Gluten Free Chocolate Cake

Why You’ll Love This Gluten-Free Chocolate Cake

Do you have a special occasion coming up? Or maybe you just have a hankering for something decadent? Well, I have you covered on both accounts. This recipe for ultra rich, fudgy chocolate cake is to die for! This cake is a chocolate lover’s dream come true. It’s rich, moist, and so decadent that you’d never guess it’s gluten-free. Here’s why this recipe stands out:​

• Incredibly moist texture. The addition of Greek yogurt ensures every bite is tender and luscious, making the cake melt in your mouth.
• Deep chocolate flavor. High-quality cocoa powder delivers an intense chocolate taste that’s both satisfying and indulgent.
• Simple, one-bowl preparation. No need for complicated steps or multiple dishes, everything comes together in a single bowl for easy cleanup.
• Flexible. Make it as a layer cake, a sheet cake or even cupcakes! I’ve shared all the details below.
• Can’t tell it’s gluten free (but it is!). This chocolatey cake is 100% gluten free but no one will able to tell the difference. It’s that good.

What You’ll Need

Here’s a quick look at what you’ll need to make this GF chocolate cake. Don’t forget to scroll down to the recipe card for a printable list.

• Sugar: White granulated sugar is always the most reliable when baking.
• Gluten Free Flour: This recipe calls for a 1-to-1 gluten-free flour blend. I recommend Bob’s Red Mill 1-to-1 Baking Flour, as this is what I use. Bear in mind that different flour blends may produce different results when baking!
• Cocoa Powder: Get a good quality cocoa powder so that the flavor really shines.
• Leavening: Baking soda as well as baking powder.
• Eggs: Three large eggs to bind the ingredients and give the cake a rich texture. Be sure to take them out of the fridge about half an hour before you start, to let them get to room temperature.
• Milk: Regular, good ol’ fashioned whole milk will do the trick.
• Greek Yogurt: I include plain Greek yogurt in this cake recipe for an extra moist, chocolatey crumb. You don’t really taste the tang, and it really adds something special to this chocolate cake!
• Vegetable Oil: Also for moisture, oil keeps the crumb tender.
• Vanilla Extract: Do your best to get your hands on the real deal. Pure vanilla extract offers a more natural flavor than imitation.
• Instant Coffee: Optional. Adding a little coffee dissolved in water to the batter is an age-old trick to enhance the fudgy flavors of a chocolate cake.
• Salt
• Frosting: Any buttercream frosting you prefer. I double down on the chocolate, and frost my cake with my favorite Chocolate Frosting.

• Make a Snack Cake: To make a single-layer cake, pour the batter into your rectangular baking pan. Bake the cake for about 35-45 minutes in the oven, then remove it and leave it to cool in the pan before frosting.

• Frost the Cake: Once your cake (or cakes) have cooled completely, it’s time to frost! Whip up a batch of your favorite frosting and get decorating.

Tips for the Best GF Chocolate Cake

• Why Is My Cake Cracking?: If you notice cracks forming in the top of your chocolate cake, this could be a sign that your oven is too hot. Not all ovens are created equal, so keep an eye and adjust the heat as needed for best results. 
• Don’t Over-Mix the Batter: Over-mixing the cake batter can lead to changes in texture, and can also cause the cake to sink after baking. To ensure a rich yet fluffy cake, mix your ingredients until they’re just combined, and don’t get too whisk-happy!
• Add a Filling. Make it into a Black Forest Cake with some Cherry Pie Filling in the middle and a coating of stabilized whipped cream like on these Black Forest Cupcakes. Balance the chocolate with some Vanilla Pastry Cream between the layers or add more decadence with Dulce de Leche.
• Use Your Favorite Frosting. While chocolate on chocolate is pretty epic, you can always use Vanilla Buttercream or Cream Cheese Frosting. Or go with the classic combo of chocolate and peanut butter and cover it with my Peanut Butter Frosting. You can also use it to make a Hagrid Cake for Harry Potter fans!

How to Store Extras

• Frosted chocolate cake can be stored airtight on the counter for up to 2 days. Longer than that, and it’s best to store it in the fridge. Store leftover cake in a container and keep it in the fridge for up to 4 days.
• If the cake is unfrosted, it can be kept at room temperature. Make sure the cake is completely cool, and then store it in an airtight container or wrap it tightly in plastic wrap. It will keep on the counter for 2-3 days.

Can I Freeze This Cake?

This cake freezes well, unfrosted or frosted! To freeze the unfrosted cake, let the cake cool completely and then wrap it tightly in plastic wrap. Allow the cake to thaw to room temperature again before you frost it. Frosted cake can also be frozen. The frosting may sweat a little upon thawing, but don’t let that deter you. It’s still just as fudgy and delicious!