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The Best Gluten Free Chocolate Cake

This gluten free chocolate cake is incredibly moist, rich, and fudgy, with a tender crumb that rivals any traditional cake. It's made with simple ingredients and comes together in one bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups gluten free all-purpose flour blend with xanthan gum
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup buttermilk at room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee

Equipment

  • 9-inch round cake pans (2)
  • mixing bowls
  • whisk
  • rubber spatula
  • cooling rack
  • electric mixer (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the gluten free flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract. Whisk until just combined.
  4. Pour in the hot water or coffee and whisk until the batter is smooth and thin.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Frost with your favorite chocolate or vanilla frosting once cooled.

Notes

For a dairy-free version, use a dairy-free buttermilk substitute (1 cup milk + 1 tablespoon lemon juice) and a neutral oil. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This cake also freezes well for up to 3 months.