Looking for a gluten-free chocolate cake that actually tastes amazing? One that’s rich, fluffy, and so chocolatey no one can tell the difference?
This is the one. Whether you're gluten-sensitive, coeliac, or just baking for someone with allergies — this cake is made to impress.
Who This Gluten-Free Chocolate Cake Is Perfect For
- Those with gluten sensitivities or coeliac disease
- Health-conscious bakers avoiding refined ingredients
- Anyone who wants a decadent dessert without compromise
With a moist crumb, deep chocolate flavour, and beautiful texture, it’s ideal for birthdays, family gatherings, or even casual midweek treats.
Why You’ll Love This Recipe
✅ Naturally gluten-free or easily adaptable
✅ Uses simple, everyday ingredients
✅ Tastes like a classic bakery cake — no “gluten-free” texture
✅ Works well for any occasion
💡 Pro Tip: We stock a wide range of gluten-free chocolate at Baking Chocolate Co., including top brands like Callebaut, Valrhona, Favorich, Vanova, and more — perfect for recipes like this.
Ingredients You’ll Need
- Gluten-free flour (or almond flour for a nutty texture)
- Unsweetened cocoa powder (Dutch-processed works best)
- Eggs
- Sugar or natural sweetener like coconut sugar
- Baking powder or baking soda
- Milk or non-dairy alternative (almond/oat)
- Oil (e.g., vegetable or melted coconut)
- Vanilla extract
Optional add-ins:
- Espresso powder (deepens chocolate flavour)
- Gluten-free chocolate chips or chunks
Explore our range of gluten-free cocoa powders and chocolate chips at Baking Chocolate Co.
Gluten-Free Chocolate Cake Recipe - Step-by-Step Instructions
1. Preheat oven to 175°C (350°F). Grease and line your cake tins.
2. In a bowl, whisk together flour, cocoa powder, baking powder/soda, and espresso powder (if using).
3. In a separate bowl, beat eggs, sugar, oil, milk, and vanilla extract.
4. Combine wet and dry ingredients until just mixed — don’t overmix.
5. Pour into cake tin and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Let cool completely before frosting or slicing.
Prefer a traditional version? Try our best classic chocolate cake recipe.
Tips for Success
- Use room temperature ingredients for even mixing
- Spoon and level flour to avoid adding too much
- Don’t overmix — it can make the cake dense
- Use high-quality cocoa and chocolate for a bold flavour
(*Our customers love our Dutch cocoa from Callebaut and Valrhona*)
Frosting & Topping Options
-
Chocolate ganache using gluten-free dark chocolate
- Vegan or dairy-free frosting (try coconut cream + cocoa)
- Top with fresh berries, powdered sugar, or shaved chocolate
Variations
🧁 Cupcakes – same batter, just bake for 18–20 mins
🌱 Vegan version – flax eggs + plant milk
🍓 Add fruit or nut mix-ins like raspberries or chopped hazelnuts
Gluten-Free Chocolate Cake - Frequently Asked Questions
Q: Can I use regular flour?
A: You can, but it won’t be gluten-free. This recipe is designed for gluten-free flour blends or almond flour.
Q: Can I freeze this cake?
A: Yes — wrap slices or layers and freeze for up to 2 months.
Q: How long will it keep?
A: 3–4 days at room temperature, or up to 6 days in the fridge.
Storage & Serving
- Store at room temperature in an airtight container
- For frosted cakes, refrigerate to maintain freshness
- Serve with ice cream, coconut cream, or fresh berries
Final Thoughts
This isn’t just another gluten-free recipe—it’s a showstopper. Easy to make, rich in flavour, and trusted by bakers who care about quality.