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.
Easy Gluten-Free Chocolate Cake {Dairy-Free Option}
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
Instructions
- Preheat oven to 350 degrees.
- 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!
Recipe Notes
Mama says, "Check all of your labels!"
Recipe inspired by Best Chocolate Cake from Betty Crocker’s 40th Anniversary Cookbook.
Dana DeVolk says
I can’t believe how easy this was to put together! Plus hardly any clean-up at all, this one is a keeper!
Audrey says
Thank you Dana! I love easy recipes, especially chocolate ones.
Clare says
This is just a delicious and moist cake!!!
My GF Dad really appreciated it!
thank you
Audrey says
Thank you so much Clare! I am so happy that your Dad enjoyed the cake. You are so welcome! I love sharing what I make for my family.
dee says
hi would this cake be ok to layer? say maybe 4 or 5 layers? or will the bottom layers get squashed? and is it ok to prepare a day ahead?
Audrey says
Hi Dee! I’ve never made it more than 2 layers, but I would imagine it would do fine. You could definitely make it a day ahead of time but I would wait to frost it until the day of unless you are going to refrigerate it. I live in Florida, so I always keep my buttercream in the fridge.
Stephanie says
Hello, I’m thinking of making this for my daughters third birthday next week. She wants cupcakes. Do you know how long and the temp to bake this recipe for cupcakes?
Audrey says
Hi Stephanie! I would bake them for 15-20 minutes at 350 degrees. Please check them at 15 minutes to see if they are done. Make sure to watch the cupcakes because all ovens are different. I hope she enjoys them and has a wonderful birthday!
ria reyes says
Can you use honey instead of granulated sugar? If so, how many ounces should I use? I need to do sugarfree option.
Audrey says
Hi Ria! I have never submitted honey for the sugar in this recipe. I’m not too sure about the consistency of the honey would work in this recipe. Can you use a sugar substitute like Stevia?
Marcee Garland says
Okay, going to try with my KA gf 1:1 flour!!! I have four birthdays in the next 4 weeks, sigh…
Audrey says
I can’t wait to see how the cake turns out using the KA flour Marcee! I really need to order some so I can try it.
Heather says
Hi there! I’m going to make this, this weekend. Is it best to store the finished cake at room temperature or in the fridge? Thanks so much.
Audrey says
Hi Heather! If you are not going to frost it, you can keep it on the counter in an air-tight container. If you are going to frost it, I would keep it in the refrigerator in an air-tight container. I hope you enjoy the chocolate cake!
Olivia says
Used Otto’s Cassava Flour for this and it was delicious 😍
Audrey says
Thank you so much Olivia for the wonderful 5-star recipe review. I am so happy you enjoyed the chocolate cake. I’ve never baked with Cassava flour. Sounds like I need to give it a try. Thanks again!