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This easy gluten free chocolate cake is rich, dense, and deeply fudgy—all made in just one bowl with no melted chocolate. Top it with a silky 2-ingredient ganache, or whip it into a fluffy chocolate frosting.

It’s been the go-to birthday cake in my house for years, and readers have baked it for everything from casual weeknights to multi-tiered weddings. No one guesses it’s gluten free—they just know it’s delicious.

A piece of gluten free chocolate cake on a plate with a fork, with a soft brown frosting, and a bite taken.

BEHIND THE RECIPE

Tips from Nicole

I first made this cake for one of my kids’ birthdays years ago, when I was determined to find a chocolate cake that didn’t feel like “the gluten free version.” I wanted something easy, with no fussy steps or fancy ingredients, but still rich and satisfying enough that everyone would want seconds.

This cake delivers all of that, and it’s my go-to for weeknights, birthdays, and anytime someone asks for chocolate. It’s not fancy. Just fudgy, dependable, and flexible enough to make your own.

single layer brown gluten free chocolate cake with brown chocolate frosting on a white serving platter with a spatula lifting one slice of cake from the rest

What you’ll need to make this cake

marble surface with ingredients for gluten free chocolate cake in small bowls with black block letters with names of ingredients
  • Gluten free flour – Use a high-quality all purpose gluten free flour blend for structure and a tender crumb. (Better Batter or Nicole’s Best work beautifully here.)
  • Sugar – Just enough granulated sugar to sweeten the cake and keep it tender
  • Cocoa powder – No melted chocolate needed. Cocoa powder delivers all the deep chocolate flavor you want in a fudgy cake. Dutch-processed preferred, but natural works too.
  • Baking soda – Gives the cake lift and reacts with the acid in the sour cream to help keep it moist.
  • Salt – Balances the sweetness and deepens the chocolate flavor.
  • Eggs – Add richness and structure. Bring them to room temperature so they mix evenly into the batter.
  • Oil – A neutral oil keeps the cake moist and tender without weighing it down. No butter to melt—just pour and mix.
  • Sour cream – Adds moisture and tang, with just enough fat to make the cake soft but not greasy.
  • Vanilla – Enhances the chocolate flavor and adds warmth and depth.
  • Water – Warm water helps bring the batter together and bloom the cocoa powder for an even richer flavor.

How to make gluten free chocolate cake

Whisk together the dry ingredients: gluten free flour, cocoa powder, salt, baking soda, and sugar. Add the sour cream, oil, eggs, vanilla, and warm water, and mix until well combined. The batter will be thick. Spread it evenly in a greased 9-inch round or square pan.

Bake at 350°F for about 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling.

How to make an easy chocolate frosting

Ganache is the easiest chocolate frosting you can make: just heavy cream and chopped chocolate. Pour it over the cake for a silky glaze, or whip it into a fluffy spread.

To make ganache, heat heavy cream until it just begins to simmer. Pour it over chopped chocolate, let sit for 5 minutes, then stir until smooth. Pour it over the cooled cake and let it drip down the sides.

For whipped ganache, start with 2 more ounces of chocolate. Chill the ganache until scoopable, then whip until it’s light and fluffy.

My Pro Tip

Expert tips

1. Bring cold ingredients to room temperature
Cold eggs and sour cream can cause the batter to clump or bake unevenly. Float the eggs in warm water and microwave the sour cream briefly to speed things up.

    2. Use Dutch-processed cocoa powder for richness
    Natural cocoa works, but Dutch-processed gives this cake a deeper, more complex chocolate flavor.

    3. Don’t overbake
    Pull the cake when a toothpick comes out with just a few moist crumbs. Overbaking leads to dryness, even in a fudgy cake.

    4. Want even more chocolate flavor? Use coffee.
    Replace half the warm water with brewed coffee (regular or decaf) to intensify the chocolate taste without making the cake taste like coffee.

    5. For layer cakes, double both the cake and the frosting
    This recipe makes one generous layer. To build a stacked cake, increase the yield to 16 and divide the batter between two pans.

    6. Store frosted cake in the fridge if needed—this one won’t dry out
    Thanks to the oil and sour cream, this cake stays soft and moist, even chilled. Just wrap it well.

    A piece of brown gluten free chocolate cake cake with two layers and frosting on a white plate

    Ingredient substitutions

    Dairy free

    The only dairy in the cake is sour cream, which you can easily replace with nondairy sour cream (like Violife or Tofutti) or thick plant-based yogurt (like Kite Hill).

