The best gluten free chocolate cake

The Best Gluten Free Chocolate Cake Ever is a rich chocolate cake that’s fluffy and light with a perfect crumb; this cake almost melts in your mouth. You would NEVER guess that this is a gluten free cake.

Almost as exciting as the cake’s delicious richness is the fact that this is a very easy, one-bowl cake that takes just minutes to make.

Gluten free chocolate cake

This gluten-free chocolate cake recipe is great for cupcakes, as well as for birthday parties and other gatherings. Paired with Salted Caramel Frosting, this cake was a smash hit at my son’s birthday party the first time I made it.

However, if you want to avoid chocolate crumbs wandering around the house, or you’re looking for a white cake (live and learn through my mistakes, mommies to little kids), I’m more than happy to tell you that the recipe truly is the best gluten free white cake you will ever make. To be honest it’s the best white cake I’ve ever eaten, gluten free or not.

The sour cream and olive oil in this gluten-free chocolate cake keep it incredibly moist. I have successfully used light flavored olive oil in almost all of my baked goods over the past few years.

There is no hint of olive oil flavor in the finished products. Be sure to use a light oil and NOT an extra virgin oil.

Imagine me jumping up and down with joy at how perfect this cake turned out. I tried a few different variations until this one worked perfectly. I’ve made this cake over a dozen times now.

Piece of chocolate cake on plate with fork

Best gluten free chocolate cake recipe

Cooking Tip: I use this sheet, cake tin or cupcake tin to make this recipe.

⅓ cup potato starch
⅓ cup sorghum flour
⅓ cup brown rice flour
1¼ cup sugar
⅓ cup, plus 2 tablespoons cocoa powder, preferably Dutch Process
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup sour cream
½ cup light olive oil
¾ cup water room temperature
1 tablespoon plain white vinegar
1 teaspoon of vanilla
1 egg

The BEST Gluten Free Chocolate Cake or Cupcakes! - Get the recipe at barefeetinthekitchen.com

I was thrilled that the recipe worked beautifully without any xanthan gum. I made this cake as cupcakes, sheet cakes, and a 9×13 cake pan. I’ve layered it too, but be warned, it’s a pretty light crumb (which I LOVE) but it doesn’t make the most stable of layers. You should be very careful when handling the layers.

I adapted this recipe from my Chocolate Peanut Butter Cake recipe. If you don’t need a gluten-free dessert like this, the original recipes make one of the best chocolate cakes I’ve ever tried.

If you want to try a Paleo version, these Paleo Chocolate Cupcakes look pretty amazing. For coffee lovers, this Kahlua Coffee Poke Cake sounds heavenly. Check out the rest of the gluten free dessert recipes on this site.

Servings: 18 Cupcakes (duplicate recipe fills one half-size sheet cake pan or (3) 8-inch round pans)

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Preheat oven to 350 degrees. Line the muffin cases with paper cups or grease the sheet cake pan with butter. (If you are making a layered cake, see additional instructions below.)
Place all dry ingredients in a mixing bowl and whisk. Add sour cream and olive oil and stir. Slowly add the water and keep beating. Add vanilla and vinegar, beat again. Add the egg and beat to combine.
Pour into prepared cake pans or fill muffin cases. Bake cupcakes 18 minutes and cakes until an inserted toothpick comes out with moist crumbs, 28-30 minutes for half a sheet pan. Let the cakes cool COMPLETELY (in their pans) before frosting.

Instructions for a layered cake

Generously butter the bottom and sides of two 8-inch round cake pans. Draw the bottom of the shapes on wax paper or parchment with a pencil, and then cut out the circles. Place the paper at the bottom of each mold and butter the paper.
Remove from the oven and let the cake cool in the molds for about 20 minutes. Very gently, turn cakes onto wire racks and allow to cool COMPLETELY. These are very soft cakes. Once completely cool, wrap in cling film and freeze for a few hours before assembling the cake.
To glaze the cake, place a layer of the very cold cake, flat side up, on a serving dish or stand. Spread about half of the peanut butter frosting evenly on top. Place the second layer on top and frost the top and sides with all but about 1/2 cup of the remaining glaze.
With this cake, it’s a good idea to make a crumb coat with the first layer of frosting. Basically, make sure the cake is covered in frosting, even if a few stray crumbs show through. Chill the assembled cake again (put it back in the freezer for about half an hour) before adding the final piece of frosting. Use the remaining piece of icing to create a smooth final coating.

If you make the frosting ahead of time and store it in the fridge, allow a few hours for the frosting to fully return to room temperature before frosting the cupcakes.

Calories: 163kcal · Carbohydrates: 23G · Protein: 2G · Fat: 8thG · Saturated Fatty Acids: 2G · Polyunsaturated fat: 1G · Monounsaturated fatty acids: 5G · Trans fats: 0.001G · Cholesterol: 13mg · Sodium: 135mg · Potassium: 124mg · Fiber: 2G · Sugar: 14G · Vitamin A: 53ie · Vitamin C: 0.2mg · Calcium: 17mg · Iron: 1mg

{originally posted 3/10/13 – recipe notes and photos updated 1/27/23}

The BEST gluten-free chocolate cake doesn't taste good "Gluten free" at all! - Get the recipe at barefeetinthekitchen.com

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