The Best Gluten Free Chocolate Cake Recipe

This is the best gluten free chocolate cake recipe out there. It’s moist, rich, and incredibly easy to make. There’s a dairy free option too!

I’ve been making this gluten free chocolate cake recipe for years and I can’t believe I’ve never shared it here! I’ve shared versions of it, like my gluten free chocolate cookies and cream cake. And I made a half batch of it to make my gluten free chocolate peanut butter ice cream cake.

Ingredients
For the Cake

• 1 3/4 cups all-purpose gluten free flour
• 3/4 teaspoon xanthan gum (omit if your blend contains it)
• 2 cups granulated sugar
• 3/4 cups cocoa powder*
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar)
• 1/2 cup avocado oil (or canola oil)
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup hot coffee

For the Frosting

• 1 cup butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup heavy whipping cream

Instructions
To make the Cake:

• Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
• In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
• In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla.
• With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
• Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
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