This rich and fudgy chocolate cake is soft, moist and full of chocolate flavor! Topped with a smooth chocolate sour cream frosting, it’s even more delicious. You’d never guess it’s gluten-free!
Jump to Recipe Print RecipeImagine a three-layer chocolate cake so moist and delicious, it’s like a dream. These cakes are fantastic all on their own whether you steam them or bake them. Add some sour cream frosting, and you’ve got something truly special. Picture pure chocolate happiness in every bite. It’s amazing how a frosted version of this cake feels light and fluffy while the steamed or baked versions are packed with deep rich flavor. You’ll never believe it’s gluten-free!
The Best Gluten-Free Chocolate Cake Ever
First off, these cakes are super simple to make. Just picture mixing all the stuff together by hand and pouring it into a pan. The only thing that takes a bit of time is letting it cool down. That’s why this could easily be called the best chocolate cake: it’s incredibly tasty without being just sugary sweet.
This cake is so good you’ve got to try it even if you don’t need to eat gluten-free. If you have friends or family who avoid gluten baking this cake for them will make you their favorite person!
How to Make This Awesome Gluten-Free Chocolate Cake
This recipe is all about making a yummy cake without any stress. We’re only using a whisk, a couple of bowls, and a little patience. You’ll be making clean, simple cakes in no time! You can’t mess up this recipe because it’s so easy and straightforward.
- First, put all the dry stuff including the sugar into a bowl and mix it up.
- Next, mix all the wet stuff together in a measuring cup or another bowl.
- Now, pour the wet mixture into the bowl with the dry stuff. You’ll get a thick batter.
- Finally, pour hot water over the batter. This helps the cocoa powder mix in perfectly and gives you a smooth chocolate cake batter that’s easy to pour. That’s it! Just four easy steps to make one of the best gluten-free chocolate cakes you’ve ever had. No fancy tools needed.
Tips for Baking Gluten-Free Cakes
Baking gluten-free cakes does take a little longer than regular cakes and that’s why some people don’t like them. Since there’s no gluten the cake’s structure is a bit weaker. That’s why bakers usually leave it in the oven a bit longer to make sure it cooks evenly. This can make gluten-free cakes a little heavier.
Always use the toothpick test to see if your cake is done. Stick a toothpick in the middle of the cake. If it comes out with just a few moist crumbs, your cake is ready. If there’s still batter sticking to the toothpick, you need to bake it for a few more minutes, about 2-3 minutes, and then check again.
Choosing the Right Gluten-Free Flour for Your Cake
To keep things simple, I recommend using a good quality “1-to-1” gluten-free baking flour. This type of blend is made to replace regular all-purpose flour directly, which makes gluten-free baking much easier.
These flours are a mix of different gluten-free flours, starches and binders, designed to have the same texture as wheat flour. The flour I prefer and used in this recipe is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
When you’re choosing a gluten-free flour, make sure it’s labeled specifically for baking. Also, check the ingredients list for xanthan gum. This ingredient, which might sound unfamiliar acts like gluten and helps make your cake extra light and strong.
If your flour blend doesn’t already contain xanthan gum, you can add it yourself. Just add one teaspoon of xanthan gum for every cup of gluten-free flour you use.
Tips for Frosting Your Gluten-Free Chocolate Layer Cake Perfectly
First and foremost, if you have cake strips now’s the perfect time to use them! These are damp fabric strips that wrap around your cake pans before baking. They help your cake bake evenly by spreading the heat more consistently.
Cake strips allow the edges to heat up more slowly, which helps the cake rise evenly. This results in flat cake layers that are much easier to stack and frost. If your cakes still have a domed top, you can easily trim them with a knife or cake leveler. Plus, you get extra cake pieces to snack on!
When frosting, apply a thin layer of buttercream between each cake layer. Remember, buttercream is soft so a little goes a long way. Too much, and it might squish out the sides.
Once your layers are stacked frost the entire cake with a thin layer of buttercream on the top and sides. Smooth it out and then put the cake in the freezer for about 30 minutes. This hardens the buttercream and prevents crumbs from mixing into your final layer giving you clean sharp edges.
After the crumb coat is set, cover the cake with your chocolate frosting. Whether you choose a rustic or smooth finish it will taste delicious!
Can You Make This Cake Dairy-Free?
Absolutely! You can easily make this cake dairy-free by choosing a plant-based milk. Since the cake itself doesn’t contain dairy you can use both dairy and plant-based milk without any issues.
For the frosting, use plant-based butter and shortening instead of cocoa powder. This will keep the frosting rich and creamy.
