A sinfully rich gluten-free chocolate cake topped with luscious, silky smooth dairy-free chocolate frosting. This gluten-free cake is so tender and moist that you'll quickly find yourself (and your guests!) going back for seconds and fighting for the last piece! And the entire cake is completely dairy-free!
There are many recipes for gluten-free chocolate cake on the internet (and in cookbooks), but the issue I always have with other recipes is they are dry.
I don't know about you, but if I'm going to indulge in a slice of cake, I want it to be everything the ideal cake of my dreams is meant to be: soft, fluffy, and moist enough it stays delicious for days (if there are any leftovers!) - just like my gluten-free banana cake or my gluten-free carrot cake.
Gluten-Free Chocolate Cake
We recently celebrated my daughter's 16th birthday, and I made this gluten-free, dairy-free cake for our extended family party. The feedback I received from our family and friends was overwhelmingly positive. Everyone loved it and said it was some of the best chocolate cakes they'd ever had.
My niece told me, "I don't like cake, Aunty Mēgan, but I always love yours."
Talk about making a girl feel good!
The Secrets To Preventing Dry Cake
Use Key Moisture-Rich Ingredients
I use a few key ingredients in this chocolate cake recipe to produce such a super moist but light and tender crumb. I'll start with the most obvious component first:
- Olive Oil- This gluten-free chocolate cake recipe needs fat like most cake recipes. Olive oil is light tasting and adds the perfect amount of silky-smoothness to the cake.
- Canned Coconut Milk (Full Fat)- Coconut milk is rich in flavor and fat, just like buttermilk, yogurt, or sour cream, which you often see in cake recipes that aren't dairy-free. Many other gluten-free chocolate cake recipes call for dairy-free milk, but most are too thin and low-fat to aid in producing a moisture-rich texture.
- Unsweetened Apple Sauce- Apple sauce is an excellent way to add moisture without adding fat.
Watch Your Baking Time
- Don't Over Bake- Closely watch the cakes during the last few minutes. I like to test doneness by gently pressing the middle of each cake with my pointer finger. When done, the cake is firm and springy. However, bake longer if your finger makes an indention or comes away with batter.
Gluten-Free Dairy-Free Chocolate Cake Substitutions
Each ingredient called for in this recipe is used for a specific purpose. If a possible substitute might work, I've listed it below; otherwise, if you make any adjustments, I can't guarantee your results. Have a question? Don't be afraid to leave me a comment below!
Tapioca Starch, Sorghum Flour, Brown Rice Flour- It is infrequent that I use a gluten-free all-purpose flour mix in any of my recipes. This specific gluten-free starch and flours work best in this recipe. Millet flour may work well as a substitute for brown rice flour, but I haven't tried it myself.
Organic Cane Sugar- You can substitute with regular, non-organic sugar.
Unsweetened Cocoa Powder- I use high-quality baking cocoa like Rodelle or Anthony's.
Xanthan Gum- Xanthan gum is vital to the success of this recipe, as it binds everything together. You might be able to substitute guar gum, but I still need to test it.
Eggs- I have not made this cake without eggs, but it might work well without them (because there are only 2!). I would use chia eggs as a substitute (1 tablespoon chia meal + 3 tablespoons hot water = 1 chia egg). Remember, double the chia egg recipe because you're replacing two eggs!
Olive Oil- Melted coconut oil or vegetable oil would work well too.
Coffee- You can use caffeinated coffee or decaf, but if coffee isn't an option, you can use hot water instead.
How to Make Gluten-Free Chocolate Cake
- Prep your 9-inch cake pans. You must oil the cake pans AND line them with parchment paper. It will prevent any sticking or ripping in your cakes and make removing them from the pans a breeze.
- Always sift your dry ingredients. Cocoa powder, baking powder, and baking soda can all be very lumpy, and not all the lumps will get worked out with whisking.
- In a separate mixing bowl, combine the wet ingredients (except for the coffee, that's added in last).
- Pour the wet ingredients into the dry, and mix for 2-3 minutes, until the batter is shiny and smooth.
- Brew a killer cup of strong hot coffee. Slowly pour the coffee into the batter while mixing constantly. Continue to mix until the coffee is completely incorporated.
- Divide the cake batter between the 2 prepared cake pans.
- Bake. Cool. Frost. Devour.
How To Store Gluten-Free Cake
Most dairy-free cakes are acceptable for several days at room temperature if adequately covered. However, if you live in a climate where your kitchen is sweltering and humid, definitely store your cake in the refrigerator if this is the case. Also, if you decide to use a fresh fruit topping/filling or another dairy filling, please store your cake in the refrigerator.
Bring a refrigerated cake out 30 minutes before serving to warm up to room temperature.
Gluten-Free Chocolate Cake Recipe
Gluten Free Chocolate Cake
A sinfully rich gluten-free chocolate cake topped with luscious, silky smooth dairy-free chocolate frosting. This gluten-free cake is so tender and moist that you'll quickly find yourself (and your guests!) going back for seconds and fighting for the last piece!
Ingredients
FOR THE CHOCOLATE CAKE:
- 1 cup tapioca starch
- ½ cup sorghum flour
- ½ cup brown rice flour
- 1 ½ cups organic cane sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- ½ teaspoon sea salt
- 1 cup canned coconut milk (full fat)
- 2 large eggs
- ½ cup olive oil
- ¼ cup unsweetened apple sauce
- 1 ½ teaspoons vanilla extract
- ¾ cup strong hot coffee
FOR THE CHOCOLATE FROSTING:
- 1 pound organic powdered sugar
- ¾ cup unsweetened cocoa powder
- ¾ cup palm shortening
- ½ teaspoon vanilla extract
- ⅓-1/2 cup cold water
Instructions
TO MAKE THE CHOCOLATE CAKE:
- Preheat oven to 350 degrees (F). Generously grease and line two 9-inch cake pans with parchment paper.
