This post may contain affiliate links. Please read our disclosure policy.
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.
It's perfect for those days when you just want to indulge or when you're in need of a fast gluten free birthday cake! Say hello to your new favorite chocolate cake recipe!
Table of Contents
- What makes this gluten free chocolate cake special?
- How do you make this gluten free chocolate cake?
- Choosing the right gluten free flour blend
- How to make it into a chocolate layer cake
- How to make the easiest chocolate frosting
- How to store this gluten free chocolate cake
- Ingredients and substitutions suggestions
- FAQs about this chocolate cake
- The Best Gluten Free Chocolate Cake Recipe | Just One Bowl!
What makes this gluten free chocolate cake special?
There are so many reasons I consider this the best chocolate cake recipe ever, and once you try it, I'm sure you'll agree.
It's made in one bowl
Sometimes, you just need a rich, dark gluten free chocolate cake that you make in 1 bowl, without even melting any chocolate. Usually, to get a really rich chocolate cake or cupcake, your best bet is to use both melted dark chocolate and cocoa powder.
But this one bowl gluten free chocolate cake gets the job done with just the right mix of cocoa, sour cream, and oil instead of butter. It’s also dense, but never heavy.
It's so rich and tender
This cake is tender enough that you can make it days ahead of time. You can store it in the freezer like most cakes, but you can even store it in the refrigerator without it drying out too much.
Celebrate birthdays, holidays, and more with this perfect, simple chocolate cake
Need a gluten free birthday cake in a hurry? Seriously — this delicious cake is so easy to make, but your loved ones will think you spent hours. (And don't worry: Your gluten eating friends won't have a clue!)
How do you make this gluten free chocolate cake?
There are many ways to make chocolate cake from scratch, and most of them aren't any harder than making it from a mix. All the mix does is provide you with already-measured dry ingredients like flour, cocoa powder, sugar, and salt.
When you're using a mix, you still have to add eggs, oil, and often water. As long as you're adding eggs, oil, and water, you may as well add some sour cream, too, and make it into this cake.
That's really all it takes. You have to provide the pan either way, right? And bake it in your oven.
Just whisk the dry ingredients (flour, cocoa powder, salt, baking soda, and sugar) and you have your chocolate cake mix. Make a well in the center, and add the wet ingredients and mix. Pour into the pan, smooth the top, and bake.
Choosing the right gluten free flour blend
If I had to pick my number one rule when it comes to baking, it would be: Always follow the recipe!
Even though I offer suggestions for substituting allergens below, it's always my preference that you follow my recipes exactly as written. It's the only way I can guarantee you'll enjoy results as wonderful as mine.
That said, there are a lot of gluten free flour options out there. Some might work fine for this gluten free chocolate cake recipe, others might result in less than stellar results.
Better Batter is my personal recommendation when it comes to the right gluten free flour blend for baking and more. It's what I used when perfecting this delicious chocolate cake, and it's what I use in a lot of my gluten free recipes that call for flour.
You can try other gluten free flour brands if you'd like, but I'd highly recommend that you stick with Better Batter if you can.
While we're on the topic, here's a pro tip for measuring gluten free flour: Whenever possible, weigh it rather than go by the volume measurement.
Weighing ingredients on a simple digital kitchen scale really is the best way to ensure you're following my recipe as closely as possible. There's no standardization of volume measuring cups, and human error makes consistency impossible—for all of us!
How to make it into a chocolate layer cake
This is the gluten free chocolate cake you make when it’s someone’s birthday, and you don’t want to disappoint — but you haven’t planned ahead. But if you’re making it as a celebration cake, you may want to make a layer cake.
No problem. Simply double each ingredient of the recipe to make two layers. Use a large bowl, or measure everything out into two bowls.
Place half of the batter into each of two prepared 9-inch cake pans. Smooth the top, and place them in a 350°F oven.
If the oven isn’t really large (like mine isn’t), after about 20 minutes rotate the pans with one another so everything bakes evenly.
