Gluten-Free Chocolate Cake: Rich, Moist, and Irresistibly Decadent

Indulging in a slice of rich, moist cake is one of life’s greatest pleasures, especially when that cake happens to be a Gluten-Free Chocolate Cake! This delightful dessert brings together the intense flavors of chocolate and the heavenly softness of cake, making it a true crowd-pleaser. Perfect for birthdays, celebrations, or just a cozy evening at home, this recipe will become your new go-to when the sweet tooth strikes.

What is Gluten-Free Chocolate Cake?

At the heart of this deliciously sweet creation, the Gluten-Free Chocolate Cake is a classic dessert made specifically for those avoiding gluten. While traditional chocolate cake may rely on wheat flour, this recipe skillfully combines oat flour and mochiko (sweet rice flour) to achieve that soft, tender crumb we all love. Originating in various cultures that demand gluten-free options, this cake surprises many with its rich flavor and smooth texture, proving that you can indeed enjoy a comforting chocolate treat even without gluten.

Why You’ll Love This

You’ll be amazed at how easy and quick this Gluten-Free Chocolate Cake is to whip up! With just a few staple ingredients, you won’t need a culinary degree to impress family and friends. Plus, the result is a luscious cake that’s both satisfying and affordable. Whether you’re baking for a special occasion or just to treat yourself, this cake promises to deliver big flavor without the fuss.

What’s more, it’s incredibly versatile! The flavor pairs seamlessly with various toppings, from fresh berries to whipped cream. Each bite melts in your mouth, bringing joy and warmth to any gathering or quiet evening.

How to Make

Quick Overview

In just a little over an hour, you’ll have a stunning Gluten-Free Chocolate Cake made with love. This recipe requires standard baking tools like mixing bowls, cake pans, and a whisk. Let’s get started!

Ingredients

. Nonstick vegetable oil spray (for pan)
. 1 1/2 cups (300 g) granulated sugar
. 1 cup (160 g) oat flour
. 1/2 cup (60 g) mochiko (sweet rice flour; such as Koda Farms)
. 2 tsp. Diamond Crystal or 1 1/4 tsp. Morton kosher salt
. 1 1/2 tsp. baking powder
. 1/2 tsp. baking soda
. 1/4 tsp. xanthan gum
. 1 cup (85 g) Dutch-process cocoa powder
. 1/3 cup vegetable oil
. 2 large eggs
. 2/3 cup buttermilk
. 1 Tbsp. vanilla bean paste or vanilla extract
. 1 cup (110 g) powdered sugar
. 1/4 cup (21 g) Dutch-process cocoa powder
. 2 tsp. vanilla bean paste or vanilla extract
. 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt
. 8 oz. semisweet or bittersweet chocolate (68 to 70 percent cacao)
. 1 cup (2 sticks) unsalted butter, room temperature

Instructions

1. 
   

   Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by spraying them with nonstick spray and lining the bottoms with parchment paper. In a medium bowl, whisk together the granulated sugar, oat flour, mochiko, salt, baking powder, baking soda, and xanthan gum until well combined.

   
   
2. 
   

   In a large bowl, combine the cocoa powder, vegetable oil, and boiling water, and whisk until the cocoa is fully dissolved. Next, add the eggs, buttermilk, and vanilla; whisk until all the wet ingredients are mixed. Gradually mix the dry ingredients into the wet ingredients until you achieve a smooth batter. Divide the batter evenly between the prepared pans.

   
   
3. 
   

   Bake the cakes for 22 to 28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

   
   
4. 
   

   For the frosting, whisk together powdered sugar, cocoa powder, vanilla, salt, and boiling water in a bowl until smooth, and set aside to cool.

   
   
5. 
   

   Melt the chocolate using a double boiler method over simmering water until it becomes smooth. Allow to cool slightly.

   
   
6. 
   

   In a separate mixing bowl, beat the room temperature butter into the cooled sugar mixture until smooth. Add the melted chocolate and continue beating until everything is well combined. If necessary, chill the frosting in the fridge until thickened.

   
   
7. 
   

   Once the cakes are completely cool, carefully turn them out of the pans and remove the parchment paper. Stack the cakes on top of one another with a generous layer of frosting between each layer and cover the top and sides of the cake with the remaining frosting. Chill the assembled cake in the fridge until it’s firm enough to slice.

   
   

What to Serve with Gluten-Free Chocolate Cake

This rich Gluten-Free Chocolate Cake pairs beautifully with various accompaniments. Consider serving it alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance the dessert’s indulgence. Fresh berries, like strawberries or raspberries, provide a delightful contrast and a pop of color. For a refreshing drink, you can serve it with a cup of robust coffee, or perhaps a sweet dessert wine to elevate the entire experience!

Top Tips for Perfecting Gluten-Free Chocolate Cake

1. Don’t skip the xanthan gum: It’s essential for giving the cake structure without gluten.
2. Use quality cocoa powder: A good Dutch-process cocoa will impart a richer flavor.
3. Room temperature ingredients: Ensure eggs and butter are at room temperature for better blending.
4. Measure accurately: Use a kitchen scale for precise measurements, especially for the flour.
5. Mix thoroughly but gently: Overmixing can result in a dense cake, so fold the ingredients just until combined.
6. Check for doneness: Start checking your cakes at around 22 minutes to avoid overbaking.
7. Let them cool completely: Frosting a warm cake can lead to melting, so practice patience!

