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.
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.
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?
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!
- 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
- 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.)
- In a large mixing bowl whisk together the cocoa, brown sugar, rice flour blend, xanthan gum, baking soda, and salt.
- 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.)
- Stir in eggs, egg yolks, and sour cream.
- 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.
- 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: