The aroma of cocoa fills the kitchen as a glossy batter swirls beneath your whisk, rich and smooth. This bakery-style gluten free chocolate cake brings everything you love about a classic chocolate cake: deep flavor, soft crumb, and silky chocolate buttercream frosting. It has zero crumble and zero compromise.
Perfect for birthdays, gatherings, or an indulgent weekend bake, this recipe proves that gluten-free baking can be just as satisfying as traditional desserts.
If you’ve been searching for a truly indulgent gluten free chocolate cake recipe, this one delivers a bakery-quality texture that rivals any traditional version.
This gluten free chocolate cake is rich, moist, and easy to make. Using a blend of cocoa, oil, and gluten-free flour, it delivers a soft, fudgy crumb with zero crumble. Topped with smooth chocolate buttercream, it’s a foolproof dessert that bakes perfectly every time. The recipe requires one bowl, takes less than an hour, and guarantees deep chocolate flavor without gluten.
Ingredients
Main Ingredients
- 2 cups gluten-free all-purpose flour blend with xanthan gum (see note below)
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened dark cocoa powder
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- ¾ cup neutral oil such as avocado or vegetable oil
- 3 large eggs, room temperature
- 1 cup buttermilk (or non-dairy milk plus 1 tablespoon vinegar for dairy-free)
- ½ cup brewed coffee, cooled
- 2 teaspoons pure vanilla extract
For the Chocolate Buttercream
- 1 cup unsalted butter, room temperature
- 1 cup cocoa powder
- 4 cups powdered sugar
- ¼ teaspoon salt
- 3 tablespoons milk or cream
- 2 teaspoons vanilla extract
Optional Add-Ins
Mini dark chocolate chips, a pinch of espresso powder for intensity, or a touch of cinnamon for warmth.
Ingredient Tip: Always use a high-quality gluten-free flour blend like King Arthur Baking’s Measure for Measure Flour to ensure bakery-style texture and elasticity. The balance of cocoa, fat, and flour gives this gluten free chocolate cake its signature softness and rich crumb.
For inspiration across other gluten-free bakes, explore our pillar collection The Best Gluten-Free Baking Recipes for Every Sweet Moment.
How to Make It
- Preheat the oven to 350°F (175°C). Line two 8-inch cake pans or one 9×13-inch sheet pan with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together gluten-free flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk oil, eggs, buttermilk, coffee, and vanilla until smooth.
- Bring it together: Pour the wet ingredients into the dry mixture. Whisk until fully combined and glossy.
- Bake: Divide the batter between pans and bake for 30–35 minutes (or up to 40 minutes for a sheet cake) until a toothpick comes out with a few moist crumbs.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost: To make the buttercream, beat butter and cocoa together until creamy. Add powdered sugar, milk, vanilla, and salt. Beat for 2–3 minutes until light and fluffy.
Once cooled and frosted, your gluten free chocolate cake will have the perfect structure for slicing and serving.
Professional Tips for Perfect Texture
For consistent results every time you bake this gluten free chocolate cake, follow these tested tips from professional bakers.
Use a flour blend with xanthan gum for structure. Allow the batter to rest for 10 minutes before baking to hydrate the starches.
Coffee enhances chocolate flavor but does not make the cake taste like coffee.
Use cake strips around the pans for an even rise. For a glossy buttercream, fold in a tablespoon of melted dark chocolate at the end.
A short rest before baking helps hydrate gluten-free starches, reducing dryness and giving your gluten free chocolate cake that perfect bakery-style crumb.
Common Mistakes to Avoid
- Overbaking leads to dryness. Check early and remove when the center is just set.
- Using blends without binders causes crumble. Always choose a trusted brand.
- Skipping the resting time can reduce moisture and tenderness.
Chocolate Buttercream Frosting
A classic bakery buttercream should be rich but not heavy. Start with soft butter, not melted, and sift your cocoa and sugar to avoid lumps. Beat on medium-high for several minutes to incorporate air and create a whipped, silky texture that spreads easily across the cake.
The frosting enhances the deep cocoa flavor and complements the sweetness of the gluten free chocolate cake layers.
Nutritional Information
Per Serving (1 of 16)
Calories: 410 kcal
Protein: 6 g
Carbohydrates: 55 g
Fat: 18 g
Fiber: 3 g
Each slice of this gluten free chocolate cake offers rich flavor with balanced nutrition for a satisfying treat.
Key Nutritional Benefits
Cocoa provides antioxidants that support mood and cardiovascular health.
Eggs and oil add moisture without heaviness.
Gluten-free flour makes the dessert safe for those with celiac disease or gluten sensitivity. Learn more at Celiac.org.
Why You’ll Love This Recipe
This gluten free chocolate cake has a soft, tender crumb with deep cocoa flavor and no dry edges. It’s moist, rich, and stable enough for layering. Whether you serve it for a celebration or a casual family dessert, it delivers consistent, bakery-style results.
Unlike many gluten free chocolate cake recipes, this one stays tender for days and never dries out.
For a cozy pairing, serve it with a mug of Calm Night Cinnamon Almond Milk or alongside Gluten-Free Banana Bread for a brunch spread.
Benefits and Adaptations
For dairy-free bakers, use oat milk and vegan butter in both the cake and frosting.
