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Home » Recipes

The ULTIMATE Grain-free Chocolate Cake

Published: Jan 28, 2021 · Modified: Jan 28, 2022 by Sara Vaughn · 14 Comments

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

Gluten-free chocolate cake being slice from a white cake stand and being served onto light grey plates with black forks.

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 to sub in a 1:1 gluten-free flour into a chocolate cake recipe and call it a day. In reality, those flours react the way they 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.

You want a cake, in those cases, a chocolate cake that is light and fluffy while still being the perfect amount of chocolate goodness.

Why You NEED This Chocolate Cake Recipes

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's 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
  • Arrowroot Starch
  • Cocoa Powder
  • Sugar
  • Oil
  • Eggs - See below for how to make it egg-free.
  • Milk - See below for how to make it dairy-free.
  • Vanilla
  • Baking Soda
  • Baking Powder - See below for grain-free baking powder substitute.
  • Salt
  • Hot Water
Gluten-free chocolate cake ingredients laid out.

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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 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 notes above for my favorite grain-free frosting recipe.
Gluten-free chocolate cake with the wet ingredients being mixed and the dry ingredients in a separate bowl

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 Sweets to Love

Better than Little Debbie Gluten-free Oatmeal Cream Pies

Easy Chewy Sugar Cookies

Grain-free Cutout Sugar Cookies

Homemade Vanilla Ice Cream 

A slice of gluten-free chocolate cake with chocolate swiss meringue buttercream sitting on a alight grey plate.
A slice of gluten-free chocolate cake with chocolate swiss meringue buttercream sitting on a alight grey plate.

The ULTIMATE Grain-free Chocolate Cake!

Sara Vaughn
This is the only gluten-free chocolate cake recipe you'll ever need! It's light, fluffy and perfectly chocolately everyone will want a slice!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 2 8 inch cakes
Calories 327 kcal

Ingredients
  

  • 210 g Cassava Flour
  • 55 g Arrowroot Starch
  • ¾ C Cocoa Powder
  • 1 ½ C Sugar
  • ½ C Light Cooking Oil
  • 2 Large Eggs See Notes for Egg Free
  • 1 C Milk or dairy-free alternative
  • 2 teaspoon Vanilla
  • 1 teaspoon Salt
  • 2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 C Hot Water

Instructions
 

  • Preheat the oven to 350 degrees and line a cake pan with parchment paper.
  • 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.
  • In a larger bowl whisk the eggs and sugar together until they are fluffy and lightened in color. See notes for egg free.
  • Add the milk, oil and vanilla to the egg mixutre and whisk until combined.
  • Mix in the flours making sure to only mix just until combined, you do not want to over mix the batter.
  • Once the batter comes together add in the hot water and mix until combined. The batter will be thin, it's suppsed to be.
  • Pour the batter into the prepared cake pan (or cupcake liners if using them) about ¾ of the way full. The batter will expand.
  • 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.
  • Allow the cake to cool before frosting. See notes above for my favorite grain-free frosting recipe.

Notes

Measure the flours by weight. Grain-free baking can be a pain because the flours are not all equal in weight so to get the best results I will always recommend weighing the flours out where it's needed.
For 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. 
For Dairy-free: Substitute the milk for your favorite dairy-free alternative, or you can use additional cold water.
 
Keyword cake, cake recipe, Chocolate, chocolate cake, chocolate frosting, dairy free, egg free, gluten free, grain free, nut free, swiss meringue, swiss meringue buttercream

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I’d love to see what you come up with!

Check these out next!

  • Gluten-free Garlic Bread
  • Gluten-free Vanilla Cake
  • Easy Gluten-free French Bread
  • Super Soft Gluten-free Brioche Bread

Reader Interactions

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    Recipe Rating




  1. Michal McGlone says

    December 29, 2021 at 7:53 pm

    Can I substitute potato starch for the arrowroot?

    Reply
    • Sara Vaughn says

      December 29, 2021 at 7:57 pm

      Michal, I haven't tested that in this recipe, but I think it would be okay. The texture might be slightly different, but it shouldn't be drastic. I would love to know how it turns out.

      Reply
  2. Michelle says

    April 07, 2022 at 12:58 am

    Can’t wait to try this recipe! I want to add coffee but I am concerned about how it will change the outcome. I was thinking of substituting the water with coffee. However the acid in the coffee will react to the baking powder and baking soda. Any suggestions on how I should adjust the leaveners in order to add coffee?

    Reply
    • Sara Vaughn says

      April 08, 2022 at 5:17 pm

      Michelle

      You could add coffee in a few ways. You could sub the water for coffee, but that might be a lot. I've added about two teaspoons of espresso powder to the cake, and it's worked. I have also made a chocolate espresso frosting for an extra coffee flavor that way. Hope that is helpful.

      Reply
  3. Hp says

    July 15, 2022 at 3:05 pm

    Just making sure but is this recipe for only one cake in a 8 inch round? So double the recipe for 2 pans correct?

    Reply
    • Sara Vaughn says

      July 15, 2022 at 3:12 pm

      This cake recipe makes 3 6-inch layers or 2 8-9 inch layers.

      Reply
      • Hp says

        July 15, 2022 at 6:57 pm

        Oh lol glad I asked. Otherwise I would have had a whole lotta cake on my hands. Thank you

        Reply
        • Sara Vaughn says

          July 15, 2022 at 7:02 pm

          Haha, yes, thank you for asking. I will update the recipe to show that. But, an extra cake is never a bad thing.

          Reply
  4. Zoe says

    August 16, 2022 at 8:02 pm

    Can I add cocoa powder to the frosting instead of chocolate ?

    Reply
    • Sara Vaughn says

      August 17, 2022 at 6:03 am

      You can. I would start with a smaller amount and increase it until you get the amount of chocolate you like. Cocoa powder does not contain sweeteners, so it can overpower quickly.

      Reply
  5. Steven says

    October 29, 2022 at 3:57 pm

    Hi Sara, this sounds delicious! I am using your recipe for our wedding cake. It seems to have risen high on the edges and kept low in the middle (caved in?). Any idea what I am doing wrong? I am using aluminum 6 and 8 inch pans, and I am at 7500ft elevation. Any ideas?

    Reply
    • Sara Vaughn says

      October 29, 2022 at 4:08 pm

      Steven, When we lived at a high altitude, I always had to increase the oven temperature by about 10-15 degrees. At higher altitudes, liquids evaporate faster, and the higher temperature helps get the cakes to rise faster. Just make sure to reduce the baking time by as much as 30%, so you don't end up with a drier cake. I used to always reduce the time and then add more time as needed until the center temperature reads 200-210 degrees. This is when a cake is done. I always check and see if I lightly press on the cake if it bounces back. (No indention left on the top.) At that altitude, you can also try reducing the evening agents by 20%. It will help the cake rise more evenly.

      Reply
  6. Marie Amos says

    November 12, 2022 at 12:00 pm

    Made this cake for my daughter who needs to be grain and gluten free. I used the batter to make a small five tier cake.
    Used a keto icing. The cake is really good. Thank you for the recipe.

    Reply
    • Sara Vaughn says

      November 14, 2022 at 7:35 am

      I am so happy you and your daughter enjoyed this cake.

      Reply

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Welcome to Grain Free Table! I’m Sara- a busy wife, mom of two girls, and lover of food. Here you’ll find lots of easy and delicious gluten & allergy-friendly recipes, info about my favorite food & products, as well as little snippets of my health journey as I navigate my gluten-free way of life!

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