The ULTIMATE Grain-free Chocolate Cake

This is the only ULTIMATE Gluten-free Chocolate Cake recipe you'll ever need! This cassava flour cake is light, fluffy, and perfectly chocolatey; everyone will want a slice!

Raise your hand if you've ever had a gluten-free cake that was blah or had the texture of cardboard. Trust me; you aren't alone. Many people try substituting a 1:1 gluten-free flour into a chocolate cake recipe and call it a day.

In reality, those flours react the way they do because they weigh differently than traditional flours. The ratios in those blends are often not optimized for cakes. When it comes to baking, it really does matter because you don't want a cake that's super dense (unless you're making a pound cake) or one that has no structure and crumbles all over the place, either.

In those cases, you want a cake—a chocolate cake that is light and fluffy while still having the perfect amount of chocolate goodness.

If you love chocolate as much as I do, check out my gluten-free chocolate mousse, chocolate caramel candy, gluten-free chocolate chip cookies, and chocolate pudding recipes.

Jump to:

• Why You NEED This Chocolate Cake Recipe?
• What Makes This the BEST Cake?
• Substitutions
• Tips and Tricks
• Let's Make Some Cake
• Storing Cake
• My Go-to Frosting
• More Gluten-Free Desserts to Try
• Gluten-Free Cake Recipes
• 📖 Recipe

Why You NEED This Chocolate Cake Recipe?

This recipe has been tested A LOT, haha. It's actually been my go-to chocolate cake recipe for a while. I actually made this recipe for our daughter, who loves chocolate. My original go-to recipe for her was my coconut flour chocolate cake recipe, which is really good. Still, it uses a crazy amount of eggs to counteract the coconut flour, and well, I knew there just had to be a better way to get a perfect chocolate cake that was a bit easier to make. That's this cake!

It is totally:

Gluten-free, Grain-free, and Nut-free (no coconut flour either), and it can be made.

Egg-free and Dairy-free!

So really it's a cake for everyone!

What Makes This the BEST Cake?

You know what's not in this cake, so it's time to see what this cake makes it the best.

• Cassava Flour - A naturally gluten-free flour that gives a great texture.
• Arrowroot Starch – Helps improve the cake’s texture.
• Cocoa Powder – The star ingredient that gives the cake its deep, rich chocolate flavor.
• Sugar - I like to use the Wholesome Brand Powder Sugar because it's grain-free.
• Oil - Use any light neutral flavored cooking oil.
• Eggs - See below for how to make it egg-free.
• Milk - See below for how to make it dairy-free.
• Vanilla - A must to enhance the chocolate flavor.
• Baking Soda and Baking Powder - See below for a grain-free baking powder substitute.
• Salt - Balances and enhances the flavors.

Substitutions

This recipe is already gluten-free and nut-free, but I found a few tips and tricks to keep it even more allergy-friendly.

Grain-free - The recipe itself is grain-free as long as you use a grain-free baking powder. Store-bought baking powder usually contains cornstarch, so I like to make my own.

Ingredients:

• Baking Soda
• Cream of Tartar – Adding this helps to get the baking powder its leavening properties, giving the baked goods their rise.
• Arrowroot Starch – I prefer Arrowroot, but you can also use tapioca starch here.

Directions:

1. Mix 4 TBS Cream of Tartar with 2 TBS of Baking Soda and 2 TBS of Arrowroot starch together.
2. Store it in an air-tight container.
3. Use it in a 1:1 ratio, just like you would a store-bought baking powder.

You can also easily double the recipe to keep it on hand.

Dairy-free - The only dairy in this recipe is the milk you can easily substitute with your favorite dairy-free alternative or use additional cold water in a 1:1 ratio.

Egg-Free: I have had luck using both a flax egg for two eggs worth. I've also had good luck using the aquafaba from chickpeas in this recipe. You want about ½ C prepared for this recipe.

Tips and Tricks

You will notice I have the flours listed by weight and not by volume. Weighing the flours really does matter because it will affect the outcome of the final cake. If you have too much, it will make the cake very heavy and dry. Measuring by weight will ensure results every time you bake it.

Sift the flours at least twice, if not three times. I usually sift them when I measure them, combine them with the cocoa powder, and then add them to the wet ingredients once more.

