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Home > Gluten-Free Desserts > Gluten-Free Cake Recipes > Gluten-Free Chocolate Cake

Gluten-Free Chocolate Cake

LAST UPDATED: January 14, 2021 PUBLISHED: Jan 14, 2021 5 Comments
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image for pinterest of how to make gluten free chocolate cake

This fluffy, moist gluten-free chocolate cake piled high chocolate buttercream frosting is so easy to make! It’s sure to become your new go-to recipe.

Sour cream and buttermilk make the cake especially delicious (dairy-free option if needed) and a secret ingredient in the frosting makes this cake the best.

gluten free chocolate sheet cake in glass baking dish topped with chocolate frosting

I love a good, simple sheet cake! They’re easy-to-make, portable and basically fool-proof. This chocolate cake makes a delicious celebration cake when you want a no-fuss, tried-and-true recipe that everyone will love.

Much like this amazing gluten-free carrot sheet cake, nobody will be able to tell this cake is gluten-free. These gluten-free cupcakes are also a tasty option!

Ingredients You’ll Need

A few ingredients make this gluten-free cake especially delicious. Here are a few notes on the key ingredients:

overhead shot of ingredients used to make chocolate cake
  • A high-quality gluten-free 1:1 baking flour: I like to use gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
  • Oil: I prefer to use oil for this cake rather than butter. Oil allows for a light, moist crumb that doesn’t clump up as it tends too with butter.
  • Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. 
  • Sour cream: Using part sour cream in place of what would usually be more buttermilk gives this cake stability. It also gives it a delicious flavor and richness!
  • Hot water: Hot water allows the cocoa powder to absorb and the batter to hydrate properly. It also enhances the cocoa powders flavor!

Dairy-Free Chocolate Cake

You can easily make this cake dairy-free with a few substitutions. I like to use Kite Hill dairy-free sour cream and almond milk mixed with a little apple cider vinegar. You can also use vegan butter in the frosting.

How to Make Gluten-Free Chocolate Cake from Scratch

step by step photos of how to make gluten free chocolate cake
  • Whisk together the dry ingredients.
  • In the bowl of a stand mixer, add the sugar, coconut oil, eggs, sour cream, buttermilk and vanilla extract. Mix on medium-high speed until totally combined.
  • With the mixer running on low, slowly add the dry ingredients in 3 additions. Mixing after each addition.
  • Slowly pour in the hot water. Mix on medium for 2-3 minutes, scraping down the sides once until smooth and incorporated.
chocolate cake batter in glass pan before baking
  • Pour the batter into a 9×13 pan. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.

Ingredients for the Chocolate Buttercream

overhead shot of ingredients used to make chocolate frosting

The chocolate frosting is rich and fluffy and made with pantry staples. Here are a few notes on the key ingredients:

  • Cocoa powder: You can use any kind of cocoa powder. I usually use Hershey’s but Dutch-processed will work as well. It will make for a richer frosting.
  • Almond extract: This is the secret ingredient! I think it really makes the cake. A little almond extract compliments the rich chocolate flavors so well.
  • Butter: I like to use salted butter in frosting. That little bit of salt cuts through the sweetness.

Almond extract is the secret ingredient for the chocolate frosting! Just a little gives the cake an unmistakable gourmet flavor.

Make the Frosting

step by step photos of how to make chocolate frosting
  • In the bowl of a stand mixer, add the cocoa powder. Mix to smooth any lumps.
  • Add the butter and mix until smooth.
  • Add the remaining ingredients and mix on low until incorporated.
  • Increase the speed to medium and beat until light and fluffy.
baked chocolate cake topped with frosting
  • Top the cooled cake with the frosting. Swirl and spread the frosting evenly over the cake. Slice and enjoy!
chocolate cake on white plate with fork taking bite

Storage Tips

Store any leftover cake covered tightly with plastic wrap at room temperature. The cake will stay good for up to 2 days.

