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

An easy recipe for a gluten-free chocolate cake topped with chocolate buttercream frosting. This gluten-free cake recipe also has a dairy-free option.

Post originally posted April 2018, updated February 2021, and October 2021.

Gluten-Free Chocolate Cake

Making a homemade gluten-free chocolate cake is much easier than you think! I promise you won’t go back to boxed gluten-free cake mixes after you try my recipe.

This rich and decadent gluten-free chocolate cake is only made with a few simple ingredients. The chocolate cake batter can even be made without a mixer.

I modified my favorite chocolate cake recipe from the Betty Crocker Cookbook when I first went gluten-free in 2010. I am really happy to share this recipe with you.

You can see just how easy this gluten-free chocolate cake is to make in the recipe photo steps and 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-inch 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 the softened butter and sugar with a mixer, until fluffy.
• 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 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 into the first greased 9-inch cake pan and then pour the rest of the batter into the second greased 9-inch 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)
• Allow the cakes to cool fully before frosting. I like to cool cakes on a baking rack. (photo 7)
• Store leftovers in an air-tight container.

How To Make Chocolate Buttercream Frosting

• In a large bowl cream, the softened butter until smooth with a stand-up or hand mixer.
• Add the pure vanilla extract 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)

How To Frost The Cakes

• 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.

Tips For Baking The Best Gluten-Free Chocolate Cake

• Line the bottoms of the 9-inch 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 15 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?

The hot water brings out the flavor of the cocoa powder. You can substitute hot coffee for a richer chocolate flavor.

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 unfrosted 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 plastic freezer bag.

The cakes can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator.

Can I Make Cupcakes With This Recipe?

I have a super easy recipe for Gluten-Free Chocolate Cupcakes that is based on this recipe. Just like this gluten-free cake recipe, it also has a dairy-free option.

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.

This cake recipe with not work 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

For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.

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.

Most of my family (including myself) are dairy-free as well. So I always try and have a dairy-free option to my recipes.

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.

Easy Gluten-Free Chocolate Cake

This easy recipe makes a rich and moist gluten-free chocolate cake. Making a homemade gluten-free chocolate cake does not get any easier than this!

More Gluten-Free Cake Recipes To Try!

• Gluten-Free Lemon 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 59 votes

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

An easy recipe for a gluten-free chocolate cake topped with chocolate buttercream frosting. This gluten-free cake recipe also has a dairy-free option.

Course Dessert

Cuisine American

Keyword gluten-free chocolate cake, gluten-free dairy-free chocolate cake

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 16 servings

Calories 466kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

Cake:

• ▢ 1 tablespoon white vinegar or lemon juice
• ▢ 1 cup milk Dairy-free use unsweetened almond milk.
• ▢ 2 cups all-purpose gluten-free flour with xanthan gum 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 teaspoon  baking soda
• ▢ ½ teaspoon gluten-free baking powder
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground cinnamon optional
• ▢ ¾ cup gluten-free cocoa powder
• ▢ 9 tablespoons unsalted butter, softened (½ cup plus one 1 tablespoon) Dairy-free use Smart Balance butter.
• ▢ 2 cups granulated sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 large eggs
• ▢ ¾ cup boiling water

Chocolate Buttercream Frosting

• ▢ 1 cup unsalted butter, softened Dairy-free use Earth Smart Balance butter.
• ▢ 2 teaspoons pure vanilla extract
• ▢ ¼ teaspoon pure almond extract
• ▢ 1 cup gluten-free cocoa powder
• ▢ 1 pinch salt
• ▢ 4 cups powdered sugar
• ▢ 3 tablespoons milk Dairy-free use unsweetened almond milk.

US Customary - Metric

Instructions

Gluten-Free Chocolate Cake

• Preheat oven to 350°F.
• Cut parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. I like gluten-free coconut oil spray.
• Add the white vinegar (or lemon juice) to the 1 cup of milk or dairy-free milk to make the homemade buttermilk.
• In a medium-sized bowl add gluten-free flour, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients.
• In a large bowl cream the softened butter and granulated sugar with a mixer, until fluffy.
• 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 homemade buttermilk to the cake batter and mix until fully combined.
• Add the boiling water to the batter and mix until fully combined.
• Pour half of the batter into the first greased 9-inch cake pan and then pour the rest of the batter into the second greased 9-inch 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 cool my cakes on a baking rack.

Chocolate Buttercream Frosting

• In a large bowl cream butter until smooth with a 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 it until smooth and spreadable.

Frost the Cake

• 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. Enjoy!
• I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
• Store leftovers in an airtight container.
• The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator.

Video

Notes

• 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 the dairy-free option, I used Smart Balance butter and unsweetened almond milk. 
• I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
• Store leftovers in an airtight container. 
• The unfrosted cakes can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator.
• Mama says, "Check all of your labels!"

Nutrition

Serving: 1slice | Calories: 466kcal | Carbohydrates: 72g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 352mg | Potassium: 196mg | Fiber: 5g | Sugar: 56g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

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