Since its debut in the 1700s, chocolate cake has become a crowd favorite. Using cocoa powder, melted chocolate or a fudgy alternative, you can whip up an indulgent treat capable of delighting an array of senses–taste, sight and smell. Though the originals all contained gluten (of course), intrepid bloggers have developed a ton of gluten free chocolate cake recipes.
Whether you’re looking for a simple recipe or one that goes all out, we’ve got you covered.
The great thing about chocolate cake is that the chocolaty goodness can overpower a multitude of other flavors, making the mouthwatering dessert substitution friendly even when it comes to gluten-free ingredients. If you want to use a homemade blend of rice flour, great.
If you want to bypass grains entirely, that works, too. Depending on your preferences, there’s an allergen-free cake recipe below with your name on it. And if you want more, here are some gluten free yellow cake recipes too!
Gluten-Free Chocolate Cake Recipes
Traditional Chocolate Cakes
While the great texture of this cake stems from the combination of cornstarch, sorghum flour, tapioca flour and xanthan gum, the great taste comes from the merger of melted semisweet chocolate, cocoa powder, sugar and vanilla. For the frosting, keep life simple by blending butter, powdered sugar, cocoa powder, vanilla and milk.
Making use of brown rice flour, almond flour, a little quinoa flour and cocoa powder, you can produce a fabulous chocolate cake, which you can bake in multiple pans for an impressive layered result. For a seven-minute frosting to spread in between your cake layers and on top, you’ll need egg whites, corn syrup, sugar and vanilla.
When you start with a fantastic gluten-free multi-purpose flour blend from a brand like King Arthur Flour, it’s hard to go wrong. For this recipe, you’ll also use a Dutch-process cocoa, some King Arthur Cake Enhancer and xanthan gum to get your end product just right: moist, fluffy and delectable.
This gluten-free, grain-free recipe makes use of almond flour and coconut flour in addition to dark chocolate, cocoa powder and maple syrup. For a tasty buttercream frosting, simmer eggs, maple syrup, honey and vanilla. After whisking and adding in butter, you’ll pour the mixture over semisweet chocolate and keep stirring until everything is well incorporated.
Once you put together a homemade blend of white rice flour, potato starch, tapioca starch, brown rice flour and sorghum flour, the ingredients in this recipe come together quickly. With cocoa powder flavoring the cake and the filling, you don’t have to mess with the hassle of melting chocolate, which makes cleanup easier as well.
This carob-fueled cake contains teff flour, rice flour and potato starch in addition to bananas, orange juice, agave syrup and coconut sugar for a healthful option come dessert time. To make a sweet vegan topping, use a soy- or coconut-based whipped cream.
Using your favorite all-purpose flour blend or the combo of white rice flour, cornstarch, brown rice flour, tapioca starch, nonfat dry milk, potato starch and xanthan gum, you can throw all of your ingredients into one bowl when making this simple yet tasty recipe.
With unsweetened cocoa powder, sour cream and vegetable oil, you don’t need to add melted chocolate directly into the cake batter. Of course, you can top your baked good with a decadent ganache by simmering heavy whipping cream and pouring it over chopped chunks of dark chocolate.
Flourless Chocolate Cakes
With half a dozen eggs, some melted chocolate and the baking staples of butter, sugar and salt, you can create the perfect chocolate cake in no time. According to your preferences, you can dust some powdered sugar or cocoa powder on top.
When you combine cooked quinoa with eggs, cocoa powder and sugar, magic happens. For a whipped chocolate frosting, heat some whipping cream and pour it over semisweet chocolate chips. You’ll whisk the mixture and chill it for a few hours before using an electric mixer to whip up the creamy goodness.
Featuring semisweet chocolate chips and cocoa powder in the cake as well as a chocolate ganache glaze on top, this egg-based treat packs a triple punch. Espresso powder is listed as an optional ingredient so feel free to leave it out as desired.
Using your food processor to pulse cocoa powder and almonds provides a nice base for this eggy cake. Depending on your palate, add in coarsely chopped chocolate that’s between 61% and 72% cacao. To get a frothy texture when combining your ingredients, separate your eggs and beat the whites with cream of tartar.
While cocoa powder, bittersweet chocolate and eggs make up the cake’s base, this recipe also includes instructions for a special whipped cream mixture to serve on the side. For a tangy flavor, you’re supposed to combine crème fraîche or sour cream with heavy cream and powdered sugar. Yum!
Devil’s Food Cakes
For this dark and rich cake, you’ll make use of Better Batter All-Purpose Flour in conjunction with unsweetened cocoa powder, brown sugar, sour cream and a generous helping of baking soda. As desired, pick out a store-bought container of chocolate buttercream frosting or mix together a batch yourself.
Featuring white rice flour, brown rice flour, tapioca starch, potato starch and xanthan gum, this recipe bakes up to perfection. You’ll incorporate cocoa, brown sugar and sour cream for a taste that will please even the gluten eaters among you.
