Gluten Free Chocolate Cake – No Dessert Deprivation

One of the main foods most people remember enjoying as kids is a big, delicious, devil’s food cake.

Of course, since you have adopted the gluten-free diet, you are now forced to watch your friends and family members happily eating warm, chocolate cake at parties and social gatherings knowing that you cannot eat it yourself without getting horribly sick. What to do?

Perhaps you recall the large chocolate cake that you had at that extra-special birthday party with all of your friends from grade school. Maybe you think of that special chocolate cake that you made for that “special someone” on his birthday the first year you were married.

In these types of situations, it is easy to feel regret for going gluten-free. It is so hard not to be able to enjoy those popular desserts that you used to eat all the time!

However, nowadays, it is possible to get gluten-free chocolate cake. There are many delicious gluten-free recipes for it available on the internet and in cookbooks. Some of these recipes use fairly simple ingredients that can, even, be found in your local grocery store. Here are some of the best:

1. Easy, Gluten Free Flourless Chocolate Cake

Prep Time: 20 minutes
Baking Time: 55-65 minutes
Yields: 12-15 slices


  • 16 ounces of solid dark chocolate (use your favorite GF chocolate bars)
  • 1 cup of light brown sugar, packed
  • ½ cup of white cane sugar
  • ¾ cup of very hot strong coffee (or use espresso powder in very hot water)
  • 2 sticks of unsalted butter at room temperature cut into tiny pieces
  • 2 tablespoons of unsweetened cocoa powder
  • 8 large eggs at room temperature
  • 1 tablespoon of bourbon vanilla extract


Preheat the oven to 350 degrees F. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment. Note: Using a smaller cake pan will result in a longer baking time; adjust the time accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until all of the chocolate is melted.

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process until smooth. The batter will be liquid and creamy.

Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F. in the center of the oven, until puffed and cracked and lovely – about 55 to 65 minutes. (Note: At high altitude, the cake took an hour plus 15 minutes to bake.) Use a wooden toothpick to check the center of the cake to check the center of the cake; the toothpick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. When it is cooled a bit, press down on the cake gently with a spatula to make it even, if you wish.
When the cake is completely cooled, cover, and chill it for at least three hours (best when cooled for eight hours), until serving. Cooling it overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of powdered sugar. Garnish with fresh berries or mint leaves. Enjoy!

Recipe courtesy Gluten Free Goddess

2. Easy Gluten-Free Flourless Chocolate Cake with Chocolate Glaze

Prep Time: 20 minutes
Cook Time: 25 minutes
Yields: 6 servings


  • For Cake
    • 6 1-ounce squares coarsely chopped semisweet chocolate
    • ½ cup (1 stick) of unsalted butter
    • ¾ cup of sugar
    • 3 large eggs
    • ½ cup of cocoa
    • ¼ teaspoon of salt
    • 1 teaspoon of vanilla
  • For Glaze:
    • 2 1-ounce squares coarsely chopped semisweet chocolate squares
    • 1 ½ tablespoons of unsalted butter
    • 1 ½ teaspoon of milk OR light coconut milk
    • 1 ½ teaspoons of agave syrup OR honey
    • ⅛ teaspoon of vanilla


Preheat oven to 350 degrees F. Spray a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 6-7 inch springform pan. Line the bottom of the pan with parchment paper and spray paper.

Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.

Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.

Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
Use a mesh hand sieve to sift the cocoa into the mixture. This prevents lumps. Whisk until the cake batter is smooth.

Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.

To prepare the glaze, melt 2 ounces of chopped chocolate and 1 ½ tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from the heat. Add milk and agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.

Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing it to evenly run down the sides of the cake.

Recipe courtesy Teri Gruss

3. Gluten-Free Chocolate Cake

Prep Time: 25 minutes
Baking Time: 35 minutes
Yields: 12 servings


  • ½ cup of sorghum flour
  • ½ cup of tapioca flour
  • ½ cup of rice flour
  • 1 cup of cocoa, sifted
  • ½ teaspoon of baking soda
  • 2 ½ teaspoons of baking powder
  • 1 ½ teaspoons of xanthan gum
  • ¾ cup of salted butter, room temperature (if you use unsalted butter, add ½ teaspoon of salt to the dry ingredients)
  • ¾ cup of brown sugar
  • 1 cup of granulated sugar
  • 3 large eggs
  • 2 egg yolks
  • 2 teaspoons of vanilla
  • 1 ½ cups of buttermilk

(Optional) Ingredients for Chocolate Frosting

  • 5 ounces of semi-sweet chocolate chips
  • ½ cup of sour cream
  • ½ teaspoon of vanilla
  • 1-2 tablespoons of whipped cream


Preheat the oven to 350 degrees F. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder and baking soda to the flours and whisk together in a medium bowl. Beat the butter until creamy. Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.

(Optional) Directions for Chocolate Icing

Melt the chocolate in the microwave or over a double boiler. Let the chocolate cool until it is merely warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost it.

If you would prefer to have a simpler, quicker way to make gluten-free chocolate cake, a store-bought mix is the way to go! There are lots of gluten-free cake mixes available to buy in grocery stores or order online at amazon. Here are some of the best brands.

Recipe courtesy Gluten Free Mommy

Pre-made Chocolate Cake Mixes

1. Pamela’s Products, Gluten-Free Chocolate Cake Mix

This mix creates an all-natural, wheat-free, dairy-free delicious chocolate cake. It is fast and easy to use and, the cake turns out moist, dark and chocolaty, just like its gluten counterpart. Simply combine this mix with ½ cup of oil, 2 eggs and 1 ½ cups of water and, voila!! A real gluten-free chocolate cake for the whole family to enjoy!

2. King Arthur Flour Cake Mix Gluten-Free Chocolate

Here is another mix that makes a great gluten-free chocolate cake. In fact, the taste and the texture of it is enough to fool most gluten eaters. All you will need is a box of this mix, ⅔ cup of oil, 2 teaspoons of vanilla extract, 4 eggs and 1 ⅓ cups of water. This will create a tasty, chocolate treat on the spur of the moment.

3. Bob’s Red Mill Gluten-Free Chocolate Cake Mix

Like the others, this gluten-free mix creates a moist, rich chocolate cake. Besides being gluten-free, the mix is wheat-free. dairy-free and made with all-natural ingredients. It is also less expensive than some other gluten-free cake brands, especially if you order it off of the internet. You now have another way in which to prepare a quick and delicious gluten-free chocolate cake!

With all of these gluten-free options, there is, no longer, any reason to bemoan the loss of your favorite chocolate treats. Instead, use one of these great recipes or purchase a quick gluten-free cake mix and, in less than an hour, you could be serving a delicious gluten-free chocolate cake to your friends. It is easy to satisfy your chocolate cravings without violating your gluten-free diet.

image courtesy

Tricia Fecteau

I have tried to share what I have learned years in my book called "Gluten-Free with Love" available on Amazon and on my website. I want to help you in your journey to good health.