Fluff the eggs with the sugar until it's light in color and fluffy. This adds a lightness to the cake. If you are using an egg substitute, make sure to whip the aquafaba first before adding the sugar. If you are using a flax egg, whip it till it's fluffy but note it won't expand like the other two will.

When it comes to adding in the flours, DO NOT overmix. I like to mix just until everything is combined. If you overmix it, the cake will get a slightly tougher texture and not melt in your mouth as much.

Let's Make Some Cake

1. In a small bowl, sift the cassava flour, arrowroot starch, and cocoa powder together. Run it through at least two times. Once sifted, add the salt, baking soda, and baking powder and set it aside.
2. In a larger bowl, whisk the eggs and sugar together until they are fluffy and lightened in color. See notes for egg-free.
3. Add the milk, oil, and vanilla to the egg mixture and whisk until combined.
4. Mix in the flours, making sure only to mix just until combined; you do not want to over mix the batter.
5. Once the batter comes together, add in hot water and mix until combined. The batter will be thin; it's supposed to be.
6. Pour the batter into the prepared cake pan (or cupcake liners if using them) about ¾ of the way full. The batter will expand.
7. Bake the cake in the preheated oven for 30-35 minutes in an 8-9 inch cake pan or about 15-20 minutes for cupcakes. The cake is done when it bounces back, and a toothpick inserted comes out clean with a few crumbs.
8. Allow the cake to cool before frosting. See the notes above for my favorite grain-free frosting recipe.

Storing Cake

I usually keep this cake in an airtight container at room temperature, and it will last for about a week. That is, if it makes it that long before it gets eaten.

I don't recommend putting it in the fridge as I find that makes most cakes dry out, and this one is no exception.

If you want to keep it for longer, I suggest wrapping it in a few tight plastic wrap layers and then wrap it in foil. It will stay in the freezer for about 3-4 months this way.

When you are ready to defrost the cake, just transfer it to the fridge for a day. Just make sure to leave them wrapped so you don't end up with a soggy wet cake in the process.

My Go-to Frosting

You can easily pair this cake with whatever frosting you like. My go-to frosting for cakes is Swiss Meringue because it's naturally grain-free. Don't let the name fool you because it is only a few simple ingredients and a little bit of time.

Note: This recipe does contain eggs, so if you need an egg-free frosting, I suggest making a traditional American buttercream but use a good palm shortening instead of butter if you need it dairy-free as well. If you go this route, I like to use the Wholesome Brand Powder Sugar because it's grain-free.

Ingredients:

• 3 Large Egg Whites (120 g)
• 1 C Sugar
• ¾ C Butter or Palm Shortening for dairy-free - make sure it's slightly cold but not solid.
• 1 teaspoon Vanilla
• ⅛ teaspoon Salt

1. Separate your egg whites.
2. Place the egg whites and the sugar into a double boiler making sure that the bowl's bottom is not touching the water.
3. Whisk the mixture until the sugar is dissolved and the mixture has thinned. Lightly touch the mixture and run it through two fingers to see if you feel any sugar crystals still present. To ensure the eggs are cooked, I like to check and make sure my thermometer reads 160 degrees before moving on.
4. While the mixture is still warm, start to whisk it. You want to keep going until the mixture reaches stiff peaks. Note this could take about ten minutes or so.
5. Once your mixture is at stiff peaks, check and make sure it has cooled. If the bottom of the bowl is still warm, you can place it in the fridge for a few minutes.
6. When it has cooled, add the butter or palm shortening one tablespoon at a time, mixing until combined between additions.
7. After all the butter is added, mix in the vanilla and salt.
8. Frost your cake and enjoy!

If you want to make this chocolate frosting, whisk in about ¼ c melted but cooled chocolate.

If your frosting looks curdled/ not fluffy just place it back over the double boiler for about 1-2 minutes. Transfer it back to the mixer and whip it together.

If your frosting is thin, place it in the fridge for about 20 minutes to help it solidify. Then whip it again until it's fluffy.

More Gluten-Free Desserts to Try

• Better than Little Debbie Gluten-free Oatmeal Cream Pies
• Easy Chewy Sugar Cookies
• Grain-free Cutout Sugar Cookies
• Homemade Vanilla Ice Cream 

Gluten-Free Cake Recipes

📖 Recipe