This 40-minute gluten free chocolate cake is Matilda worthy with its rich and deep chocolate flavor while still be fluffy enough to feel just right with each fork filled bite you take. We use a combination of gluten free measure for measure flour with just enough almond flour to give it the right structure. Sour cream, butter AND oil give it the hydration it needs for the perfectly moist cake you want every time. Chocolate chips and cocoa powder give it the decadent chocolate flavor it deserves.
What makes this the best gluten free chocolate cake
- Quite simple to put together: Truly, two bowls to cake perfection is what I like to hear and this cake only has a few steps to come together for a perfect cake batter that when baked, gives the eater a rich chocolate cake.
- Ultimate richness: While developing this recipe, we found that two types of chocolate give this cake that deep and rich flavor that you want. The cocoa powder is best when it is high quality. Then the melted chocolate is best as semi sweet but also works as milk chocolate.
- It is exceptionally moist! I knew my non-negotiable for this recipe was that is not be dry. We have made lots of cakes and found that fat and cultured dairy usually do the trick. So for this one, I went with sour cream, oil and butter.
Round up these items for the perfect cake
Gluten Free Measure for Measure Flour - This is the base for this cake and I do highly recommend King Arthur Gluten Free Measure for Measure flour. It works so well in this recipe that it is always the one I use.
Almond Flour - I love the way the almond flour mixed with the gluten free measure for measure flour the perfect traditional cake texture. You really only need a little.
Cocoa Powder and Chocolate Chips - Having both of these is the key to a really rich chocolate cake. Some just use one or the other but we love the combination of both for an extra depth of flavor that can't be achieved without them.
Eggs - Four eggs can seem like a lot but they help with that light lift that the cake needs along with the baking powder and baking soda.
Butter and Coconut Oil - Fat is very helpful for gluten free cakes as it hydrates the flour properly and brings the whole batter together.
Sour Cream - The cultured dairy is what helps with that soft and tender crumb. It also acts with the baking soda to make sure it does its job correctly.
let's make some cake!
Top your cake with this easy dairy free chocolate frosting but feel free to use full dairy if you'd like. Decorate however you'd like but chocolate chips or shaved chocolate are always a good idea. If you want something different, this creamy 3-minute peanut butter frosting is also great.
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The BEST Gluten Free Chocolate Cake (Fluffy & Rich)
Ingredients
Cake
- 1 ½ cups gluten free measure for measure flour
- ¼ cup almond flour
- ¾ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- ½ cup butter softened
- ⅓ cup coconut oil softened
- ¾ cup semi-sweet chocolate chips
- ½ cup cocoa powder
Chocolate Buttercream
- 1 cup butter
- 1 pound powdered sugar
- 3 teaspoons vanilla extract
- 4 tablespoons milk
- ¼ cup cocoa powder
Instructions
- Preheat oven to 350 degrees
- In a bowl, whisk gluten free measure for measure flour, almond flour, baking powder, baking soda, salt and xanthan gum
- In a stand mixer, cream eggs, vanilla and sugar together then add the sour cream
- Slowly mix the gluten free flour mixture into the egg and sour cream mixture until combined
- Meanwhile in a small saucepan, melt the butter, coconut oil and chocolate chips then whisk in the cocoa powder
- Slowly mix the chocolate mixture into the rest of the cake batter until combined and smooth
- Pour prepared cake batter into two greased 9" pans or one 9x13" pan and bake at 350 degrees for 24 minutes without opening the oven
- Bake another 3 minutes then check the middle with a toothpick to see if it comes out clean. If not, continue baking another 5 minutes until it does.
- Top with this delicious dairy free chocolate frosting and decorate however you wish.
Chocolate Buttercream
- Beat butter in a stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy
- Add powdered sugar gradually beating slowly so it doesn’t spray everywhere, then add cocoa powder and once the sugar is mostly incorporated, beat on high for a full 3 minutes until fluffy
- Add vanilla and milk, then beat for a further 30 seconds
- To assemble, frost the top of one cake with buttercream, stack the other cake on top, and spread a layer of cream on the rest of the cake and decorate with sprinkles!
Jessica Orvin says
Delicious! I was shocked to learn it’s gluten free!
Chandice Probst says
Thanks, love hearing this!