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–+ servings

Gluten-Free Chocolate Cake

This rich and moist bakery-style gluten-free chocolate cake features a silky chocolate buttercream frosting and delivers a soft, fudgy crumb with no crumble.
Servings 16 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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.

Notes

For best results, use a flour blend with xanthan gum for structure. Allow the batter to rest for 10 minutes before baking.

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 55gProtein: 6gFat: 18gFiber: 3g
Calories: 410kcal
Course: Cake, Dessert
Cuisine: American, Baking
Keyword: bakery-style, buttercream frosting, chocolate cake, gluten-free, indulgent