This easy gluten free chocolate cake is rich, dense and fudgy, and it's all made in just one bowl. Make a double layer or single, with the simplest chocolate ganache frosting.
It's the birthday cake of choice for every chocolate-lover in my family, and readers have made it for their celebrations for years—even as a multi-tiered wedding cake!
My take
Nicole's Recipe Notes
- Quick and easy: Make it in 1 bowl, with little to no prep. Float cold eggs in warm water for 10 minutes and microwave the sour cream for 20 seconds and you're ready to bake.
- Almost dairy free: With oil instead of butter, the only dairy is sour cream. Nondairy sour cream works great.
- No melting chocolate: The combination of lots of cocoa powder and oil makes a rich cake the easy (and cheaper) way.
- Moist but sturdy: Dense enough to slice into thin layers for a tiered cake with as many layers as you like—even for a wedding!
- Make ahead: Tender enough to make it days ahead of time and even store it, wrapped well, in the refrigerator without it drying out too much.
How to make gluten free chocolate cake
Gather your ingredients. Bring the eggs and sour cream to room temperature. Let them sit on the counter, or float cold eggs in very warm water for 10 minutes (in the shell!), and microwave the sour cream for 20 seconds.
Whisk the dry ingredients (gluten free flour, cocoa powder, salt, baking soda, and sugar). Make a well in the center, and add the wet ingredients (sour cream, oil, beaten eggs, vanilla and warm water) and mix. Spread the thick cake batter evenly in a 9-inch greased baking pan.
Bake the cake at 350°F for about 30 minutes, or until a toothpick pressed into the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn over onto a cooling rack to finish cooling.
How to make an easy chocolate frosting
Chocolate ganache is a silky glaze or filling made with heavy whipping cream and chopped chocolate. Use a higher ratio of chocolate, and you can whip it into the easiest 2-ingredient rich chocolate gluten free frosting.
To make ganache, heat heavy whipping cream gently until simmering, and pour it over chopped chocolate. Let the mixture sit for 5 minutes so the chocolate is mostly melted, then stir until smooth. Pour it over the cooled cake for a smooth finish.
To make whipped ganache, use 2 ounces more chocolate for a thicker mixture. Let the mixture it cool and chill until it's scoopable, then whip until it's thick, light and fluffy. Use it as you would any other frosting.
For a layer cake
Change the yield in the recipe from 8 slices to 16, or click the [2X] button. Use a larger mixing bowl, and divide the batter equally between two prepared 9-inch cake pans. Smooth the top, and place them in a 350°F oven. After about 20 minutes rotate the pans with one another so everything bakes evenly.
Ingredient substitutions
Dairy free
The only dairy in the cake is the sour cream, which you can replace with nondairy sour cream (like Violife or Tofutti) or nondairy Greek-style plain yogurt (like Kite Hill).
You can replace the heavy cream in the ganache with canned coconut cream or try vegan heavy cream, which lots of brand make now (Califa Farms, Country Crock, Silk brands, etc.).
Egg free
There are 2 eggs in this recipe, and you might be able to replace each of them with one “chia egg” or even a “flax egg” each. Flax eggs provide more structure, but have a sometimes unpleasant flavor that the cocoa powder should mask here.
Cocoa powder
Dutch-processed cocoa powder adds some more richness, so I prefer it here. Natural cocoa powder, like Hershey's, also works here.
Gluten Free Chocolate Cake Recipe
Equipment
- Electric mixer (handheld or stand)
Ingredients
For the chocolate cake
- 1 ½ cups all purpose gluten free flour blend (See Recipe Notes)
- ⅜ teaspoon xanthan gum (1/4 teaspoon + 1/8 teaspoon) omit if your blend already contains it
- 14 tablespoons unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ¾ cup sour cream at room temperature
- ½ cup neutral oil (vegetable, grapeseed, peanut, canola all work)
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- ¾ cup warm water (about 80°F)
For the chocolate ganache topping
- ¾ cup heavy whipping cream
- 8 ounces dark chocolate chopped (for whipped ganache, you'll need 10 ounces)
- 1 cup confectioners’ sugar (optional for whipped ganache)
Instructions
Make the cake.
