This gluten-free chocolate cake is rich, tender, and deeply chocolatey—don’t be fooled by the label. It’s made from simple pantry ingredients: cocoa powder, eggs, oil, buttermilk, vanilla, and hot coffee to intensify the chocolate flavor. A smooth, creamy chocolate frosting finishes the cake for a classic dessert that’s perfect for birthdays, potlucks, and holidays. I’ve made this recipe for many special occasions and it consistently receives rave reviews—most guests never suspect it’s gluten-free.
Before you jump to the recipe card, here are a few helpful notes to ensure a successful, moist cake every time.
Recipe Notes
- Moist and tender: The texture is soft and fluffy with a deep cocoa flavor.
- Simple to make: This recipe uses straightforward ingredients and an easy method—perfect for beginner bakers or kids learning to bake.
- Flexible formats: I usually bake this as a three-layer 6-inch cake, but it works well as a two-layer 8-inch cake, a sheet cake, or cupcakes.
- Great for everyone: Gluten-free or not, most people love this cake.
Key Ingredients
These ingredients are simple, but a few are worth calling out so the finished cake turns out great.
Cocoa powder: Use pure cocoa powder (not hot cocoa mix). Dutch-processed cocoa is recommended for a rich, smooth flavor.
Baking powder: Check labels—some brands contain gluten. Use a certified gluten-free baking powder.
Oil: Neutral oils like avocado or light olive oil keep the cake exceptionally moist. Oil-based cakes stay soft longer than butter-based cakes.
Buttermilk: Buttermilk adds tenderness and tang. If you don’t have buttermilk, mix ¾ cup (180 ml) whole milk with ¼ cup (60 ml) sour cream or plain yogurt. For a dairy-free option, combine ¾ cup non-dairy milk with ¼ cup mayonnaise.
Hot coffee: Hot coffee blooms the cocoa and deepens the chocolate flavor. Use brewed coffee or dissolve instant coffee in hot water. If you prefer not to use coffee, hot water will still help bloom the cocoa but won’t add the same depth of flavor.
What gluten-free flour is best for cake?
For the best texture, use a 1-to-1 gluten-free flour blend that already contains xanthan gum. The xanthan gum gives structure and helps create the tender crumb you expect from a traditional cake. A quality 1-to-1 blend will produce the most reliable results.
Baking Tips
Use room temperature ingredients. Let eggs and dairy reach room temperature so they incorporate smoothly and help the cakes rise evenly.
Rest the batter. Gluten-free batters often benefit from a 20–30 minute rest to hydrate the flour. This helps prevent a gritty or crumbly crumb.
Watch baking time. Begin checking the cakes for doneness around 32 minutes. A toothpick inserted into the center should come out with a few moist crumbs, not raw batter. Avoid overbaking to keep the cake moist.
Frosting & Decorating Tips
Classic chocolate buttercream is my go-to here, but cream cheese frosting, peanut butter buttercream, or a whipped ganache also pair beautifully.
Level the layers. Trim any domes from the cake layers with a serrated knife or a cake leveler so the stacked cake sits flat.
Crumb coat. Apply a thin layer of frosting to seal in crumbs, chill for 20–30 minutes, then finish with a smooth final layer for a clean result.
Gluten Free Chocolate Cake Recipe
Ingredients
Cake
- 1¾ cups Bob’s Red Mill gluten free 1-to-1 flour blend
- ¼ cup cornstarch
- ¾ cup Dutch-processed cocoa powder
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot coffee
Frosting
- 1½ cups butter, softened at room temperature
- ¾ cup Dutch-processed cocoa powder
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 1–3 tablespoons milk, optional to thin
Instructions
Cake
- Preheat the oven to 340°F (170°C). Grease and line three 6-inch round pans, or two 8-inch pans, with parchment paper.
- In a medium bowl, sift together the gluten-free flour blend, cornstarch, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large bowl, whisk the eggs with the granulated sugar and brown sugar until combined. Add the oil, buttermilk, and vanilla extract and mix until smooth.
- Fold the dry ingredients into the wet ingredients until just combined. Pour in the hot coffee and stir until smooth. Let the batter rest for at least 20 minutes so the flour can hydrate.
- Divide the batter evenly among the prepared pans and bake for 32–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Frosting
- In a stand mixer bowl, cream the softened butter on medium speed about 2 minutes until light and slightly fluffy. Add the vanilla and salt and mix briefly.
- Add the cocoa powder and powdered sugar in increments, about ½ cup at a time, beating and scraping the bowl between additions until smooth.
- If the frosting is too thick, add 1 tablespoon of milk at a time until you reach the desired spreading consistency.
- Level the cooled cake layers, apply a thin crumb coat and chill for 20–30 minutes. Finish with a final layer of frosting and decorate as desired.
Notes
Dairy-free option: Substitute the buttermilk with ¾ cup (180 ml) non-dairy milk plus ¼ cup (60 ml) mayonnaise. Use vegan butter sticks for the frosting.
Nutrition
Serving: 1 slice | Calories: 571 kcal | Carbohydrates: 66 g | Protein: 4 g | Fat: 36 g | Sodium: 641 mg | Fiber: 4 g | Sugar: 57 g
Storage Instructions
Storage depends on the frosting used.
Traditional buttercream: Store the cake in an airtight container at room temperature for up to 3 days.
Cream cheese or dairy-free frosting: Keep the cake in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap individual slices tightly in two layers of plastic wrap, place in a freezer-safe bag, and freeze for 1–2 months. Thaw in the refrigerator before serving.
More Gluten-Free Cake Recipes
If you love gluten-free baking, try other recipes like a gluten-free German chocolate cake with coconut-pecan frosting, a pineapple upside-down cake for a fuss-free presentation, a cinnamon-streusel coffee cake for brunch, a lemon poppy seed cake for bright flavor, a dense pound cake with whipped cream and berries, or classic whoopie pies for a nostalgic treat.