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
ShannonS says
This is by far the best gluten free cake I have ever had!! I made it vegan and no one knew the difference.
Miriam Kovacs says
Hello. Thank you very much for this recipe. I have tried and it is amazing. I’m trying to do it again. The only problem I have, it doesn’t let me convert to metric measures :(((. Please please make it work.
Shannon says
The best gluten free/dairy free cake I have made or had! Can’t wait to try more recipes!!
Wendy Mains says
This is amazing. Our non-gluten and dairy free family were shocked at how yummy this cake was. My daughter was so excited to have a yummy cake for her birthday. We used brewed coffee instead of the hot water in the cake and ½ the sugar in the icing. We also put strawberry jam in between the layers. Thank you for giving us so many yummy gluten and dairy free recipes! This is our go to site:)
Sandy says
Delicious!! Thank you for sharing this recipe. I made it gf and df. Everyone enjoyed it.
Brenda White says
This cake is fabulous. I made it gf and df for my daughter’s birthday. Family members who do not normally touch GF recipes could not get enough. So wonderful to have a cake everyone can enjoy!
Jeanne says
Amazing recipe! Thank you very much for sharing it Audrey! I baked it with the dairy free option, using Pure dairy free sunflower spread (in the UK) and unsweetened almond milk. I used coffee instead of boiling water. I also replaced half of the granulated sugar for dark muscovado sugar to add a bit of darkness/molasses to the taste. For the buttercream I added a boozy touch replacing a bit of almond milk with amaretto liqueur. I’ve baked it both as cupcakes and cake and people were surprised to learn it was gluten and dairy free! Definitely a recipe I’m saving to get back to again and again.
Judy Grove says
I have made several recipes from mamaknowsgluten and they have been excellent!!! This chocolate cake was made dairy-free for a friend who can eat anything but made it gluten/dairy-free so I could enjoy it too. She said it was the best chocolate cake she had ever had. This site gives very clear instructions and the results are always amazing.
Lucy says
Love, love, love this cake. I made it yesterday for my grandsons birthday. Will definitely make it again. I did make a few changes 3 eggs, used 3/4 C half and half 1/4 C water, and coffee for hot water. It was amazing. I think its the best chocolate cake I have ever tasted and my husband actually said the same. Could not tell that it was gluten free at all. I am excited to try more of your recipes. And may I add the cake baked perfectly level. Did not need to level to add second level. I used a 10 by 10″ square cake pan and used all the batter. Then made another for second layer. This would be so good with a cup of coffee. ( Which is what Im getting ready to do) But wanted to thank you for your delicious recipe. Thank you.
Martha Tabis says
Moist and flavorful with just the right amount of chocolate. The cinnamon gives it an interesting kick.
Marie Lovallo says
I made this cake for my husband’s birthday yesterday (July 23) everyone loved it. Thank you for sharing this delicious chocolate cake recipe with us. Marie Lovallo
Melissa Olson says
I made this for my husbands birthday and it was absolutely PERFECT!! He went gf/DF about 6 months ago to see if it helped with his MS. He loves cake so I was dreading his birthday because I couldn’t find a recipe that tasted good. I bought your cookbook a couple of months ago and made your oatmeal raisin cookies that were so yummy! I saw this recipe for the chocolate cake and knew I had to make it. I don’t eat gf/DF but I will eat this any time! You can’t even tell the difference! Your recipes are the best!
Diane Ryan says
Delicious, and easy to make! Thanks so much!
Deea Turca says
In love with this recipe, taste amazing and look wow, mega easy and not messy my kitchen. clap hands for you!!!
Beth says
This cake was so rich and moist. Absolutely delicious! I used almond milk, Country Crock plant butter, and I substituted hot coffee instead of boiling water. I also ran short of cocoa powder when making the icing so I used some organic cocoa nibs and they added some texture that was quite delightful, but I think next time I may just use a buttercream icing because it was a lot of chocolate!
My kids and I loved the cake, though. This will definitely be my new fall back cake recipe.
