Is flourless cake the same as gluten free?

Yes, a flourless cake is gluten-free, but not all gluten free chocolate cakes are flourless. Flourless cakes often use ground nuts or just chocolate and eggs for structure. This recipe uses a gluten free flour blend, which creates a more traditional, tender cake crumb that closely mimics a wheat-based cake.

Why did my cake sink?

A sunken center usually means the cake rose too fast before setting. Check your leaveners. Old baking powder or baking soda won't provide steady lift. Also, ensure your oven is at a true 350°F. An oven that runs hot can cause this. Opening the door too early during baking can also make it collapse.

Can I use melted butter instead of oil?

Yes, you can use an equal amount of melted butter. It will add a rich, classic flavor. The cake might be slightly more dense and firm up faster when stored. For the longest-lasting moist texture, oil is still the best choice. Just make sure the butter has cooled slightly before mixing it in.

Can I use coconut oil?

Yes, refined coconut oil works as a direct 1:1 substitute for vegetable oil. It must be in a liquid state, so melt it first. Unrefined coconut oil will impart a coconut flavor. Note that the cake will firm up significantly when refrigerated due to coconut oil solidifying, so let slices come to room temperature before serving.

Can I use a different baking pan?

You can, but baking time will change. A 9x13-inch pan will yield a thinner cake; bake for 25-28 minutes. For two 8-inch round pans, bake for 23-27 minutes. Always test for doneness with a toothpick. The batter amount is ideal for a standard 9-inch square or round pan.

Can I use a glass baking pan?

Yes, but glass heats and retains heat differently than metal. Reduce your oven temperature by 25°F (so bake at 325°F) to prevent the edges from overbaking or becoming tough. You may also need to add 3-5 extra minutes to the baking time. Keep a close eye on it.

My ganache is too solid to whip. What should I do?

This means it has cooled and set too much. Gently re-warm it in 5-second bursts in the microwave, stirring between each, until it's just softened and slightly warm to the touch. Then you can whip it. Alternatively, pour it over the cake as a firm, glossy glaze instead of a fluffy frosting.

Gluten Free Chocolate Cake: 50-Minute Easy Recipe

Name: The Easiest Gluten Free Chocolate Cake (Stays Moist For Days)
Prep time: 35 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ¾ cups (210g) gluten free flour blend (like Bob’s Red Mill 1-to-1); ¾ cup (75g) cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 2 large eggs, room temperature; 1 cup (200g) granulated sugar; ½ cup (120ml) vegetable oil or melted butter; 1 cup (240ml) sour cream; 1 teaspoon vanilla extract; 1 cup (240ml) boiling water or hot coffee; 1 teaspoon xanthan gum (if not in your flour blend)

Description

This gluten free chocolate cake is quick, easy, and delivers a rich, fudgy texture that stays moist for days. It uses a one-bowl method and a simple boiling water trick to create a tender crumb indistinguishable from a traditional cake.

Ingredients

Scale

For the dry ingredients:

1 ¾ cups (210g) gluten free flour blend (like Bob’s Red Mill 1-to-1)

¾ cup (75g) cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

For the wet ingredients:

2 large eggs, room temperature

1 cup (200g) granulated sugar

½ cup (120ml) vegetable oil or melted butter

1 cup (240ml) sour cream

1 teaspoon vanilla extract

1 cup (240ml) boiling water or hot coffee

Optional:

1 teaspoon xanthan gum (if not in your flour blend)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.

2. In a large bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, sugar, oil, sour cream, and vanilla extract to the dry ingredients. Whisk until you have a thick, smooth batter.

4. Carefully pour in the boiling water or hot coffee while whisking continuously. The batter will become very thin.

5. Pour the thin batter into your prepared pan and immediately place it on the middle oven rack.

6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

7. Let the cake cool in its pan on a wire rack for 15 minutes before turning it out to cool completely.

Notes

Sift your cocoa powder and gluten free flour if they look at all clumpy for a smoother batter.

The thin batter is correct. The hot liquid is key for a moist, tender texture.

Store at room temperature for up to 3 days or freeze for up to 3 months. Reheat at 300°F for 10 minutes.

For a dairy-free version, use plain dairy-free yogurt and oil instead of sour cream and butter.

Prep Time: 20 min
Rest Time: 15 min
Cook Time: 30 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400 kcal
Sugar: 27 g
Sodium: 280 mg
Fat: 19 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 45 mg