How to make the easiest chocolate frosting
Chocolate ganache sounds fancy, but it's deceptively simple. When you make just chocolate ganache, it's not really a frosting. But if you whip it, you've got the easiest rich chocolate frosting.
Make the ganache by heating heavy whipping cream (or coconut cream, if you're dairy free) until simmering. Then, pour the simmering cream over chopped chocolate.
Allow the two ingredients to sit for a bit, until the chocolate begins to melt. Stir until the chocolate is melted, the liquid is fully incorporated, and the mixture is smooth. That's chocolate ganache.
How to make whipped chocolate ganache
To make it from simple chocolate ganache, use the proportions specified in the recipe below. Once the ganache has cooled to room temperature, place it in the refrigerator to chill until it can be scooped with a spoon. That should take a couple of hours.
Remove the chilled ganache from the refrigerator. Whip it with a hand mixer until it's thick, light and fluffy, and add a bit of confectioners' sugar if you'd like it a bit sweeter, and a bit thicker.
How to store this gluten free chocolate cake
I really can't stop mentioning how easy this gluten free chocolate cake is to make, and now you're going to hear me rave about how easy it is to store!
Storing a chocolate cake on the counter
In my house, chocolate cake doesn't tend to last long. But when there are leftovers, we've safely stored them in an airtight container at room temperature for a few days.
One of the biggest risks of storing cake is that it may dry out before you can fully enjoy it. That's not a problem with this one.
First, it's so incredibly tender. And then that frosting? It does an awesome job of locking in the moisture.
Storing a chocolate cake in the fridge
Seriously, I cannot understate how soft and moist this cake is. For that reason, you can even store it in the fridge without worrying about it drying out.
I suggest using this storage method if you don't think you can finish your chocolate cake within two or three days.
Storing a chocolate cake in the freezer
Even though this gluten free chocolate cake is easy to prepare, I can see there being instances when you just do want to go through the effort. Or maybe you've got big plans coming up and need the cake made and out of the way, so you can concentrate on other things.
Whatever the reason, freezing this gf chocolate cake is a great way to have it on hand whenever you need it. Just prepare it as instructed, and then allow it to cool completely.
From there, you'll wrap it tightly in plastic wrap and pop it into the freezer. When you're ready to defrost, place it on the kitchen counter to thaw for 6 to 8 hours.
Ingredients and substitutions suggestions
Not only is this one bowl gluten free chocolate cake easy, it also doesn't have a lot of other potential allergens in it. No wonder it's one of my very best gluten free chocolate cakes.
Dairy free cake
There isn’t as much dairy in this cake as you might expect. Since cocoa powder works well to create chocolate richness with oil, there isn’t any butter in this recipe. Just be sure the chocolate you use in your ganache is dairy-free.
The only dairy in the cake itself is the sour cream. Sour cream can be replaced in baking with plain Greek-style yogurt. If you’re dairy-free, use nondairy yogurt.
If you only have plain regular yogurt, try straining out enough liquid until it’s looks like sour cream. Then measure and use that. If you’re dairy-free, again just use nondairy plain yogurt.
The dairy in the ganache is heavy whipping cream. That can be replaced with coconut cream, if you’re dairy-free.
Just be sure not to use canned light coconut milk, which has added water. Your coconut cream must be from a can, not from a carton of milk which is nearly all liquid.
Egg free cake
There are 2 eggs in this recipe, and they’re important. But since there are only 2 in a rather substantial cake, you might be able to replace each of them with one “chia egg.”
A “chia egg” is made with 1 tablespoon ground white chia seeds and 1 tablespoon lukewarm water. Just mix them together in a small bowl (times 2, here, for 2 eggs), and allow them to sit until they gel. Then add them when you would add the eggs.
Using cocoa powder
Dutch-processed cocoa powder tends to be richer than natural cocoa powder, which is why I prefer it in this recipe. If you only have natural cocoa powder, you can use that without changing anything else.