For this cocoa-powered cake, combine millet flour, tapioca starch, sweet rice flour, brown rice flour and xanthan gum. To make the sweet filling, you’ll use cream cheese, butter, icing sugar and vanilla. According to your preferences, you can top the layered cake with a tangy ganache featuring sour cream and melted chocolate.
Grab a cup of your favorite gluten-free all-purpose flour and marry it with lard, cocoa and chopped chocolate for an indulgent treat the whole family can enjoy. To guide your choice in frosting, Yammie links to two recipes: a fluffy pick made from egg whites, corn syrup, sugar and vanilla as well as a two-ingredient option made from butter and chocolate.
Red Velvet Cakes
Using gluten-free Cup4Cup flour, cocoa powder and red food dye powder, you can create a heavenly chocolate cake that’s both fun and flavorful. For the frosting, combine cream cheese, mascarpone cheese, vanilla, powdered sugar and heavy whipping cream.
For this recipe, you’ll blend brown rice flour, sorghum flour, tapioca starch and xanthan gum together to create a solid base. You’ll also make a paste using cocoa, red food coloring and vanilla, which gives this dessert its distinct appeal. As desired, throw some chopped nuts into your cream cheese frosting before you start decorating the cake.
If you opt for this recipe, which makes use of coconut flour and arrowroot starch, your friends who follow grain-free diets will love you even more. A little bit of cocoa powder and a few drops of beet juice take this cake to the next level. For the frosting, mix maple syrup with cream cheese, softened butter and some arrowroot flour.
Chocolate Fudge Cakes
Here’s a recipe for cake that’s moist, dense and smothered in fudge. To create the perfect blend of gluten-free grains, you’ll mix brown rice flour, potato flour and cornstarch along with tapioca flour. To flavor the cake and the frosting, you’ll use semisweet chocolate in both.
Start with a pre-mixed blend of gluten-free flour from a brand like Better Batter and then load up your cake batter with chocolate and cocoa powder. For the fudgy frosting, you’ll combine bittersweet chocolate, cocoa powder, powdered sugar, brown sugar, milk, butter and vanilla.
For this ooey-gooey cake you can cook in your Crockpot, use tapioca flour, sorghum flour, potato starch and xanthan gum.
Since you’re also injecting baking cocoa, brown sugar and vanilla into the mix, you know the results are bound to be yummy. The cake may take over two hours to cook so budget your time accordingly.
When tasting this decadent cake, you’d never guess it’s packed with good foods like gluten-free oat flour, avocado, bananas and honey.
The batter also features cocoa powder and the flour blend of your choice such as brown rice flour, potato starch, white rice flour and tapioca flour. Unless you want to add a scoop of vanilla ice cream on the side, you can simply finish off this sweet cake by dusting cocoa powder on top.
German Chocolate Cakes
To make this versatile cake, you can use white rice flour or gluten-free oat flour alongside the rich grouping of dark cocoa powder, brown sugar, milk and vanilla. For the signature frosting, use egg yolks, brown sugar, evaporated milk, butter, vanilla, sweetened flaked coconut and toasted pecans.
Although the recipe calls for brewed coffee in the cake batter, based on your target audience, you can substitute in the liquid of your choice.
For this yummy dessert, you’ll want a bag of Pamela’s Gluten-Free Artisan Flour Blend on hand. You’ll add melted German sweet chocolate into your batter and then top the cake off with some homemade frosting. Since this oversized cake serves a dozen people or more, the recipe comes with a tip to cover and refrigerate any leftovers you may have.
Using a couple of Betty Crocker Gluten Free Devil’s Food Cake Mixes as your base, add melted chocolate into the batter and watch a good dessert become great. Bake the mixture into three cake pans so you can spread a coconut-pecan frosting in between each layer of cake.
As desired, you can follow the recipe’s directions for making your own filling or you can take the shortcut of picking up a tub of gluten-free frosting at the store.
Chocolate Cakes with a Twist
This vegan recipe makes use of brown rice flour, tapioca starch, xanthan gum and cocoa powder for a yummy base of German-style cake.
For the cherry filling, you’ll want whole dark cherries and cornstarch along with a cherry-flavored liqueur, syrup, jam or extract. Whip up some coconut milk for a tasty sweet cream to add on top.
Featuring coconut flour, tapioca flour and cocoa along with popular spices like ginger, cinnamon, nutmeg and cloves, this recipe offers a tasty twist so you don’t have to bring a boring cake to the potluck. According to your preferences, top with chopped macadamia nuts and the whipped cream of your choice.
While the cake batter features Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, xanthan gum and cocoa powder, the fruity topping you spread over your chocolate frosting consists of fresh raspberries and a raspberry fruit spread. Needless to say, this raspberry-chocolate combo hits all the right notes when you’re in the mood for a sweet dessert.
After you make a cake with cocoa powder and gluten-free all-purpose baking flour, you’re ready to move on to the caramel sauce. With coconut oil, sugar, coconut cream and gelatin, you can produce a vegan-friendly pick that will taste fabulous when layered between a rich cake and a yummy chocolate frosting.