    To make dairy free ganache, use canned coconut cream or any vegan heavy cream (like Califia Farms, Country Crock, or Silk).

    Egg free

    This recipe uses 2 eggs. Try replacing each with a chia egg or flax egg. Flax eggs offer more structure, but may add a mild flavor the cocoa powder should mask.

    Cocoa powder

    Dutch-processed cocoa makes this cake extra rich, but natural cocoa (like Hershey’s) works, too.

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    Gluten Free Chocolate Cake Recipe

    5 from 492 votes
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Yield: 8 slices cake
    Moist, rich, and fudgy—this one-bowl gluten free chocolate cake has been a reader favorite for years. Top it with smooth ganache or whipped frosting.

    Equipment

    • Electric mixer (handheld or stand)
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    Ingredients 

    For the chocolate cake

    • 1 ½ cups (210 g) all purpose gluten free flour blend, (See Recipe Notes)
    • teaspoon xanthan gum, (1/4 teaspoon + 1/8 teaspoon) omit if your blend already contains it
    • 14 tablespoons (70) unsweetened cocoa powder
    • ½ teaspoon kosher salt
    • ½ teaspoon baking soda
    • 1 cup (200 g) granulated sugar
    • ¾ cup (168 g) sour cream, at room temperature
    • ½ cup (112 g) neutral oil, (vegetable, grapeseed, peanut, canola all work)
    • 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
    • 1 teaspoon pure vanilla extract
    • ¾ cup (6 fluid ounces) warm water, (about 80°F)

    For the chocolate ganache topping

    • ¾ cup (6 fluid ounces) heavy whipping cream
    • 8 ounces dark chocolate, chopped (for whipped ganache, you'll need 10 ounces)
    • 1 cup (115 g) confectioners’ sugar, (optional for whipped ganache)

    Instructions 

    Make the cake.

    • Preheat your oven to 350°F. Grease a 9-inch round or square baking pan and set it aside.
    • In a large bowl, whisk together the flour, xanthan gum, cocoa powder, salt, baking soda, and sugar.
    • Add the sour cream, oil, eggs, vanilla, and warm water. Mix until smooth. The batter will be thick but pourable.
    • Scrape the batter into the prepared pan and smooth into an even layer.
    • Bake until a toothpick inserted in the center of the cake comes out mostly clean or with a few moist crumbs attached (about 30 minutes). Do not overbake.
    • Remove the cake from the oven and allow to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

    To make the ganache topping.

    • In a small saucepan, heat the cream until it just begins to simmer. Place the chopped chocolate (use 10 oz for whipped ganache) in a medium bowl and pour the hot cream on top.
    • Let it sit for 1 minute to melt, then stir until smooth and glossy. Pour over the cooled cake and gently spread to the edges so it drips down the sides. Let it set before slicing.

    To make whipped ganache

    • If you used only 8 ounces of chocolate and haven’t cooled the ganache yet, melt 2 more ounces and stir it in now. Let the ganache cool at room temperature until it’s no longer warm to the touch.
    • Cover and refrigerate until it’s scoopable. Transfer to a large bowl and beat with a handheld or stand mixer fitted with the whisk attachment until fluffy and lightened in color (about 5 minutes).
    • Add confectioners’ sugar, if using, and beat until smooth.

    Video

    Notes

    Flour blends
    I recommend Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend. Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, but be sure to add 1/4 teaspoon more xanthan gum or the cake may be crumbly. Cup4Cup changed its formula and doesn't seem to work as well as it has in the past, so I don't recommend it.
    Want to make your own? Head to my all purpose gluten free flour blends page for mock blend recipes. 
    Nutritional information
    The information you see is an approximation for 1 slice of a single layer 9-inch cake, without the ganache frosting. 

    Nutrition

    Serving: 1slice | Calories: 395kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 262mg | Potassium: 177mg | Fiber: 4g | Sugar: 26g | Vitamin A: 194IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Like this? Leave a comment below!

    For a layer cake

    To make a two-layer cake, double the recipe by clicking the 2[X] button in the recipe, and use a larger mixing bowl. Divide the batter evenly between two greased 9-inch pans.

    Bake at 350°F, rotating the pans halfway through, until a toothpick comes out with moist crumbs (about 30 minutes total).

