The Definitive Rich and Decadent Gluten Free Chocolate Cake

Creating a chocolate cake that defies the common pitfalls of gluten free baking, dryness, grittiness, or a lack of structural integrity, is a culinary feat that requires both science and soul. This recipe represents the pinnacle of gluten free indulgence, offering a crumb so moist and a flavour so deep that even the most discerning gluten-eaters will find themselves reaching for a second slice.

To achieve this level of excellence, we move beyond simple substitutions and embrace a sophisticated understanding of how alternative flours interact with moisture, fats, and leavening agents.

Gluten Free Chocolate Cake Recipe in Five Different Ways!

5 from 36 votes

Pinterest Facebook Share on X

Share Print

Prep 1 hour hr 50 minutes mins

Cook 40 minutes mins

Total 2 hours hrs 30 minutes mins

This delicious, moist chocolate cake recipe is perfectly paired with sweet, fresh strawberries and smooth whipping cream in every bite. Enjoy this any time of year, for every occasion, with any fruit variation!

Servings 12 people

Course Dessert

Ingredients

1x2x3x

Chocolate Cake Ingredients

• ▢ 2 cups gluten-free all-purpose flour blend
• ▢ 1 tsp xanthan gum
• ▢ 2 cups sugar
• ▢ 1 tsp baking soda
• ▢ ¼ tsp salt
• ▢ 1 cup salted butter
• ▢ ⅓ cup cocoa powder
• ▢ 1 cup water
• ▢ ½ cup buttermilk
• ▢ 2 eggs
• ▢ 1 tsp vanilla extract

Chocolate Glaze Ingredients

• ▢ ½ cup Semi-Sweet Chocolate
• ▢ 3 Tbsp water
• ▢ 1 Tbsp butter
• ▢ 1 cup powdered sugar
• ▢ 1 tsp pure vanilla extract

Whipped Cream Ingredients

• ▢ 1 ¼ cup heavy whipping cream
• ▢ ½ cup powdered sugar
• ▢ 1 tsp pure vanilla extract
• ▢ 2 lbs. whole strawberries

Get ingredients with

Get Recipe Ingredients

Instructions

Prevent Sleep ModePrevent Sleep Mode

Chocolate Cake Layers Instructions

1. Spray two 8″ cake pans with cooking oil.
2. In your mixing bowl, combine flour, xanthan gum (if needed), sugar, baking soda, and salt.
   2 cups gluten-free all-purpose flour blend, 1 tsp xanthan gum, 2 cups sugar, 1 tsp baking soda, 1/4 tsp salt
3. In a medium saucepan, combine butter, cocoa, and 1 cup water.
   1 cup salted butter, 1/3 cup cocoa powder, 1 cup water
4. Bring just to boiling, whisking constantly.
5. Remove from heat and add to dry ingredients, beat until combined.
6. Add buttermilk, eggs, and vanilla to mixing bowl and beat for one minute on low-medium speed.
   1/2 cup buttermilk, 2 eggs, 1 tsp vanilla extract
7. Pour batter into greased pan.
8. Bake at 350° for 40 minutes.
9. A toothpick inserted into cakes near center will come out with moist crumbs attached, but not wet batter.
10. Place pans on a cooling rack to cool for 10 to 15 minutes.
11. Let cool completely.

Strawberries Instructions

1. While the cakes are cooling, wash the strawberries.
   2 lbs. whole strawberries
2. Set aside 3-6 strawberries that look nice and leave them whole for dipping later.
3. Cut the tops of remaining strawberries, then slice each strawberry in half.
4. Set aside.

Chocolate Glaze Instructions

1. Add semi-sweet chocolate chunks, water, and butter to a microwave safe bowl. Microwave on high in 30 second increments, stirring after each 30 seconds, until chocolate is melted.
   1/2 cup Semi-Sweet Chocolate, 3 Tbsp water, 1 Tbsp butter
2. Whisk in powdered sugar and vanilla extract until smooth.
   1 cup powdered sugar, 1 tsp pure vanilla extract

Whipped Cream Instructions

1. To the chilled mixing bowl, add the whipping cream, powdered sugar, and pure vanilla extract.
   1 1/4 cup heavy whipping cream, 1/2 cup powdered sugar, 1 tsp pure vanilla extract
2. Use the whisk attachment to beat on high speed until stiff peaks form.
3. Set aside.