To reduce sugar, replace part of the granulated sugar with coconut sugar.
To make it vegan, substitute eggs with flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
This versatile gluten free chocolate cake recipe adapts beautifully to dairy-free and vegan versions without losing structure or flavor.
This cake uses oil instead of butter for moisture and relies on acidic buttermilk to react with baking soda for lift. The result is a stable structure without gluten, delivering a texture close to traditional cakes.
For more plant-based inspiration, see Vegan Mushroom Carbonara — a creamy, dairy-free dinner that balances sweetness with savory comfort.
Variations and Serving Ideas
Seasonal Versions
Autumn: Add cinnamon or espresso powder.
Winter: Infuse with orange zest for a chocolate-orange cake.
Spring: Serve with fresh raspberries or strawberries.
Summer: Top with whipped coconut cream and berries.
No matter the season, this gluten free chocolate cake pairs well with fresh fruit, nuts, or classic buttercream.
Serving Suggestions
Frost simply with chocolate buttercream and a dusting of cocoa.
Sprinkle crushed gluten-free cookies or shaved chocolate.
Serve with High Protein Chocolate Chia Pudding for a balanced treat.
Enjoy after a comforting Sweet Potato Taco Bowl to end your meal on a sweet note.
FAQs
Here are the most common questions about baking the perfect gluten free chocolate cake at home.
Can I make this cake ahead?
Yes. Wrap cooled cake layers tightly and store at room temperature for two days, or freeze up to two months.
Can I make this dairy-free?
Yes. Use oat milk or almond milk with a bit of vinegar to replace buttermilk and non-dairy butter in the frosting.
Can I substitute almond flour?
Not in this recipe. It will change the texture completely. For almond flour desserts, try our Gluten-Free Almond Flour Oatmeal Chocolate Chip Cookies.
How can I avoid a crumbly gluten-free cake?
Use a flour blend with binders like xanthan gum, don’t overbake, and let the batter rest before baking.
Storage and Serving Tips
Keep frosted cake covered at room temperature for 3–4 days.
Refrigerate up to five days if needed.
Freeze unfrosted layers in parchment and plastic wrap for up to two months.
Related Recipes
This gluten free chocolate cake belongs to the pillar collection The Best Gluten-Free Baking Recipes for Every Sweet Moment, alongside:
Pro Baker’s Secrets: Getting the Texture Just Right
1. Temperature Matters:
Always bring eggs and buttermilk to room temperature before mixing. Cold ingredients can stiffen gluten-free batter, creating an uneven crumb.
2. Moisture Balance:
Gluten-free flours absorb more liquid. When in doubt, add an extra tablespoon of milk to maintain moisture without heaviness.
3. The Rest Rule:
Let the batter rest for 8–10 minutes before baking. This hydration period transforms a gritty mix into a tender, smooth batter.
4. Layering Like a Pro:
To create even layers, level each cake round with a serrated knife and chill briefly before frosting. It makes assembly cleaner and results in bakery-perfect slices.
5. Flavor Boost:
Add a teaspoon of espresso powder or a pinch of sea salt to intensify chocolate depth. This small step turns a simple gluten free chocolate cake into a true bakery masterpiece.
Following these expert tips guarantees that every gluten free chocolate cake you bake will look, taste, and feel like it came from a professional bakery.
Author Note
Written by David, SEO Strategist and Recipe Developer for Flavor Trips.
This recipe was developed to combine sensory enjoyment with precise gluten-free baking science. Each post on Flavor Trips is crafted for taste, originality, and visibility—ensuring your gluten-free desserts reach both Google and the people who love them.
Gluten-Free Chocolate Cake
Ingredients
Main Ingredients
- 2 cups gluten-free all-purpose flour blend with xanthan gum Use a high-quality blend like King Arthur Baking’s Measure for Measure Flour.
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened dark cocoa powder
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- ¾ cup neutral oil (such as avocado or vegetable oil)
- 3 large eggs, room temperature
- 1 cup buttermilk (or non-dairy milk plus 1 tablespoon vinegar for dairy-free)
- ½ cup brewed coffee, cooled Enhances chocolate flavor.
- 2 teaspoons pure vanilla extract
Chocolate Buttercream
- 1 cup unsalted butter, room temperature Should be soft, not melted.
- 1 cup cocoa powder
- 4 cups powdered sugar
- ¼ teaspoon salt
- 3 tablespoons milk or cream
- 2 teaspoons vanilla extract
Optional Add-Ins
- Mini dark chocolate chips, a pinch of espresso powder, or a touch of cinnamon For extra flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two 8-inch cake pans or one 9×13-inch sheet pan with parchment paper.
- In a large bowl, whisk together gluten-free flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk oil, eggs, buttermilk, coffee, and vanilla until smooth.
- Pour the wet ingredients into the dry mixture. Whisk until fully combined and glossy.
- Divide the batter between pans and bake for 30–35 minutes (or up to 40 minutes for a sheet cake) until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- To make the buttercream, beat butter and cocoa together until creamy.
- Add powdered sugar, milk, vanilla, and salt. Beat for 2–3 minutes until light and fluffy.
- Once cooled and frosted, your gluten-free chocolate cake will have the perfect structure for slicing and serving.