Gluten-Free Chocolate Cake

Going gluten-free definitely doesn’t mean giving up delicious desserts, and this gluten-free chocolate cake recipe proves it. It’s one of our most decadent chocolate desserts, even though it contains no wheat, dairy or eggs. Lofty and domed, the cake is an impressive centerpiece worthy of a party, and every bite is packed with rich cocoa flavor.

While gluten-free baking can be a bit different, this cake recipe is pretty straightforward. In fact, it may be easier to bake this cake: Without gluten, there’s no risk of overworking the batter and ending up with a tough or heavy texture. The only challenge may be finding a few special ingredients since this cake is an egg-free, gluten-free and dairy-free recipe. Instead of eggs, healthy seeds bind the batter, while using oil instead of butter makes the chocolate flavor sing.

Ingredients for Gluten-Free Chocolate Cake

• Gluten-free all-purpose baking flour: Gluten-free bakers must combine multiple flours and starches to achieve an ideal ratio of proteins and starches that mimic the flavor, texture and rise of baked goods made with traditional wheat flour. The best gluten-free flour blends take care of that combination with a 1:1 ratio, although you can always make a homemade gluten-free flour mix if you want to do it yourself.
• Sugar: We use plain white granulated sugar in this recipe.
• Baking cocoa: Cocoa powder is the star, so use the best cocoa powder you can find. Look for unsweetened, natural or 100% cocoa. This recipe calls for regular cocoa, not Dutch-processed cocoa.
• Flaxseed and chia seeds: This gluten-free chocolate cake is also vegan! To replace the binding power of eggs, we use both chia and flaxseeds, which also contribute rich oils.
• Baking powder and baking soda: Using two leavening agents ensures a lofty, airy cake.
• Seasonings: Instant espresso powder doesn’t make the cake taste like coffee but adds a subtle richness that complements the cocoa flavor. We also use vanilla extract and a dash of salt.
• Xanthan gum: Gluten is a sturdy protein that acts as a binding agent, helping baked goods stick together and rise well. Cooks often add xanthan gum as the binder in gluten-free baking recipes.
• Boiling water: This recipe calls for boiling hot water, which intensifies the chocolate flavor and helps to activate the leavening agents to ensure a great rise.
• Almond milk: This vegan cake calls for unsweetened almond milk, but you may use your favorite dairy-free milk alternatives (just look for unflavored, unsweetened milk or the flavor of the cake will be thrown off).
• Canola oil: Neutral canola oil enriches the cake batter without overshadowing the chocolate flavor.
• Confectioners’ sugar: A dusting of confectioners’ sugar (aka powdered sugar) is an easy decorative finishing touch. If your supply is running low, make powdered sugar in a blender.

Is flourless chocolate cake the same as gluten-free cake?

Flourless chocolate cake is a classic dessert that uses no flour at all, whereas gluten-free chocolate cake does use flour—but it swaps gluten-free flour mix instead of traditional wheat flour. Cakes made with gluten-free flour are moist and airy. Flourless cake doesn’t benefit from the body and lift that flour provides, so it’s incredibly dense and rich, almost like fudge. Flourless cakes are also quite flat since the batter is too heavy and thick to rise.

Decadent flourless cake is usually served in thin slices. By contrast, you can serve this gluten-free chocolate cake in generous slices for dessert or even enjoy it as an afternoon snack.

Directions

Step 1: Whisk the dry ingredients

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Preheat the oven to 350°F. Grease and flour a 10-inch fluted tube pan using 3 tablespoons of gluten-free flour.

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In a large bowl, whisk the remaining 2 cups of flour with the sugar, baking cocoa, ground flaxseed, chia seeds, baking powder, baking soda, salt, instant espresso powder and xanthan gum.

Editor’s Tip: When baking cakes, you’ll almost always mix dry ingredients separately to ensure every ingredient (even the tiny amounts of baking soda and salt) is evenly distributed.

Step 2: Mix the wet ingredients

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In another bowl, combine the water, almond milk, oil and vanilla until well blended.

Step 3: Combine

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Gradually beat the flour mixture into the milk mixture.

Step 4: Bake

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Gently pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes.

Step 5: Cool

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Cool the cake in the pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar before serving.

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Recipe Variations

• Bake cupcakes: To make gluten-free chocolate cupcakes, pour the cake batter into foil- or paper-lined muffin cups until they’re three-fourths full. Bake the cupcakes in a preheated 350° oven for 10 to 15 minutes or until a toothpick comes out clean.
• Add nuts: Stir pecans or walnuts into the batter to add flavorful crunch to the cake.
• Double up on chocolate: Add mini or full-size chocolate chips to the batter for an especially rich chocolate dessert. Be mindful of the ingredients label on baking chocolate if you want to avoid dairy.
• Serve with a sweet side: Gild the lily with a scoop of ice cream or a dollop of whipped cream. Use dairy-free alternatives to keep the cake dairy-free and vegan.

How to Store Gluten-Free Chocolate Cake

Store leftover gluten-free chocolate cake in an airtight container on the counter, away from direct light and heat. Gluten-free baked goods generally don’t keep quite as long as their wheat-containing counterparts, so the cake really tastes best the day it’s made. Of course, you don’t want the leftovers to go to waste, and they’ll still be pretty tasty for a few days.

How long does gluten-free chocolate cake last?

At room temperature, this chocolate cake will keep for two or three days.

Can you freeze gluten-free chocolate cake?

Freeze gluten-free chocolate cake for up to three months. Allow the cake to cool completely, then wrap the whole cake or individual slices in two layers, such as plastic wrap and foil. Defrost the cake in the refrigerator and serve it at room temperature or gently warmed in the microwave.

Gluten-Free Chocolate Cake Tips

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Can you make gluten-free chocolate cake in another pan?

This rich cake tastes best when made in a circular pan with a hole in the center, like a tube pan or a Bundt pan. That hole encourages the cake to bake evenly, so the center is baked while the edges are still moist and tasty. Instead of a full-sized Bundt pan, try making mini Bundt cakes or turning the batter into cupcakes. (For small cakes, reduce the baking time to 10 to 15 minutes.)

What kind of frosting can you make for gluten-free chocolate cake?

You can use any homemade frosting recipes to make a frosted gluten-free chocolate cake. Whip up a batch of chocolate buttercream for a classic double chocolate treat, or try another frosting flavor, such as peanut butter buttercream frosting or caramel frosting. For non-dairy frosting options, look to the topping on your favorite dairy-free desserts, like vegan chocolate cupcakes or vegan birthday cake.

What do you do if the cake gets stuck in the pan?

It can be tricky to get a cake out of a Bundt pan, and you can avoid the situation by greasing the Bundt pan the right way. Be thorough, don’t skimp on the grease and don’t forget to add a dusting of flour. Then, before trying to remove the cake, let it cool in the pan for 10 minutes before inverting it over a cooling rack. If it doesn’t fall out of the pan right away, let it sit upside-down and let gravity encourage the cake to drop. You can also tap firmly against the sides and bottom of the pan to shake it loose.

If the cake does stick, and your sides are uneven or craggy, don’t worry! It will still taste delicious. Serve it with a generous dollop of whipped cream to cover up any major crevices.