Gluten-Free Chocolate Cake

Thick chocolate fudge frosting lies in between two layers of dense chocolate cake. It is rich and decadent. You won’t even know it’s gluten-free and mostly dairy-free. It’s the perfect cake for a celebration or just because!

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A rich two layer chocolate cake that has been sliced into and is ready to be enjoyed.

Hello, Friends!

Chocolate cake is good, even when it’s not that good. This Gluten-free Chocolate Cake, however, is perfection. It’s dense and moist (i know), but what makes this cake a 10/10 is the chocolate fudge frosting. The frosting is thick and rich, you are literally eating fudge with your cake, what else could you want? The rich layers of fudgy frosting will cause you to move your fork around your slice of cake to ensure the perfect bite everytime-not too much frosting, but enough.

I am beyond excited to share this recipe for Gluten-free Chocolate Cake with you! It is an all-time favorite of mine and is very near and dear to my heart. The original recipe is made with wheat flour and sour cream, but I am happy to let you know it is GF and mostly dairy-free. Hope you love it as much as I do!

Up close, the cake has been sliced into and you can see a layer of rich chocolate fudge icing in between the chocolate cake.

How to make a moist gluten-free chocolate cake

You may be wondering….isn’t a gluten-free cake going to feel like sandpaper going down your throat when you swallow? Rice flours have been known to have an unappealing texture compared to their gluten-filled counterparts.

To make a moist gluten-free cake, protein and fat are essential. These will help develop a decent crumb and texture, fooling even the most nonbeliever. This cake isn’t exactly vegan, and I don’t know what would happen if you were tired to make it so. This Gluten-free Chocolate Cake is made using eggs and butter, traditional in normal baking. The eggs help lift and bind the batter. Butter is fatty and helps contribute to a moist cake.

The secret weapon that might seem a little out there is the coconut yogurt. It can be made from scratch or purchased. If making from scratch Minimalist Baker has an easy to follow guide that I go by. All you do is add probiotics to coconut milk and let it sit at room temperature for a couple of days. It is an extra step, but honestly, I think it is worth it. Coconut yogurt is high in fat, which adds to the moist texture, and there won’t be a coconut flavor.

I’ve tested the recipe with sour cream as well, and it works at creating a nice crumb, but it wasn’t as soft and moist. Feel free to try either, they honestly both work and you will have the reward of an amazing cake either way!

three slices of gluten-free chocolate cake on their own plate with forks next to them.

WHAT FROSTING GOES BEST WITH CHOCOLATE CAKE?

I may be biased, but nothing compares to this chocolate fudge frosting. It complements the cake perfectly! Chocolate goes with chocolate and I don’t know why anyone would ever put a vanilla frosting on a chocolate cake or vice versa.

Chocolate fudge frosting isn’t like a traditional buttercream where you whip your butter to create a light airy frosting. Chocolate fudge frosting is dense and rich. It develops that consistency by slowly cooling the frosting. Through cooling, the sugar molecules crystalize and the consistency of a thick fudge is formed!

A tablescape photo with the whole two layer chocolate cake sitting on a cake stand with slices of cake surrounding it.

If I haven’t sold you on this cake yet, LOOK at that crumb and the luscious frosting. This cake is my favorite, and I am so excited to share it with you! I hope you get a chance to make it!

An up close view of a slice of rich gluten-free chocolate cake that is ready to be devoured. You can see the crumb of the cake and the the thick chocolate fudge icing.

gluten-free chocolate cake, Chocolate layer cake

Dessert

American

Yield: 16

Author: Paige McDonald

Gluten-free Chocolate Cake

Thick chocolate fudge frosting lies in between two layers of dense chocolate cake. It is rich and decadent. You won’t even know it’s gluten-free and mostly dairy-free. It’s the perfect cake for a celebration or just because!

Prep time: 45 MinCook time: 30 MinInactive time: 45 MinTotal time: 2 Hour

Ingredients

For the Cake

3 oz unsweetened chocolate
2 ¼ cups gluten-free 1:1 flour (I used King Arthur 1:1)
3 tsp baking soda
½ tsp salt
½ cup butter
2 ¼ cups brown sugar
3 eggs + 1 egg white
1 ½ tsp vanilla extract
1 cup coconut yogurt
1 cup boiling water

For the Frosting

4 oz unsweetened chocolate
½ cup butter
1 lb powdered sugar
½ cup full-fat canned coconut milk
2 tsp vanilla extract

Instructions

For the Cake

Preheat oven to 375º. Grease and flour two 9-inch cake pans.
In a small bowl, melt chocolate in the microwave in 30-second intervals; set aside and let cool.
While chocolate is cooling, in a medium-sized bowl, sift gluten-free flour, baking soda, and salt and set aside for later.
Beat butter until soft. Add brown sugar and eggs; beat until fluffy. Beat in vanilla and cooled chocolate.
Stir in dry ingredients alternately with coconut yogurt. Stir in boiling water. Pour into pans. Bake for 25-30 minutes or until done. Cool in pans for 10 minutes.

For the Frosting

Microwave chocolate and butter in 30-second intervals until melted.
In a medium-sized bowl, with a wooden spoon, combine powdered sugar, coconut milk, and vanilla. Add chocolate and butter mixture and combine until a runny mixture has formed.
Place the bowl into the freezer for 10-15 minutes and mix. Repeat 3-4 times or until the frosting thickens. It should resemble fudge.
Frost cake by placing the first cake layer on a cake stand or large plate. Top with a ⅓ of the frosting and spread evenly. Place the second layer on top of and repeat. Last, use the remaining icing to frost the sides of the cake.

Notes:

I make coconut yogurt from scratch to use in this recipe. It is an extra step, but it adds to the crumb of the cake. The for coconut yogurt that I follow is from Minimalist Baker and it is very easy to make. All you do is add probiotics to coconut milk and let sit at room temp for a couple of days. If you don't want to make coconut yogurt from scratch or can't find it at the store, sour cream will work too. Just substitute equal parts full fat sour cream for coconut yogurt. I enjoy this cake cold, so we store it in the fridge.