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

Published: Feb 11, 2021 · by Audrey

An easy recipe for a rich and decadent gluten-free chocolate cake with chocolate buttercream. This gluten-free cake recipe also has a dairy-free option.

Post originally posted April 2018, updated March 2019, and then in February 2021.

Gluten-Free Chocolate Cake

Making a homemade gluten-free chocolate cake is much easier than you think! I modified my favorite chocolate cake recipe from my Betty Crocker Cookbook when I went gluten-free in 2010. I am really happy to share it with you!

I promise once you make this gluten-free chocolate cake recipe you won’t go back to gluten-free chocolate cake mixes! You can see just how easy this cake is to make in the recipe video.

How To Make Gluten-Free Chocolate Cake

Preheat the oven to 350°F.
Cut parchment paper for the bottom of your two 9″ cake pans and spray with gluten-free cooking spray.
To make your own buttermilk add 1 tablespoon of white vinegar or lemon juice to milk or dairy-free milk and allow to sit for a few minutes. (photo 1)
In a medium-sized bowl add gluten-free flour with xanthan gum, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients. (photo 2)
In a large bowl cream butter and sugar with a mixer.
Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined. (photo 3)
Add the flour mixture to the butter mixture and mix until fully combined. Scrape down the sides if needed.
Add the cocoa powder mixture to the batter and mix until fully combined.
Add the homemade buttermilk to the cake batter and mix until fully combined.
Add the boiling water to the cake batter and mix until fully combined and smooth. (photo 4)
Pour half of the batter in the first 9″ cake pan and then pour the rest of the batter into the second 9″ cake pan. (photo 5)
Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different. 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.(photo 6)
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.
Allow the cakes to cool fully before frosting. I like to have mine cool on a baking rack. (photo 7)
Store in an air-tight container.

How To Make Chocolate Buttercream Frosting

In a large bowl cream butter until smooth with a stand-up or hand mixer.
Add the pure vanilla and almond extract to the butter. Mix until fully combined.
Add the cocoa powder and mix until fully combined.
Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
Add the milk to the frosting and beat until smooth and spreadable. (photo 8)
Place the first cake with the shiny side down on a plate or a cake plate.
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.
Place the second cake on top of the frosted first cake the shiny side down.
Frost the top and side of the cake with the remaining frosting.
I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.

Can I Make This Cake Into Cupcakes?

You sure can! I have an easy recipe for Gluten-Free Chocolate Cupcakes. The recipe also has tips on how to frost the cupcakes and how to freeze cupcakes.

Tips For Baking The Best Gluten-Free Chocolate Cake

Line the bottoms of the cake pan with parchment paper. Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them fit perfectly!
Use gluten-free cooking spray to grease your cake pans. I like gluten-free coconut oil cooking spray.
Make sure to take the time to soften the butter.
Allow the cakes to cool in the pans for 10 minutes and then finish cooling on a cooling rack.
Allow the cakes to completely cool before your frost them.

Can I Substitute Hot Coffee For The Boiling Water?

Why do you use boiling water in the chocolate cake recipe? The hot water brings out the flavor of the cocoa powder. You can substitute hot coffee will make the chocolate flavor richer.

Can I Make The Cake Ahead Of Time?

The longest I would recommend making a gluten-free cake ahead of time is the night before you want to serve the cake. You can always make the cake batter or frosting ahead of time. Just store them in an airtight container in the refrigerator.

Can You Freeze The Cakes?

It’s really easy to freeze cakes. Once your cakes are completely cool, wrap the cakes with plastic wrap (I like the press and seal wrap), wrap again with aluminum foil, and then place in a freezer bag.

Gluten-Free Flour

This gluten-free chocolate cake was made with Pillsbury gluten-free flour. It is a cup for cup all-purpose gluten-free rice flour blend and already has the xanthan gum and starches in it.

Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get a gummy cake!

My favorite gluten-free flour is 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.

I have not tried this recipe with almond, oat, or coconut flour.

Tip For Measuring Gluten-Free Flour

It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.

I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.

Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.

Gluten-Free and Dairy-Free Chocolate Cake

I have also included a dairy-free option for the gluten-free chocolate cake. Most of my family (including myself) are dairy-free as well. So I laways try and have a dairy-free optin to my recipes.

I used Smart Balance butter and almond milk for the dairy-free option. To make dairy-free buttermilk add 1 tablespoon of white vinegar or lemon juice to the dairy-free milk and allow to sit for a few minutes.

So, now you too can enjoy a gluten-free and dairy-free chocolate cake. I promise that it is just as delicious made with dairy-free butter and dairy-free milk.

Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with coconut oil or Smart Balance butter.