Stephani Matweyew says
Is craving chocolate a special occasion? If so, I nailed it! This cake is absolutely delicious and surprisingly easy. My daughter immediately picked up the hint of cinnamon in the cake – and my husband noticed the almond in the frosting – both unexpected and a perfect combination.
Momof2 says
Made this cake for my family and they were all blown away by the fact it’s was gluten and dairy free. my daughter said it tasted better then a box cake. I didn’t make a chocolate frosting I did just buttercream.. I will be making this again. Thank you
MJ says
Due to being diagnosed with Celiacs 6 years ago I have been eating gf for quite some time. I can’t believe how delicious this was! No one else could believe it was GF, no chalkiness, no graininess, just moist scrumptious chocolate cake. I am definitely saving this recipe to make again. Thank you!
Leisa says
This cake was moist and delicious! I used almond milk in place of buttermilk and substituted coffee for the boiling water. The coffee and cinnamon worked really well to enhance the chocolate flavor. Amazing result!
Lyla Reinero says
Amazing! Made this for my daughter’s birthday GF and DF. Didn’t have 8” round pans so used 9” ones instead and it came out wonderfully. Super moist and tasty. We shared the extras with neighbors and they loved it too!
Bruce says
This chocolate cake is amazing. I don’t want to eat gluten free but have no choice. The recipes on this site have helped me with this life style change. Thanks so much.
Audrey says
Thank you so much Bruce for the awesome 5-star recipe review, it made my night! I am so happy that you enjoyed the chocolate cake and my recipes have been helpful to you. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
Valerie says
Audrey, your recipes never let me down! I made this cake with King Arthur Measure-for-Measure flour and buttercream frosting (I also omitted the cinnamon). It is the best gluten free cake I’ve had! Thank you!! ?
Audrey says
Thank you so much Valerie for the awesome 5-star recipe review, this made my day! I am so happy that the chocolate cake was the best gluten-free cake you have had! You are so welcome, I love sharing the recipes I make for my family.
Diane Napoli says
I made this cake last weekend. It was delicious! My non-gluten free friends were amazed it was gluten and dairy free. I served with a strawberry puree which was over the top! Thank you so much for the awesome cookbook and how it has expanded my options.
Audrey says
Thank you so much Diane for the wonderful 5-star recipe review, it really made my day! I am so happy that everyone enjoyed the chocolate cake. You are so welcome, I love sharing the recipe I make for my family. Thank you so much for your kind words about my cookbook, it really blessed me. Thank you again!
Diane Napoli says
I made this cake last weekend. It was delicious! My non-gluten free friends could not believe it was gluten and dairy free. I served with a strawberry puree and that was over the top! Thank you for your amazing cookbook.
Audrey says
Thank you so much Diane for the wonderful 5-star recipe review, it really made my night! I am so happy that you everyone enjoyed the cake. Thank you so much for buying my cookbook. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Sharon says
I’ve made this cake a few times and it is DELICIOUS!! It’s very easy to make and I will be making it again – thank you!!
Audrey says
Thank you so much Sharon for the awesome 5-star recipe review! I am so happy that you enjoyed the cake and it was delicious. I am glad that it was easy to make and you will be making it again. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Kelly Pizzarella says
Thank you so much for an easy and amazing recipe. This cake was so delicious and the frosting to die for. I never want to make another boring box cake mix again after this.
Audrey says
Thank you so much Kelly for the awesome 5-star recipe review, it really made my day! I am so happy that the cake was delicious and the frosting was to die for and especially that you won’t go back to boxed cakes mixes again. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Christy says
Love this recipe. Beautiful cake!
Audrey says
Thank you so much Christy for the wonderful 5-str recipe review! I am so happy that you love the recipe. Thanks again!
Amy Velasquez says
Family favorite, even with those that don’t eat gluten-free. This is the most delicious, tender, flavorful gluten free cake I’ve ever made (and I’ve made lots over the years)! You don’t need a special occasion to enjoy this cake. This cake IS the special occasion!
Audrey says
Thank you so much Amy for the awesome 5-star recipe review, it really made my day! I am so happy that the cake is a family favorite and it’s the most delicious, tender, flavorful gluten-free cake you’ve ever made. Thanks again!
