This is the only gluten free chocolate cake recipe you will ever need! I adapted this recipe from the Hershey’s chocolate cake recipe 20 years ago and it is the only chocolate cake recipe I have used since. This cake is perfectly moist and chocolatey every time and holds up to anything you frost it with or all by itself with a dusting of powdered sugar. The better the quality of the cocoa powder you use, the better the cake will be. My favorites are Valrhona, Droste, and Callebaut but if you are not able to find them both Ghiridelli and Hershey’s Special Dark will still give you a great result.
At my restaurant and bakeries we sold dozens of different flavors of chocolate cupcakes and cakes with all kinds of fillings and toppings – this was the cake recipe that was used for all of them.
As with all recipes on my website, I have made this recipe with King Arthur Measure for Measure, Bob’s 1:1, Better Batter and Cup 4 Cup, they all work well. If you would rather blend your own flours you can use my copycat 1:1 flour recipe which is very similar to Bob’s 1:1 and King Arthur Measure for Measure.
Gluten Free Chocolate Cake
Tips for success:
The first time you make any recipe, read through it a few times before starting and make it exactly as written - baking is science.
Make sure all ingredients are at room temperature
When measuring flour always fluff the flour up with a whisk or spoon and then spoon into your measuring cup and gently level off with a knife or spatula. Do not tap or shake the cup as that will settle the flour and give you an incurrate measurement.
- 453 grams sugar (2 cups)
- 236 grams gluten free flour blend (1 3/4 cup)
- 64 grams Dutch cocoa powder (3/4 cup + 1 tbsp)
- 1 1/2 tsp baking powder
- 1 1/2 tsp. baking soda
- 1 tsp Salt
- 2 lg. Eggs
- 226 grams milk or nut milk (1 cup)
- 113 grams canola oil (1/2 cup)
- 1 tbsp vanilla extract
- 226 grams boiling water or hot coffee* (1 cup)
Preheat oven to 375. Grease and flour two 9 inch cake pans- or line cupcake tins with papers if making cupcakes.
In a large bowl or bowl of an electric mixer whisk the dry ingredients together well to evenly mix and break up any clumps.
In a separate bowl or measuring cup whisk all of the wet ingredients together (EXCEPT for the boiling water)
Add the wet to the dry and whisk or mix on medium speed for a few minutes, scrape down your bowl a few times during your mixing.
Carefully pour in your boiling water or coffee and mix well with a whisk, make sure to incorporate any batter on the bottom and sides of the bowl. The batter will be thin - don't worry it is supposed to be.
Rest your batter for at least 1 hour and up to 24 hours
Pour your batter into the prepared pans. If making cupcakes, fill each cup 2/3 full.
Bake on the center oven rack for 10 minutes at 375 and then turn down the oven to 350 and continue baking for an additional 20 - 25 minutes for cake or 10-15 minutes for cupcakes. A toothpick inserted in the center should come out clean.
Cool for 10 min in pans and then remove from pans and place on wire racks to cool. I like to put a piece of parchment under my cakes when cooling so the rack doesn't dig into the fragile cake and leave marks.
Once completely cooled, frost with your favorite frosting, lightly sweetened whipped cream or dust with powdered sugar.
* using coffee instead of water gives a deeper, darker chocolate flavor.