Natural cocoa powder is not processed with alkali, like Dutch-processed, so it requires a bit of baking soda to offset its acidity. But this recipe already calls for some baking soda.
Customizing your cake
Honestly, I don't think this yummy cake needs anything else — just slice it up and enjoy with a cold glass of milk or almond milk!
But if you're looking for a way to make yours a little bit more unique, you can't go wrong with sprinkles. Choose chocolate ones or rainbow-colored ones; they all work just fine.
For an even more chocolate-y cake, you could even use chocolate chips in place of sprinkles!
Note that many sprinkles and chocolate chips are gluten free, but you'll still want to carefully check food labels to be sure.
FAQs about this chocolate cake
It can, but it shouldn't! How it tastes depends on the ingredients you use and the recipe you follow. But if you use quality gluten free flours and follow a tried and tested recipe like this one, no one will ever know that they're eating a gluten free cake unless you tell them. And you should tell them after they try it!
When a cake cracks during or after baking, it's usually because your oven's heat too high.
When your oven is too hot, two things happen: A crust prematurely forms on the outside of the cake and the baking soda activates too soon and too quickly. This causes the cake to rapidly expand, cracking the crust that's already formed.
When baked goods rise and then fall as they cool, your oven is usually too hot. Most ovens run hot, and even when they're properly calibrated tend to drift out of calibration. That's why I always recommend using a standalone oven thermometer that can be replaced often, and using the doneness test that is specified in the recipe. Baking times are always approximate.
Yep! If you're aiming for a dairy free dessert, you can use nondairy yogurt in place of the sour cream for the gluten free cake and coconut cream in place of the heavy whipping cream for the frosting.
No! Sometimes, gluten free cake is confused with “flourless cake.” Traditional gluten free baked goods are made with an all purpose gluten free flour blend, like conventional ones are made with all purpose wheat flour.
You can make a gluten free chocolate cake entirely without flour, though. Please click over to our incredibly rich, totally flourless cake recipe, made simply with chocolate, butter, eggs, cocoa powder, and sugar.
If you're following a traditional cake recipe using wheat-based flour, the answer is no — that cake won't be gluten free.
Instead, you need to follow a gluten free cake recipe that avoids ingredients that include gluten. The biggest offender is flour, but gluten can also be hiding in other things, like frosting, so it's important to carefully check product labels.
Yes, pure, unadulterated cocoa powder is gluten free.
However, be careful of cocoa blends or even hot cocoa mixes. These may contain starches that have gluten.
The Best Gluten Free Chocolate Cake Recipe | Just One Bowl!
Equipment
- Electric mixer (handheld or stand)
Ingredients
For the chocolate cake
- 1 ½ cups (210 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum, 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 (See Recipe Notes for whipped chocolate ganache)
- 1 cup (115 g) confectioners’ sugar, (for whipped ganache)
Instructions
To 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, place the flour, xanthan gum, cocoa powder, salt, baking soda and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients and add the sour cream, oil, eggs, vanilla, and water, and mix to combine well. The batter should be very thickly pourable.
- Scrape the batter into the prepared pan, smooth into an even layer and place in the center of the preheated oven.
- 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, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer. Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.
- Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted, and the mixture is smooth and glossy.*
- Pour the warm ganache over the top of the cooled cake, and gently spread toward the edges so the ganache begins to drip down the sides of the cake. Allow to set at room temperature before serving.
- *To make whipped ganache frosting, use 10 ounces of chopped chocolate with the 6 fluid ounces cream and follow the same instructions. Allow the ganache to cool at room temperature until no longer hot to the touch.
- Cover and place in the refrigerator until firm enough to scoop with a spoon. Transfer the cooled ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy.
