When the air turns crisp and the leaves start to crunch beneath your boots, there’s nothing quite like the aroma of a chocolate cake baking in the oven. This Gluten Free Dairy Free Chocolate Cake has quickly become a favorite for readers who crave indulgence without compromise. It’s rich, deeply chocolatey, and soft as a cloud all while being completely free from gluten and dairy.
This recipe is perfect for cozy weekends, family gatherings, or holiday tables. Whether you’re new to gluten-free baking or a seasoned pro, this one-bowl wonder makes dessert feel accessible, not intimidating. Home bakers love it for its simplicity, and guests never guess it’s allergy-friendly.
Before we get into the recipe, you might also enjoy some other comforting desserts like my no-fail gluten-free brownies or these gluten-free chocolate truffle pops perfect for chocolate lovers.
Gluten Free Dairy Free Chocolate Cake
Equipment
- 8-inch cake pan
- mixing bowl
- whisk
- measuring cups and spoons
- parchment paper
- wire cooling rack
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut sugar or cane sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- 3/4 cup almond milk (or other plant-based milk)
- 1/2 cup neutral oil (such as sunflower or avocado)
- 2 tsp pure vanilla extract
- 1/2 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round or square cake pan and line with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add sugar, eggs, applesauce, almond milk, oil, and vanilla to the dry ingredients. Whisk until smooth and well combined.
- Slowly pour in the boiling water and stir gently to bloom the cocoa and create a silky batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or frosting.
Notes
Nutrition
Ingredients List
This cake uses pantry-friendly ingredients that keep things simple but deliver maximum flavor. For best results, make sure your cocoa powder is unsweetened and your eggs are at room temperature.
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup coconut sugar or cane sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- ¾ cup almond milk (or any plant-based milk)
- ½ cup neutral oil (like sunflower or avocado)
- 2 tsp pure vanilla extract
- ½ cup boiling water (for bloom)
Want a chocolate dessert you don’t have to bake? You’ll love my 10-minute gluten-free chocolate mousse another reader favorite.
Step by Step Instructions
1. Preheat and prep.
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round or square cake pan and line it with parchment paper.
2. Mix the dry ingredients.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Add the wet ingredients.
Add the sugar, eggs, applesauce, almond milk, oil, and vanilla. Whisk until smooth and well combined.
4. Bloom the cocoa.
Slowly pour in the boiling water and stir gently. This intensifies the chocolate flavor and makes the batter silky.
5. Bake the cake.
Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and serve.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or slicing.
Craving more chocolate? My gluten-free chocolate chocolate chip cookies are crispy on the edges and soft in the center just like your favorite bakery cookie.
Tips for Success
- Use room-temperature eggs to create a smoother batter and better texture.
- Measure your flour by weight, if possible, to avoid dryness.
- Let the cake cool fully before slicing to avoid crumbling.
- For a rich finish, dust the top with cocoa powder or powdered sugar, or drizzle with melted dairy-free chocolate.
Fall flavors more your thing? This gluten-free apple crisp makes a wonderful partner to a chocolate dessert at any fall dinner party.
Possible Variations
Make it vegan
Replace the eggs with flax eggs (2 tbsp ground flax + 6 tbsp water) and use maple syrup instead of honey if sweetening further.
Add fall spices
Add ½ tsp cinnamon or a pinch of nutmeg for a subtle warmth delicious with a hot cup of tea.
Top with streusel
Turn this cake into a hybrid of chocolate and crumble by sprinkling a simple oat-based streusel on top before baking.
If you enjoy creative gluten-free bakes, try these mini gluten-free vegan apple muffins they’re perfect for batch baking and freezing.
Storage Recommendations
- Room temperature: Store covered on the counter for up to 2 days.
- Refrigerator: Keeps well for 4–5 days in an airtight container.
- Freezer: Freeze slices individually wrapped for up to 3 months.
For meal prep lovers, you might also enjoy this comforting gluten-free carrot cake recipe that freezes beautifully too.
Conclusion
This Gluten Free Dairy Free Chocolate Cake brings all the joy of a rich dessert without the heaviness of gluten or dairy. It’s simple enough for weeknights but elegant enough for holidays. You’ll find it’s just as satisfying with a scoop of coconut ice cream as it is paired with hot coffee on a rainy afternoon.
Want more ideas? Head over to my full gluten-free dessert recipes collection for treats that nourish and delight.