Rich Gluten Free Dairy Free Chocolate Cake
This gluten free dairy free chocolate cake is what I reach for when someone says a birthday cake has to taste like the real thing. No one believes it is missing gluten or dairy until you tell them.
It comes out dark, tender, and cocoa-rich every time, with a crumb that stays moist for days. A few pantry swaps and one trick with hot coffee make all the difference.
Why You’ll Keep Making This Cake
I have baked this cake more times than I can count, and it has never let me down. The cocoa flavor is deep and not too sweet, and the oil keeps it fudgy without a trace of dryness.
The batter comes together in one bowl with no mixer, and the hot coffee blooms the cocoa so the chocolate hits you first. It feels like a regular celebration cake, just without the butter and wheat.
Ingredients
For the cake:
- 1¾ cups gluten free all-purpose flour blend with xanthan gum: a cup-for-cup blend works best here
- ¾ cup unsweetened cocoa powder: natural or Dutch-processed both work
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1½ cups granulated sugar
- 2 large eggs: at room temperature
- ½ cup vegetable oil: or any neutral oil like avocado
- 1 cup unsweetened dairy free milk: oat milk gives the tenderest crumb
- 2 tsp vanilla extract
- 1 cup hot brewed coffee: for a milder chocolate taste, use boiling water
For the frosting:
- 1 cup dairy free chocolate chips: semisweet
- ½ cup full-fat coconut cream: the thick part from a chilled can
A Few Easy Swaps
- Flour: use a measured blend like Bob’s Red Mill 1-to-1. If your blend has no xanthan gum, add ½ tsp.
- Sugar: coconut sugar works for a deeper, caramel note, though the cake will be a touch denser.
- Oil: melted coconut oil adds a subtle buttery feel. Just make sure your other ingredients are room temp so it does not seize.
- Coffee: leave it out and use boiling water for a kid-friendly version. The chocolate will still be strong.
- Bake it as a sheet cake: pour the batter into a greased 9×13 pan and start checking 5 minutes sooner.
- Cupcakes: this batter fills 14 to 16 liners and bakes up beautifully.
If you are after a vanilla version, my Vanilla Gluten Free Cupcakes hit the same kind of tender crumb.
How to Make Gluten Free Dairy Free Chocolate Cake
Step 1: Whisk the Dry Ingredients
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until no lumps remain, about 1 minute.
The mixture will look pale and fluffy. Make sure you really whisk well here so the leaveners are evenly distributed, or the cake can dome or sink.
Step 2: Beat in the Wet Ingredients
Add the eggs, vegetable oil, dairy free milk, and vanilla extract to the dry mix. Beat with the whisk until the batter is smooth and glossy, about 2 minutes.
It will feel a little thick at first, then loosen up as you go. You are not looking for whipped volume, just a completely homogenous mix with no streaks of flour.
Step 3: Stir in the Hot Coffee
Slowly pour in the hot coffee while stirring with a spatula or whisk. The batter will become thin, almost like chocolate soup. Stir just until combined, about 30 seconds.
Do not be alarmed by how liquid it looks. That extra moisture is what keeps the cake from turning out dry and crumbly like some gluten free bakes do.
Step 4: Bake the Cake
Divide the batter evenly between the two prepared pans. Bake on the middle rack for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
The tops will spring back when pressed lightly. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.
Step 5: Frost and Serve
While the cakes cool, make the frosting. In a small saucepan over low heat, warm the coconut cream until it just begins to steam. Pour it over the chocolate chips in a heatproof bowl and let it sit for 1 minute. Stir until the mixture is smooth and glossy, then let it cool at room temperature until it thickens to a spreadable consistency, about 20 minutes.
Place one cake layer on a plate, spread about a third of the frosting on top, then set the second layer in place. Spread the remaining frosting over the top and down the sides. Let it set for 10 minutes before slicing, if you can wait. The cake will be deeply chocolate with a silky finish.
A Few Tips Before You Start
- Measure your gluten free flour by spooning it into the cup and leveling it off. Scooping straight from the bag packs in too much and makes the cake heavy.
- Let the cakes cool all the way before frosting. Even a little warmth will melt the ganache and send it sliding down the sides.
- If your coconut cream can has separated in the fridge, scoop the firm white part into the saucepan and save the watery bit for a smoothie.
- A small pinch of flaky sea salt on the frosted cake makes the chocolate pop even more.
Bake times by pan (all at 350°F / 175°C):
| Pan Size | Bake Time |
|---|---|
| Two 8-inch rounds | 30 to 35 mins |
| Two 9-inch rounds | 25 to 30 mins |
| 9×13 sheet pan | 30 to 35 mins |
| 12 to 14 cupcakes | 18 to 22 mins |
Keeping It Fresh
- Refrigerate: store the frosted cake in an airtight container for up to 5 days. The crumb stays moist thanks to the oil.
- Reheating: a single slice gets wonderfully fudgy again after 10 to 15 seconds in the microwave.
- Serve Cold: this cake is surprisingly good straight from the fridge on a hot day.
What To Serve With Chocolate Cake
A scoop of dairy free vanilla ice cream turns a slice into a diner-style dessert, and the cold cream against the soft cake just works. Fresh raspberries or sliced strawberries cut through the richness and add a little tartness. For a simpler finish, a light dusting of powdered sugar is all it needs.
Frequently Asked Questions
Can I use a different gluten free flour?
Yes, as long as it is a 1-to-1 style blend that contains xanthan gum. Avoid single-grain flours like almond or coconut flour, which will change the texture completely.
Can I make this cake egg-free?
You can use flax eggs (2 tbsp ground flax plus 5 tbsp water, set for 5 minutes), but the cake will be a little more dense and slightly less springy.
Can I freeze this cake?
Absolutely. Wrap the unfrosted layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.
Why did my cake sink in the middle?
That usually means the cake was underbaked or the oven door was opened too early. Check for doneness with a toothpick before pulling it, and avoid peeking until at least the 25-minute mark.
Gluten Free Dairy Free Chocolate Cake Recipe
Ingredients
Method
- Whisk together the flour, cocoa, baking powder, baking soda, salt, and sugar in a large bowl until no lumps remain.
- Add the eggs, oil, dairy free milk, and vanilla, then beat until the batter is smooth and glossy.
- Slowly stir in the hot coffee until just combined. The batter will be thin.
- Divide between two greased 8-inch round pans and bake at 350°F (175°C) for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, warm the coconut cream and pour over the chocolate chips. Let sit 1 minute, stir until smooth, and let thicken. Frost the cooled cake and let set before slicing.