Can You Bake the Cake Layers Ahead of Time?
Yes, you can! Bake the cake layers in advance. Once they’ve cooled completely, wrap them tightly in plastic wrap, making sure there are no gaps.
You can store the wrapped layers in the refrigerator for 3-5 days.
You can also freeze the cakes for up to 3 months. Just thaw them overnight in the refrigerator before assembling and frosting.
How to Store Your Frosted Gluten-Free Chocolate Cake
Once frosted, store the cake in the refrigerator to keep it fresh. If the cake is unfrosted whole and unsliced, you can also store it in the refrigerator even without a container for a couple of days.
However, if the cake has been sliced, proper storage is crucial. The best way to store it is in an airtight container or by covering the cut side with tightly wrapped plastic wrap. This will keep it fresh for a day or two.
Now that you know these helpful tips for making the perfect fudgy gluten-free chocolate cake, it’s time to start baking! This cake is sure to impress everyone, whether they’re gluten-free or not!
Perfectly Moist Gluten-Free Chocolate Cake
Course: RECIPESCuisine: AmericanDifficulty: Medium8-10
servings1
hour1
hour300
kcalThis rich and fudgy chocolate cake is soft, moist, and full of chocolate flavor! Topped with a smooth chocolate sour cream frosting, it’s even more delicious. You’d never guess it’s gluten-free!
Ingredients
Gluten Free Chocolate Cake
2 cups (270g) 1-to-1 gluten free baking flour
1 cup (80g) unsweetened dutch process cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 cup (360g) granulated sugar
1/3 cup (70g) coconut oil, melted
2 large eggs, room temp
1 tbsp vanilla extract
1 cup (230ml) milk, room temp (regular or plant-based)
1 tsp apple cider vinegar
3/4 cup (115ml) hot water
Chocolate Sour Cream Frosting *see notes for dairy free option
1 1/2 cups (g) unsalted butter, room temp
2 cups (230g) powdered sugar
1 cup (85g) unsweetened dutch process cocoa powder
1/4 cup (60g) sour cream
2–3 tbsp milk
Directions
- Gluten-Free Chocolate Cake
- If there are 3 round 6” cake pans, preheat the oven to 350°F, afterward grease and line the parchment paper with the bottom of the pans. Damp cake strips can be wrapped around the pans to ensure moisture.
- In a bowl, add the sugar and salt, then mix the baking soda, cocoa powder and baking powder with flour. Lastly blend the mixture until smooth.
- Coconut oil along with the egg, vanilla extract, milk and vinegar needs to be whisked in a separate medium bowl until it transforms into a smooth paste.
- With a whisk in one hand, start mixing the dry ingredients with the wet ingredient little by little. At this stage the batter should be thick and fudge like in consistency.
- Once the hot water is added, whisk the mixture until it is fully encapsulated. The batter is meant to be extremely thin at this point.
- Equally, distribute the batter into the prepared cake pans. Bake for 35-40 minutes for 6″ cakes and 30-35 minutes for 8″ cakes. A toothpick should be inserted in the middle of the cake to check if the cake is fully done before taking it out of the oven.
- Once the cakes are done baking, allow the cakes to cool in their pans for 20 minutes. After 20 minutes, run a knife gently around the pan, release the cakes completely and place them in the fridge for rapid cooling.
- Chocolate Sour Cream Frosting
- With a hand or a stand mixer and a paddle attachment mix the butter on medium speed until it’s smooth and creamy.
- Pour in the sugar at the rate of one cup at a time until the sugar and the butter combine into a smooth mixture.
- Blend in the cocoa powder while scraping the sides of the bowl. When the mixture becomes too stiff, add in a tablespoon of milk and blend.
- Add the sour cream then using a spatula, mix until smooth and blend again.
- Blend in 1-2 more tablespoons of milk if the frosting is too thick to your liking.
- Make sure the frosting is fully chilled before frosting the cake, as any warmth may cause the frosting to melt.
- Gently and carefully cut the tops of the cakes with a knife or a cake leveler until the layers are even if desired.
- Apply a thin layer of frosting between the layers of the cake; add a tiny crumb coat to the outer layer. Afterward, pop the cake in the fridge for 30 minutes.
- Once the frosting has set, smooth out any bumps with a spatula. Add some nuts, flowers, or sprinkles for decoration. Enjoy your beautiful cake!
Notes
- Refrigerate: Store frosted cake in an airtight container in the fridge for up to 5 days. For sliced cake, cover exposed edges with plastic wrap to prevent drying.
- Freeze: Wrap cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before frosting or serving.
