Best 5 Best Gluten Free Chocolate Cake Recipes

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In the realm of dessert indulgence, the gluten-free chocolate cake stands as a testament to the boundless creativity and innovation of bakers everywhere. Whether you're a devoted gluten-free enthusiast or simply seeking a delectable sweet treat that caters to dietary restrictions, embarking on a culinary adventure to discover the best gluten-free chocolate cake recipe is an endeavor worth pursuing. With countless variations gracing cookbooks, blogs, and online forums, the task of selecting the ultimate recipe can be both exciting and daunting. This comprehensive guide will lead you on a journey through the world of gluten-free chocolate cakes, unveiling the secrets to achieving a moist, rich, and sinfully delicious masterpiece that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST GLUTEN-FREE CHOCOLATE CAKE



The BEST Gluten-Free Chocolate Cake image

Easy Gluten-Free Chocolate Cake. This rich and moist cake is perfect for birthdays. Dairy-Free Option Included.

Provided by Elizabeth

Number Of Ingredients 14

1 ¾ cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, see note ((9 ounces; 255 grams))
1 ¾ cups granulated sugar ((12 ½ ounce; 354 grams))
1 cup natural cocoa powder ((3 ounces; 85 grams))
2 teaspoons baking powder
1 teaspoon salt
½ teaspoons baking soda
1 cup milk or coffee ((8 ounces; 226 grams))
½ cup vegetable oil ((3 ½ ounces; 100 grams))
3 large eggs ((about 6 ounces; 170 grams out of shell))
4 cups powdered sugar ((16 ounces; 453 grams))
½ cup natural cocoa powder ((1 ½ ounces; 42 grams))
1 cup butter, softened ((8 ounces; 226 grams))
4 tablespoons milk, divided ((2 ounces; 56 grams))
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9", x 13" pan with nonstick cooking spray OR line 24 standard cups with paper liners.
  • Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.
  • Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan OR fill muffin cups about ⅔ full.
  • Bake until a cake tester inserted into the center of the cakes comes out clean.For 8-inch round cakes: about 30 minutes.For 9x13-inch pan: about 40 minutes.For cupcakes: about 22 minutes.
  • Allow cakes to cool in the pan for 10 minutes. Remove cake from the pan and place on a wire rack to cool.
  • When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.
  • Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high. Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk.

BEST GLUTEN-FREE CHOCOLATE CAKE



Best Gluten-Free Chocolate Cake image

This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. -Nichele McCague, Poway, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

2 cups plus 3 tablespoons gluten-free all-purpose baking flour, divided
2 cups sugar
3/4 cup baking cocoa
1/4 cup ground flaxseed
1/4 cup chia seeds
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 to 2 teaspoons instant espresso powder
1/2 teaspoon xanthan gum
1 cup boiling water
1 cup unsweetened almond milk
1 cup canola oil
4 teaspoons vanilla extract
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.

GLUTEN FREE CHOCOLATE CAKE



Gluten Free Chocolate Cake image

This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting.

Provided by shelleelorayne

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 18

Number Of Ingredients 10

cooking spray
3 cups gluten-free all purpose baking flour
2 cups white sugar
⅓ cup cocoa powder
2 ¼ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum
1 ½ cups mayonnaise
1 ½ cups hot water
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
  • Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 24.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 280.6 mg, Sugar 22.5 g

GLUTEN-FREE MOIST CHOCOLATE CAKE



Gluten-Free Moist Chocolate Cake image

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.

Provided by ADeSouza

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 11

1 ⅓ cups water
⅔ cup quinoa
¾ cup butter, melted and cooled
⅓ cup milk
4 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
  • Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
  • Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g

GLUTEN-FREE CHOCOLATE CAKE



Gluten-free chocolate cake image

Make a dense, rich chocolate cake for a special occasion or anytime treat. While suitable for those following a gluten-free diet, it will prove a hit with everyone

Provided by Liberty Mendez

Categories     Dessert

Time 1h20m

Number Of Ingredients 18

150ml vegetable oil, plus extra for the tins
175g plain gluten-free flour
1 tsp xanthan gum
50g cocoa powder
1 tbsp baking powder
½ tsp bicarbonate of soda
75g dark brown soft sugar
75g caster sugar
2 tbsp golden syrup
2 eggs
100g Greek yogurt
100ml milk
2 tbsp instant coffee, dissolved in 4 tbsp hot water
300g icing sugar
25g cocoa powder
150g soft salted butter
3 tbsp milk
65g dark chocolate, melted

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
  • Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
  • Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
  • While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
  • Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.

Nutrition Facts : Calories 604 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

Tips: Gluten-Free Chocolate Cake Baking Success

  • Use a good quality gluten-free flour blend. Not all gluten-free flour blends are created equal. Some are gritty or have a strange taste. Do some research to find a blend that you like.
  • Measure your ingredients accurately. This is especially important for gluten-free baking, as the proportions of ingredients are often more delicate.
  • Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven. This helps to ensure that the cake rises evenly.
  • Don't overbake the cake. Overbaking can make the cake dry and crumbly. Check the cake for doneness a few minutes before the end of the baking time.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion: Achieving Gluten-Free Chocolate Cake Perfection

With careful attention to detail and the right ingredients, gluten-free chocolate cake can be just as delicious and satisfying as traditional chocolate cake. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide a range of options to suit your skill level and preferences. From classic chocolate cake to rich lava cakes and decadent tortes, there's a gluten-free chocolate cake recipe here to satisfy every craving. So, gather your ingredients, preheat your oven, and embark on a delightful gluten-free chocolate cake baking adventure!

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