Is flourless cake the same as gluten-free?

Yes, a flourless cake is always gluten-free, but not all gluten-free cakes are flourless. This recipe uses a gluten-free flour blend to create a classic cake texture. Flourless cakes often rely on nuts or chocolate for structure, resulting in a denser, fudgier dessert, like a torte.

Can I Use A Different Baking Pan?

Yes, but baking time will change. This recipe fills two 8-inch round pans perfectly. For a 9x13-inch sheet cake, bake at the same temperature for 28-32 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes. Always check for doneness with a toothpick.

How to make a substitution for buttermilk?

An easy swap is "soured" milk. For 1 cup of buttermilk, add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Fill with regular milk to the 1-cup line, stir, and let it sit for 5-10 minutes until it looks slightly curdled.

What size cakes will this recipe make?

This recipe yields two 8-inch round layers, each about 1.5 inches tall. It's perfect for a standard two-layer cake. You can also bake it in one 9x13-inch pan for a simple sheet cake or make about 22-24 standard cupcakes.

Gluten-Free Chocolate Cake: 65-Minute Easy Moist Recipe

Name: The Only Gluten-Free Chocolate Cake Recipe You'll Ever Need
Prep time: 12 min
Cook time: 33 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups (280g) gluten-free 1:1 flour blend (like King Arthur or Bob’s Red Mill); 2 cups (400g) granulated sugar; 3/4 cup (75g) Dutch-processed cocoa powder; 2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs, room temperature; 1 cup (240ml) buttermilk or full-fat sour cream, room temperature; 1/2 cup (120ml) vegetable oil; 2 tsp vanilla extract; 1 cup (240ml) hot brewed coffee or boiling water

Description

This gluten-free chocolate cake is moist, fluffy, and rich. It uses a simple one-bowl method with a gluten-free flour blend and hot coffee to intensify the chocolate flavor. The cake stays soft for days and no one will guess it’s gluten-free.

Ingredients

Scale

For the cake:

2 cups (280g) gluten-free 1:1 flour blend (like King Arthur or Bob’s Red Mill)

2 cups (400g) granulated sugar

3/4 cup (75g) Dutch-processed cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs, room temperature

1 cup (240ml) buttermilk or full-fat sour cream, room temperature

1/2 cup (120ml) vegetable oil

2 tsp vanilla extract

1 cup (240ml) hot brewed coffee or boiling water

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

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

3. Add the eggs, buttermilk or sour cream, oil, and vanilla extract directly on top of the dry ingredients.

4. Use a hand mixer or whisk to blend everything on medium speed until just combined and smooth, about 1-2 minutes. The mixture will be thick.

5. With the mixer on low speed, slowly pour in the hot coffee or boiling water. Mix until the batter is completely smooth and thin.

6. Immediately divide the batter evenly between the prepared pans.

7. Bake for 33 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.

8. Let the cakes cool in the pans on a wire rack for 20 minutes. Then, run a knife around the edges and invert them onto the rack to cool completely, about 1 hour.

9. Once completely cool, frost with your favorite chocolate frosting or ganache.

Notes

Store frosted cake covered at room temperature for up to 3 days or in the refrigerator for up to 4 days.

Unfrosted layers can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature before frosting.

No buttermilk? Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes.

For best results, use a gluten-free 1:1 flour blend that contains xanthan gum.

The batter will be very thin, this is correct and ensures a moist, level cake.

Prep Time: 12 min
Cook Time: 33 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 315 kcal
Sugar: 33 g
Sodium: 320 mg
Fat: 12 g
Saturated Fat: 2.5 g
Unsaturated Fat: 9.5 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 25 mg