Mishelle says
Delicious and moist! I used rice flour and bean flour and added 1/4 tsp extra xanthum. I also made it dairy free using earth balance buttery sticks. Even wheat lovers told me they loved the cake! I did make a vanilla frosting instead of chocolate. Thank you for this recipe! I’ll be checking out others for sure!
Audrey says
Thank you so much Mishelle for the awesome 5-star recipe review! I am so happy that everyone loved the chocolate cake and it was delicious and moist. You are so welcome, I love sharing the recipes that I make for my family and helping others. I hope you enjoy the other recipes you try. Thanks again!
Mollie says
Favorite chocolate cake recipe! Can’t tell it’s gluten free. The cinnamon makes it really special!
Audrey says
Thank you so much for the wonderful 5-star recipe review, it really made my night! I am so happy that this is your favorite chocolate cake recipe and you can’t tell that it’s gluten-free. I love the touch of cinnamon added to the cake as well. Thank you again!
Becca says
Can you make this with a 9×13 pan? If so what would be the measurement changes?
Audrey says
Hi Becca! Yes, you can! You should not need to adjust the baking time. After 30 minutes check the cake and if it is not doen bake it for another 5 minutes until done. Please watch your oven because all ovens are different. I hope you enjoy the cake!
Danielle says
I’m in the UK, and made this as a GF (Dove’s Farm plain flour mix), DF (with Koko and Vitalite), NF (just omitting the almond essence), 4 layer cake. Incredibly delicious. My new go-to “allergen” cake recipe! Thankyou so much for sharing x
Audrey says
Thank you so much Danielle for the awesome 5-star recipe review! I am so happy that you enjoyed the chocolate cake. Thank you so much for sharing what you used in the recipe, as I know it will help others (especially for freinds in the UK). You are so welcome, I love sharing what I make for my family. Thanks again!
Emma says
This recipe is A MUST TRY! it was brilliant! I have a friends 30th coming up soon and needed to trial a GF chocolate cake and this was just the best! I used Vanilla Soy milk as that’s all I had on me and it was so beautiful and moist.
If I wanted to make this is a regular chocolate cake not GF or DF, could I just remove the xanthan gum, baking soda, baking powder and just use regular Self Raising flour?
Thanks for sharing such a wonderful recipe!
Audrey says
Thank you so much Emma for the wonderful recipe review! I am so happy that you enjoyed the chocolate cake and that it was the best. You are so welcome, I love sharing what I make for my family. I am going to email you about baking this as a traditional cake. Thank you again!
Dawn says
I love this cake!
Audrey says
Thank you so much Dawn for the awesome 5-star recipe review! I am so happy that you love the gluten-free chocolate cake. Thank you again!
Taylor S says
YOU HAVE TO TRY THIS! I made this cake for the first time because my boyfriend has major food sensitivities and some illnesses that dont allow to eat “normal” cakes because of the diet he has to be on. He hadnt had cake in over 5 years. I made this cake for him as a trial to see if his tummy would be happy with it, and since then we have been obsessed!! We make it for every special occasion and for any time we just need a sweet fix! I use bobs red mill GF baking flour and earth balance soy free butter and its literally the best cake I have ever had and I am not even food sensitive!! I like to add the enjoy life chocolate chunks for extra yumminess and the simple mills chocolate frosting. Seriously this cake is the best and it doesnt taste like “frou frou cake” as my dad would say… lol Audrey has really saved us on this one and I thank her so much for sharing!! XOXO
Audrey says
Thank you so much Taylor the amazing 5-star recipe review! It makes my heart so happy to hear that you and your boyfriend who has food sensitivities and illnesses enjoy the chocolate cake. Adding the extra chocolate is always a good thing. I use Enjoy Life chocolate chips and chunks when baking also. Thank you again, you really made my day! Happy baking.
TAYLOR SMARSTY says
Just made this again today! Happy birthday to me!! 😀
Audrey says
Happy Birthday Taylor! I hope your day was filled with everyone and everything you love. It makes my heart so happy that you made the chocolate cake for your birthday! Thank you for the 5-star recipe review.
