I finally perfected my Moist Gluten Free Chocolate Cake by adding a single unexpected ingredient that solves common baking pitfalls.

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I always chase the perfect chocolate cake and this one The Best Gluten Free Ultimate Chocolate Cake kept surprising me. It leans on a gluten free all purpose flour blend, preferably one with xanthan gum included, and a deep unsweetened cocoa powder that gives honest, intense chocolate flavor without being cloying.

I wanted a Moist Gluten Free Chocolate Cake that still felt indulgent and a little bit decadent, and every slice has a rich cocoa punch with a tender crumb that made me go back for a second piece, even when I said I wouldnt. Youll want to taste it just to see why.

Ingredients

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Mostly carbs, some fiber and protein varies by blend, gives structure and crumb.
High in antioxidants, low sugar, gives intense chocolate flavor and slight bitterness.
Pure carbs and sweetener, boosts browning and moisture but adds no nutrients.
Provide protein, richness and structure, help bind ingredients and improve rise.
Adds a tangy note, reacts with baking soda for lift, keeps crumb tender.
Neutral flavored fat that keeps cake moist long after baking, adds calories.
Makes rich, silky frosting, high in saturated fat, carries chocolate flavor beautifully.

Ingredient Quantities

2 cups (260 g) gluten free all purpose flour blend, preferably one with xanthan gum included

3/4 cup (75 g) unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 cups (400 g) granulated sugar

3/4 cup (180 ml) vegetable oil like canola

2 large eggs

1 cup (240 ml) buttermilk

1/2 cup (120 g) sour cream or plain yogurt

2 teaspoons pure vanilla extract

1 cup (240 ml) hot brewed strong coffee or hot water

1 cup (226 g) unsalted butter softened (for frosting)

3 to 4 cups (360 to 480 g) powdered sugar (for frosting)

3/4 cup (75 g) unsweetened cocoa powder (for frosting)

1/4 teaspoon fine salt (for frosting)

2 teaspoons vanilla extract (for frosting)

3 to 4 tablespoons (45 to 60 ml) heavy cream or milk (for frosting)

1 teaspoon instant espresso powder optional

8 ounces (225 g) semisweet chocolate chopped optional, for richer frosting or ganache

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9 inch round cake pans with parchment and dust the bottoms with a little of the gluten free all purpose flour so the cakes come out cleanly.

2. In a large bowl whisk together 2 cups gluten free all purpose flour blend, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon fine salt and 2 cups granulated sugar until evenly combined and lump free.

3. In another bowl whisk 3/4 cup vegetable oil, 2 large eggs, 1 cup buttermilk, 1/2 cup sour cream (or plain yogurt) and 2 teaspoons vanilla extract until smooth and homogenous. Room temperature eggs and dairy give a better rise so try to let them sit a bit if cold.

4. Stir the wet into the dry until mostly combined, then slowly pour in 1 cup hot brewed strong coffee or hot water while mixing gently until the batter is smooth. If using the optional 1 teaspoon instant espresso powder dissolve it in the hot coffee first. The batter will be thin, thats normal and what keeps the cake moist.

5. Divide batter evenly between the prepared pans, smooth the tops and bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Let cakes cool in the pans 10 minutes, then invert onto a rack, peel off parchment and cool completely before frosting.

6. For the frosting beat 1 cup (226 g) unsalted butter, softened, until light and fluffy. Gradually add 3 to 4 cups powdered sugar and 3/4 cup unsweetened cocoa powder, add 1/4 teaspoon fine salt and 2 teaspoons vanilla extract. Add 3 to 4 tablespoons heavy cream or milk as needed to reach a spreadable consistency, beat well between additions. If you want a little extra coffee lift add the optional 1 teaspoon instant espresso powder dissolved in a teaspoon of hot water and beat in.

7. For a richer frosting or ganache: either melt the optional 8 ounces semisweet chocolate and fold it into the buttercream after it cools a bit, or make a simple ganache by heating 1/2 cup of the heavy cream until steaming and pouring it over the chopped chocolate, stirring until glossy, cooling slightly and spreading as the filling and top coat.

8. Assemble the cake by leveling the tops if needed, place one layer on a plate, spread about a third of the frosting, add the second layer and press gently. Do a thin crumb coat of frosting all over, chill 10 to 15 minutes to set, then finish with the remaining frosting. Use an offset spatula for smoother sides; warm the spatula in hot water and dry it for a cleaner finish.