    A piece of a gluten free chocolate cake with 2 layers and chocolate frosting in between on a white plate with a fork

    make ahead/leftovers

    Storage instructions

    Store leftovers in an airtight container at room temperature for 2 days—or up to 4 days if it’s fully frosted.

    This cake is so moist and tender, it even stores well in the refrigerator without drying out. Use that option if you won’t finish it within a couple days.

    For longer storage, let the cake cool completely, then wrap it tightly in freezer-safe wrap. Freeze frosted or unfrosted for up to 4 months. Defrost at room temperature before frosting and serving.

    You can also make the frosting ahead. Store it in a sealed container in the refrigerator. Let it come to room temperature before spreading—or re-whip it briefly for a lighter texture.

    Common issues

    Why did my cake sink?

    If your cake rises and then falls as it cools, your oven may be too hot. Most ovens run hot, so I recommend using a standalone oven thermometer and replacing it regularly.

    Can I use melted butter instead of oil?

    No, butter has more moisture and less fat than oil, so the texture won’t be the same.

    Can I use coconut oil?

    Yes, as long as it’s liquid at room temperature.

    Can I use a different baking pan?

    Yes! A 9-inch square pan works with no changes.
    For an 8-inch square pan, bake about 5 minutes longer.
    For an 8-inch round pan, make sure it’s 3 inches deep, and increase the bake time by about 5 minutes.
    To bake in a 9×13-inch pan, increase the recipe by 75% (change yield from 8 to 14 slices) and bake for about 40 minutes.

    Can I use a glass baking pan?

    You can, but reduce the oven temperature to 325°F after 15 minutes to prevent overbaking. Glass heats slowly but retains heat longer, so it can cause burning around the edges.

    My ganache is too solid to whip—what should I do?

    Just let it sit at room temperature until soft enough to scoop, then whip as directed.

    A piece of chocolate cake on a plate, with Ganache and Gluten free chocolate cake
    This easy gluten free chocolate cake is rich, dense and fudgy, and it’s all made in just one bowl. Make a double layer or single, with the simplest chocolate ganache frosting. Say hello to your new favorite chocolate cake recipe! https://glutenfreeonashoestring.com/one-bowl-gluten-free-chocolate-cake/
    A forkful of chocolate cake with ganache topping
    A gluten free chocolate cake on a cake plate with two slices removed and the words "one bowl chocolate cake"

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    About Nicole Hunn

    Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough!

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    110 Comments

    1. Clara says:

      5 stars
      Just wanted to say that I’ve been making this cake using your recipe for many years and it’s fantastic. It’s nearly identical to a chocolate cake we ate growing up, and with all that sour cream the difference between glutenous and gluten free is basically zero. Here today because it’s my daughter’s birthday! Thanks for being a mainstay of my internet usage. :)

      1. Nicole Hunn says:

        Aw, happy birthday to your daughter, Clara, and thank you so much for sharing your experience with this cake—over years, no less! I’m so glad that it’s a recipe you rely on for special occasions and know that everyone will love. And you’re so welcome!

    2. Selena says:

      5 stars
      It was a huge hit! I made with 1/2 water and 1/2 coffee as mentioned for an option. I also added some chocolate chips into the cake. I used Bob’s Red Mill 1-to-1 baking flour, which already has the xanthum gum in it, and it worked great. It is a delicious, rich, chocolate cake that doesn’t taste gluten-free!! Adding as my go-to for chocolate cake!

      1. Nicole Hunn says:

        So glad you made the coffee swap and enjoyed this cake, Selena. Bob’s Red Mill 1-to-1 blend has come a long, long way!

    3. Renee says:

      5 stars
      The best chocolate cake EVER. Even better than any gluten wheat cake. Just the best! All i had was King Arthur measure for Measure flour and i added 1/4 tsp of xanthan gum and it turned out perfectly moist, just the right amount of sugar and chocolate. I also used Hershey’s special dark cocoa. YUMMY! I frosted it with vanilla buttercream.

      1. Nicole Hunn says:

        I’m so happy to hear that, Renee! I’m really glad that KAF Measure for Measure worked for you here. A chocolate cake, especially one with sour cream, is a much better candidate for using a less than ideal flour blend than a vanilla cake, and it turned out! Yay! Thanks for sharing that.

    4. Audrey says:

      5 stars
      This is always my go to recipe for chocolate cake. It’s moist with a lovely texture.
      Highly recommend this recipe.

      1. Nicole Hunn says:

        That’s so great to hear, Audrey. Thank you for sharing that!