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
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Preheat the oven to 350°F.
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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)
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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)
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In a large bowl cream the softened butter and sugar with a mixer, until fluffy.
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Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined. (photo 3)
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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.
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Add the boiling water to the cake batter and mix until fully combined and smooth. (photo 4)
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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)
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Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.
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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)
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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
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In a large bowl cream, the softened butter until smooth with a stand-up or hand mixer.
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Add the pure vanilla extract and almond extract to the butter. Mix until fully combined.
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Add the cocoa powder and mix until fully combined.
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Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
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Add the milk to the frosting and beat until smooth and spreadable. (photo 8)
How To Frost The Cakes
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Place the first cake with the shiny side down on a plate or a cake plate.
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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.
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Place the second cake on top of the frosted first cake the shiny side down.
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Frost the top and side of the cake with the remaining frosting.
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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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Easy Gluten-Free Chocolate Cake {Dairy-Free Option}
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.)
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
Stephi says
Everything I’ve made from this website has turned out amazing, and I’ve tried a LOT. I live at 7,000 feet elevation and never adapted anything, besides a few minutes off the cooking time, and it all still turns out amazing. I make a lot of these treats to bring to bible study. This is the second year I’ve made this chocolate cake for my husband’s birthday and I think it’ll be a tradition for years to come. Something about the almond extract in the frosting is downright magical. Wish I could post a picture because I am so proud of how I decorated it with the frosting this year! Thank you so much for these recipes! Any time I bake something my husband takes a bite and says “mama knows!” it’s our new joke because pretty much everything I bake is from this site. You’re amazing! Thanks again!
Julie Parnell says
Delicious 😋
This beats all chocolate cakes! Even the gluten cakes!!
I replaced half the sugar for coconut sugar, used a plant based butter and almond milk.
Heaven on a plate 🥰
Christy says
This is my go-to chocolate cake recipe! It always turns out and non GF people love it too. Has anyone used this recipe to make a “number cake”? I’m wondering how it slices for the layers or if I should just make a single layer number cake? Thank you Audrey for always providing us with yummy, tried & true recipes!!
Rachel says
This cake had great taste and texture. It one my family’s favorites and prefers it over traditional cakes. The chocolate icing is so yummy!
Renée says
This is the best cake I have ever made in my life!!!!! And I made the dairy free option. Ridiculously yummy!! Can I make it a vanilla cake by switching out the cocoa for more flour? I really want to make a vanilla cake that is this good. Thanks so much!
Ruth Bingle says
We recently moved across the country (from Southern California to Arkansas!) to live near our grandchildren. They are Gluten free and Diary free. I made this cake for our youngest grandson’s fifth birthday~ he was incredibly thrilled that grandma made him this gorgeous, fabulous chocolate cake that HE could eat! I wish I could share the pictures of his face when he opened his eyes and saw this cake! This is the best chocolate cake I have ever eaten! Even grandpa thinks so!!! Thank you for this recipe!~ And for making this grandma look good!
Kerry says
This recipe is amazing 🤩 Stays moist….Freezes well….tastes great I have made over a dozen times and sometimes l make 1 cake and 8 cupcakes instead of two cakes
Thanks for your great site and recipes I have told many of my friends and family Kerry
Maureen C says
Audrey, your cakes are simply the best. This is the second cake recipe of yours I’ve made, and both are not only “great gluten free cakes,” but amazing cakes in general. At the parties I’ve made them for, nobody has had a clue that they’re gluten free, and everyone raves about how good they are. Thanks for making me look good. 😁 This cake is moist, chocolatey, and simply perfect—10 stars!
Arielle says
Phenomenal recipe. I made this for a baby shower, and so many people were blown away by how good it was. They said they never would have guessed it was gluten-free. I’m going to share this recipe on Facebook since I have a lot of friends who eat gluten free.
Maureen says
Your cake recipes are seriously the best, so I came straight to your site when my son asked for a chocolate cake for his birthday party. Many thanks!
Lindita says
Amazing ! I won’t use any other recipe for chocolate cake. It was so moist and tasty! Now I need a vanilla cake recipe just like it! Thank you !