- In a large mixing bowl, sift together the tapioca starch, sorghum flour, brown rice flour, organic cane sugar, unsweetened cocoa powder, baking soda, baking powder, xanthan gum, and sea salt.
- Whisk together the canned coconut milk, eggs, olive oil, unsweetened apple sauce, and vanilla extract in a separate mixing bowl.
- Pour these wet ingredients into the dry (but not the coffee - you'll add that at the very end), and mix at medium speed for 2-3 minutes, stopping the mixer and wiping down the sides of the bowl with a spatula as needed. The cake batter should look shiny and silky smooth.
- Very carefully, with the mixer on low speed, gradually add in the hot coffee. Stop the mixer and scrape down the sides of your mixing bowl again with a spatula. Mix again on medium for 20 seconds.
- Distribute the cake batter evenly between the two prepared cake pans and bake for 20-28 minutes, or until a toothpick, when poked into the middle of the cake rounds, comes out mostly clean (a few loose crumbs are okay).
- Let the cakes cool for 10 minutes in the pans before removing and placing them on wire racks. Cool completely before frosting.
TO MAKE THE CHOCOLATE FROSTING:
- Using an electric mixer, combine the organic powdered sugar, unsweetened cocoa powder, palm shortening, vanilla extract, and ⅓ cup cold water. Mix on low for 30-60 seconds.
- If the frosting is too thick, add more water, teaspoon by teaspoon until it reaches the desired consistency.
- Mix for 3-5 minutes on medium-high until the frosting is smooth, light, and fluffy.
Notes
Substitutions:
Coffee- Feel free to use decaf if you can't do caffeine. Or, if you need to omit the coffee altogether, use hot water.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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Wholesome Organic Cane Sugar -
Bob's Red Mill Brown Rice Flour -
Bob's Red Mill Sorghum Flour -
Anthony's Organic Tapioca Flour Starch -
Pure Vanilla Extract, Certified Organic -
Spectrum Naturals Organic Shortening, All Vegetable, 24 oz -
Wholesome Sweeteners, Inc., Organic Powdered Confectioners Sugar, 16 oz (454 g) - 2pcs -
Reynolds Kitchens Non-Stick Parchment Paper - 60 Square' -
KitchenAid KSM155GBSR 5-Qt. Artisan Design Series with Glass Bowl - Sugar Pearl Silver -
Anthony's Organic Cocoa Powder, 2lbs, Batch Tested and Verified Gluten Free & Non GMO
*Did you make this gluten-free cake? Please give it a star rating and leave an honest review below!
Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your gf cake recipe pics!
Michaelle says
I have been wishing for a GF chocolate cake that has a taste and texture of actual cake and not brownies. So the minute this showed up in my inbox, I got busy baking. I’m sorry I forgot to take a picture because my husband couldn’t wait to dig into it. It’s excellent just like I expected it would be. It has a beautiful chocolaty flavour and actual cake texture. Thanks again for another success!
Mēgan says
WOW!! Michaelle, you are FAST! I'm elated the cake was a hit and you both loved it! Thank you so much for coming back here and leaving me a comment! I really appreciate it. 🙂
dawn says
I made this last night. For the heck of it, no special occasion. It is good! Not grainy, no odd tastes, hubby approved. We made our own less sweet option for frosting (the rest of the can of coconut milk and a cup of dark chocolate chips melted, mixed together, cooled and whipped. It was just enough for the top of each cake which we them stacked.) Made in 2 8 inch square pans since that is what we have. We were pretty impressed. Thanks.
Mēgan says
Dawn, thank you so much for coming back here and leaving me a comment. Totally made my day! Very happy you loved it - and I love what you did for the frosting. Awesome idea!
Elizabeth says
So impressed with your recipes! Former Fairbanks resident now residing in lower 48. Do you think I could reduce the sugar but still retain the texture/integrity of the batter?
Mēgan says
Hi Elizabeth,
I'm not sure I would reduce the sugar by much - if any at all in this recipe. But you can always try it!
Kimmie says
Hi there, I’d like to try and make this one… OK dumb question, where do you buy palm shortening? No idea what this product even looks like sadly lol
Mēgan says
Hi Kimmie, You can find palm shortening online at Amazon or Vitacost, but you can use any type of shortening really.
Emma Beal says
I was so excited to see this recipe... until I got to the coconut milk part. Deathly allergic to coconut, but also can't tolerate other typical baking ingredients that are so common in the GF baking world... (looking at you; corn and soy.)
Any suggestions on an alternative for the coconut?
Mēgan says
Hi Emma,
That is tough to have to avoid all of those! I'm thinking you might be able to replace the coconut milk with hemp milk (this would be my first choice) or oat milk. Both are thinner than full fat coconut milk, so you might decrease the amount used by 1 tablespoon.
Susan says
I first made this cake a couple of years ago for a friend who is GF. When I took the first bite I was shocked at how delicious it was, and I don't usually compliment myself on my own baking. I am making it again this weekend for dessert for a friend who has celiac disease. Can't wait.
Mēgan says
Awe - thank you so much, Susan! I hope your friend loves it!