The Finest Gluten Free Chocolate Cake

The very best ever gluten free chocolate cake is a wealthy chocolate cake that’s fluffy and light-weight with an ideal crumb; this cake nearly melts in your mouth. You’ll NEVER guess that it is a gluten-free cake.

Virtually as thrilling because the scrumptious richness of the cake is the truth that it is a quite simple, one-bowl cake that comes collectively in just some minutes time.

chocolate cake on small plate

Gluten Free Chocolate Cake

This gluten free chocolate cake recipe works fantastically as cupcakes as effectively for birthday events and different get togethers. Paired with Salted Caramel Frosting, this cake was an enormous hit at my son’s party the primary time I made it.

Nonetheless, if you happen to’d wish to keep away from chocolate crumbs tracked via the home, or if you happen to’re in search of a white cake, (stay and study via my errors, mamas to younger children) I’m past thrilled to let you know that this recipe is really The Best Gluten Free White Cake you’ll ever make. Fact advised, it’s the very best white cake I’ve ever tasted, gluten-free or not.

The bitter cream and olive oil on this Gluten Free Chocolate Cake retains it extremely moist. I’ve efficiently used gentle flavored olive oil in nearly all of my baked items for the previous few years.

There isn’t a touch of olive oil taste within the completed merchandise. Make sure to use a lightweight oil and NOT an additional virgin oil.

Image me leaping up and down with glee over how completely this cake turned out. I attempted a number of totally different variations earlier than this one turned out completely. I’ve made this cake over a dozen occasions now.

slice of chocolate cake on plate with fork

Finest Chocolate Gluten Free Cake Recipe

Kitchen Tip: I take advantage of this sheet pan, this cake pan, or this cupcake pan to make this recipe.

  • ⅓ cup potato starch
  • ⅓ cup sorghum flour
  • ⅓ cup brown rice flour
  • 1¼ cup sugar
  • ⅓ cup, plus 2 tablespoons cocoa powder, ideally dutch course of
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup bitter cream
  • ½ cup gentle flavored olive oil
  • ¾ cup water room temperature
  • 1 tablespoon plain white vinegar
  • 1 teaspoon vanilla
  • 1 egg
The BEST Gluten Free Chocolate Cake or cupcakes! - get the recipe at

I used to be thrilled that the recipe works fantastically with none xanthan gum in any respect. I’ve made this cake as cupcakes, a sheet cake, and a 9×13 cake pan. I’ve layered it as effectively, however be warned it’s a pretty gentle crumb (which I LOVE) nevertheless it doesn’t make for the sturdiest layers. You’ll need to be very light when dealing with the layers.

I tailored this recipe from my Chocolate Peanut Butter Cake recipe. In case you are not in want of a gluten-free dessert, like this one, the unique recipes makes among the best chocolate truffles I’ve ever tasted.

When you’re desirous to strive a paleo model, these Paleo Chocolate Cupcakes look fairly superior. For espresso lovers, this Kahlua Coffee Poke Cake appears like heaven. Take a look at the remainder of the Gluten Free Dessert Recipes on this web site.

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Servings: 18 cupcakes (doubled recipe fills a half-size sheet cake pan or (3) 8-inch spherical pans)

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  • Preheat the oven to 350 levels. Line the cupcake pans with paper liners or grease the sheet cake pan with butter. (If you may be making a layered cake, see additional instructions beneath.)

  • Mix all dry elements in a mixing bowl and whisk to mix. Add the bitter cream and olive oil and beat to mix. Slowly add the water and proceed beating. Add the vanilla and the vinegar, beat once more. Add the egg and beat to mix.

  • Pour into the ready cake pans or fill the cupcake liners. Bake the cupcakes for 18 minutes and the truffles till an inserted toothpick comes out with moist crumbs, 28-Half-hour for a half-sheet pan. Let the truffles cool (of their pans) COMPLETELY earlier than frosting them.

Instructions For A Layered Cake

  • Generously butter the underside and sides of two 8″ spherical cake pans. Hint the underside of the pans onto wax paper or parchment with a pencil after which reduce out the circles. Place the paper within the backside of every pan and butter the paper.

  • Take away from the oven and let the cake cool within the pans for 20 minutes or so. Very rigorously, invert the truffles onto wire racks and allow them to cool COMPLETELY. These are very delicate truffles. As soon as they’re fully cool, wrap in saran wrap and freeze for a pair hours earlier than assembling the cake.

  • To frost the cake, place one layer of the very chilly cake flat aspect up on a serving plate or stand. Unfold about ½ of the Peanut Butter Frosting evenly excessive. Place the second layer on prime and frost the highest and sides with all however about ½ a cup of the remaining frosting.

  • With this cake, it’s a good suggestion to make a crumb coat with the primary layer of frosting. Principally, simply be sure the cake is roofed in frosting, even when a number of stray crumbs present via. Chill the assembled cake once more (place it again within the freezer for half an hour or so) earlier than you add the final little bit of frosting. Use the remaining little bit of frosting to create a easy remaining coating.

When you make the frosting prematurely and retailer it within the fridge, permit a number of hours for the frosting to return totally to room temperature once more earlier than frosting the cupcakes.

Energy: 163kcal · Carbohydrates: 23g · Protein: 2g · Fats: 8g · Saturated Fats: 2g · Polyunsaturated Fats: 1g · Monounsaturated Fats: 5g · Trans Fats: 0.001g · Ldl cholesterol: 13mg · Sodium: 135mg · Potassium: 124mg · Fiber: 2g · Sugar: 14g · Vitamin A: 53IU · Vitamin C: 0.2mg · Calcium: 17mg · Iron: 1mg

initially printed 3/10/13 – recipe notes and pictures up to date 1/27/23 

The BEST Gluten Free Chocolate Cake doesn't taste "gluten free" at ALL! - get the recipe at

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