There’s something deeply nostalgic about chocolate cake. Whether it was the center of birthday parties or a late-night kitchen indulgence, it carries emotional weight for so many of us. And for me, Sam, Tuscan chef turned gluten-free recipe creator, it holds both memory and transformation.
I didn’t grow up gluten-free. My training in Italian kitchens involved wheat in every form: pasta, focaccia, torta. But when I started feeling exhausted for no clear reason, I found out I was gluten-intolerant. That diagnosis shook me, but it didn’t break me. Instead, it shaped a new chapter. I was determined to rebuild the dishes I loved, without gluten but with all the flavor, texture, and joy.
This Gluten Free Chocolate Layer Cake is one of those triumphs. It’s dense but soft, rich but not overpowering. Made with everyday ingredients and easily adaptable, this cake has become a reader favorite, and a staple in my home, especially during cooler months when comfort food reigns supreme.
In this article, I’ll guide you through the full process: the ingredients, step-by-step baking instructions, tips for success, storage advice, and tempting variations. If you’re new to gluten-free baking or just looking for a showstopping dessert, you’re in the right place.
Gluten Free Chocolate Layer Cake
Equipment
- Two 8-inch round cake pans
- mixing bowls
- Whisk or mixer
- parchment paper
- wire rack
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour with xanthan gum
- 0.75 cup unsweetened cocoa powder
- 1.5 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup brown sugar packed
- 2 large eggs room temperature
- 0.75 cup plain yogurt or dairy-free yogurt
- 0.5 cup neutral oil such as avocado or sunflower
- 1 cup unsweetened almond milk or any plant-based milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 0.5 cup hot brewed coffee or hot water for flavor depth
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, beat eggs, granulated sugar, and brown sugar for about 2 minutes until light and fluffy. Stir in yogurt, oil, vanilla, and almond milk mixed with vinegar.
- Gradually add dry ingredients into the wet mixture and stir until combined. Pour in the hot coffee and mix until smooth (batter will be thin).
- Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before assembling or frosting.
Notes
Nutrition
Ingredients for a Moist Gluten Free Chocolate Layer Cake
The success of this cake comes down to a well-balanced blend of flours and the right moisture boosters. Here’s everything you’ll need:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar (adds moisture)
- 2 large eggs (room temp)
- ¾ cup plain yogurt or dairy-free alternative
- ½ cup oil (neutral like avocado or sunflower)
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- ½ cup hot brewed coffee or hot water (brings out cocoa richness)
Optional for the filling and frosting:
- Chocolate ganache
- Coconut whipped cream (try my coconut whipped cream recipe)
- Fresh berries or jam layer
Looking for a dairy-free chocolate cake instead? This dairy-free gluten-free chocolate cake is a great alternative!
Step-by-Step Instructions to Build Your Chocolate Masterpiece
1. Prep the pans
Grease and line two 8-inch round cake pans with parchment paper. Preheat your oven to 350°F (175°C). The parchment ensures your layers come out cleanly.
2. Mix the dry ingredients
In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, and salt.
3. Whisk wet ingredients
In another bowl, beat the eggs, sugar, and brown sugar until light and fluffy (about 2 minutes). Add yogurt, oil, vanilla, and almond milk mixed with apple cider vinegar. Mix until smooth.
4. Combine & thin the batter
Slowly add the dry ingredients into the wet mixture. Once fully incorporated, pour in the hot coffee. The batter will be slightly thin, that’s perfect.
5. Bake
Divide the batter between the two pans. Bake for 30–35 minutes or until a toothpick comes out with moist crumbs. Don’t overbake.
6. Cool completely
Let the cakes cool in the pan for 10 minutes before transferring to a rack. Cool completely before assembling or frosting.
Tips for Success with This Gluten Free Chocolate Cake
- Don’t skip the coffee or hot water. It intensifies the chocolate flavor without making the cake taste like coffee.
- Use a high-quality gluten-free blend. It should contain xanthan gum or guar gum to mimic gluten’s elasticity.
- Measure your flour by weight. Too much can make the cake dry. If using cups, spoon and level for accuracy.
- Room temp eggs blend better into the batter. Cold eggs can cause curdling.
- Let it rest. If you’re making the cake a day ahead, wrap the cooled layers tightly in plastic wrap and store at room temperature before frosting.
Looking for more decadent gluten-free treats? Don’t miss my gluten-free chocolate truffle pops and vegan gluten-free chocolate chip cookies.
Delicious Variations to Make This Cake Your Own
Gluten-Free and Dairy-Free Combo
Replace the yogurt with a thick dairy-free version (like coconut yogurt), and use dairy-free chocolate in your frosting. My almond milk chocolate pudding also works beautifully as a cake filling.
Add a Streusel or Crunch
For a bakery-style twist, layer in a cinnamon-pecan streusel between cake layers. Or sprinkle crushed nuts between the frosting and cake.
Make It Mini
Divide the batter into 3–4 smaller pans to create a mini layer cake tower, perfect for smaller gatherings.
Frosting Options:
- Chocolate ganache
- Vanilla bean buttercream
- Coconut whipped cream (dairy-free lovers, try this recipe)
This recipe is also the perfect base to get creative with fillings like fruit jams or a swirl of caramel.
How to Store Your Gluten Free Chocolate Layer Cake
Short Term (1–3 days):
Store covered at room temperature in a cake dome or airtight container.
Longer Storage:
Refrigerate for up to 5 days if using fresh cream or fruit. Let it come to room temp before serving for best texture.
Freezing:
Wrap individual slices or full unfrosted layers in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight.
Want more cake inspiration? Check out my gluten-free dairy-free carrot cake and no-bake chocolate cheesecake, both freezer-friendly favorites.
FAQ About Gluten Free Chocolate Layer Cake
1. Can I make this cake egg-free?
Yes! You can try a flax egg (1 tbsp flax + 3 tbsp water = 1 egg) for each egg. Results may be slightly denser.
2. Why is my cake sinking in the middle?
This often happens if the batter is overmixed or the oven door was opened too early. Use fresh baking soda and keep that oven door closed for the first 25 minutes.
3. Can I make cupcakes instead of a layer cake?
Absolutely. Divide the batter into lined muffin tins and bake at 350°F for 18–20 minutes. Makes about 20 cupcakes.
4. What’s the best frosting for this cake?
For chocolate lovers, ganache is a must. If you want something lighter, coconut cream or vanilla buttercream work beautifully too.
Conclusion: A Gluten Free Chocolate Cake You’ll Bake Again and Again
Baking should be joyful, not complicated. And this Gluten Free Chocolate Layer Cake is proof that you can have indulgence and simplicity in one beautiful slice. It’s moist, chocolatey, and loved by gluten-free and non-gluten-free eaters alike.
Whether you’re baking it for a birthday, a cozy fall evening, or just because chocolate feels right, this cake has your back.
For even more delicious desserts, don’t miss my gluten-free dessert recipe collection filled with reader-loved sweets from cakes to cookies and more.