Cake Assembly

1. Dip the reserved whole strawberries in the chocolate glaze and set on wax paper.
2. On your cake stand or platter, place one of the cake layers.
3. Place half of the strawberries on the cake layer.
4. Drizzle with half of the chocolate glaze.
5. Gently spread half of the whipped cream.
6. Repeat layers exactly the same, except don’t spread the whipped cream all the way to the edge – leave about 3/4″ -1″ ring
7. Place the dipped whole strawberries on top
8. Chill in refrigerator for a minimum of 2 hours.
9. Carefully slice and serve.
10. Refrigerate leftovers.

Nutrition Details

Calories –573.72kcal

Recipe Video

Recipe Notes

*If your gluten free flour blend has xanthan gum or guar gum in it already, then omit the xanthan gum called for in this recipe. 

Tried this gluten free recipe?

Let us know how it was!

Try this Gluten Free Chocolate Cake Recipe in Five Different Cake Pans

Each of these cake pan variants can be baked at 350 degrees fahrenheit, and is recommended to cool completely before frosting/decorating.

One Pan Cake:
Grease and flour 13x9x2-inch baking pan. 
Pour prepared batter into prepared pan.
Bake 35 to 40 minutes.

Bundt Cake:
Grease and flour 12-cup fluted tube pan.
Pour prepared batter into prepared pan.
Bake 50 to 55 minutes.
Cool 15 minutes; remove from pan to wire rack.

Cupcakes: (approximately 30)
Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
Fill cups 2/3 full with cake batter.
Bake 22 to 25 minutes or until toothpick comes out clean.

Doughnuts: (approximately 12)
Fill rounds 2/3 full with cake batter.
Bake 22 to 25 minutes or until toothpick comes out clean.

Round Layered Cake:
Grease and flour two to three 8-inch round baking pans.
Pour prepared batter into prepared pans.
Bake 30 to 35 minutes.
Cool 10 minutes; remove from pans to wire racks. 

The Science of the Perfect Gluten Free Crumb

The primary challenge in gluten free baking is the absence of the elastic protein network provided by wheat. To compensate, this recipe utilizes a meticulously balanced 1-to-1 gluten free flour blend, often enhanced by the inclusion of xanthan gum. Xanthan gum acts as the “glue” that mimics gluten, providing the necessary stretch and trapping the carbon dioxide bubbles produced by the baking powder and soda. However, the flour is only half the story.

To ensure the cake remains velvety rather than crumbly, we incorporate high-moisture fats. The combination of high-quality vegetable oil and full-fat sour cream (or Greek yogurt) creates a tenderizing effect that remains stable even after the cake has cooled. Oil, being liquid at room temperature, ensures the cake stays soft for days, whereas butter-only cakes can become firm and dry when refrigerated.

Elevating the Chocolate Profile

Not all cocoa powders are created equal. For this recipe, we recommend a high-fat, Dutch-processed cocoa powder. The alkalization process of Dutch-processing reduces acidity, resulting in a darker colour and a smoother, more mellow chocolate flavour that permeates the entire sponge. To truly “wake up” the chocolate, we utilize two secret weapons: espresso powder and boiling water. The espresso powder doesn’t make the cake taste like coffee; rather, it intensifies the cacao’s natural earthy notes. Adding boiling water to the batter at the final stage of mixing serves to “bloom” the cocoa powder, dissolving any remaining clumps and releasing the full aromatic potential of the chocolate.

Mastering the Technique

The assembly of this cake is as important as the ingredients. Sifting the dry ingredients is a non-negotiable step; gluten free flours are prone to clumping, and a smooth batter is essential for a uniform rise. When combining the wet and dry components, aim for a thorough but gentle integration. Because there is no gluten to overwork, you don’t have to worry about a “tough” cake in the traditional sense, but over-mixing can still introduce too much air, leading to a cake that rises beautifully in the oven only to collapse upon cooling.

Pairings and Presentation

While this cake is magnificent enough to be served with a simple dusting of powdered sugar, it truly shines when paired with a silken chocolate ganache or a salted caramel buttercream. For a brighter contrast, a tart raspberry coulis or a heap of fresh macerated strawberries can cut through the richness of the chocolate. When serving, ensure the cake is at room temperature to allow the fats to soften, providing that signature melt-in-your-mouth experience that defines a world-class dessert.

Frequently Asked Questions About This Chocolate Cake Recipe