This gluten free chocolate cake recipe is so delicious that you will fool everyone by having them think that it is not gluten free.
I love chocolate. I did not always love chocolate. My love of chocolate came to me later in life, specifically ten years ago. I had just cut out gluten and I could not figure out what it was I was craving. All my life at parties and Halloween, I was the kid eating chips, not cake, not chocolate bars or candy bars. I had a salt tooth, never a sweet tooth. So you can imagine my surprise when I discovered that the craving that was driving my body up a wall was chocolate. I needed chocolate cake and I needed it asap. This gluten free chocolate cake recipe satisfies allllll of the cravings. It also is great for people who eat gluten- I promise, they won’t know the difference.
What do you need?
For the cake:
- 1 cup of sugar
- ¾ cup + 2 tablespoon all purpose flour
- ¾ teaspoon baking powder
- 1 large egg
- ¼ cup + 2 tablespoon cocoa powder
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
- ½ cup sour cream (or greek yogurt)
- ½ cup hot water
- ¾ teaspoon baking soda
- ¼ cup sunflower oil
For the icing:
- ¾ cup unsalted butter (at room temperature)
- 2 ½ cups confectioners sugar
- ½ cup sour cream
- ½ cup cocoa powder
- ¼ cup milk + dark chocolate (or bittersweet chocolate)
- 1 tablespoon vanilla
How do you make this gluten free chocolate cake recipe?
To make cake:
- Set oven to 350°F
- Take all of your dry ingredients and mix them together in a bowl. I like to use a whisk.
- Add the rest of your ingredients.
- Whisk together until there are no lumps.
- Now, you can either make one 8inch cake and or you can use a mini loaf pan! I love the mini cakes because everyone gets their own cake. Either way, spray it with a nonstick spray.
- Try to smooth is out so that it will bake evenly.
- Bake for 25-30 minutes if you are using the 9 inch tin. If you are using the mini loaf pan, bake for 22 minutes.
- Check for doneness by inserting a toothpick into the middle. If the toothpick comes out clean, then you know it is ready.
How to make the icing:
This icing recipe is from the great Erin Jeanne McDowell. Her instructions are as follows:
1. Meanwhile, make the frosting: Add the butter to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Remove the bowl from the electric mixer, and sift the confectioners’ sugar and cocoa into the bowl with the butter. Stir with a spatula a few times to incorporate slightly. Return the bowl to the mixer and beat on medium speed until smooth and uniform in color, 1 to 2 minutes. Add the sour cream and melted chocolate and mix on low speed until combined, about 30 seconds. Add the vanilla and salt and mix to combine.
You can read her entire recipe for Yellow Sheet Cake here.
Why should you make this gluten free chocolate cake recipe?
It is really such an easy recipe to put together and the taste is so good! It is so full of chocolate and the icing really just takes it over the top. I sold these cakes at my local farmers market and was told it was one of the best things my customer had ever eaten.
Looking for something similar?
Hagrid’s Cake click here
Carrot Cake click here
Orange Bundt Cake click here
Burnt Basque Cheesecake click here
Salvadorian Breakfast Cakes click here
Gluten Free Chocolate Cake Recipe
Ingredients
For the Cake:
- 1 cup of sugar
- ¾ cup + 2 tablespoon all purpose flour
- ¾ teaspoon baking powder
- 1 large egg
- ¼ cup + 2 tablespoon cocoa powder
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
- ½ cup sour cream or greek yogurt
- ½ cup hot water
- ¾ teaspoon baking soda
- ¼ cup sunflower oil
For the Icing:
- ¾ cup unsalted butter at room temperature
- 2 ½ cups confectioners sugar
- ½ cup sour cream
- ½ cup cocoa powder
- ¼ cup milk + dark chocolate or bittersweet chocolate
- 1 tablespoon vanilla
Instructions
For the Cake:
- Set oven to 350°F
- Take all of your dry ingredients and mix them together in a bowl. I like to use a whisk.
- Add the rest of your ingredients.
- Whisk together until there are no lumps.
- Now, you can either make one 8inch cake and or you can use a mini loaf pan! I love the mini cakes because everyone gets their own cake. Either way, spray it with a nonstick spray.
- Try to smooth is out so that it will bake evenly.
- Bake for 25-30 minutes if you are using the 9 inch tin. If you are using the mini loaf pan, bake for 22 minutes.
- Check for doneness by inserting a toothpick into the middle. If the toothpick comes out clean, then you know it is ready.
- For the Icing:This icing recipe is from the great Erin Jeanne McDowell. Her instructions are as follows:1. Meanwhile, make the frosting: Add the butter to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Remove the bowl from the electric mixer, and sift the confectioners’ sugar and cocoa into the bowl with the butter. Stir with a spatula a few times to incorporate slightly. Return the bowl to the mixer and beat on medium speed until smooth and uniform in color, 1 to 2 minutes. Add the sour cream and melted chocolate and mix on low speed until combined, about 30 seconds. Add the vanilla and salt and mix to combine.
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