The best gluten free chocolate cake? Yes! It has a rich dark chocolate flavor that outshines the traditional chocolate cake. I love using this gluten free chocolate cake recipe when I am baking for guests, events, or birthday parties. Everyone loves it. In fact, people are always surprised to learn that it is gluten free.
My favorite part about this gluten free chocolate cake is that it is so easy to make! It doesn’t take a bunch of weird ingredients or 50 million different kinds of flours. Therefore, not only is it the best, it is also one of the easiest cakes to make.
All you need is a trusted gluten free all-purpose flour and a few staple ingredients and you are ready to bake!
A Rich Gluten Free Chocolate Cake
If you are not a fan of rich chocolate, this recipe might not be your favorite. However, if you love chocolate, like myself, then have a glass of milk ready and dig in!
Ingredients for the Best Gluten Free Chocolate Cake
2 Cups of granulated sugar
1/2 Cup of melted /coconut oil or vegetable oil
1 Cup of milk. I used almond milk
2 Teaspoons of vanilla extract
2 Cups of gluten free all-purpose gluten free flour. I love to use the Namaste gluten free all-purpose flour
3/4 Cup of unsweetened cocoa powder
1 1/2 Teaspoons of baking soda
2 teaspoons of baking powder
1 Teaspoon of salt
1 Teaspoon of finely ground coffee or expresso powder
1 Cup of boiling water
Instructions for the Best Gluten Free Chocolate Cake
Before making your batter, preheat the oven to 350 degrees. Also, prepare two 9-inch cake pans by lining them with parchment paper and spraying them with cooking spray or wiping them down with olive oil.
Mix the Wet Ingredients
Next, use a mixer to beat 2 eggs on high for 2-3 minutes. Once they are fluffy, slowly add 2 cups of sugar and continue beating on high until it is thick, fluffy, and will make a ribbon.
Afterward, turn the mixer to low and add 1/2 cup of melted coconut oil, 1 cup of milk, and 2 teaspoons of vanilla extract. Mix until just combined.
Mix the Dry Ingredients
In a separate bowl, combine 2 cups of gluten free all-purpose flour, 3/4 cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1 and 1/2 teaspoons of baking soda, 1 teaspoon of salt, and 1 teaspoon of finely ground coffee. Stir until all the ingredients are fully incorporated.
Boil the Water
Before moving forward, boil 1 cup of water.
Combine the Wet and Dry Ingredients
While the water is coming to a boil, add your dry ingredients to your mixer and mix on low. Once it is mostly combined, slowly pour in 1 cup of boiling water. Continue mixing on low until the water is fully incorporated.
Pour into the Cake Pans
After the batter is fully incorporated, divide the batter evenly into the two prepared cake pans.
Bake the Gluten Free Chocolate Cake
Bake for 30-35 minutes, until a sharp knife or toothpick, comes out clean from the center of the cake.
Allow the cakes to cool in the pans for 10-15 minutes before removing them. These cakes are very moist. When I flip them out of the pans, I put parchment paper on the cooling rack so that I can move them easily without the cake sticking to my hands. In my experience, the parchment paper from the pan typically stays on the bottom of the cake. I flip the cake over again so it cools on the cooling rack with that small piece of parchment paper still on the bottom.
Allow the cakes to cool completely before icing.
Buttercream frosting is a great addition to this chocolate cake. You can use chocolate or vanilla buttercream frosting based on your preference. I will have those recipes ready for you soon! If you would like a dairy free version of the frosting recipe too, then please let me know in the comment section down below.
Peppermint Buttercream Frosting
Or if you love Andes mints, then you will want to make a peppermint buttercream frosting for in between the two layers of cake. Then top it with chocolate ganache and you will have created a true show stopper of a cake.
1/2 cup of softened butter
3 1/2 cups of powdered sugar
1/2 teaspoon of peppermint extract
1 1/2 tablespoons of heavy cream
3 drops of green food coloring (optional)
1 cup of heavy cream
2 cups of chocolate chips
Andes Mint Gluten Free Chocolate Cake
This has become my number one favorite way to enjoy chocolate cake. The cake is rich and moist with a great depth of flavor. Meanwhile, the peppermint buttercream makes it fresh and light. Lastly, the chocolate ganache adds that last bit of chocolate that you are looking for without making the cake too sweet. Honestly, it is simply the best way to eat a chocolate cake. I make this Andes Mint gluten free chocolate cake for birthdays and it is a hit every time!
Printable Gluten Free Chocolate Cake Recipe Card
- 2 eggs
- 2 cups of granulated sugar
- 1/2 cup of melted coconut oil or vegetable oil
- 1 cup of milk
- 2 teaspoons of vanilla extract
- 2 cups of gluten free all-purpose flour
- 3/4 cup of unsweetened cocoa powder
- 1 1/2 teaspoons of baking soda
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 teaspoon of finely ground coffee or expresso powder
- 1 cup of boiling water
- Preheat the oven to 350 degrees. Line two 9 inch cakes pans with parchment paper and spray with cooking oil.
- Use a mixer to beat 2 eggs on high for 2-3 minutes until they are fluffy.
- Slowly add 2 cups of sugar and continue mixing on high until it is thick, fluffy, and ribbon-like.
- Turn the mixer to low and add 1/2 cup of melted coconut oil, 1 cup of milk, and 2 teaspoons of vanilla extract. Mix until just combined.
- In a separate bowl, combine 2 cups of gluten free all-purpose flour, 3/4 cup of cocoa powder, 2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, 1 teaspoon of salt, and 1 teaspoon of finely ground coffee. Stir until well combined.
- Boil 1 cup of water and then set aside.
- Add your dry ingredients to your mixer and mix on low until it is mostly combined.
- With the mixer on low, slowly pour in 1 cup of boiling water. Continue mixing until the water is fully incorporated.
- Evenly divide the batter into the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pans for 10-15 minutes. Remove the cakes from the pans using my tips in the notes section and allow them to cool completely before icing.
- Ice your cake and enjoy!
These cakes are very moist. When I flip them out of the pans, I put parchment paper on the cooling rack so that I can move them easily without the cake sticking to my hands. Typically the parchment paper from the pan will stay on the bottom of the cake. I flip the cake over again so it cools on the cooling rack with that small piece of parchment paper still on the bottom.