Isora says
This cake was absolutely DELICIOUS! I made it yesterday for my 4 year old grandson’s birthday who has gluten/dairy/nut allergies. I could not find Pillsbury GF flour in our area. I made it with Bob’s RedMill 1-1 flour, Califa Oat Milk, and Smart Balance butter. You cannot tell this cake is not just a regular chocolate cake. Everybody loved it! Thank you so much for this recipe. I had made other GF cakes in the past year since my grandson’s diagnosis and they were all grainy and the texture not very cake like. Plenty of frosting to cover cover the cake. The almond extract in the frosting, wow! This recipe is PERFECT!
Susan says
Thank you for this recipe! I made it for my grandson’s birthday. He absolutely loved it. I can always count on your recipes when cooking and baking!
Anna & Raffa says
I’m Anna, I am ten and I absolutely love cooking! I have made quite a few cakes but this is by far the best ever! I have used mama knows gluten free a lot and you have some great recipes but this one is just sooooooo gooood. My brother also thinks the cake is absolutely delicious!The whole cake will probably last only two days in my house.Five stars!!!
Audrey says
Thank you so much Anna for the awesome 5-star recipe review. You just totally made my night!
Annette says
This was incredible! We fought over who got to eat the leftovers. Having to be gluten-free & dairy free presents challenges but not for this cake. I did take some liberties. For the cake, I used coconut oil & coconut milk. I added 1 teaspoon each of vanilla & almond extract. For the frosting, I used earth balance butter & almond extract. Amazing, thank you.
Kaela says
I love all your recipes but this one is my new fave. Amazing, so sooo soooooo good. Wondering your recommendation for bake time turning these into cupcakes.
Kaela says
I love all your recipes but this one is THE BEST. so sooo soooo good. Wondering your recommendation for turning these into cupcakes baking time wise.
Touleke Stewart says
Best GF Chocolate Cake ever! I’ve made it several times now and people can’t even believe that it is GF. Simply delicious!
JoAnne Werner says
Delicious easy to make cake! My family loved it!
Kyah Booker says
I’m Kyah I’m 8 years and I love cooking! This is amazing and a sometimes add nice things like pecans and strawberries
Audrey says
I am so happy that you enjoy cooking and the cake Kyah! Thank you so much for the awesome 5-star recipe review.
Mollie says
This chocolate cake recipe (and the chocolate cupcake one) is my go-to for anything cake related. Amazing flavor and the texture is so light it’s hard to believe it’s gluten free. I always add the cinnamon to the batter. We looove the frosting with the almond extract. What a treasure of a recipe!
Audrey says
That makes me so happy to hear Mollie! Thank you so much for the awesome 5-star recipe review.
SharonG says
First time making cake for bday party and everyone lo loved it!!! Moist and delish. My family know I cook GF but they still asked me if it was GF because it was so delicious!!! THANK YOU!!!!×
Linda says
Amazing birthday cake. Freezes like a dream. So happy to be able to have delicious chocolate cake again! Thank you!
Krystal says
Is the cinnamon flavor noticable? I have had Mexican chocolate (with cinnamon) before, most definitely not something I ever want to taste again 🤪 Just wondering if you can taste the cinnamon in this recipe or if it just enhances everything else? I’m tempted to just leave it out
Audrey says
Hi Krystal! I fee that the cinnamon enhances the cholate flavor, but you could leave it out and the cake would still be delicious. I hope you enjoy it!
HC says
I made this cake for the first time for a graduation party so that there would also be a gluten free option. Everyone loved it, even those who didn’t have gluten intolerance! It turned out so beautifully, thank you for helping me to feel like a top-notch baker!
bev says
beauuuuttifullll amazing Chocolate cake, super moist.
easy to
Kate says
Ok this recipe was awesome. Thank you so so much. Used Bob’s Red Mill 1:1 GF flour and opted for the dairy-friendly version of the recipe. Also added a small handful of dark chocolate chips to each cake pan for just some textural variation/surprise. It’s always concerning with a chocolate bomb if it’s going to be too dense or too sweet or too one-note, but this cake actually turned out brilliantly. I had just enough frosting to cover the whole thing, dipped a spatula in hot water and just did some simple swirl effects all around. Will definitely be using this recipe again.