Go Back
–+ servings
Gluten-free chocolate cake sliced and garnished with chocolate shavings

Gluten Free Chocolate Cake

This cozy, deeply chocolatey Gluten Free Chocolate Cake is perfect for any fall gathering, made with pantry-friendly ingredients and suitable for beginner bakers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Gluten-Free
Servings 8 slices
Calories 350 kcal

Ingredients
  

Dry Ingredients

  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt

Wet Ingredients

  • 2 large eggs at room temperature Ensure eggs are at room temperature for better mixing.
  • 3/4 cup neutral oil (vegetable or light olive oil)
  • 3/4 cup warm milk (dairy or plant-based) Make sure milk is warm to help integrate with other ingredients.
  • 1/2 cup hot coffee or hot water Coffee deepens the chocolate flavor; substitute hot water if preferred.
  • 1 tsp vanilla extract

Optional Ingredients

  • 1/2 cup dairy-free chocolate chips or chopped chocolate Optional, for additional chocolate flavor.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch round pan and line the bottom with parchment paper.

Mix Dry Ingredients

  • In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps.

Mix Wet Ingredients

  • In a separate bowl, whisk eggs, oil, warm milk, hot coffee, and vanilla until smooth.

Combine Ingredients

  • Pour the wet ingredients into the dry and stir gently until just combined. If using chocolate chips, fold them in now.

Bake

  • Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Avoid overbaking.

Cool

  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

Measure carefully, keep ingredients at room temperature, don't overmix, and use hot coffee for a better flavor. Store slices in an airtight container for up to 2 days, and refrigerate covered for up to 5 days. Freeze cooled cake tightly wrapped for up to 3 months.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 150mgFiber: 2gSugar: 30g
Keyword Chocolate Cake, Cozy Baking, Fall Dessert, gluten free chocolate cake, Gluten-Free Baking
Tried this recipe?Let us know how it was!