowly pour in the hot brewed coffee while stirring gently. The batter will be quite thin — this is normal and ensures a moist cake. The coffee intensifies the chocolate flavor without making the cake taste like coffee.

Divide Batter

Divide the batter evenly between the two prepared cake pans. Gently tap each pan on the counter 3-4 times to release any large air bubbles.

Cooking

Bake the Cakes

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Do not overbake — gluten free cakes dry out faster than traditional ones.

Cool in Pans

Remove from the oven and let the cakes cool in their pans on a wire rack for exactly 10 minutes. Then run a knife around the edges and invert onto the rack. Peel off the parchment paper and cool completely (at least 1 hour).

Make the Ganache

Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (small bubbles around the edges). Pour the hot cream over the chocolate, let sit for 2 minutes, then stir from the center outward until smooth. Stir in the softened butter until glossy.

Frost the Cake

Place one cake layer on a serving plate. Spread a thin layer of ganache on top. Place the second layer on top. Pour the remaining ganache over the top and use an offset spatula to spread it evenly over the top and sides. Let the ganache set for 20-30 minutes before slicing.

Chef’s Secrets

Weigh your flour: Gluten free flour varies wildly by brand. Weighing 180g instead of scooping cups gives consistent, reliable results every single time.
Room temperature ingredients: Cold eggs or milk can cause the batter to curdle and create a denser texture. Set them out 30 minutes before baking.
Hot coffee is non-negotiable: The hot liquid blooms the cocoa powder, unlocking deeper, more complex chocolate flavor. You cannot taste the coffee in the finished cake.
Don’t open the oven early: Gluten free cakes are more fragile in the first 20 minutes. Opening the door can cause the cake to sink in the center.
Let ganache cool slightly: If the ganache is too hot when you pour it, it will be runny and slide off. Let it thicken for 5-10 minutes after stirring in the butter for the perfect spreading consistency.

Storage

Store the frosted gluten free chocolate cake in an airtight container or under a cake dome at room temperature for up to 3 days. If your kitchen is warm (above 75°F/24°C), refrigerate the cake instead. Before serving, let refrigerated slices sit at room temperature for 15-20 minutes for the best texture and flavor. The cake actually tastes even better the second day as the flavors meld together.

Freezing

This cake freezes beautifully. For best results, freeze the unfrosted cake layers: wrap each cooled layer tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. You can also freeze the fully frosted cake — place it uncovered in the freezer for 1 hour to firm up the ganache, then wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight.

Reheating

This cake is best served at room temperature, but if you prefer a warm slice, microwave individual pieces for 10-15 seconds on medium power. The ganache will soften slightly and the cake will taste freshly baked. Do not microwave for more than 20 seconds or the cake will dry out. For a restaurant-style warm dessert, place a slice on a plate and drizzle with a small amount of warm ganache before serving.

Variations

Spicy: Add 1 tsp ground cinnamon and ¼ tsp cayenne pepper to the dry ingredients for a Mexican chocolate-inspired kick that pairs beautifully with the dark chocolate ganache.
Creamy: Replace the ganache with a rich chocolate buttercream frosting made with butter, powdered sugar, cocoa powder, and cream for a classic birthday cake feel.
Vegan: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water), plant-based milk, coconut oil instead of vegetable oil, and dairy-free dark chocolate with coconut cream for the ganache.
High-Protein: Add 2 scoops (60g) of unflavored or chocolate protein powder to the dry ingredients and increase the milk by 2 tablespoons to maintain the batter consistency.

Substitutions

If you don’t have Dutch-process cocoa, natural cocoa powder works but reduce the baking powder to 1 tsp and increase the baking soda to 1 tsp to balance the acidity. For a dairy-free version, use coconut oil instead of butter, oat milk instead of whole milk, and coconut cream for the ganache. If your gluten free flour blend doesn’t contain xanthan gum, add ½ tsp xanthan gum to the dry ingredients. Brown sugar can be replaced with coconut sugar or additional granulated sugar.