- The ganache will also lighten in color. Add the optional confectioners’ sugar and beat until well-combined. Frost as desired.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved the cake-easy and very delicious. Question on the whipped ganache– While icing the cake, the whipped ganache became very stiff. Any ideas as to why? Thank you
Hi, Susan, I’m afraid I can’t possibly know, but whipped ganache has to be thoroughly whipped. Perhaps you didn’t?
At last! I can eat chocolate cake again!! It’s perfect and I can’t thank you enough. Looking forward to trying ALL your recipes.
That’s awesome, Ronni! It sounds like you’re feeling really encouraged, and that’s the best.
Thank you so much for this amazing recipe. I have been gluten intolerant for many years and this is the first time a cake recipe has turned out perfectly. Cake is delicious and moist without the ganache, such a welcome treat during day #? of lockdown. Thank you again Nicole.
I’m so glad, Brenda! Well, I mean I’m not glad it’s taken all these years, but I’m so glad you have a reliable chocolate cake recipe you love. That’s pretty important, if you ask me. ?
Nicole,
I was reading your review of gluten free flours and wanted your opinion on King Arthur flour blend.
Thank you,
I discuss King Arthur Flour on the gluten free flour blends page, Julie. I’m afraid it isn’t properly balanced, and tends to be gritty, so it won’t work in my recipes. It’s so readily available that I wish it were otherwise, but I’ve tried and tried and just can’t recommend it.
Thank you for all the great recipes! They all turn out so well! Do you have a cookbook by chance? I’m interested! Take care and stay safe.
I have 5 cookbooks, actually, Sherry. You can find information about each of them in the gluten free cookbooks page. Thanks for your interest!
Do I remember an angelfood cake recipe? My daughter -in-law is gluten and dairy free so wanted to make an angelfood cake for her. Thanks…just joined your site.
Yes, Lorena. I do have a recipe for angel food cake. Just use the search function on the blog!
I only have 100% cacao unsweetened chocolate…or….Toll House semisweet chocolate baking chips in my pantry. Which one is best to use for the whipped ganache frosting? Thank you.
I don’t recommend ever using chocolate chips for ganache, Sharon. If you use unsweetened chocolate you will have some very very bitter ganache. But you could make whipped ganache using the added confectioners’ sugar.
Thank you for all the gluten-free recipies you post. I am looking forward to making the chocolate cake when I have my friend come to tea. With the lockdown, outside of my daughter getting my shopping once a week, I haven’t seen anybody, so roll on a bit of freedom to start entertaining again, even if it is only one person, all the more cake for us to eat.
Wonderful recipies, again many thanks.
You’re so welcome, Deirdre! I hear you about the isolation. I haven’t left the house other than to go for a run in 2 months (my husband has done our infrequent grocery shopping). Someday, right?!
Could I replace the sugar with a sugar replacement?
Hi, Carina, I have had relatively good luck using Lankato monkfruit brand alternative sugar in baking, but it is drying so it always requires some extra moisture. I’m afraid I can’t tell you precisely how much, and if you add too much, your cake will sink. I would pay close attention to the consistency of the cake batter in my video and use that as your guide, adding more water very slowly.
For this Chocolate Cake, can I substitute Unsalted Butter for the oil? I apologize but I have a personal aversion to oil and usually try to substitute butter instead.
I recently subscribed to your email and we are so happy we did. I cannot believe your Brown Bread Recipe with yeast. Wow, what a winner! It always turns out great. I’m in Southern California where I was sure we could get anything but cannot find Teff Grain here so mail ordered it. I did try to substitute Brown Rice Flour – but that caused the bread to sink in the middle. But it’s so good we ate it all anyway!
Hi, Judy, I don’t recommend that, no. The combination of oil and cocoa powder is what gives this cake a deep chocolate flavor even without any melted chocolate. I do have other chocolate cake recipes that use butter, though. You can find many of them in this best gluten free chocolate cakes list. I’m glad you subscribed, and that you love the brown bread. And it sounds like you’re finding out that substitutions aren’t a good idea if not essential to one’s diet!