Easy Gluten-Free Chocolate Cake

Posted: July 19

Time: 1 hour

Yield: 8-10 servings

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This Easy Gluten-Free Chocolate Cake is simple to make, and has the perfect texture. You won’t even know it’s gluten-free! Each bite is moist and has rich chocolate flavors, and you can even modify it to make it dairy-free as well without losing any of its luxurious taste! Easy Gluten-Free Chocolate Cake is so easy and delicious, it will become a staple dessert in your home, whether you keep gluten-free or not!


For the cake:
1 1/2 cups granulated sugar
2 cups all-purpose gluten-free flour blend
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons gluten-free baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup milk
1/2 cup vegetable oil
1 1/2 teaspoons gluten-free vanilla extract
3/4 cup boiling water
For the frosting:
1/2 cup butter
1 1/2 teaspoons gluten-free vanilla extract
1/2 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
1/4 cup milk, plus more as needed


Step 1

Preheat the oven to 350 degrees F.

Step 2

Position the oven rack in the center position.

Step 3

Grease two 8-inch round cake pans and set them aside.

Step 4

In a large mixing bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.

Step 5

Add the eggs, 1 cup of the milk, the oil, and 1 1/2 teaspoons of the vanilla.

Step 6

Beat the mixture with a mixer on medium speed for 2 minutes.

Step 7

Stir in the boiling water.

Step 8

Spoon the batter evenly into the cake pans.

Step 9

Bake until a toothpick inserted into the center comes out clean, about 35-38 minutes for 35 to 38 minutes.

Step 10

Remove the cakes from the oven and let cool in the pans for 5 minutes.

Step 11

Transfer the cakes from the pans and let cool on a rack.

Step 12

In a medium mixing bowl, beat the butter and the 1 1/2 teaspoons of the vanilla until smooth and creamy.

Step 13

Add the cocoa powder and beat until combined.

Step 14

Gradually add the powdered sugar, 1 cup at a time.

Step 15

Slowly beat in the 1/4 cup of the milk.

Step 16

Beat in additional milk if needed, to obtain the desired consistency.

Step 17

Frost the cakes when they are at room temperature.

Step 18


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