Ultimate Decadent Gluten Free Chocolate Cake
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This gluten free chocolate cake is my go-to when I’m craving something seriously rich and indulgent. It’s the kind of dessert that hits the spot for a special occasion, but it’s simple enough to make just because. The cake layers are super moist, with a deep chocolate flavor that gets an extra boost from espresso, and the buttercream frosting is so creamy and smooth. I love how the whole thing comes together easily but feels like you put in way more effort. This cake is a labor of love and I can honestly say, the best!
Why You’ll Love This Gluten Free Chocolate Cake
- Rich Chocolate Flavor: This cake is packed with deep, intense chocolate flavor, thanks to the cocoa and a hint of espresso that really makes the chocolate shine.
- Super Moist Texture: The addition of yogurt and coffee makes this cake incredibly moist and tender, perfect for anyone who hates a dry cake.
- Simple Ingredients: You probably already have most of the ingredients in your pantry, so no need for a special trip to the store.
- Creamy Buttercream Frosting: The chocolate buttercream is rich and fluffy, balancing the cake’s intense chocolate with its creamy sweetness.
- Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just because—it’s an easy, no-fuss cake that still feels special and indulgent.
Ingredients Needed To Make This Gluten Free Chocolate Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- 1.1 GF flour or all purpose flour
- Cocoa Powder
- Sugar
- Baking Powder
- Baking Soda
- Unsweetened Greek Yogurt
- Kosher Salt
- Vegetable Oil
- Espresso Powder
- Fresh Brewed Coffee
- Eggs
- Vanilla
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make This Gluten Free Chocolate Cake
- Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray and set them aside.
- In a large mixing bowl, beat the eggs and sugar for 3 minutes until the sugar is mostly dissolved and the eggs become frothy and lighter in color.
- Add the Greek yogurt, vanilla extract, vegetable oil, and espresso powder. Mix until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently stir in the freshly brewed coffee until fully incorporated.
- Divide the batter evenly between the two prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- For the buttercream: In a mixing bowl, add the butter, powdered sugar, cocoa powder, espresso powder, milk, and vanilla extract.
- Beat the mixture until the sugar and cocoa are fully incorporated, and the frosting is smooth and creamy. Add more milk if needed to achieve the desired consistency.
- Once the cakes have cooled completely, frost the top of one layer with the chocolate buttercream. Place the second cake layer on top and frost the entire cake, including the sides.
Commonly Asked Questions
Can I use sour cream instead of the yogurt?
Yes! Sour cream is the perfect creamy substitute for Greek yogurt!
Can I use regular flour instead of gluten-free flour?
While I use gluten-free flour in this recipe, you can easily substitute it with regular all-purpose flour if gluten isn’t a concern—no other adjustments needed!
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How long does it take for the cake to cool?
Allow the cake to cool completely before frosting, which typically takes around an hour.
Can I freeze the cake for later?
Yes, the cake without frosting can be frozen for up to 3 months, but ensure it’s well wrapped in seran wrap! When you’re ready to frost it, let the cake come to room temperature before icing.
What’s the key to achieving a moist cake?
Gently mixing the ingredients and not over-baking are crucial for a moist outcome.
Ultimate Decadent Gluten Free Chocolate Cake
Equipment
- 2 8" round cake pans
Ingredients
Chocolate Cake
- 2 cups Gluten Free 1.1 flour or all purpose flour
- ¾ cup cocoa powder
- 2 cups sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 5 oz unsweetened Greek yogurt can sub dairy free unsweetened Greek yogurt
- 1 tsp kosher salt
- ½ cup vegetable oil
- 1 tsp espresso powder
- 1 cup fresh brewed coffee
- 2 eggs
- 1 tsp vanilla
Chocolate Buttercream
- 1 ½ cups butter, room temperature can sub dairy free butter
- 5 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup milk
- 1 tsp espresso powder
- 1 cup unsweetened cocoa
Instructions
Chocolate Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray and set them aside.
- Mix the Wet Ingredients: In a large mixing bowl, beat the eggs and sugar for 3 minutes until the sugar is mostly dissolved and the eggs become frothy and lighter in color.Add the Greek yogurt, vanilla extract, vegetable oil, and espresso powder. Mix until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Add Coffee: Gently stir in the freshly brewed coffee until fully incorporated.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Chocolate Buttercream Frosting
- Combine Ingredients: In a mixing bowl, add the butter, powdered sugar, cocoa powder, espresso powder, milk, and vanilla extract.
- Beat the Frosting: Beat the mixture until the sugar and cocoa are fully incorporated, and the frosting is smooth and creamy. Add more milk if needed to achieve the desired consistency.
Assembly:
- Once the cakes have cooled completely, frost the top of one layer with the chocolate buttercream.Place the second cake layer on top and frost the entire cake, including the sides.
- Optional: Slice the cake into four layers before frosting for an extra impressive presentation.
Whether you’re navigating the gluten-free journey, looking for a stress-free baking win, or just craving some chocolatey goodness, this recipe has your back. It’s the perfect balance of rich flavors and moist texture, perfect for any occasion that calls for a bit of indulgence.
Can i make this using greek yogurt & milk with dairy?
Hello, Yes- this recipe can be full dairy and full gluten
Thank you! This looks like a perfect cake and the recipe works for all of the things my sweet daughter-in-law can’t have. It’s gluten free and dairy free. Sadly she can’t have eggs. Have you ever tried an egg substitute that you like?
We have not personally tested any egg replacements for this recipe, but applesauce could be a good option. Try using 1/4 cup of applesauce as a substitute for each egg.
I do not want to use gluten free flour. May I use all-purpose flour?
YES!
Please print recipe with original post. Ads are irritating trying to get the recipe! Makes me not want the recipe!!!
At the top of the page, you can select “jump to recipe” to bypass the post 🙂
Looks so moist. May I use self raising flour instead of gluten free. And would you use the same amount
Hello, You can use all purpose instead of GLuten Free
Because I gently folded dry to wet it made a TOTAL DIFFERENCE …I ALWAYS BEÀT IT TO LO NG LOL.
Can I make this in a 9×13 pan? Temperature & time, if it can be done.
Yes, adjust the baking time, probably start checking around 17 minutes
Hi, Can this recipe be made without the coffee and powder? If so, what substitutes could be made for this change?
Yes, it can. The coffee: replace with warm water and the espresso powder, just omit
I have gathered all my ingredients and would like to make this for 4 servings, as it’s only 2 of us. What size pan do you recommend and baking time?
Hello, this cake is 10 servings (slices) You can cup this recipe in half and do one pan or two pans with thin layers for a smaller version
Can you use margarine instead of butter for the icing
you can. Sometimes margarine isless stable than better so the consistency may be off some.
you can. Sometimes margarine is less stable than better so the consistency may be off some.
Thanks for sharing your recipe. God bless.🙏❤️
Thank you for the recipe I will try this weekend