Gluten Free Dark Chocolate Cake with Chocolate Icing

I do love an easy, one-layer chocolate cake! Yes, a gluten free chocolate layer cake definitely has its place, but what about the times when you want chocolate cake RIGHT NOW and don't want to make a lot of effort?

Enter this gluten free dark chocolate cake. It's rich and moist, kissed with a layer of simple chocolate icing, and is seriously one of the best chocolate cake's you'll sink your fork into. Like my gluten free chocolate cake with salted caramel frosting, it's baked in just one layer so you won't have to deal with stacking cake or a crumb coat.

The cake is darkly sweet and so very chocolatey, everything a good chocolate cake should be. A bit of Greek yogurt keeps it nice and moist, and oat flour provides a lovely fluffiness. And it's ready in less than an hour.

Why You'll Love This GF Chocolate Cake

As you know, I truly love gluten-free chocolate cake. This sweetly simple version is a slight riff on my beloved oat flour chocolate cake recipe but the batter is made in one bowl and it's baked in just one layer. It's a snacking cake to be sure, but it can also work as a wonderful dessert after dinner. Here are some highlights:

• Gluten-free. Another one for the "this is a gluten-free recipe but you won't be able to tell" files. The combination of oat flour and cocoa powder creates a rich crumb that's never dry, with a lovely slight hint of coffee.
• So simple. I am so into one-bowl batters! Just layer all of the ingredients into a big bowl, whisk and stir, then bake. Easy peasy.
• It doesn't skimp on the chocolate. Chocolate cake + chocolate frosting or icing is *chef's kiss* for me. There's plenty of chocolate both in the cake and in the icing so if you're a chocolate lover - rejoice.

Ingredients Needed

Here's a look at what you'll need for this easy cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Granulated sugar
• Brown sugar - Light or dark brown sugar is fine.
• Greek yogurt - I like whole-fat Greek yogurt here, but low-fat is fine. Choose plain or vanilla-flavored yogurt, or try sour cream.
• Cocoa powder - Make sure to use unsweetened cocoa powder in this and all chocolate cake recipes!
• Oil - Pretty much any oil works here, from vegetable, canola, avocado, and coconut, to olive oil.
• Eggs - Use large eggs.
• Rising agents - A combination of (fresh!) baking powder and baking soda.
• Salt - Fine sea salt is great, and table salt also works.
• Oat flour - I love whole-grain gluten-free oat flour, but you can use any gluten-free flour you prefer. Brown rice flour is a nice substitute, or a homemade gluten free flour blend, or 1:1 purchased gluten-free flour.
• Coffee - Chocolate and coffee were made for each other! Save a bit of coffee from your morning pot, or use hot water instead.

Tips & Recipe Notes

• Rest the batter. Oat flour, like all gluten-free flours, needs a little rest so that it can properly hydrate before baking. Let the batter rest in the pan for about 20 minutes, or while the oven heats, for a smoother crumb.
• Add espresso. For an extra shot of coffee flavor, whisk in 1 teaspoon of espresso powder to the dry mix. Don't worry - it won't be overwhelming, but will nicely complement the coffee.
• Make it dairy-free. If needed, swap the yogurt for non-dairy yogurt and the butter for non-dairy butter.
• Use a gluten-free flour mix. When I developed this recipe, I decided to do use y favorite gluten-free flour (oat flour), only. However, you can absolutely use a 1:1 baking mix, or my homemade gluten free flour blend.
• Try another icing. Any frosting or icing goes here! See some suggestions in the next section.
• Skip the coffee. Don't drink coffee? No worries, you can substitute tea or just hot water instead.

Serving Options

• Other frosting: My salted caramel frosting is amazing here! Or make my favorite chocolate buttercream frosting. You can't go wrong.
• Dessert sauce: Make a batch of salted caramel sauce and drizzle it decoratively over the top of the cake.
• Powdered sugar: Keep it easy and sift some powdered sugar over the top of the cooled cake!
• Whipped cream or ice cream: Frost the cake with homemade whipped cream, or serve a spoonful alongside slices. Vanilla bean ice cream is always welcome, or try my no churn pumpkin ice cream for a fall treat.

Proper Storage

• Counter - Store the cake, lightly covered, on the counter for up to 2 days.
• Fridge - Transfer the cake to the fridge for up to 5 days to extend its lifespan.
• Freezer - You can freeze the cake frosted or unfrosted; to freeze just the cake part, wrap it in plastic, place it in a sealable bag, and freeze for up to 2 months. Thaw in the fridge before frosting. Or, once the frosting is set, wrap the cake in plastic, then a layer of foil, and store in the freezer for up to 1 month. Defrost completely in the fridge before serving.