I hope you love this recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

chocolate cake on white plate with fork taking bite

Gluten-Free Chocolate Cake {Easy Sheet Cake}

Author: Erin Collins
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
This fluffy, moist gluten-free chocolate cake piled high chocolate buttercream frosting is so easy to make! It's sure to become your new go-to recipe.
Sour cream and buttermilk make the cake especially delicious (dairy-free option if needed) and a secret ingredient in the frosting makes this cake the best.
5 from 2 votes
Servings: 12
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Ingredients

Dry Ingredients:

  • 2 cups gluten-free 1:1 baking flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Other:

  • 1 ¾ cup granulated sugar
  • ½ cup oil, vegetable, canola or coconut oil will work (melted if using coconut oil)
  • 2 large eggs
  • 1/2 cup sour cream
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • ½ cup hot water

For the Frosting:

  • 1/3 cup unsweetened cocoa powder
  • ½ cup butter, softened to room temperature
  • 3-4 cups confectioners’ sugar
  • 1/4 cup heavy cream or milk
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract

Instructions

  • Preheat the oven to 350F. Lightly grease a 9x13inch pan with cooking spray.
  • In a medium bowl, whisk together the dry ingredients. In the bowl of a stand mixer, add the sugar, coconut oil, eggs, sour cream, buttermilk and vanilla extract. Mix on medium-high speed until totally combined.
  • With the mixer running on low, slowly add the dry ingredients in 3 additions. Mixing after each addition. Slowly pour in the hot water. Mix on medium for 2-3 minutes, scraping down the sides once until smooth and incorporated.
  • Pour the batter into the prepared pan. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.

Make the Frosting:

  • In the bowl of a stand mixer, add the cocoa powder. Mix to smooth any lumps. Add the butter and mix until smooth. Add the remaining ingredients and mix on low until incorporated. Increase the speed to medium and beat until light and fluffy.
  • Top the cooled cake with the frosting. Swirl and spread the frosting evenly over the cake. Slice and enjoy!

Video

Recipe Notes

Ingredient Notes
For the Cake:
  • A high-quality gluten-free 1:1 baking flour: I like to use gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
  • Oil: I prefer to use oil for this cake rather than butter. Oil allows for a light, moist crumb that doesn’t clump up as it tends too with butter.
  • Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. 
  • Sour cream: Using part sour cream in place of what would usually be more buttermilk gives this cake stability. It also gives it a delicious flavor and richness!
  • Hot water: Hot water allows the cocoa powder to absorb and the batter to hydrate properly. It also enhances the cocoa powders flavor!
For the Frosting:
  • Cocoa powder: You can use any kind of cocoa powder. I usually use Hershey’s but Dutch-processed will work as well. It will make for a richer frosting.
  • Almond extract: This is the secret ingredient! I think it really makes the cake. A little almond extract compliments the rich chocolate flavors so well.
  • Butter: I like to use salted butter in frosting. That little bit of salt cuts through the sweetness.
Dairy-Free Chocolate Cake
You can easily make this cake dairy-free with a few substitutions.
  • Use Kite Hill dairy-free sour cream in place of the sour cream.
  • Use 1/2 cup almond milk + 1 teaspoon apple cider vinegar in place of the buttermilk.
  • Use vegan butter in the frosting.
Nutrition Facts
Gluten-Free Chocolate Cake {Easy Sheet Cake}
Amount Per Serving (1 slice (of 12 pieces))
Calories 509 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 54mg18%
Sodium 524mg23%
Potassium 184mg5%
Carbohydrates 80g27%
Fiber 3g13%
Sugar 60g67%
Protein 5g10%
Vitamin A 352IU7%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Serving:1slice (of 12 pieces)
Calories: 509kcal
Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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    Recipe Rating




  1. Elizabeth says

    January 15, 2021 at 5:17 pm

    This cake looks great. I don’t have an electric mixer. Would stirring it by hand work? Or a hand-crank egg beater?

    Reply
    • Erin Collins says

      January 19, 2021 at 6:15 am

      An electric mixer will work great!

      Reply
  2. Carol says

    January 19, 2021 at 2:49 pm

    5 stars
    Oh, my goodness!! I just made the chocolate cake with the chocolate buttercream frosting!! I could be persuaded to start with dessert tonight! I have a feeling this is going to become a family favorite. Can’t wait to try some of your other recipes. Thank you so much!

    Reply
    • Erin Collins says

      January 20, 2021 at 7:19 am

      I’m so happy it turned out for you! Thanks for the comment 🙂

      Reply
  3. Sarah says

    January 20, 2021 at 9:54 pm

    5 stars
    This was the best gluten-free cake recipe I have tried in the 9 years I’ve been gluten-free (and I have tried a lot)! Even my non-Celiac family loved it and was amazed it was gluten-free. My mom kept saying how light and moist it was. Thank you so much for sharing. This will be my new go-to cake recipe. My husband also commented we should start having cake a lot more often, not just at birthdays. 😉

    Reply

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Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

Freebies

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Join my free email list to receive this Gluten-Free Dinners cookbook!

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