This is the BEST Gluten Free Chocolate Cake! It’s moist, delicious and no one will ever guess it’s gluten free! It is perfect for your next celebration that calls for cake!
It’s my birthday! Well, not actually until Tuesday, but I think it is ok to celebrate all week, right?! Especially when your birthday falls on a weekday. When this happens you should probably make a huge gluten free chocolate cake and eat yourself into a chocolate cake frenzy all week long! My mom used to make a homemade cake for me every birthday growing up and they were delicious! I’ve recently started making them for myself and my kids and this gluten free chocolate cake makes a regular appearance.
Gluten Free Chocolate Cake Recipe Ingredients & Substitutions
- Gluten Free All Purpose Flour – I developed this gluten free chocolate cake recipe using Bob’s Red Mill Gluten Free 1:1 Baking Flour. I have since made this recipe using a couple of other AP gluten free flour blends and it has worked, but I always prefer the taste and texture when I use Bob’s Red Mill. If using a different brand, make sure it contains xantham gum.
- Cocoa Powder -I use regular, natural cocoa powder for this recipe, not dutch cocoa powder.
- Sugar – I use both granulated sugar and brown sugar for this recipe. I use light brown sugar but dark brown would work as well. You could also use a mixture of cane sugar and coconut sugar.
- Butter – I use unsalted butter so you can regulate the amount of salt in your cake. I’ve also made this cake using vegan butter and it worked great!
- Eggs – I originally developed this gluten free cake recipe using real eggs, but have also tried the recipe using a vegan egg substitute and it worked well.
- Almond Milk – You can use any plant based milk for this recipe, and if you aren’t needing the cake to be dairy free you can use regular milk.
- Non-fat Greek yogurt – Non-fat Greek yogurt makes the cake light and fluffy but you can also use dairy free yogurt. I usually use plain yogurt but have made the recipe with strawberry greek yogurt and it worked great!
- Frosting – You can use any kind of frosting you want for this cake! I like chocolate cake with chocolate frosting, but it’s totally up to you. I have linked the chocolate frosting recipe I used in these photos in the recipe card.
- Vanilla Extract
- Salt, Baking Soda, Baking Powder
How To Make The Best Gluten Free Chocolate Cake
- Preheat oven to 350 degrees Fahrenheit and grease your cake pans. This recipe makes a round 3 layer cake, but you can also use it to make cupcakes or a sheet cake.
- In a medium sized bowl, mix together the flour, cocoa power, salt, baking soda and baking powder. In a large bowl, cream together the butter and sugars for about 3 minutes until they are light and fluffy. Add the eggs one at a time, whisking in between each addition. Then add the vanilla and mix again. Finally add the milk and mix one last time. The wet mixture might look a little strange, like it’s curdled, at this point, but that is ok!
- Add the flour mixture and the Greek yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.
- Equally distribute the batter between the three baking pans. Bake cakes for about 30 minutes or until an inserted toothpick comes out clean. Let the cake cool inside the pan for ten minutes and then transfer to a cooling rack.
- Once the cakes are cooled, transfer to a plate or cake stand and stack the cakes on top of eachother, frosting in between each one. Frost the top and sides of the cake, smoothing out with a knife if necessary.
Easy Gluten Free Chocolate Cake Frequently Asked Questions
- Is this recipe dairy free? You can easily make this recipe dairy free! Just use dairy free butter and dairy free milk.
- Can I use almond/rice/coconut etc… flour in this cake? You could try, but I’ve had the best results using regular Gluten Free AP flour. Coconut flour would definitely alter the recipe and need more liquid.
- Can I make this recipe without eggs? Yes, just use an egg substitute. I like to use a flax or chia egg.
- Can I make cupcake with this recipe? Yes! Unless you need a lot of cupcakes, I would suggest cutting down the recipe by 1/3 to make cupcakes, it should make 24 cupcakes.
- Can I make a two layer cake instead of a 3 layer cake? Yes, just cut the recipe down by 1/3.
- Can I make this cake ahead of time? Yes, there are two ways you can make this cake in advance:
- How to freeze the cake: let cake cool completely and then wrap each round in plastic wrap. Place the plastic wrapped cake into a ziplock bag or airtight container and freeze up to 3 months. Unwrap the cakes and thaw on the counter until ready to frost.
- How to store the cakes for just a few days: let the cakes cool completely and then wrap them loosely in plastic wrap and store at room temperature for up to 2 days. If it’s hot in your kitchen, store in the refrigerator.
Have a question that I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Gluten Free Dessert Recipes?
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Mixed Berry Upside Down Chocolate Cake
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Gluten Free Three Layer Chocolate Cake
- Total Time: 1 hour
- Yield: 8-12 1x
- Diet: Gluten Free
Description
This is the best homemade gluten free chocolate cake you will ever eat! Everyone who makes it loves it, even people who aren’t gluten free!
Ingredients
Scale
- 2 1/4 cup plus 2 tablespoons Bob’s Red Mill gluten free 1:1 baking flour*
- 1 1/2 cup cocoa powder, sifted
- 3/4 teaspoon salt
- 2 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 cup unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 1 1/2 cup almond milk or regular milk
- 1 1/2 cup plain non-fat Greek yougurt
- 2 cups chocolate frosting – see link below for the one I used
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a medium sized bowl, mix together the flour, cocoa powered, salt, baking soda and baking powder. In a large bowl, cream together the butter and sugars. Add the eggs one at a time and then add the vanilla and mix again. Finally add the milk and mix one last time. The wet mixture might look a little strange at this point, but that is ok!
