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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!
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 2 8 inch cakes
Calories 327 kcal


  • 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


  • 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.


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