Easy Gluten-Free Chocolate Cake {Dairy-Free Option}

Easy Gluten-Free Chocolate Cake with Chocolate Buttercream Frosting. A one bowl gluten-free chocolate cake recipe that is quick, easy, and delicious! Dairy-Free option included.

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Baking and cooking are one of my love languages, and I started baking at an early age.

One of the first things I learned to bake was a chocolate cake from my Mom’s Betty Crocker Cookbook.

I’ve come along way since my early baking days, but I still love to bake my family a gluten-free chocolate cake.

It was super easy to modify my favorite chocolate cake recipe when I went gluten-free in 2010. I am really happy to share it with you!

Dairy-Free Baking

I have also included a dairy-free option for my gluten-free chocolate cake recipe.  My husband, my youngest son, and I are all dairy-free, so I always try to test my recipes with a dairy-free option also.

I promise it is just as delicious made with the dairy-free butter and dairy-free milk.  I like to bake with almond or cashew milk and Smart Balance or Earth Balance butter.

So, you too can enjoy a gluten-free and dairy-free chocolate cake.

This easy gluten-free chocolate cake is made in a few simple steps:

• Mix all cake batter ingredients together in a large bowl. The chocolate cake batter is smooth and easy to work with. (photo 1)
• Pour the chocolate cake batter into 2 parchment lined and greased 8″ cake pans. (photo 2)
• Bake for 30-35 minutes on the center rack of your oven at 350 degrees. (photo 3)
• While the cakes are cooling, whip up the easy chocolate buttercream frosting. (photo 4)
• Once the cakes are fully cooled, frost the cake and enjoy!

This chocolate cake batter can even be made in a bowl without the use of a heavy-duty mixer.

My parents gave me a Kitchen Aid a few years ago for Christmas, so now I use it to make this cake. But for years, I either used my hand mixer or a big wooden spoon to mix the batter.

This easy recipe makes a rich, moist, and a decadent chocolate cake. So if you are a chocolate person, this gluten-free chocolate cake is for you!

If you have a chocolate cake lover in your family, you are going to want to make them this gluten-free dessert.

This gluten-free chocolate cake is perfect for brightening someone’s day or for celebrations! I have used this gluten-free cake recipe for birthday cakes and for cupcakes.

Also, take a look at a few of my other favorite gluten-free cake recipes.

• Gluten-Free Cinnamon Roll Cake {Dairy-Free Option}
• Gluten-Free Carrot Cake
• Gluten-Free Kentucky Butter Pound Cake {Dairy-Free Option}

Recipe inspired by Best Chocolate Cake from Betty Crocker’s 40th Anniversary Cookbook.

5 from 3 votes

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Easy Gluten-Free Chocolate Cake {Dairy-Free Option}

Easy Gluten-Free Chocolate Cake with Chocolate Buttercream Frosting. A one bowl gluten-free chocolate cake recipe that is quick, easy, and delicious! Dairy-Free option included.

Course Dessert

Cuisine American

Keyword gluten-free cake, gluten-free chocolate cake

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 16 servings

Calories 459 kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

Cake:

• 2 cups all-purpose gluten-free flour (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
• 1/2 teaspoon xanthan gum (if your flour already has it leave out)
• 1 teaspoon  baking soda
• 1/2 teaspoon gluten-free baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon , optional
• 1/2 cup butter plus one 1 tablespoon , softened (dairy-free use Smart Balance or Earth Balance butter)
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk , dairy-free use cashew, almond or coconut milk You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to milk.
• 2 eggs , room temperature
• 3/4 cup cocoa powder
• 3/4 cup boiling water

Chocolate Buttercream Frosting

• 1 cup butter , dairy-free use Earth Balance or Smart Balance butter
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 cup cocoa powder
• pinch of salt
• 4 cups powdered sugar
• 3 tablespoons milk , dairy-free use cashew, almond or coconut milk

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees.
2. Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
3. In a medium-sized bowl add gluten-free flour, xanthan gum (If your flour already has it leave out), salt, baking soda, gluten-free baking powder, and cinnamon. Stir to combine the ingredients.
4. In a large bowl cream butter and sugar with a mixer.
5. Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
6. Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
7. Add the buttermilk and mix until fully combined.
8. Add the cocoa powder to the batter and mix until fully combined.
9. Add the boiling water to the batter and mix until fully combined.
10. Pour half of the batter in the first 8" cake pan and then pour the rest of the batter in the second 8" cake pan.
11. Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.
12. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
13. Allow the cakes to cool fully before frosting. I like to have mine cool on a baking rack.
14. In a large bowl cream butter until smooth with a stand-up or hand mixer.
15. Add the pure vanilla and almond extract to the butter. Mix until fully combined.
16. Add the cocoa powder and mix until fully combined.
17. Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
18. Add the milk to the frosting and beat until smooth and spreadable.
19. Place the first cake with the shiny side down on a plate or a cake plate.
20. Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
21. Place the second cake on top of the frosted first cake the shiny side down.
22. Frost the top and side of the cake with the remaining frosting.
23. For more help in frosting a layered cake I Am Baker has a great tutorial.
24. I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
25. This cake can be stored in the refrigerator.
26. Enjoy!

Recipe Notes

Mama says, "Check all of your labels!"

Recipe inspired by Best Chocolate Cake from Betty Crocker’s 40th Anniversary Cookbook.

Nutrition Facts

Easy Gluten-Free Chocolate Cake {Dairy-Free Option}

Amount Per Serving (1 slice)

Calories 459 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 12g 60%

Cholesterol 68mg 23%

Sodium 412mg 17%

Potassium 190mg 5%

Total Carbohydrates 72g 24%

Dietary Fiber 4g 16%

Sugars 55g

Protein 4g 8%

Vitamin A 11.8%

Calcium 5.6%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.