Description

This Ultimate Gluten Free Chocolate Cake is moist, rich, and decadent — no one will believe it’s gluten-free! Crafted with a perfect blend of gluten-free flour, raw cacao powder, and dark chocolate, this cake delivers the deep chocolate flavor and tender crumb you’d expect from a classic chocolate cake. Simple to prepare and adaptable for dairy-free or low-sugar diets, it’s ideal for birthdays, parties, or any special occasion.

Ingredients

Scale

1 ¾ cups all-purpose gluten-free flour blend (with xanthan gum)
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon gluten-free baking powder
1 teaspoon salt
1 ¾ cups granulated sugar

Wet Ingredients:

2 large eggs (room temperature)
1 cup sour cream or dairy-free yogurt
½ cup avocado oil (or neutral oil of choice)
1 teaspoon gluten-free vanilla extract
1 cup hot water

Optional:

½ cup gluten-free mini chocolate chips

Chocolate Buttercream Frosting:

1 pound unsalted butter, softened
4 large eggs
⅓ cup maple syrup or honey
2 teaspoons vanilla extract
4 ounces semisweet chocolate, melted
Pinch of sea salt
3–4 tablespoons heavy whipping cream

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or a 9×13-inch sheet pan).
Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, salt, and sugar.
Add Wet Ingredients: Add eggs, sour cream, oil, and vanilla extract. Mix on medium speed for 2 minutes until well combined.
Add Hot Water: Gradually add hot water while mixing on low speed. Batter will be thin — this ensures a moist cake.
Fold in Chocolate Chips (Optional): Gently fold in chocolate chips if using.
Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, checking doneness with a toothpick inserted into the center.
Cool: Let cakes cool in pans for 5-10 minutes, then transfer to a wire rack to cool completely.
Prepare Buttercream Frosting: Beat softened butter for 3 minutes until light. Whisk eggs separately for 8 minutes until fluffy. Add eggs, syrup/honey, vanilla, melted chocolate, sea salt, and cream to the butter. Beat until creamy and spreadable.

Assemble Cake: Level cooled cake layers. Frost with buttercream, covering sides and top. Decorate with optional chocolate shavings or berries.

Notes

For dairy-free, substitute dairy-free yogurt and plant-based milk alternatives like almond or oat milk. Replace butter in frosting with dairy-free spread or coconut oil.
For reduced sugar, experiment with erythritol or monk fruit sweetener.
You can store the cake at room temperature in an airtight container for 1-2 days, refrigerate for up to a week, or freeze for up to 3 months.
Add-ins like nuts, dried fruit, or extra chocolate chips can be folded into the batter.

Always ensure all ingredients, especially chocolate and flour, are certified gluten-free to avoid cross-contamination.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 323 kcal per serving
Fat: 15g
Carbohydrates: 41g
Protein: 6g