Gluten Free Chocolate Cake

I still remember the first time I made this cake. I was nervous. Not because the recipe was hard, but because it mattered.

Someone I care about had gone years without a proper slice of chocolate cake — not a crumbly store-bought one or a “make-do” version — but an actual soft, rich, chocolatey cake that felt like the real thing.

So I baked. I kept it simple. No fancy layers, no decorations. Just a deep chocolate flavor, soft crumb, and creamy frosting.

And when they took the first bite, they didn’t even ask if it was gluten free. They just said, “Wow.” That was all I needed to hear.

This cake has been on repeat ever since.

It’s not flashy. It doesn’t pretend to be something it’s not. It’s just really good chocolate cake that happens to be gluten free.

And if someone you love has been skipping dessert because of gluten, please make them this. Watch their face. That quiet little moment when they smile mid-bite? That’s everything.

No special skills needed. No fancy tools. Just a bowl, a spoon, and a little care.

Table of Contents

Gluten Free Chocolate Cake Recipe

Ingredients

For the Chocolate Cake:

1 ¾ cups (210g) gluten-free all-purpose flour (with xanthan gum)
¾ cup (65g) unsweetened cocoa powder (preferably Dutch-process)
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 ¾ cups (350g) granulated sugar
½ cup (120ml) neutral oil (like sunflower or canola)
2 large eggs (room temperature)
1 cup (240ml) milk (room temperature)
½ cup (120ml) boiling water
1 tbsp vinegar (white or apple cider)
2 tsp vanilla extract

For the Chocolate Frosting:

1 cup (227g) unsalted butter (softened)
2 ½ cups (300g) powdered sugar (sifted)
½ cup (40g) unsweetened cocoa powder (sifted)
¼ tsp salt
2 tbsp milk (add 1 more tbsp if needed)
1 tsp vanilla extract

Instructions

Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper at the base. Dust the sides lightly with cocoa powder (instead of flour).
In a large mixing bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt until well combined and lump-free.
In another bowl, whisk sugar, oil, eggs, milk, vinegar, and vanilla until smooth and slightly pale.
Add the wet mixture into the dry ingredients. Mix until just combined — don’t overmix.
Slowly pour in the boiling water while mixing on low speed. The batter will be thin — this is what gives the cake its moist texture. Let it rest for 5 minutes (important for gluten-free flours to absorb properly).
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a skewer inserted in the center comes out with just a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool fully before frosting.

Make the Frosting

Using a hand mixer or stand mixer, beat the softened butter on medium-high until light and creamy — about 3–4 minutes.
Sift together the powdered sugar and cocoa powder. Add in 2 additions, beating well after each. Scrape down the sides.
Add vanilla, salt, and 2 tablespoons of milk. Beat for 2–3 more minutes until light, fluffy, and spreadable. If it feels too thick, add another tablespoon of milk.
Place one cake layer on your serving plate. Add a thick layer of frosting and smooth it out. Place the second layer on top and cover the entire cake with the remaining frosting, using swirls just like in the image.
Chill for 20–30 minutes before slicing if you want clean layers. Serve at room temperature for the best texture.

How Do I Make a Moist Gluten Free Chocolate Cake?

Getting a gluten free cake to stay moist can be tricky, but the right ingredients and steps make all the difference.

Use oil instead of butter: Oil keeps the cake softer for longer.
Add milk or yogurt: They help with moisture and softness.
Include boiling water or hot coffee in the batter: This gives it a fudgy, rich texture.
Don’t overbake: Check with a toothpick early to avoid drying it out.
Let the batter rest for 10–15 minutes before baking: This gives the flour time to absorb liquids.

Why Does My Gluten Free Chocolate Cake Turn Out Dry Or Crumbly?

This usually happens because of too much flour, not enough fat, or missing binders.

Too much flour: Always measure it correctly using a kitchen scale or spoon-and-level method.
No binder used: Add xanthan gum or psyllium husk if your mix doesn’t include it.
Overbaking: Even a few extra minutes in the oven can dry out gluten free cakes.
Not enough fat: Gluten free cakes need oil or butter for structure and softness.
Wrong flour blend: Some gluten free flours are too starchy and don’t hold moisture well.