9. Chill the finished cake until the frosting firms, then bring to room temperature about 30 minutes before serving for the best texture. Store airtight at room temp for up to 2 days or refrigerated up to 5 days. Layers freeze well up to 2 months wrapped tightly. Enjoy, youre gonna love how moist and chocolatey it is.

Equipment Needed

Youll need:

1. Oven that reaches 350 F (175 C)
2. Two nine inch round cake pans and parchment paper to line them
3. Large mixing bowls (one for dry, one for wet) plus a medium bowl for the frosting
4. Measuring cups and spoons and a kitchen scale for accuracy
5. Whisk and rubber spatula for mixing and scraping
6. Electric hand mixer or stand mixer, or a sturdy whisk if you dont have one
7. Heatproof bowl or small saucepan for melting chocolate or making ganache
8. Cooling rack and a plate or board for assembling the layers
9. Offset spatula and bench scraper or straight spatula for smoothing the frosting

FAQ

Q: Can I use a different gluten free flour blend?
A: Yes, but pick a 1-to-1 baking blend that already has xanthan gum for best texture. If your blend does not include xanthan gum, stir in about 1/2 to 1 teaspoon xanthan gum per cup of flour to help the cake hold together.

Q: Can I make this dairy free or vegan?
A: You can. For buttermilk use 1 cup non-dairy milk plus 1 tablespoon vinegar, let it sit a few minutes. Swap sour cream with dairy-free yogurt. Use vegan butter or a neutral oil based spread for the frosting, and replace eggs with flax or a commercial egg replacer, but expect a slightly different crumb.

Q: What about egg substitutions?
A: For each egg try 1/4 cup applesauce or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit 5 minutes). These work fine but the cake may be a touch denser than with real eggs.

Q: How do I make the frosting richer or turn it into a ganache?
A: Stir about 8 ounces chopped semisweet chocolate into warm buttercream or melt 8 ounces chocolate with 1 cup heavy cream for a classic ganache. Add 1 teaspoon instant espresso to deepen the chocolate flavor, it's subtle but makes the cake taste more chocolatey.

Q: What oven temp and baking times should I use?
A: Preheat oven to 350°F (177°C). Two 8 inch pans usually take about 25 to 30 minutes, two 9 inch pans about 22 to 28 minutes, and a 9×13 pan about 35 to 40 minutes. Test with a toothpick it should come out with a few moist crumbs not wet batter.

Q: Can I make the cake ahead or freeze it?
A: Yes. Baked layers keep in the fridge 1 to 2 days. Wrap layers tightly in plastic then foil to freeze up to 3 months. Thaw overnight in the fridge, bring to room temp before frosting. You can freeze a fully frosted cake but freezing unfrosted layers usually gives better texture.

The Best Gluten Free Ultimate Chocolate Cake Recipe Substitutions and Variations

Gluten free all purpose flour blend (with xanthan gum):
Use a commercial 1-to-1 GF flour (swap 1:1) if you got it; or make a homemade mix per cup: 1 cup white rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 tsp xanthan gum; or try almond flour blend (use 2 cups almond flour + 1/4 cup tapioca starch, add 1 tsp xanthan gum and cut oil by 1-2 tbsp) — cake will be more dense and moist.
Buttermilk:
Milk + 1 tbsp vinegar or lemon juice per cup (let sit 5 minutes) works great; or thin plain yogurt or sour cream with milk (about 3/4 cup yogurt + 1/4 cup milk to make 1 cup); for dairy free use unsweetened soy or almond milk + 1 tbsp vinegar per cup.
Vegetable oil (canola):
Swap equal parts with neutral oils like avocado or light olive oil; or melted unsalted butter 1:1 for richer flavor (slightly denser cake); or use applesauce (use 3/4 cup applesauce for 1 cup oil) to cut fat, expect a moister, a bit denser crumb; or refined coconut oil melted 1:1 if you want non-dairy fat.
Unsalted butter (for frosting):
Use salted butter but reduce added frosting salt by about 1/4 tsp; or replace up to half the butter with cream cheese for a tangy, slightly lighter frosting; use vegan/baking stick margarine 1:1 for dairy free; or chill solid coconut oil and use up to half the butter for a dairy free option, but frosting texture will be softer at room temp.

Pro Tips

1. Weigh your flour and sugar when you can. Gluten free blends vary a lot so cups lie, they pack differently. If your blend does not already have xanthan gum add about 1/2 teaspoon for the 2 cups of flour so the cake holds together better.

2. Let the batter rest 15 to 30 minutes before baking so the starches hydrate and the crumb gets less gummy. The batter will be thin, thats normal, but after you add the hot coffee mix only until smooth or you can deflate it.

