Fudgy Gluten Free Chocolate Cake (One Bowl)
A rich, deeply chocolatey cake that happens to be gluten free, with a tender crumb and zero strange textures. It comes together in one bowl, so you can have it in the oven before the craving fades.
No one will guess it’s gluten free. The cake bakes up moist and soft, and a hot coffee boost makes the cocoa taste extra dark without any coffee flavor.
Why This Cake Works
The batter uses a standard gluten free flour blend and a good amount of cocoa, so it never tastes gummy or dry. Oil and buttermilk do the heavy lifting for moisture, keeping it soft for days.
You don’t need a mixer. Everything gets whisked in one bowl, and the hot liquid melts the cocoa into a smooth, thick batter that bakes into tight, fudgy slices.
Ingredients
- 1 ¾ cups gluten free all-purpose flour blend: one with xanthan gum works best
- ¾ cup unsweetened cocoa powder: natural or Dutch-processed both work
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs: at room temperature
- ½ cup vegetable oil: or any neutral oil
- 1 cup buttermilk: shaken well before measuring
- 2 teaspoons vanilla extract
- ½ cup hot brewed coffee or hot water: coffee deepens the chocolate flavor
Variations / Substitutions
- Dairy free: use a dairy free buttermilk by adding 1 tablespoon lemon juice to a scant cup of oat milk, and swap the buttermilk in the recipe
- Sweeter cake: increase granulated sugar to 1 ¼ cups and brown sugar to ¾ cup for a more desserty sweetness
- No hot liquid: use room temperature water or milk instead; the cake will still be good but a little less deep in chocolate flavor
- Mix-ins: fold ½ cup chocolate chips into the batter before baking for extra pockets of melted chocolate
If you love a classic vanilla cake that’s also gluten free, try my Gluten Free Vanilla Layer Cake.
How To Make Fudgy Gluten Free Chocolate Cake
Step 1: Whisk the Dry Ingredients
Set a rack in the middle of the oven and preheat to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
In a large bowl, whisk the 1 ¾ cups gluten free flour blend, ¾ cup cocoa powder, 1 cup granulated sugar, ½ cup brown sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly combined and no lumps of cocoa remain.
The mixture will look dusty and dark, and you should be able to run your fingers through it without hitting a pocket of cocoa. This step breaks up any clumped sugar or cocoa powder so the batter doesn’t streak.
Step 2: Add the Wet Ingredients
Pour the ½ cup oil, 1 cup buttermilk, 2 teaspoons vanilla, and the 2 large eggs right on top of the dry mixture. Whisk slowly at first so the flour doesn’t fly up, then beat until you have a smooth, glossy batter that falls in thick ribbons. It will look a little thick at this point, and that’s fine.
Work the whisk around the edges of the bowl to catch any stray flour. You want everything combined, but no need to whisk for longer than 30 seconds once it comes together.
Step 3: Stir in the Hot Liquid
With the whisk still in one hand, slowly drizzle the ½ cup hot coffee or hot water into the batter while you stir. At first the batter will tighten up, then within a few seconds it relaxes into a silky, pourable consistency. Stir just until the liquid disappears, about 15 seconds.
The batter will be thin, somewhere between pancake batter and heavy cream. That loose texture is what gives the finished cake its moist, tender structure, so don’t be tempted to add more flour.
Step 4: Bake the Cake
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake for 32 to 35 minutes, until the top springs back lightly when pressed and a toothpick inserted in the center comes out with a few moist crumbs.
While it bakes, your kitchen will smell deeply of chocolate. The cake will rise just above the rim of the pan and the top may crack slightly; that thin crack is a good sign the interior has set without overbaking.
Step 5: Cool and Slice
Let the cake cool in the pan on a rack for 10 minutes. Run a thin knife around the edge, then invert the cake onto the rack, peel off the parchment, and flip it right side up to cool completely. Slicing while still warm will tear the crumb, so give it at least an hour.
Once fully cool, cut thick slices and serve. Dust with powdered sugar, spoon over berries, or just eat it plain. The slices will be dark, soft, and deeply chocolatey all the way through.
Tips for the Best Gluten Free Chocolate Cake
- Use a kitchen scale to measure your gluten free flour blend. Spooning it into a cup can pack in too much and dry the cake out. Aim for 210 grams per 1 ¾ cups if your blend doesn’t list the weight.
- Bring eggs to room temperature by placing them in a bowl of warm water for 5 minutes before cracking. Cold eggs can make the batter tighten and bake less evenly.
- Don’t open the oven door before the 30-minute mark. The cake needs steady heat for the first two-thirds of the bake, or it may sink in the center.
- Let the cake cool in the pan for exactly 10 minutes. Any longer and it can steam and get gummy around the edges.
Bake times by pan:
| Pan size | Material | Bake time |
|---|---|---|
| 9-inch round | light metal | 32 to 35 mins |
| 8-inch round | light metal | 36 to 40 mins |
| 8×8-inch square | glass or ceramic | 38 to 42 mins |
Storing and Keeping the Cake Fresh
- Refrigerate: store tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5 days. The cake stays moist; bring refrigerated slices to room temperature before serving for the best flavor.
- Freeze: wrap the fully cooled cake in plastic then foil, and freeze up to 3 months. Thaw overnight in the fridge, then unwrap and let it sit at room temperature for an hour.
What To Serve With This Cake
Fresh raspberries cut the richness with bright, tart juice that works beautifully against the dark chocolate. A dollop of lightly sweetened whipped cream melts into the warm crumb and adds a cool, airy contrast. If you want something more indulgent, a scoop of vanilla ice cream catches on the tender cake and turns each bite into a hot-cold moment.
Frequently Asked Questions
Can I use almond flour instead of a gluten free blend?
No, almond flour won’t work as a one-to-one swap. It lacks the structure of a blend with starches and would turn the cake dense and oily.
How do I know when the cake is done without a toothpick?
Gently press the center with a fingertip. It should spring back and not leave a dent, and the edges will pull slightly from the sides of the pan.
Can I make this cake ahead for a party?
Yes, bake it a day ahead and keep it wrapped at room temperature. The texture stays soft and the chocolate flavor tastes even deeper the next day.
Why did my cake sink in the middle?
Opening the oven too early or underbaking are the most common reasons. Make sure your oven is fully preheated and don’t peek until at least 30 minutes have passed.
Fudgy Gluten Free Chocolate Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line bottom with parchment. In a large bowl, whisk together the flour blend, cocoa, both sugars, baking powder, baking soda, and salt.
- Add the oil, buttermilk, vanilla, and eggs to the dry ingredients. Whisk until smooth and glossy.
- Slowly stir in the hot coffee or water, whisking until the batter loosens to a silky, pourable consistency.
- Pour into the prepared pan and bake 32 to 35 minutes, until the top springs back and a toothpick has moist crumbs.
- Cool in the pan 10 minutes, then turn out onto a rack, remove parchment, and cool completely before slicing.
