BEST Gluten Free Chocolate Cake, One-Bowl Devil’s Food

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The best gluten free chocolate cake recipe ever! You only have to dirty one bowl for this moist and rich gluten free devil’s food cake. Dairy free option.

Best gluten free chocolate cake ever! Moist gluten-free devil's food chocolate cake recipe that you only have to dirty 1 bowl to make! It truly is the BEST chocolate cake you will ever have, GF or not.

So here you have it, the best gluten-free chocolate cake recipe you’ll ever eat/bake!

Everyone needs to have a good chocolate cake recipe in their repertoire.  I already had one. It is amazing, but the technique can be a little tricky. You have to mix boiling water with cocoa into a paste, and make a normal batter, and then somehow mix the 2 together? Ain’t nobody got time for that! (That process enhances the chocolateyness of the cake because the boiling water “activates” the chocolate.)

I revised the technique for my well loved chocolate cupcakes so that it is easier and quicker to mix together, and you still get that moist chocolate cake. The differences in the cake are so slight that I only think you’d be able to distinguish between them in a side by side comparison. So unless you want to make 2 different batches of cupcakes and taste them both, just make this one. It is quicker to mix up, and you only have to clean a fraction of the dishes.

Best gluten free chocolate cake ever! Moist gluten-free devil's food chocolate cake recipe that you only have to dirty 1 bowl to make! It truly is the BEST chocolate cake you will ever have, GF or not.

Now let me tell you why my cake is awesome:

  • The cake itself is very moist and has a terrific mouth-feel (no one will guess that it is GF)
  • Rich chocolate flavor, just like you’d expect from a good Devil’s Food
  • Did I mention that the recipe only uses one bowl?
Best gluten free chocolate cake ever! Moist gluten-free devil's food chocolate cake recipe that you only have to dirty 1 bowl to make! It truly is the BEST chocolate cake you will ever have, GF or not.

This really is my go-to chocolate cake recipe. I use it to make chocolate muffins, cupcakes, and layer cakes. And like I said, everyone needs a good chocolate cake recipe. I made just 1 batch of cupcakes and decorated them all differently, and with different flavors too. Peanut butter, salted caramel, strawberry, marshmallow, the list goes on and on. Chocolate ROCKS!

Best gluten free chocolate cake ever! Moist gluten-free devil's food chocolate cake recipe that you only have to dirty 1 bowl to make! It truly is the BEST chocolate cake you will ever have, GF or not.
BEST Gluten Free Chocolate Cake, One-Bowl Devil's Food
 
Prep time
Cook time
Total time
 
The best gluten free chocolate cake recipe ever! You only have to dirty one bowl for this moist and rich gluten free devil's food cake.
Author:
Recipe type: Dessert
Serves: 24 cupcakes, 48 mini cupcakes, 2 9 inch round layer cakes, OR 1 9x13 cake
Ingredients
  • 4 oz cocoa (about 1 cup)
  • 10 oz brown sugar (about 1½cups PACKED)
  • 9½ oz my cake/cookie rice flour blend or other high-quality gluten free flour blend (about 1½ cups +3½ Tablespoons)
  • ¾ teaspoon xanthan gum (omit if your blend already has xanthan gum in it)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup hot water (or hot brewed coffee or espresso)
  • ¾ cup vegetable oil
  • ½ cup sour cream (can sub ½ cup dairy free yogurt to make dairy free)
  • 2 whole eggs
  • 2 egg yolks
Instructions
  1. Preheat your oven to 325F, and prepare your pans (for cupcakes line paper liners or lightly grease, for 8 inch cake layers lightly grease and place 8 inch parchment paper circle on the bottom.)
  2. In a large mixing bowl whisk together the cocoa, brown sugar, rice flour blend, xanthan gum, baking soda, and salt.
  3. Add the hot water and oil to the dry ingredients and THEN stir using a silicone/rubber spatula (if you stir in just the water the batter will be very thick and when you try to stir in the oil it will take a long time and splash all over.)
  4. Stir in eggs, egg yolks, and sour cream.
  5. Fill your prepared pans (cupcakes about ⅔ full, for layer cakes evenly divide the batter between both pans) and bake until the cake springs back if gently touched, or a toothpick inserted near the center of the cake comes out mostly clean, with maybe a little crumb or two.
  6. Mini cupcakes should bake 15-20 minutes, regular cupcakes 20-25 minutes, and layer cakes or 9x13 cake 30-35 minutes.

You might also like these other chocolatey recipes:

 

 

Linked up at Gluten-Free Wednesdays, Allergy Free Wednesdays

Comments

  1. says

    These cupcakes look delicious. I’d like to see my MIL go GF, but she’s a totaly carb-avore. maybe I can make these for her to appease us both! :)
    Debi @ Life Currents

  2. Susan Strohmeier says

    I am interested in the rice flour blend you use. I need a good baking blend….I always use an all purpose flour and I am not completely satisfied with the results. The link is broken when I click on it in your recipe.
    Thanks

    • flippindeliciousflippindelicious says

      Hi Susan!
      I’m sorry that the link wasn’t working. I’ve fixed the link but here it is also: Rice Flour Blend.
      I transitioned my blog to wordpress this week and it appears that is when the link broke. I LOVE my rice flour blend, it is perfect for baking cakes, quick breads, and cookies as it has a higher starch content and responds more like a traditional cake flour yielding very soft baked goods. I hope that you like it. Please let me know how it works for you in your recipes!

