Gluten-Free One-Bowl Chocolate Cake

Who doesn't love a one-bowl chocolate cake? Even better when it's gluten-free! I certainly love a one-bowl cake - it takes so much of the prep away when you can simply pop all the ingredients into a big bowl and mix them up! This easy recipe is for a dark chocolate cake that's topped with my favorite simple, irresistible chocolate buttercream frosting, and yes, made in one bowl.

This cake is perfect to bake as a simple, one-layer birthday cake. It has all the classic birthday cake flavors, and of course, lots of sprinkles should be involved for a finishing touch. You can double the recipe and bake two layers (double the frosting recipe as well) for a layer cake, or keep it ultra easy and do a single layer. This one is sure to please everyone after the candles have been blown out.

For more solid chocolate cake recipes, try my oat flour chocolate cake, gluten-free vegan chocolate cake, or chocolate teff cake recipes.

What You'll Love

• Just one gluten-free flour is needed. You need only one gluten-free flour to make this cake - teff flour, a wonderful, whole grain, naturally gluten-free flour. Teff and chocolate are a great pair.
• One bowl and done. I mean, a one-bowl cake that's also gluten-free and super easy to throw together? Sign me up!
• Not too sweet. This is a cake that's not cloyingly sweet. And if you use coffee in the batter it also brings a rich, slightly bittersweet note to balance the chocolate.
• Easily adapted to be dairy-free. See my simple substitution options below for how to make this into a dairy-free cake.

Ingredients Needed

Check the recipe card at the end of this post for the full ingredient amounts and instructions.

• Butter - I always use unsalted butter in my baking recipes.
• Brown sugar - You can use light or dark brown sugar.
• Granulated sugar - To balance out the brown sugar.
• Eggs - You'll need one large egg plus one egg yolk.
• Yogurt - You can use plain or Greek yogurt - just make sure it's plain!
• Coffee - I love using coffee in chocolate cake as it gives it such a rich flavor. However, you could also use water if you prefer.
• Teff flour - Teff flour is a wonderful whole grain gluten-free flour that plays wonderfully in chocolate cakes.
• Cocoa powder - Unsweetened, please.
• Leavening - A combo of baking powder and baking soda.
• Salt: I use fine sea salt, and table salt is fine, too.

Substitution Suggestions

• Teff Flour - Substitute oat flour or sorghum flour. More about gluten-free flours.
• To Make Dairy-Free - Replace the yogurt with your favorite non-dairy yogurt of choice. Use olive oil or coconut oil for the butter.
• To Make Refined Sugar-Free - Use coconut sugar instead of the brown sugar and granulated sugar.

Storage Options

To store, place leftover gluten-free one-bowl birthday cake, tightly covered in foil or in an airtight container, in the fridge for up to 5 days. Bring to room temperature to serve for the best flavor and texture.