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Get the Recipe: Gluten Free Chocolate Cake

This gluten free chocolate cake is rich, decadent, moist and fluffy! It has that classic cake texture. The chocolaty flavor is strong. Top with your favorite cream cheese frosting, buttercream frosting or leave as is. This cake is great for birthdays, Christmas, holidays, fun events and more!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 24 slices
Calories: 235 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ⅔ cup olive oil or avocado oil
  • 1 ⅔ cups granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup milk regular or dairy free
  • 1 ¾ cups gluten free 1 to 1 flour
  • ¾ cup cocoa powder
  • 1 tsp baking soda
  • pinch sea salt
  • 1 tub chocolate frosting

Instructions

    Cup of Yum
  1. First, preheat oven to 350 degrees Fahrenheit.
  2. Generously spray a 9 inch by 13 inch pan with nonstick spray. Sprinkle lightly with cocoa powder.
  3. In a large mixing bowl, add olive oil, sugar, vanilla extract and eggs. Use a hand mixer to beat until combined. Do not over mix the eggs.
  4. Then, pour in milk. Beat to combine. Do not over mix.
  5. Sift in flour, cocoa powder, baking soda and sea salt. Stir to combine, until no lumps remain. Batter will be relatively thin.
  6. Pour into greased cake pan.
  7. Bake for 29 to 33 minutes or until toothpick inserted comes out clean.
  8. Remove cake from oven. Allow it to fully cool before frosting.
  9. Lastly, slice and enjoy!

Notes

  • Olive oil really brings out the chocolate flavor.  For a slightly more mild flavor, use avocado oil or vegetable oil.
  • For an even more intense chocolate flavor, add in a pinch of espresso powder to the cake batter.
  • I have not tested this recipe with another flour.  King Arthur Flour gluten free 1 to 1 flour and Bob's Red Mill gluten free baking flour are my favorites.
  • Do not over mix the cake batter.
  • Batter will be pretty thin.
  • Bake until toothpick inserted comes out clean.
  • Do not frost the cake until completely cooled.  Otherwise, the frosting will melt.
  • Store leftovers in an airtight container for up to 3 days.
  • This can be baked in two 8 inch round cake pans.  Bake for 30 minutes.
  • Or, bake in two 9 inch round cake pans for about 27 minutes.  These will be thin layers.

Nutrition Information

Calories 235kcal (12%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.002g Cholesterol 22mg (7%) Sodium 93mg (4%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 46IU (1%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24slices

Amount Per Serving

Calories 235

% Daily Value*

Calories 235kcal 12%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.002g 0%
Cholesterol 22mg 7%
Sodium 93mg 4%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 46IU 1%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.