The Best Gluten Free Chocolate Cake
A reliably good gluten free chocolate cake that is moist and tender with a perfect crumb! Top it with chocolate buttercream for a real treat. Great for birthdays or as an everyday chocolate cake.
The Best Gluten Free Chocolate Cake Recipe
I wrote about a favorite chocolate cake during the early days of the pandemic. I called it “A Hug in Cake Form” and it remains my most-used chocolate cake recipe whenever I need to make a cake for a birthday celebration or just because. I adapted it to be gluten-free because it’s so good it needed a gluten-free iteration. And this is truly is the best gluten-free chocolate cake.
I don’t know how else to describe it – taking a bite of this cake is like experiencing a wonderful hug while you eat it. You’ll do a simple mix of buckwheat, almond, and sweet white rice flour to form a gluten-free base. Olive oil and Greek yogurt keep the cake fluffy and tender but not delicate. (I do like a sturdy chocolate cake.) You can frost it with chocolate buttercream or any frosting you like. Dusting the top with powdered sugar for a simple finish works, too.
It’s so important to have a reliable gluten-free chocolate cake recipe in your back pocket, and I hope this one becomes one of your most-used recipes. Dress it up or down, make it into cupcakes – whatever you do, it’s a winner.
Why You’ll Love This Gluten Free Chocolate Cake
Chocolate cake, what’s not to love? This one needs just a few minutes to whisk together, and is superbly moist and tender. Here’s why you’ll love this gluten free chocolate cake recipe:
- It’s gluten-free. All of the ingredients needed to make this chocolate cake are gluten-free!
- So simple to make. I love a cake that doesn’t require a mixer. You’ll just need a whisk to put the batter for this cake together, and while you do need to beat the frosting, it really doesn’t take too long.
- Packed with chocolate flavor. I love a rich, dark chocolate cake. This gluten free chocolate cake satisfies every chocolate craving.
What You’ll Need
Here’s what you’ll need to make this oh-so-chocolatey cake. The full ingredient amounts and instructions are in the recipe card below.
- Buckwheat flour – A naturally gluten-free whole grain flour, buckwheat adds flavor and texture
- Sweet white rice flour – To give a bit of binding and a bouncy crumb
- Almond flour – Almond flour gives sturdiness to the cake
- Unsweetened cocoa powder – I use Hershey’s cocoa powder
- Brown sugar – To give a caramelly sweet note to the cake
- Granulated sugar – To sweeten the cake
- Baking soda and baking powder – These leavening agents help the cake to rise
- Salt – I always use fine sea salt in my baking
- Milk – Whole milk gives a nice richness to this cake but you can also use 2% milk
- Greek yogurt – Full-fat or low-fat Greek yogurt is fine
- Eggs – Eggs help to bind the gluten-free batter
- Olive oil – Use extra virgin olive oil
- Vanilla extract – Pure vanilla extract gives the best flavor
- Coffee – Make a little extra coffee on the day you plan to bake this cake
Frosting
- Butter – I use unsalted butter in this recipe
- Semisweet chocolate – Or bittersweet chocolate
- Powdered sugar – To give a bit more sweetness to the frosting
- Milk – Whole milk helps to lighten up the frosting if needed
How to Make the Best Gluten Free Chocolate Cake
I’m not saying that this is the best gluten free chocolate cake ever, but it’s pretty much the best gluten-free chocolate cake ever! Here’s how to make it:
Make the Cake
- Prepare the pan: Grease a tube pan. Have a baking sheet ready.
- Whisk the ingredients together: In a large bowl, whisk together the flour, cocoa, sugars, baking powder, baking soda, and salt. In a medium bowl, whisk together the yogurt and milk. Whisk in the eggs one at a time, then whisk in the olive oil, vanilla, and maple syrup if using. Slowly add the wet ingredients to the dry using a wooden spoon or rubber spatula. Then add the coffee and whisk lightly or stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Rest the batter: Pour the batter into the prepared pan, place the pan on the baking sheet to catch any drips, and Let the batter rest while the oven heats.
- Preheat the oven: Preheat oven to 350° F. Place the cake on the baking sheet, then place it in the oven, and bake for 40-45 minutes, until a cake tester comes out with just a few crumbs attached. Remove from oven, place on a rack, cool in the pan for 30 minutes, then carefully turn the cake out onto a cooling rack and cool completely before frosting.
Make the Frosting
- Whip the frosting: In a large bowl using a hand mixer or a stand mixer, beat the butter until it is smooth and fluffy. Add the melted chocolate and the powdered sugar and whip to combine, then add the milk (more if needed) to make a smooth, fluffy frosting. Frost the top and sides of the cake with the frosting.
Tips and Variations
Need subs? I’ve got you covered! Read on for substitution suggestions plus some variation options:
- Use gluten-free all-purpose flour – Substitute your favorite gluten-free 1:1 baking flour for the buckwheat, sweet white rice, and almond flours
- For the buckwheat flour – Try oat flour
- For the sweet white rice flour – Use tapioca flour
- For the almond flour – Sub teff flour
- To make dairy-free – Swap non-dairy yogurt and non-dairy milk in the cake; use non-dairy butter to make the frosting
- To make refined sugar-free – Use coconut sugar in place of the brown sugar and granulated sugar
Serving Suggestions
This cake is perfect when served on its own, but I will always suggest a scoop of ice cream, or even a soft dollop of unsweetened whipped cream. You can bake it as cupcakes or as a layer cake, too.
Storage Options
Store leftover cake, covered in foil, in the fridge for up to 5 days. Bring it to room temperature before serving.
More Chocolate Cakes:
Gluten Free Chocolate Cake
Ingredients
For Cake
- ¾ cup/125 g buckwheat flour
- ¾ cup/100 g sweet white rice flour
- ¼ cup/25 g almond flour
- ¾ cup unsweetened cocoa powder
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoons fine sea salt
- ½ cup whole milk
- ½ cup Greek yogurt
- 3 large eggs
- ½ cup olive oil
- 1 teaspoon pure vanilla extract
- 1 cup hot coffee
For Frosting
- ½ cup butter, at room temperature (or 20 seconds in the microwave)
- 3 ounces semisweet chocolate, melted
- 1-2 cups powdered sugar
- 1-2 tablespoons whole milk
Instructions
Make Cake
- Grease a tube pan. Have a baking sheet ready.
- In a large bowl, whisk together the flours, cocoa, sugars, baking powder, baking soda, and salt. In a medium bowl, whisk together the yogurt and milk. Whisk in the eggs one at a time, then whisk in the olive oil, vanilla, and maple syrup if using. Slowly add the wet ingredients to the dry using a wooden spoon or rubber spatula. Then add the coffee and whisk lightly or stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pan, place the pan on the baking sheet to catch any drips, and let the batter rest while the oven heats.
- Preheat oven to 350° F. Place cake, on baking sheet, in the oven, and bake for 40-45 minutes, until a cake tester comes out with just a few crumbs attached. Remove from oven, place on a rack, cool in the pan for 30 minutes, then carefully turn the cake out onto a cooling rack and cool completely before frosting.
Make Frosting
- In a large bowl, whip the butter with a mixer until it is smooth and fluffy. Add the melted chocolate and the powdered sugar and whip to combine, then add the milk (more if needed) to make a smooth, fluffy frosting. Frost the top and sides of the cake with the frosting.
- Cake will keep, well-covered in the fridge for 5 days.