The best ever gluten free chocolate cake is a rich chocolate cake that is fluffy and light with a perfect crumb; this cake almost melts in your mouth. You would NEVER guess that this is a gluten-free cake.
Almost as exciting as the delicious richness of the cake is the fact that this is a very simple, one-bowl cake that comes together in just a few minutes time.
Gluten Free Chocolate Cake
This gluten free chocolate cake recipe works beautifully as cupcakes as well for birthday parties and other get togethers. Paired with Salted Caramel Frosting, this cake was a massive hit at my son’s birthday party the first time I made it.
However, if you’d like to avoid chocolate crumbs tracked through the house, or if you’re looking for a white cake, (live and learn through my mistakes, mamas to young kids) I’m beyond thrilled to tell you that this recipe is truly The Best Gluten Free White Cake you’ll ever make. Truth told, it’s the best white cake I’ve ever tasted, gluten-free or not.
The sour cream and olive oil in this Gluten Free Chocolate Cake keeps it incredibly moist. I’ve successfully used light flavored olive oil in almost all of my baked goods for the past few years.
There isn’t a hint of olive oil flavor in the finished products. Be sure to use a light oil and NOT an extra virgin oil.
Picture me jumping up and down with glee over how perfectly this cake turned out. I tried a few different variations before this one turned out perfectly. I’ve made this cake over a dozen times now.
Best Chocolate Gluten Free Cake Recipe
Kitchen Tip: I use this sheet pan, this cake pan, or this cupcake pan to make this recipe.
- ⅓ cup potato starch
- ⅓ cup sorghum flour
- ⅓ cup brown rice flour
- 1¼ cup sugar
- ⅓ cup, plus 2 tablespoons cocoa powder, preferably dutch process
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup sour cream
- ½ cup light flavored olive oil
- ¾ cup water room temperature
- 1 tablespoon plain white vinegar
- 1 teaspoon vanilla
- 1 egg
I was thrilled that the recipe works beautifully without any xanthan gum at all. I’ve made this cake as cupcakes, a sheet cake, and a 9×13 cake pan. I’ve layered it as well, but be warned it is a fairly light crumb (which I LOVE) but it doesn’t make for the sturdiest layers. You’ll want to be very gentle when handling the layers.
I adapted this recipe from my Chocolate Peanut Butter Cake recipe. If you are not in need of a gluten-free dessert, like this one, the original recipes makes one of the best chocolate cakes I have ever tasted.
If you’re wanting to try a paleo version, these Paleo Chocolate Cupcakes look pretty awesome. For coffee lovers, this Kahlua Coffee Poke Cake sounds like heaven. Check out the rest of the Gluten Free Dessert Recipes on this website.
{originally published 3/10/13 – recipe notes and photos updated 1/27/23}
Lorraine says
I used apple sauce instead of sour cream for dairy free and 1to 1 gluten free flour for the three flour blend. Wow, these are so moist. Love them!
Mary Younkin says
I’m so glad you like the cake, Lorraine.
Karen says
HI Mary,
I hope you husband is doing well. I have been keeping him in my prayers.
I have a question about this cake. Can it be made with an egg substitute? My grandson is gluten free and egg free! Not a great combo for allergies. Let me know. Thanks
Mary Younkin says
I’m guessing that will work fine, although I have not tried it myself. Thank you so much for your prayers. Sean is doing great! Thank you, God.
Karen Smith says
Can you use just a cup of gluten free flour that is equivalent to regular flour?
My daughter would love this.
Thanks
Mary Younkin says
That would likely work – although I have not tested it with this recipe.