This tender-crumbed gluten free chocolate layer cake is made with a combination of oat and almond flour and bakes up perfectly each time. Fill and frost it with your favorite frosting - it makes a great birthday cake.
I could happily eat chocolate cake every day of the year. This one is tender, beautiful, and hard to stop eating, made with just two gluten-free flours including oat flour and almond flour. Similar to my oat flour chocolate cake, you'll use coffee in the batter to play up the deep, dark chocolate flavor. Along with a little Greek yogurt for moisture, olive oil adds a fruity note. This cake is a winner.
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Why You'll Love This Chocolate Layer Cake
Looking for a reliable gluten free birthday cake? Here it is! I make this cake every year for my family's birthdays, and it's a reliable, straightforward cake that makes everyone happy. Of course, you can make it anytime you want, not just for birthdays - and I advise that you do! Here are some cake highlights:
- Quick + simple. I love that this cake is made with a whisk rather than a mixer, which means that the batter comes together in minutes.
- Perfect gluten free flour blend. Oat and almond flour combine to make a sturdy yet fork-tender crumb that holds up well to whatever frosting you pair it with.
- Easily made gluten-free. Along with the gluten free flours, the rest of the ingredients in this cake are naturally gluten free pantry staples.
Ingredients Needed
- Oat flour - You can grab a package of oat flour or learn how to make oat flour at home.
- Almond flour - Use almond flour not almond meal for a finer crumb.
- Unsweetened cocoa powder - Make sure to use unsweetened cocoa powder so that the cake doesn't turn out overly sweet. I like Hershey's unsweetened cocoa powder.
- Granulated sugar
- Brown sugar - You can use light or dark brown sugar.
- Leavening agents - You'll use a combination of baking soda and baking powder to help the cake rise.
- Olive oil - I always use extra virgin olive oil!
- Eggs - I tested this recipe using large eggs, which is what I recommend you use as well!
- Greek yogurt - Low-fat or full-fat Greek yogurt works equally well.
- Milk - I use whole milk but 2% will also work.
- Freshly brewed coffee: If you don't drink coffee, feel free to use hot water instead.
See the recipe card at the end of this post for the full ingredient amounts.
Variations
Use this cake recipe as your base and try different frostings or even switch out the flours. Here are a few variation ideas:
- Different frostings - This is a solid chocolate cake recipe that is great frosted with a classic chocolate buttercream, peanut butter buttercream, or vanilla buttercream. You can also make the salted caramel buttercream from this post or fill and frost the cake with a sweet cream cheese frosting for a flavor contrast.
- Whipped cream frosting - Make homemade whipped cream with or without sugar and use it to fill and frost the cake.
- Use gluten free flour - If you don't have oat or almond flour in the pantry, use a gluten free all-purpose flour (like my homemade gluten free flour blend). Substitute 2 ¼ cups gluten free flour for the combo of oat and almond flour.
If you want a traditional cake recipe made with wheat flour, try my recipe for chocolate cake with salted caramel frosting!
Instructions
Check the recipe card lower down for the detailed instructions - this is just an overview.
- Make the dry mix: Grease two 8-inch pans and line with parchment. Whisk together the oat flour, almond flour, sugars, cocoa powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In a large bowl, whisk together the olive oil, eggs, yogurt, and milk.
- Combine: Mix the dry mix into the wet ingredients.
- Add coffee: Whisk in the coffee until smooth.
- Rest batter: Divide the batter equally between the pans, then rest the batter.
- Bake: Bake at 350° F for about 50 minutes.
Baking Tip
Note in the photos above that when you combine the flour mix with the oil and egg mixture the batter will be very thick. I both whisk and stir the batter to make sure all of the flour is incorporated. Then, when you add 1 cup of coffee, the batter will thin out and become more pourable. Just know that if your batter is very thick at that first combining, it it normal!
Substitution Suggestions & Tips
- Make it refined sugar-free - Use coconut sugar or maple sugar in place of the granulated sugar and brown sugar.
- Oat flour substitution - Try an equal amount by weight of sorghum flour or teff flour.
- Almond flour substitution - Substitute another nut flour, tiger nut flour, or buckwheat flour by weight for the almond flour.
- Make it dairy-free - Swap non-dairy milk and non-dairy yogurt for Greek yogurt and whole milk.
- Make it egg-free - I haven't tried making this gluten free chocolate layer cake egg-free, but you could try using 3 flax eggs in place of the eggs.
- Use room-temperature ingredients. Bring the ingredients to room temperature before using. This will help them better incorporate into the batter, resulting in a smoother, more velvety crumb to the cake.
- Rest the batter. Let the batter rest while the oven heats. Oat flour, like most gluten-free flours, benefits from resting to let it hydrate (i.e, absorb liquid) before baking.
Serving Suggestions
Chocolate layer cake is a gorgeous dessert served in thick slices with cold glasses of milk. But, a scoop of vanilla or mint chip ice cream is never a bad idea, or you could try it with whipped cream. Other options include:
- Toppings: Sprinkle the top of the frosted cake with mini chocolate chips, raspberries, crushed candy canes, toasted walnuts, and more ...
- Make a single layer and freeze the other - You can freeze one layer for another time (see how below) and serve it as a plain chocolate cake dusted with powdered sugar, or frost it with your favorite frosting.
- Plain! Sift some powdered sugar over 1 cake layer, or just serve slices plain with ice cream.
Storage
- Fridge - Place the cake in an airtight container or cover it tightly with foil and store it in the fridge for up to 5 days.
- Freezer - You can freeze the whole cake, wrapped tightly in plastic and foil, or in individual slices wrapped, placed in sealable, freezer-safe bags, or in freezer-safe airtight containers, in the fridge for up to 3 months. Thaw the cake in the fridge before serving.
- To serve - Bring the cake to room temperature for at least 15 minutes before serving.
More Gluten Free Chocolate Cake Recipes
If you tried this Gluten Free Chocolate Layer Cake or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Gluten Free Chocolate Layer Cake
Ingredients
- 1 ¾ cups gluten-free oat flour (185 grams)
- ½ cup almond flour (60 grams)
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ½ cup olive oil
- 2 large eggs, at room temperature
- ½ cup Greek yogurt
- ½ cup whole milk
- 1 cup hot, freshly brewed coffee
Instructions
- Lightly grease two 8-inch pans with at least 2-inch sides with olive oil and line with parchment paper rounds. Set aside.
- In a medium bowl, whisk together the oat flour, almond flour, sugars, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the olive oil, eggs, yogurt, and milk. Stir and whisk the dry ingredients into the wet ingredients and stir very well to combine. Stir in the coffee and stir until the batter is smooth and combined.
- Divide the batter evenly between the prepared pans and preheat oven to 350° F. Let the batter rest while the oven heats, about 15-20 minutes.
- Place pans in the oven and bake for 45-50 minutes, checking at 45 minutes, until a toothpick in the center comes out clean and the edges are starting to pull away from the edges of the pans. Remove from oven and let cake cool in the pans on a wire rack for 30 minutes, then turn out onto the rack to cool fully. The cake will be quite tender so it’s a good idea to refrigerate it before frosting.
- Fill and frost cake with chocolate buttercream or your frosting of choice. Cake will keep well wrapped in the fridge for up to 5 days.
Michelle Mentzer says
I have been gluten free for over a decade, and not given to sweets because I am always disappointed - but not this time. This will be the ONLY chocolate cake recipe that I use from this point forward. I cannot thank you enough!