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.

Gluten Free Chocolate Cake

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.

What make this the best ever gluten free chocolate cake?

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 gluten free 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.

Let’s make some gluten free Devil’s Food Cake!

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.
Recipe type: Dessert
Serves: 24 cupcakes, 48 mini cupcakes, 2 9 inch round layer cakes, OR 1 9x13 cake
  • 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
  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


  1. DW2 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. gfe--gluten free easily says

    Amazing looking cupcakes, Brianna! Thanks for sharing your other terrific chocolate recipes, too! 🙂


  3. 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.

    • 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!

        • 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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.

  8. 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.

  9. 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 🙂

  10. sasha 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!

  11. 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

  12. says

    Brianna this recipe is DELICIOUS! I just found your website today. I’m teaching a cooking class for kids and one of the children is gluten free. I wanted to find a recipe that all of the kids would love and that would accommodate my GF kiddo. This recipe did not disappoint. All of the kids loved it. I gave them all your website address to visit for gluten free recipes. I’m going to try making the chocolate chip coconut cookies next! I’m so excited to have found your blog. I can’t wait to try out more of your recipes.

    Best Wishes,


    • flippindeliciousflippindelicious says

      Thank you Crystal! I am so happy that my recipe was able to help you and your family. I am glad that you loved the cake. I think you’ll love the coconut flour cookies too. They are my most popular recipe right now!

  13. Elaine says


    I am trying to make your cupcake but not sure if I have the right cocoa. I have Cocoa made with sodium carbonate.
    Which one did you use and does it matter?

    Thank you =)

    • flippindeliciousflippindelicious says

      Hi Elaine,
      I am not sure what cocoa would have sodium carbonate. I prefer to use dutch processed or dark cocoa powder because it will give your cake a very rich chocolatey taste. Although that is my preference, I have also used regular unsweetened cocoa powder and have gotten great results, it just isn’t quite as chocolatey. Any unsweetened cocoa powder will do. Hope that helps.

  14. Sheryl says

    I just made this cake for my gluten-free daughter’s sweet 16 party. It was wonderful so many thanks for sharing the recipe! I sliced each layer horizontally and spread raspberry jam between the layers, finishing the whole thing with a chocolate glaze on the top layer and sides.

    • flippindeliciousflippindelicious says

      Hi Sheryl, Raspberry jam and chocolate glaze sounds divine! I am so happy that you enjoyed this recipe. Thanks for taking the time to comment and let me know. Happy Birthday to your daughter!

      • Laurel says

        Hello! Love this recipe! It has great flavor. However, my cupcakes cracked at the top. Any ideas on how to prevent this?

        • flippindeliciousflippindelicious says

          Hi Laurel,
          My best guess is that your cupcakes rose after the top had already started to set. I would try baking them at a slightly lower temperature or decrease the leavening slightly. I’m happy you enjoyed my recipe.
          Happy Baking!

  15. Phillip says

    Can you use this recipe but instead of GF flour can you sub all-purpose flour? I love these cupcakes but wanted to see if you can use regular flour also.

    • flippindeliciousflippindelicious says

      Hi Phillip,
      I would suggest baking Alton Brown’s recipe that I adapted this recipe from. You’ll find the link within the post.
      Happy Baking!

  16. Claudia Morrissey says

    I just wanted to double check. Isn’t 4 oz Cocoa a 1/2 Cup not 1 Cup? I just want to make sure these turn out okay. Thanks.

    • flippindeliciousflippindelicious says

      Hi Claudia,
      When I measured my cocoa, 1 cup weighed about 4 oz. There is a big difference between weight and volume measurements with different ingredients, I know it sounds off, but it isn’t.

  17. Amy says

    Just wondering if there is something you can substitute xanthan gum for? I have a friend with a gluten allergy that seems to react badly to xanthan gum as well.

    • flippindeliciousflippindelicious says

      Hi Amy, You could try using guar gum? Not sure if that would work for your friend. The xanthan gum helps to provide structure and texture in the cake. You can make it without, but it won’t have the same texture and will be crumbly.

  18. Emily says

    I’m an experienced baker but new to gluten free baking- in fact, this was my first ever attempt at making a gluten free cake! I used your cake/cookie flour blend and followed the recipe exactly: THIS CAKE IS PHENOMENAL. You absolutely can’t tell that it’s gluten free. Thank you for such a wonderful recipe, looking forward to making my way through the rest of your blog!

    • flippindeliciousflippindelicious says

      Hi Emily, I’m so happy my cake recipe was able to help you! I hope you enjoy many more of the recipes on my blog. Happy Baking! -Brianna

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