Can I Make a Gluten Free Chocolate Cake Without Xanthan Gum?

Yes, but you need another binder to replace what xanthan gum does — which is holding the cake together.

Psyllium husk powder: Works well and gives a soft texture.
Chia seed gel: Soak chia seeds in water, then blend and use.
Ground flaxseed mixed with water: Helps bind and adds a little texture.
Pre-mixed gluten free flour with built-in binders: Choose blends labeled “1:1” or “cup-for-cup”.

How Can I Make Gluten Free Chocolate Cake Without Eggs?

You can skip eggs by using easy swaps that still give the cake good structure and taste.

Yogurt or buttermilk: ¼ cup per egg.
Applesauce: ¼ cup per egg adds moisture too.
Mashed banana: ¼ cup per egg works but adds banana flavor.
Ground flaxseed + water: 1 tbsp flaxseed + 3 tbsp water = 1 egg.
Baking soda + vinegar: Helps with rise when eggs are not used.

How Do I Stop Gluten Free Cakes From Sinking In The Middle?

Cakes that sink are often under baked or too wet in the center.

Measure your ingredients properly: Too much liquid or not enough leavening can ruin the texture.
Use room temperature ingredients: Cold eggs or milk can affect baking.
Avoid opening the oven early: Sudden temperature changes cause sinking.
Bake fully: Test the center with a toothpick — it should come out with just a few moist crumbs.
Let it cool in the pan for 10–15 minutes: Moving it too soon can make it sink.

Can I Use Almond Flour To Make a Gluten Free Chocolate Cake?

Yes, but almond flour works differently from regular gluten free blends.

Use extra eggs: Almond flour needs more binding power.
Lower the baking temperature slightly: It browns faster than other flours.
Add cocoa powder carefully: Almond flour absorbs less liquid, so don’t overdo the dry ingredients.
Expect a denser texture: The cake will be moist and rich, not light and fluffy.
Use parchment paper: Almond flour makes cakes more fragile, so lining your pan helps.

Why Does My Gluten Free Cake Taste Gritty Or Grainy?

That gritty taste usually comes from flour that hasn’t had time to soften or blends that are too coarse.

Let the batter rest before baking: 10–20 minutes gives time for flours to hydrate.
Use a fine blend of gluten free flour: Some mixes have coarse rice flour that stays gritty.
Sift the flour before using: This breaks up any grainy bits.
Add a little extra fat or moisture: It helps smooth the crumb.
Bake low and slow: A lower temperature helps soften the flour more evenly.

How Do I Make a Fluffy Gluten Free Chocolate Cake?

Fluffiness comes from air and moisture — both are easy to get if you follow a few tricks.

Use baking soda + vinegar together: They create bubbles that lift the cake.
Whisk the eggs well: Air in the batter means a softer cake.
Don’t overmix the flour: Stir until just combined or it can get dense.
Use a sifter for dry ingredients: Sifted flour and cocoa powder blend better and feel lighter.
Use a mix of oil and milk: This combo gives softness without making it heavy.

Can I Freeze Gluten Free Chocolate Cake?

Yes, and it freezes really well if stored properly.

Cool it completely first: Warm cake causes freezer burn.
Wrap tightly in plastic wrap: Keep air out to avoid drying.
Add foil on top of the plastic: Extra protection helps with longer storage.
Store in freezer-safe container or zip bag: Label it with the date.
Freeze unfrosted if possible: Frost it fresh after thawing for better texture.

How Do I Store Gluten Free Chocolate Cake To Keep It Soft?

Storage matters more with gluten free cakes because they dry out faster.

Store in an airtight container: Don’t leave it out uncovered.
Keep it at room temperature for 2–3 days: Longer than that, refrigerate or freeze.
Wrap in plastic wrap before placing in container: Helps lock in moisture.
Add a slice of bread in the container: The cake absorbs the bread’s moisture and stays soft.
Avoid refrigerating unless needed: The fridge can dry it out unless it’s well wrapped.