Here’s a rich, moist, gluten-free chocolate cake recipe that’s easy to make and perfect for birthdays, celebrations, or a simple indulgent treat.
Gluten-Free Chocolate Cake Recipe
Ingredients
For the cake:
1 ¾ cups (220g) gluten-free all-purpose flour blend (with xanthan gum included — if not, add 1 tsp xanthan gum)
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¾ cups (350g) granulated sugar
½ cup (120ml) neutral oil (like canola or vegetable)
2 large eggs (room temperature)
2 tsp pure vanilla extract
1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)
1 cup (240ml) hot water or hot coffee (coffee enhances chocolate flavor!)
For the frosting:
1 cup (230g) unsalted butter, softened
3 ½ cups (440g) powdered sugar
½ cup (45g) unsweetened cocoa powder
½ tsp salt
2 tsp vanilla extract
¼ cup (60ml) heavy cream or milk (more as needed)
Instructions
1. Preheat & prepare pans
Preheat your oven to 350°F (175°C).
Grease and line two 8-inch (20cm) round cake pans with parchment paper.
2. Mix dry ingredients
In a large bowl, whisk together:
Gluten-free flour
Cocoa powder
Baking powder
Baking soda
Salt
Sugar
3. Add wet ingredients
Add oil, eggs, and vanilla. Mix until combined.
Add buttermilk and mix again.
4. Add hot liquid
Slowly pour in hot water (or coffee) while mixing on low speed until smooth.
Batter will be thin — that’s perfect!
5. Bake
Divide batter evenly into pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool in pans for 10 minutes, then remove and cool completely on a wire rack.
6. Make the frosting
Beat butter until creamy (about 2–3 minutes).
Add cocoa powder, powdered sugar, salt, and vanilla.
Gradually add milk or cream until fluffy and spreadable.
Beat for 2–3 minutes until smooth and glossy.
7. Assemble
Place one cake layer on a plate, spread frosting evenly.
Add second layer, frost the top and sides.
Optionally, top with shaved chocolate or berries.
Tips
Storage: Keeps 3–4 days covered at room temp, or refrigerate up to a week.
Make it dairy-free: Use almond milk + vinegar for buttermilk, and dairy-free butter for frosting.
Add-ins: Stir in mini chocolate chips, espresso powder, or a hint of cinnamon for flavor depth.