3. Sift the powdered sugar and cocoa for the frosting or at least press them through a fine sieve to avoid lumps. Beat the butter until really light and fluffy before adding sugar and any cooled melted chocolate otherwise your buttercream might split.

4. For ganache heat the cream until steaming but not rolling boil, pour over chopped chocolate, let sit 2 minutes then stir slowly until glossy. If you fold warm chocolate into buttercream cool it to about body temperature first or your butter will melt and you will have a runny mess.

5. Chill the crumb coat so crumbs dont show, then finish and chill again before serving. When you slice bring the cake to room temp for about 30 minutes for best texture. Layers freeze well wrapped tightly if you want to bake ahead.

The Best Gluten Free Ultimate Chocolate Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally perfected my Moist Gluten Free Chocolate Cake by adding a single unexpected ingredient that solves common baking pitfalls.

Servings

servings

Calories

711

kcal

Equipment: Youll need:

Ingredients

2 cups (260 g) gluten free all purpose flour blend, preferably one with xanthan gum included
3/4 cup (75 g) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 cups (400 g) granulated sugar
3/4 cup (180 ml) vegetable oil like canola
2 large eggs
1 cup (240 ml) buttermilk
1/2 cup (120 g) sour cream or plain yogurt
2 teaspoons pure vanilla extract
1 cup (240 ml) hot brewed strong coffee or hot water
1 cup (226 g) unsalted butter softened (for frosting)
3 to 4 cups (360 to 480 g) powdered sugar (for frosting)
3/4 cup (75 g) unsweetened cocoa powder (for frosting)
1/4 teaspoon fine salt (for frosting)
2 teaspoons vanilla extract (for frosting)
3 to 4 tablespoons (45 to 60 ml) heavy cream or milk (for frosting)
1 teaspoon instant espresso powder optional
8 ounces (225 g) semisweet chocolate chopped optional, for richer frosting or ganache

Directions

Preheat oven to 350°F (175°C). Grease and line two 9 inch round cake pans with parchment and dust the bottoms with a little of the gluten free all purpose flour so the cakes come out cleanly.
In a large bowl whisk together 2 cups gluten free all purpose flour blend, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon fine salt and 2 cups granulated sugar until evenly combined and lump free.
In another bowl whisk 3/4 cup vegetable oil, 2 large eggs, 1 cup buttermilk, 1/2 cup sour cream (or plain yogurt) and 2 teaspoons vanilla extract until smooth and homogenous. Room temperature eggs and dairy give a better rise so try to let them sit a bit if cold.
Stir the wet into the dry until mostly combined, then slowly pour in 1 cup hot brewed strong coffee or hot water while mixing gently until the batter is smooth. If using the optional 1 teaspoon instant espresso powder dissolve it in the hot coffee first. The batter will be thin, thats normal and what keeps the cake moist.
Divide batter evenly between the prepared pans, smooth the tops and bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Let cakes cool in the pans 10 minutes, then invert onto a rack, peel off parchment and cool completely before frosting.
For the frosting beat 1 cup (226 g) unsalted butter, softened, until light and fluffy. Gradually add 3 to 4 cups powdered sugar and 3/4 cup unsweetened cocoa powder, add 1/4 teaspoon fine salt and 2 teaspoons vanilla extract. Add 3 to 4 tablespoons heavy cream or milk as needed to reach a spreadable consistency, beat well between additions. If you want a little extra coffee lift add the optional 1 teaspoon instant espresso powder dissolved in a teaspoon of hot water and beat in.
For a richer frosting or ganache: either melt the optional 8 ounces semisweet chocolate and fold it into the buttercream after it cools a bit, or make a simple ganache by heating 1/2 cup of the heavy cream until steaming and pouring it over the chopped chocolate, stirring until glossy, cooling slightly and spreading as the filling and top coat.
Assemble the cake by leveling the tops if needed, place one layer on a plate, spread about a third of the frosting, add the second layer and press gently. Do a thin crumb coat of frosting all over, chill 10 to 15 minutes to set, then finish with the remaining frosting. Use an offset spatula for smoother sides; warm the spatula in hot water and dry it for a cleaner finish.
Chill the finished cake until the frosting firms, then bring to room temperature about 30 minutes before serving for the best texture. Store airtight at room temp for up to 2 days or refrigerated up to 5 days. Layers freeze well up to 2 months wrapped tightly. Enjoy, youre gonna love how moist and chocolatey it is.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.