Sarah says
This was AMAZING!! I make a chocolate cake with ganache every year for my son’s birthday and this year I didn’t eat any, sadly. I just made half a recipe of this one and topped it with the remaining ganache. My daughters were saying it was “amazingly delicious” etc. And it was! I’m going to try making it egg and dairy free next and see how that tastes.
Also, I think the Pillsbury is really very good! I’ve only used a couple other brands, but so far that is the best.
Audrey says
Thank you so much Sarah for the amazing 5-star recipe review! I am so happy that you enjoyed the cake. I am looking forward to hearing how it turns out egg-free. I make it dairy-free all of the time and it’s just as moist as when made with traditional dairy. Please let me know how it turns out. I am also glad to hear that yu really like the Pillsbury gluten-free flour. I have tried several brands of flour as well, and it’s always my favorite. Thank you again!
Joyce says
This cake is so good! I made the dairy free version for my sister and she loved it! My husband loved the cake and he usually will not even try gluten free food.
Audrey says
Thank you so much Joyce for the wonderful 5-star recipe review! I am so happy to hear that you, your sister, and your husband enjoyed the dairy-free version of the chocolate cake. I especially love to hear, when people who don’t have to eat gluten-free enjoy my recipes. Thank you again!
Liz G says
Unbelievable. Really an awesome cake that is moist and slightly chewy. I used Cup 4 Cup Multi Grain flour and it was superb. A+
Audrey says
Thank you so much Liz for the wonderful recipe review! I am so happy that you enjoyed the cake and that it was moist. I am glad to hear that the recipe worked with Cup 4 Cup, as I have never tried baking with that brand of flour. You really made my night by saying that the cake was awesome, superb and an A+. Thank you again!
safi says
Hi,
Thank you for the recipe. Looks amazing!
I am on a GF and DF diet. But I have been told I need to cut sugar out too.
Do you have any alternative that could work apart from stevia?
Is there a natural alternative like honey or any other way to make it just as tasty without sugar.
Greatly appreciated.
Audrey says
Hi Safi! Thank you so much! I have not tried this recipe with anything but granulated sugar. I have family and friends who enjoy Monk Fruit as a sugar-free alternative, but I have not tried it with this recipe. If you try it will you please let me know how it turns out?
Diana says
I made the dairy-free version by using almond milk, It’s Vegan butter, and coconut oil. And it tasted absolutely delicious! My family loved it. The cake was moist and the frosting wasn’t overly sweet. I might even use this recipe for cupcakes. Thank you! 🙂
Audrey says
Thank you so much Diana for the wonderful 5-star recipe review! I am so happy that you and your family loved the chocolate cake. This recipe makes delicious cupcakes. Just start looking at your cupcakes at the 15-20 minute mark to see if they are done. Thank you again!
Rachel Simon says
This was such a hit with both my gf and non-gf friends that they’ve requested I make it for New Year’s Day! No one could believe how moist it was.
Audrey says
Thank you so much for the wonderful 5-star recipe review Rachel! I am so happy that the chocolate cake was moist and that you all enjoyed it. Thank you again and Happy New Year!
Sharon Muse says
We made this cake for Christmas and it was delicious!! We did omit the cinnamon as we wanted a traditional chocolate cake – I will have to try it with cinnamon next time :). Everyone loved this cake – even those that aren’t gluten-free! Thank you for this fabulous recipe!
Audrey says
Thank you so much Sharon for the amazing 5-star recipe review! I am so happy that you all enjoyed the chocolate cake. Definitely try the cinnamon in the chocolate cake sometime. I did not think I would like the cinnamon with the chocolate either until I had an amazing lava cake that had a hint of cinnamon at a restaurant about 12 years ago. Your kind words really made my night. You are so welcome, I love sharing what I make for my family. Thank you again!
Paula says
This cake is amazing . Making it was easy and eating it was like a dream come true
Audrey says
Thank you so much Paula for the amazing 5-star recipe review! I am so happy to hear that you enjoyed the chocolate cake. It’s one of my family’s favorites. Thank you again!
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!
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!
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.
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?
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!
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.
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.
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.