Storing and Reheating Tips

If you find yourself with leftovers (though it may be hard to resist), store the Gluten-Free Chocolate Cake in an airtight container in the fridge for up to 4 days. If you’d like to freeze it, wrap each slice in plastic wrap and then in aluminum foil, and it will stay fresh for up to two months. To enjoy a slice after freezing, simply let it thaw in the fridge overnight or warm it gently in the microwave for a few seconds.

Gluten-Free Chocolate Cake

A rich and moist gluten-free chocolate cake made with oat flour and mochiko, perfect for any celebration or cozy evening at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 28 minutes mins

Total Time 48 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 1/2 cups granulated sugar
• 1 cup oat flour
• 1/2 cup mochiko (sweet rice flour) such as Koda Farms
• 2 tsp Diamond Crystal kosher salt or 1 1/4 tsp. Morton kosher salt
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp xanthan gum essential for structure
• 1 cup g Dutch-process cocoa powder use quality for richer flavor
• 1/3 cup vegetable oil
• 2 large eggs at room temperature
• 2/3 cup buttermilk at room temperature
• 1 Tbsp vanilla bean paste or vanilla extract

For the Frosting

• 1 cup powdered sugar
• 1/4 cup Dutch-process cocoa powder
• 2 tsp vanilla bean paste or vanilla extract
• 1 tsp Diamond Crystal kosher salt or 1/2 tsp. Morton kosher salt
• 8 oz semisweet or bittersweet chocolate 68 to 70 percent cacao
• 1 cup unsalted butter room temperature

For Greasing the Pans

• 1 can nonstick vegetable oil spray for pan

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by spraying them with nonstick spray and lining the bottoms with parchment paper.
2. In a medium bowl, whisk together the granulated sugar, oat flour, mochiko, salt, baking powder, baking soda, and xanthan gum until well combined.

Making the Batter

1. In a large bowl, combine the cocoa powder, vegetable oil, and boiling water, and whisk until the cocoa is fully dissolved.
2. Add the eggs, buttermilk, and vanilla; whisk until all the wet ingredients are mixed.
3. Gradually mix the dry ingredients into the wet ingredients until you achieve a smooth batter.
4. Divide the batter evenly between the prepared pans.

Baking

1. Bake the cakes for 22 to 28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
2. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Making the Frosting

1. In a bowl, whisk together powdered sugar, cocoa powder, vanilla, salt, and boiling water until smooth, and set aside to cool.
2. Melt the chocolate using a double boiler method over simmering water until it becomes smooth, then allow to cool slightly.
3. In a separate mixing bowl, beat the room temperature butter into the cooled sugar mixture until smooth.
4. Add the melted chocolate and continue beating until everything is well combined. Chill in the fridge until thickened if necessary.

Assembling the Cake

1. Once the cakes are completely cool, carefully turn them out of the pans and remove the parchment paper.
2. Stack the cakes on top of one another with a generous layer of frosting between each layer and cover the top and sides of the cake with the remaining frosting.
3. Chill the assembled cake in the fridge until firm enough to slice.

Notes

Serve with vanilla ice cream or whipped cream. Store leftover cake in an airtight container in the fridge for up to 4 days or freeze for up to two months. For a dairy-free option, substitute buttermilk with non-dairy milk mixed with vinegar or lemon juice.

FAQs

More Resources

If you’re craving more gluten-free goodness or chocolatey indulgence, here are some tasty treats and trusted sources to explore:

• Gluten-Free Chocolate Chip Oat Cookies – chewy, nutty, and packed with chocolate and tart cherries—perfect for a cozy snack.
• Triple Chocolate Chip Crinkle Cookies – a fudgy, cocoa-rich treat that pairs beautifully with a cold glass of milk.
• Healthy Banana Bread – a naturally sweet, gluten-free favorite made with ripe bananas and simple pantry staples.
• Easy Sweet Potato Casserole – a naturally sweet side that complements any gluten-free dessert spread.
• Chewy Chocolate Chip Cookies – soft, gooey, and satisfying—great for anyone looking for a chocolate fix.

Trusted Sources Around the Web

• Healthline – 9 Health Benefits of Pecans – learn why pecans are more than just a tasty ingredient.
• Bon Appétit – Brown Sugar Pecan Cake – explore another nutty, Southern-inspired cake for your next bake.

This Gluten-Free Chocolate Cake is more than just a dessert; it’s a celebration of flavors and textures that everyone will love. It’s an incredibly versatile recipe that can be adapted for any occasion or mood. So why not gather your ingredients and bake yourself a delicious cake? You won’t be disappointed—you’ll be over the moon with this delightful Gluten-Free Chocolate Cake!

Let your oven warm your kitchen and your heart—happy gluten-free baking! 🍫💛