Common Mistakes

The most common mistake when baking gluten free chocolate cake is overbaking — even 3-4 extra minutes can turn a moist cake into a dry one. Always check at the 30-minute mark. Another frequent error is using the wrong flour blend; avoid single-rice-flour blends and choose a multi-flour blend designed for baking (such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure). Finally, do not skip the hot coffee — it is essential for activating the cocoa and creating the signature moist crumb.

Serving Suggestions

Serve slices of this gluten free chocolate cake with a dollop of freshly whipped cream and a scattering of fresh raspberries for a classic presentation. For a more elegant dessert, dust the plate with cocoa powder, add a mint sprig, and serve with a small scoop of vanilla bean ice cream. This cake also pairs beautifully with a glass of cold milk, a cup of hot coffee, or a dessert wine like Banyuls. For special occasions, top each slice with edible gold leaf or chocolate shavings.

Nutrition Facts

Nutrient	Per Serving
Calories	420
Protein	6 g
Carbohydrates	58 g
Fat	20 g

Frequently Asked Questions

What is the best gluten free flour for chocolate cake?

The best gluten free flour for chocolate cake is a multi-purpose blend that contains xanthan gum, such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or King Arthur Measure for Measure. These blends are formulated to replace all-purpose flour cup-for-cup and produce a tender, moist crumb. Avoid using single-ingredient flours like almond flour or coconut flour for this recipe, as they require very different ratios and techniques.

Can I make this gluten free chocolate cake without eggs?

Yes. Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer like Bob’s Red Mill Egg Replacer. The cake will be slightly denser but still moist and delicious. You can also use ¼ cup unsweetened applesauce per egg, though this will add a subtle fruity note.

Why is my gluten free chocolate cake dry?

Dry gluten free chocolate cake is almost always caused by one of three things: overbaking, using too much flour (always weigh it), or using a flour blend without xanthan gum. Make sure to check the cake at the 30-minute mark, use a kitchen scale for the flour, and verify your blend contains a binder like xanthan gum. Adding the hot coffee also helps keep the cake moist.

Can I make this cake in a 9×13 pan instead of round pans?

Absolutely. Pour the entire batter into a greased and parchment-lined 9×13-inch baking pan. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick comes out with moist crumbs. The cake will be a single layer, which is perfect for sheet cake servings. You can frost the top with ganache or cut it into squares and serve with a drizzle of warm ganache on each piece.

How do I know when the gluten free chocolate cake is done?

Insert a toothpick or cake tester into the center of the cake. It should come out with a few moist crumbs clinging to it — not completely clean (that means it’s overbaked) and not with wet batter (that means it needs more time). The cake should also spring back when gently pressed in the center and the edges should just begin to pull away from the pan sides. Start checking at 30 minutes.

Culinary Glossary

🔥

Dutch-Process Cocoa

Cocoa powder that has been treated with an alkalizing agent to reduce acidity, resulting in a darker color, smoother flavor, and richer chocolate taste compared to natural cocoa.

🧈

Ganache

A smooth, glossy mixture of chocolate and warm cream, used as a frosting, glaze, or filling. The ratio of chocolate to cream determines its thickness and use.

🌾

Xanthan Gum

A common binder used in gluten free baking to mimic the elasticity and structure that gluten provides. It helps hold baked goods together and prevents crumbling.

☕

Blooming Cocoa

The process of dissolving cocoa powder in a hot liquid (like coffee or water) to release its full flavor compounds, resulting in a deeper, more intense chocolate taste.

🥚

Room Temperature Eggs

Eggs that have been left out of the refrigerator for 20-30 minutes before baking. They incorporate more smoothly into batter, creating a more even texture and better rise.

⚖️

Weighing Flour

Using a digital kitchen scale to measure flour by weight (grams) instead of volume (cups). This is the most accurate method, especially for gluten free baking where consistency is critical.