- Preheat your oven to 350°F. Grease a 9-inch round or square baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking soda and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients and add the sour cream, oil, eggs, vanilla, and water, and mix to combine well. The batter should be very thickly pourable.
- Scrape the batter into the prepared pan, smooth into an even layer and place in the center of the preheated oven.
- Bake until a toothpick inserted in the center of the cake comes out mostly clean or with a few moist crumbs attached (about 30 minutes). Do not overbake.
- Remove the cake from the oven and allow to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
To make the ganache topping.
- In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer. Place the chopped chocolate (10 ounces for whipped ganache) in a medium-size bowl. Pour the hot cream over the chocolate.
- Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted, and the mixture is smooth and glossy.
- Pour the warm ganache over the top of the cooled cake, and gently spread toward the edges so the ganache begins to drip down the sides of the cake. Allow to set at room temperature before serving.
To make whipped ganache
- If you forgot to use 10 ounces of chopped chocolate instead of 8 and nothing has cooled yet, just melt 2 more ounces of chocolate and add it to the prepared ganache. Follow the same instructions as above through mixing until smooth. Allow the ganache to cool at room temperature until no longer hot to the touch.
- Cover and place the bowl in the refrigerator until the mixture is firm enough to scoop with a spoon. Transfer it to a large bowl.
- Beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy (about 5 minutes). It will lighten in color as it reaches the right consistency.
- Add the optional confectioners’ sugar and beat until well-combined. Frost as desired.
Video
Notes
Nutrition
make ahead/leftovers
Storage instructions
Store leftovers in an airtight container at room temperature easily for 2 days, and up to 4 if fully frosted.
Seriously, I cannot understate how soft and moist this cake is. For that reason, you can even store it in the fridge without worrying about it drying out.
I suggest using this storage method if you don't think you can finish your chocolate cake within two or three days.
For longer storage, let the cake cool completely wrap it in freezer-safe wrap, and freeze it unfrosted or frosted for up to 4 months. Defrost at room temperature, frost and serve.
The frosting can also be made ahead of time and stored in the refrigerator in a sealed container. Just let it sit at room temperature until soft enough to spread. You can also whip it again briefly before frosting.
FAQs
When baked goods rise and then fall as they cool, the oven is usually too hot. Most ovens run hot, so try using a standalone oven thermometer that you replace often to gauge temperature.
No. Sometimes, gluten free cake is confused with “flourless cake.” Traditional gluten free baked goods are made with an all purpose gluten free flour blend, like conventional ones are made with all purpose wheat flour. You can make a totally flourless chocolate cake with chocolate, butter, eggs, cocoa powder, and sugar.
This cake is not dense enough to be sure that it would work in a bundt pan. For that, try this chocolate gluten free bundt cake recipe.
Just let the mixture sit at room temperature until it's soft enough to scoop, then whip it as instructed.
Yes. You can bake this cake in a 9-inch square pan without changing anything for a slightly shorter cake or an 8-inch square pan for the same depth (and bake about 5 minutes longer). For an 8-inch round cake pan, it must be 3-inches deep and bake about 5 minutes longer. To bake this cake in a 13×9 inch rectangular pan, you'll need 75% more batter, so increase the yield from 8 slices of cake to 14. It will take longer to bake, probably close to 40 minutes.
To make a layer cake, you'll need to double the frosting recipe (and the cake recipe). Just change the yield from 8 slices to 16 slices or click the [2X] button.
No, melted butter has more moisture and less fat than oil, so the cake won't turn out the same.
Coconut oil that's liquid at room temperature works great.
Glass, like stone, heats more slowly than aluminum and retains heat longer, so a cake baked in glass is more likely to burn before it finishes baking. I'd reduce the oven temperature to 325°F after 15 minutes of baking to avoid that.
This cake makes cupcakes that are a little too dense. I prefer this gluten free chocolate cupcakes recipe.
Yes, for an even richer chocolate flavor, try replacing half of the warm water with warm brewed coffee (decaf or regular). More than half coffee may make the cake taste like coffee, instead of just deepening the chocolate flavor.
“EXCELLENT! No one knew it was gluten free. It was so moist, delicious & not overly sweet. Thank you for my new go to chocolate cake recipe!”