Julie Clark
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Gluten Free Chocolate Cake
Easy chocolate cake made perfectly with gluten free flour! This gluten free chocolate cake makes a 9×13 cake or 2 layer cake. Great for birthdays or any day! You may also love our gluten free white cake.
Gluten Free Chocolate Cake Recipe
Looking for an easy homemade gluten free chocolate cake? You’ll love this soft, moist cake with amazing flavor! This cake is one of the easiest cakes to make…almost as easy as a box cake mix.
What gluten free flour is best for cakes?
We like to use Cup4Cup Gluten Free Flour in our baking. I’ve also heard that Bob’s Red Mill gluten free flour works great. Using a pre-blended gluten free flour is often easier than trying to get the correct amounts of each type of flour.
Why put coffee in chocolate cake?
Several of our chocolate cake recipes call for coffee. Everyone always wants to know why this is. Coffee enhances the chocolate flavor in the cake. It’s really as simple as that. You cannot taste the coffee, so even if you don’t like coffee, I recommend giving this a try. If you 100% don’t want to use coffee, you can leave it out and add water instead, however it will affect the flavor slightly.
Easy Chocolate Frosting
This is our best chocolate frosting recipe, naturally gluten free! It gets RAVE reviews and we love it on chocolate chip cake, white cake, yellow cake and even brownies or cupcakes. You can pipe it easily and it spreads beautifully! This recipe makes enough to put a nice layer of frosting on a 2 layer cake. If you’d like less frosting or a “naked” cake, simply make half of the recipe.
Gluten Free 9×13 Cake
You can make this cake in a 9×13 cake pan. Be sure to still grease and flour the cake pan. Bake at the same temperature, but add at least 5 minutes to the baking time. You’ll know the cake is done when you touch the center and it bounces back when you touch it. Be careful not to overbake, and don’t open the oven door until the cake looks like it is done. (Otherwise your cake may sink!)
Gluten Free Layer Cake
We like to make this cake in 2 8″ round cake pans for a nice, tall layer cake. You can use 9″ round cake pans if you’d like, but the cake will not be as tall. The cake will also most likely take a few less minutes to bake so watch it closely.
Gluten Free Cake Pops
Ever wonder if you could make gluten free cake pops? This cake recipe makes great cake pops! Bake the cake as directed, then add the frosting you’d like to flavor the cake balls with and mix until creamy. Roll into balls and dip in chocolate.
Other Gluten Free Cake Recipes
Gluten Free Chocolate Cake
Easy chocolate cake made perfectly with gluten free flour! This gluten free chocolate cake makes a 9x13 cake or 2 layer cake. Great for birthdays or any day!
Servings 12
Prep Time 25 minutes
Cook Time 23 minutes
Total Time 48 minutes
Ingredients
For the Cake:
- 1 ½ Cups Cup4Cup Gluten Free Flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon Baking Soda
- 1 cup sugar
- ¾ cup sour cream
- ½ cup canola oil
- 2 large eggs
- ¾ cup hot strong coffee
For the Frosting:
- 1 cup butter (softened)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons heavy cream
Instructions
Make the Cake:
- Preheat your oven to 350 degrees.
- Grease 2 8” round cake pans with shortening, then dust with flour.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
- In another bowl, mix together the eggs, sour cream, and canola oil. Using a hand mixer, mix until combined.
- Add the dry ingredients to the wet ingredients and mix well.
- Add in the hot coffee and mix on high for 30 seconds to 1 minute until smooth and well blended.
- Divide the cake batter evenly between the two prepared pans. Smooth the batter evenly so that the cakes end up as even on top as possible. Bake for about 23-25 minutes or until a toothpick comes out clean. Be careful not to overbake.
- Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Frosting:
- While the cakes are cooling, prepare your buttercream.
- In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
- Add in the salt and vanilla. Mix until incorporated.
- With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
- Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
- Beat for 1 minute on medium speed until smooth and creamy.
- When the cakes are cool, frost the top of one layer with frosting. Place the second cake on top and frost the outside of the cake with the remaining frosting. Top with sprinkles, chocolate chips, nuts or fresh fruit as desired.
Video
Notes
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake (and all of the frosting used on the cake). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 548kcal | Carbohydrates: 68g | Protein: 4g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 402mg | Potassium: 183mg | Fiber: 4g | Sugar: 52g | Vitamin A: 680IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 2mg
Hello, I’d like to know if I can make this cake without the coffee? I know it brings out the chocolate flavor, but I absolutely cannot feed coffee to my little people. Is there a substitute? Thanks!