This one-bowl gluten-free chocolate cake is perfect for birthdays, celebrations, or just because you’re craving something sweet! It’s incredibly moist, fluffy, and has the perfect tender crumb—you won’t even notice it’s gluten-free and dairy-free friendly.
Each slice is pure chocolatey goodness, with a soft, sponge-like texture that makes it hard to believe it’s homemade and gluten-free. It’s easy to whip up in just one bowl and only takes about 10 minutes to prepare, making it a go-to recipe when you want something quick and delicious.
Finished with a rich, silky chocolate buttercream that melts in your mouth, you can keep it dairy-free by using vegan butter or go traditional if you’d like. The cake itself is naturally dairy-free, so the frosting is entirely up to you.
No special occasion is needed to enjoy this cake, but serve it to friends, and they’ll be blown away—it’s just like a classic chocolate cake! Once you try it, boxed mixes won’t even be a thought. And if you’re in the mood for something other than chocolate, try my gluten-free vanilla cake, chocolate peppermint cake, or gluten-free strawberry cake instead!
INGREDIENTS
Dry Ingredients:
- 2 ⅔ cups gluten-free all-purpose flour, sifted (Bob’s Red Mill 1:1 recommended)
- 1 cup cocoa powder, sifted
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup milk (dairy or non-dairy)
- 1 cup white sugar
- ¾ cup light brown sugar
- 3 eggs
- 1 teaspoon vinegar (white or apple cider)
- 1 tablespoon vanilla extract
- ⅔ cup oil (safflower, canola, or refined avocado oil)
- 1 cup brewed coffee or boiling water
Buttercream:
- ¾ cup butter (1 ½ sticks), softened
- ½ cup cocoa powder, sifted
- 3-5 cups powdered sugar, sifted (adjust for desired consistency)
- 2-4 tablespoons milk (dairy or non-dairy)
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Preheat the Oven: Preheat to 350°F (175°C).
- Prepare Pans: Lightly spray either a 9×13 inch cake pan or two 8-inch round cake pans with oil, then line with parchment paper on the bottom for easy removal. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together all wet ingredients except for the coffee or boiling water until well combined.
- Add Dry Ingredients: Sift the dry ingredients and whisk them into the wet mixture until smooth.
- Incorporate Coffee or Water: Pour in the coffee or boiling water and whisk until smooth. The batter will be on the thinner side.
- Pour & Bake: Pour the batter into the prepared cake pan(s). For layer cakes, evenly distribute the batter between pans or use a kitchen scale for precision. Bake for 35-45 minutes for a sheet cake or 32-37 minutes for layer cakes, until a toothpick inserted comes out clean.
- Cool: Allow the cake to cool in the pan for 10-20 minutes. Then, carefully flip onto a cooling rack. Peel off the parchment paper, then flip the cakes upright. Let cool completely before frosting.
- Make the Buttercream: In a stand mixer or with a handheld mixer, beat the softened butter until creamy. Add the sifted cocoa powder and mix. Gradually beat in the powdered sugar, one cup at a time, until you reach your desired consistency. Add milk and vanilla, beating until smooth.
- Frost & Serve: Frost the cake and add sprinkles if you like. Slice and enjoy!
NOTES
- Adjust cocoa powder in the buttercream to your preferred chocolate intensity. Adding less cocoa requires a bit more powdered sugar, while more cocoa requires less sugar.
- For best results, stick with Bob’s Red Mill 1:1 Baking Flour, which includes xanthan gum.
