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

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A super moist gluten-free chocolate cake with chocolate buttercream. A gluten-free chocolate cake recipe that is quick and easy! Dairy-Free option included.

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Post updated March 2019.

Gluten-Free Chocolate Cake

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!

I promise once you make this homemade cake you won’t go back to gluten-free chocolate cake mixes!

How To Make Gluten-Free Chocolate Cake In A Few Simple Steps

• Preheat oven to 350 °F.
• Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
• 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.
• 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.
• Add the flour mixture to the butter mixture and mix until fully combined. Scrape down the sides if needed.
• Add the buttermilk and mix until fully combined. (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.)
• Add the cocoa powder to the batter and mix until fully combined.
• Add the boiling water to the batter and mix until fully combined and smooth. (photo 1)
• 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.(photo 2)
• 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.
• Allow the cakes to cool fully before frosting. I like to have mine cool on a baking rack. (photo 3)
• Store in an air-tight container.

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. The video below shows just how easy it is to make the cake and cupcakes!

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 4)
• 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.

Pro Tip For Baking Gluten-Free Cakes

• Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
• My parents gave me a KitchenAid Mixer 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 and a whisk to mix the batter.
• Trace the bottoms of the cake pans with a pencil and cut out with scissors to have it fit perfectly!

Gluten-Free Flour

I like Pillsbury gluten-free flour. I like baking with cup for cup gluten-free rice flour blends. A cup for cup rice flour blend is one that already has xanthan gum it.

Xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier!

Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do you will get a gummy cake!

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Pro Tip For Measuring Gluten-Free Flour

I have found that the best way to measure gluten-free flour is to use the “spoon & level” method.  Use a spoon to scoop the flour out of the bag into a measuring cup.  After spooning the flour into a measuring cup, use the back of a knife to level the flour off of the measuring cup. Friends, please do not use a measuring cup to scoop the flour directly out of the bag.

Dairy-Free Baking

I have also included a dairy-free option for the gluten-free chocolate cake. My husband, myself and youngest son are all dairy-free as well. 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 almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

This easy recipe makes a rich, moist, and a decadent chocolate cake. This gluten-free chocolate cake batter can even be made in a bowl without the use of a heavy-duty mixer. That’s how easy it is!

So if you are a chocolate person, this gluten-free chocolate cake recipe is for you!  If you have a chocolate cake lover in your family, you are going to want to make them this easy 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.

More Gluten-Free Cake Recipes To Try!

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

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5 from 18 votes

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 459kcal

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 or dairy-free milk and allow to sit for a few minutes.
• 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 salt
• 4 cups powdered sugar
• 3 tablespoons milk , dairy-free use cashew, almond or coconut milk

US Customary - Metric

Instructions

• Preheat oven to 350°F.
• Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
• 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.
• 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.
• Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
• Add the buttermilk and mix until fully combined.
• Add the cocoa powder to the batter and mix until fully combined.
• Add the boiling water to the batter and mix until fully combined.
• 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.
• 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.
• Allow the cakes to cool fully before frosting. I like to have mine cool on a baking rack.
• 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.
• 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.
• For more help in frosting a layered cake I Am Baker has a great tutorial.
• I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
• This cake can be stored in the refrigerator.
• Enjoy!

Notes

• Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
• Trace the bottoms of the cake pans with a pencil and cut out with scissors to have it fit perfectly!
• Store in an airtight container.
• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• For dairy-free option use Smart Balance butter and almond, cashew or coconut milk. 
• Mama says, "Check all of your labels!"

 

Nutrition

Serving: 1slice | Calories: 459kcal | Carbohydrates: 72g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 412mg | Potassium: 190mg | Fiber: 4g | Sugar: 55g | Vitamin A: 590IU | Calcium: 56mg | Iron: 2mg

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