- Add the flour mixture and the Greek yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.
- Grease three 8 inch cake pans and equally distribute the batter into the pans. Bake cakes for about 30 minutes or until an inserted toothpick comes out clean. Let the cake cool inside the pan for ten minutes and then transfer to a cooling rack.
- Once the cakes are cooled, transfer to a plate or cake stand and stack the cakes on top of eachother, frosting in between each one. Frost the top and sides of the cake, smoothing out with a knife if necessary.
Notes
*I have only made this recipe using Bob’s Red Mill Gluten Free 1:1 Baking flour, I’m not sure if it would turn out the same using a different gluten free flour.
I used this chocolate frosting recipe, but you can use any recipe or store-bought frosting you like. You will need about 2 cups depending on how much frosting you like to use.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert, Gluten Free
- Method: Oven
- Cuisine: American
CHOCOLATE!!!!!
haha! Chocolate is always a great ingredient!
Happy Birthday, Izzy! That is one beautiful cake – your pictures are wonderful – I just want to dive in and have a big old slice. Cheers!
Thank you so much! I’m thinking I need to make another one because it was so good 🙂
I love squash and even learned how to make a squash cake a little while back!
I’m so intrigued by a squash cake! I gotta look into that!
My favorite summer ingredient is strawberries. Bag looks adorable and cake looks amazing!
Thanks so much, Anne! Strawberries are the best 🙂
Happy birthday! This cake looks amazing and so celebratory.
My favorite summer flavor would work very well with this cake, it’s raspberry. Can’t wait till my bushes give more ripe berries so I can layer them between these tender layers.
Thank you! I almost put raspberries in the cake but at the last minute I decided to go straight chocolate, next time though!
Zucchini! It can take on so many flavors. My favorite is a mock apple pie.
A zucchini pie sounds so interesting! I bet it tastes delicious!
Happy belated birthday, Izzy! My mom always made me homemade cakes for my birthday, too, and they were the best. 🙂 This cake is just beautiful, and I’m glad you got a delicious gluten-free cake this year! And the more chocolate the better! 🙂
Thank you, Marcie! They are so the best! I agree, I want to eat all the chocolate!!
Happy Birthday to YOU!
My favorite summer time ingredient is AVOCADO’s! Not only are they great for savory dishes and just by themselves, but also really good with sweet recipes like Vegan Chocolate Mousse!
Thank you!! Avocados are the best!! I could eat them everyday! I bet they are so good in chocolate mousse 🙂
Happy Birthday pretty girl!!! I hope you had a great day and were spoiled rotten! 😉
This cake looks like the perfect way to celebrate!
Thank you so much, Mariah! I think I was in a chocolate cake coma for most of the birthday, but it was pretty good, haha 🙂
Happy birthday Izzy!! This CAKE – oh man it looks amazing! I would have never thought it was gluten free. Chocolate on chocolate (and more chocolate…) is my preferred birthday combination. 🙂
Thank you, Alyssa! That is my preferred birthday combo too! You can’t go wrong with chocolate 🙂
Happy Birthday! My favorite summer ingredient is watermelon. It shouts “summer” to me.
Thank you! Watermelon is so good and summery!
HAPPY BIRTHDAY IZZY!!
I have been enjoying using Zucchini’s in all different ways right now. From lasagne, fritters, oodles of noodles, and muffins.
Your logo bag is way cool!!
Enjoy that cake:)
Thank you so much, Marianne! I love using zucchini in lasagna! And making noodles out of it is so fun!
Happy Birthday! My favorite summer ingredient is watermelon!
Thank you! Watermelon is pretty much the best summer food!
Happy Birthday! My birthday is Sunday, gotta love all the Leos! Perfect timing for this beautiful cake recipe. One of my favorite summer ingredients would have to be … ice…. I know it’s not a traditional ingredient but it makes it all better in hot, hot Phoenix. Sorbet, Iced drinks, frozen grapes. Thanks and have a wonderful day!
Thank you! Happy Birthday to you too!! Leos are definitely the best sign out there 🙂 Haha, it is so hot here in Tucson also that ice sounds like the perfect ingredient to me 🙂
Happy birthday, Izzy! My favorite summer ingredient is blueberries! Can’t get enough of them!
Thank you, Penni!! Ohhh, blueberries are one of the best ingredients!
Happy Birthday!! Cake is a MUST on your birthday, I usually opt for chocolate too 🙂
Thank you, Emma! Chocolate is the best 🙂
Haaaaappy birthday!!! GAH that cake looks so good, I just might have to make it and pretend like it’s my bday, ha! My mouth is seriously watering over all that chocolate. My favorite summer ingredient has been basil this summer…particularly in the pesto form. YUM! Hope you have a marvelous day celebrating!
Thank you so much, Julia!! Haha, you totally should! I was thinking about making another one for my cat’s birthday, is that strange?! I just want an excuse to eat more! Ahhh, basil is the BEST!!
Happy Birthday! My favorite summer ingredient is “WATERMELON”!!!
Yum!
Thank you! Watermelon is one of my favs too 🙂
Happy-appi birthday Izzy! Hope you have a great day today!
Can you substitute the non-fat greek yogurt?
Thank you! You could probably substitute it for some other kind of yogurt, if that is what you are thinking? It mainly helps to make the cake really moist, so you could probably do without, but I haven’t tried it like that so I can’t say for sure.
I love using avocados! Also, strawberries are in season right now, but I don’t cook them, I just eat them raw!
Julia // Little Miss Haute Couture
Me too, Julia!! Avocados and strawberries are both such great ingredients!