    • flippindeliciousflippindelicious says

      Thank you Erica! I have fixed the link, but here it is for you: Rice Flour Blend
      I just moved my site to wordpress and I didn’t know that the link had broken, so thank you for telling me so that I could fix it!

    • flippindeliciousflippindelicious says

      Hi Karen,
      You can try using a non-dairy sour cream but the results may be different. This recipe uses only baking soda for leavening and the acidity in the sour cream cream reacts with the baking soda to make the cupcakes rise. I’m not familiar enough with dairy-free sour cream to know whether or not it could create the same reaction.
      If you try the recipe with df sour cream let me know how it turns out.

      • says

        I hope you don’t mind me chiming in! I love using sour cream in my cakes too, Brianna, and I DO use non-dairy sour cream, or sometimes plain coconut or almond yogurt. It reacts beautifully with baking soda. Hope that helps!
        ~jules

        • flippindeliciousflippindelicious says

          That does help Jules! I haven’t experimented with it yet (no one in my family eats dairy-free) so thank you for sharing!

  3. Mina says

    Can you share your icing recipes used on the Devil’s Food cupcakes? They look light and inviting.
    Thanks. Can’t wait to try your recipes.

    • flippindeliciousflippindelicious says

      Hi Mina,
      It is on my list of recipes to share. It is the best frosting recipe that I’ve found and I’m always getting requests to make it for family events. If you subscribe to my email updates you’ll for sure find out when it goes up.

  4. Kate says

    These. cuupcakes. ohmygod.
    I made a few changes:
    -I had no sour cream so I used greek yogurt
    -I used Trader Joe’s GF flour blend (very similar ingredients to yours)
    -I used COFFEE rather than water and made BAILEY’S icing.
    They were a hit and no one knew they were gluten free. This is my new go-to.
    Thank you thank you thank you!

  5. Erika says

    thank you so much for posting this delicious recipe! I made them for my 3 yr old’s Barbie themed birthday party and she has friends who are celiac.
    I tried one fresh out of the oven and I couldn’t believe how tasty and moist it was. I hope they freeze well

    • flippindeliciousflippindelicious says

      Thanks Erika! I’m so glad that you liked them. I made them just a few weeks ago for my nephew’s birthday party. He also had friends attending with celiac. I have found that they freeze pretty well, but like any other baked good they seem to dry out the longer they are frozen. I have always frozen them frosted. They may not be quite as moist as when they were fresh baked but I think they are still pretty darn good.

  6. Beth N. says

    I’m excited to try these cupcakes, but wanted to double check the amount of brown sugar. I’m pretty sure 10 oz. would be 1 1/2 c., not 2 1/2, right?

    • flippindeliciousflippindelicious says

      That sounds right Beth, thanks for catching that. I updated the recipe.
      I bake this recipe all the time, but I ALWAYS do it by weight and never by volume so I never caught the typo. Thank you for helping me to correct it.

  7. Caroline says

    I’m really excited to try this recipe! I have just one question regarding your recipe for GF flour. Do you do the parts by cup measurements, or weight? I think there would be a substantial difference in proportions depending on how you do it. I just want to make sure I get the flour right before making the cupcakes.

    • flippindeliciousflippindelicious says

      The only one that measures differently is the tapioca starch so while measuring by weight is the most accurate the volume measurement shouldn’t be too off. Measure by weight if you can.

  8. Kelly says

    My 6 year old son just made this for a Cub Scout celebration (with very minimal help from me!) and it was incredible! One little boy came up to us and said it was the best cake there…and there were about 20 cakes (none other gf). We substituted greek yogurt for the sour cream and used our ducks eggs, our first time cooking with duck eggs…it was moist and rich and so yummy. I think better than any gluten cake I can (remember) eating, it’s been a while, but it was that good. 😉 Thank you for sharing!

    • flippindeliciousflippindelicious says

      I am so happy you enjoyed it (and props to your son for making it (mostly) by himself! It is the best chocolate cake I have ever made. Definitely a fave :)

  9. says

    I did not find the rice flour but I did use gluten free baking flour.
    I did not use gum I used an extra egg white instead. The batter was too thick for my taste so I added more baking soda to lighten up & some sugar . I finally found the combo that doesn’t make gluten free texture all grainy. I am using marshmallow frosting on top because they are very rich.

    • flippindeliciousflippindelicious says

      I’m happy to hear that all of your substitutions turned out! Making so many changes can be tricky.
      Marshmallow frosting sounds delish!

  10. Sheree says

    OH. MY. GOSH!!! If you were standing in my kitchen right now I’d give you a great, big, ‘ol hug 😀 The devil’s food chocolate cupcakes ROCK!!! They are moist, decadent and delicious. You CAN NOT tell that they are gluten free. Thank you, thank you thank you for your delicious recipes. They make living the gluten free lifestyle more of a vacation than a life sentence. Bless you!!!

    • flippindeliciousflippindelicious says

      Thank you Sheree! I am so happy that they turned out so well. This is definitely one of my favorite recipes on my blog. I am so happy that my recipe has brought so much joy to you! xoxo

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