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gluten free chocolate cake recipe

Gluten Free Chocolate Cake

Easy Gluten Free Chocolate Cake! Rich, soft and fluffy with a great crumb. It's made with no dairy and has a fabulous chocolate frosting.

Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 688 kcal
Author Sheena Strain

Ingredients

  • 1 cup unsweetened cocoa powder 90g (do not use Dutch process cocoa)
  • 1.5 cups sugar 300g
  • 1 cup dairy free margarine, or butter 225g, I used Earth Balance
  • 4 large eggs at room temperature
  • 3/4 cup coconut milk, full fat canned 180mls, at room temperature.
  • 2 tsp vanilla extract

Gluten Free Flour Blend

Chocolate Frosting Ingredients

  • 1 cup dairy free margarine, or butter 225g
  • 1 cup unsweetened cocoa powder, sieved 90g
  • 4 cups powdered sugar, sieved 454g
  • 1/4 cup milk 60mls
  • 1 tsp vanilla extract

Instructions

  1. Please read the recipe notes below before you start to cook.

  2. Preheat your oven to 350°F

  3. Line the base of two 8 inch round cake pans with removable bottoms with parchment paper and grease the sides of the pans.

  4. Sieve the gluten free flours, cocoa powder, baking powder, xanthan gum, and sugar into a mixing bowl.

  5. Add the dairy free margarine, or butter (at room temperature) into your mixing bowl and mix on a low speed until well combined.

  6. Break the eggs and vanilla into another bowl and whisk with a fork. Then add 3/4 cup of room temperature full fat canned coconut milk and give that another quick mix with a fork (make sure that the fat is evenly mixed through the coconut milk before you measure it out)

  7. With the mixer on low pour in the egg and milk mixture about a half cup at a time while mixing and scraping down the sides of the bowl.

  8. Evenly divide the batter between the lined and greased cake pans and bake for 40- 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.

  9. Let the cakes cool in the pan for about ten minutes, then remove them from the pan to fully cool on a rack. Once cooled you can add the frosting.

Chocolate Frosting

  1. Sieve the powdered sugar and cocoa powder into a large bowl.

  2. Add the dairy free margarine or softened butter, vanilla, and milk to the bowl and mix until well combined

  3. If you are making this with dairy free margarine you may need to refrigerate it for at least an hour to have it firm up as it tends to be much softer than regular butter.

Recipe Notes

Gluten Free Flour Substitutions - you could use 1.5 cups of a quality ready made gluten free flour blend such as King Arthur. However, they are not all equally made and your results may vary drastically depending on what flours are in the blend and how much gum is added. I have not tested this recipe with any flours other than the ones listed in the recipe so can't guarantee success if you change the ingredients. If you want to know what to swap for the individual flours please read the FAQ's in the post where I cover that. 

Butter - Regular butter at room temperature would work well.  I used Earth Balance dairy free margarine, it works well for baking. Not all margarine is suitable for baking so please check before you start. 

Coconut Milk - I used full fat canned coconut milk and the baked cake has no coconut taste. The lower fat canned milk, or the drinkable dairy free coconut milk from a carton may change the result because the fat content is much lower. If you are not dairy free you could try using sour cream instead of coconut milk for similar results. 

Nutrition Facts
Gluten Free Chocolate Cake
Amount Per Serving
Calories 688 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 11g69%
Cholesterol 71mg24%
Sodium 402mg17%
Potassium 457mg13%
Carbohydrates 90g30%
Fiber 6g25%
Sugar 65g72%
Protein 7g14%
Vitamin A 1464IU29%
Vitamin C 1mg1%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.