This Gluten-Free Chocolate Cake should be your go-to recipe for gluten-free cakes. With a delicate texture, and a rich, deep and dark chocolate flavor, everyone will absolutely love it -- gluten-free or not. 
This is the best gluten-free chocolate cake!
If you ever need to make a cake for someone who's gluten-free (or not!), this chocolate bundt cake is it.
For all chocolate lovers, it's ideal for any sort of celebration, holiday, or just to have with your morning coffee. (Breakfast of champions!)
This is an easy-to-follow recipe and the results are amazing, so if you're at all daunted by gluten free baking, this will change that. 
The Ingredients
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- olive oil - Extra virgin or regular.
- dark chocolate cocoa powder - I like this one.
- Gluten-Free All Purpose Flour - I always use Cup4Cup Gluten-Free All-Purpose Flour. It's my favorite gluten-free flour and consistently works well in my baked goods. (If you use a different one, just be sure the ingredient list includes xanthan gum in the flour blend.)
- instant espresso powder - Medaglia D'Oro is my favorite espresso powder.
- salt - I bake with Kosher salt. If you use regular table salt, use half of the amount.
- baking soda
- baking powder
- eggs
- sugar
- pure vanilla extract - I like this one.
- sour cream
- brewed coffee - The purpose of the coffee is to deepen the chocolate flavor -- it won't make the cake taste like coffee. (The glaze on the other hand, has a subtle mocha flavor.)
- bittersweet chocolate - I use Scharffen Berger.
- heavy cream
How to Make it
- Preheat the oven to 325°F and adjust a rack to the center. Add 1 tablespoon of the oil to a 10 inch bundt pan and use a pastry brush to spread it evenly on the entire inside surface. Then sprinkle 1 tablespoon of the cocoa powder in the pan and use the brush to incorporate it into the oil -- it will look like a little chocolate sauce. 
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt and cocoa powder. Mix to blend. In another bowl, whisk the eggs, egg yolks, sugar, and vanilla together. Once it's blended, whisk in the sour cream until it's smooth. Gradually pour in the oil, whisking constantly to blend.
- Combine the dry ingredients with the wet ingredients and mix to blend. Then gently stir in hot coffee or espresso. Once it's well incorporated, add the finely chopped chocolate and mix.
- Pour the batter into the prepared bundt pan.
- Place the cake in the preheated oven and bake until it no longer jiggles, about 45 minutes. If you gently press on the top, it should feel like a soft sponge. Let the cake cool in the pan for at least 10 minutes. (In the photo below, the cake has cooled, so it's a bit sunken. This is normal.)
- Invert the cake onto a platter or large plate.
- To make the glaze, add the finely chopped chocolate to a small mixing bowl. Then pour the cream into a small saucepan and place it over low-medium heat. Scald it with the vanilla and espresso powder. Tiny bubbles will appear on the edges of the pan and it should be very hot, but not boiling. Pour the cream over the chocolate and let it sit for a couple minutes, then gently stir to combine. (This is called Ganache.)
- Drizzle the glaze over the cake and serve.
(More detailed instructions are in the recipe card below.)
What makes this cake so moist?
Here are three keys to the moist texture of this cake:
- The use of oil.
- Extra egg yolks.
- And removing it from the oven as soon as it no longer jiggles.
Recipe Tips and Substitutions
- Whether or not your bundt pan is non-stick, you should still coat it with the oil-cocoa powder mixture. (I recommend non-stick.)
- You can either drizzle the glaze on the cake or coat the cake completely. There will be more than you need if you choose to drizzle it. You can also serve the glaze in a small pitcher with the cake.
- To coat the cake completely with the glaze, it's easiest if you place it on a baking rack over another sheet pan. This way, it will drip off the cake into the pan, rather than clumping up along the bottom.
- When the cake and glaze cools on the cake, it will solidify and become more like chocolate frosting.
- If you prefer your chocolate a little sweeter (less dark), use semisweet chocolate.
- The recipe call for bits of chocolate mixed into the batter. I love this, but if what your prefer is a completely smooth texture, you can omit this.
- You can bake the cake in two 9-inch round cake pans if you'd like to. You will need to double the glaze portion of the recipe for this, adding some between the layers, on top and on the sides.
Can you make it ahead?
Yes, you can make this delicious cake ahead of time.
- Room temperature. In a tightly sealed container, without the glaze, the cake can be kept at room temperature for three days. With the glaze, about 24 hours.
- Refrigerator. In a tightly sealed container, the cake can be stored in the refrigerator for up to a week. Note though that it will lose some moisture and not be quite as good.
- Freezer. Wrapped tightly, you can store it for about a month in the freezer. Defrost it overnight at room temperature the day before you want to serve it.
I hope you try this easy Gluten-Free Chocolate Cake and love it!
More gluten-free chocolate dessert recipes:
- Coconut Flour Brownies
- Gluten-Free Nutella Brownies
- Gluten-Free Chocolate Zucchini Cake
- Triple Chocolate Gluten-Free Biscotti
- Chocolate Tart with Pistachio Crust
- Chocolate Peppermint Gluten-Free Crinkle Cookies
Gluten-Free Chocolate Cake Recipe
Equipment
Ingredients
For the cake
- ¾ cup plus 1 tablespoon olive oil
- ½ cup plus 1 tablespoon dark cocoa powder, sifted
- 1½ cups plus 2 tablespoons Cup4Cup Gluten-Free All-Purpose Flour
- 2½ teaspoons baking soda
- ¾ teaspoon baking powder
- 4 eggs
- 2 egg yolks
- 1⅓ cup granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 1¼ cups sour cream
- ⅓ cup freshly brewed strong coffee or espresso
- 1 cup (about 6 ounces) bittersweet chocolate, finely chopped
For the Glaze
- ¾ cup (about 4.5 ounces) bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso powder
Instructions
For the cake
- Preheat the oven and prepare the bundt pan. Preheat the oven to 325°F and adjust a rack to the center. Add 1 tablespoon of the oil to a 10 inch bundt pan and use a pastry brush to spread it evenly on the entire inside surface. Then sprinkle 1 tablespoon of the cocoa powder in the pan and use the brush to incorporate it into the oil -- it will look like chocolate sauce. Set aside.
- Combine the dry ingredients except the sugar. In a large mixing bowl, combine the flour, baking soda, baking powder, salt and remaining ½ cup of the cocoa powder. Stir until everything is evenly incorporated and set aside.
- Combine the wet ingredients with the sugar and then with the dry mix. In a medium-sized mixing bowl, whisk the eggs, egg yolks, sugar, and vanilla together. Once it's blended whisk in the sour cream until it's smooth. Then gradually pour in the oil, whisking constantly (almost like you're making a vinaigrette).
- Mix the wet ingredients into the dry ingredients. Make a well in the center of the bowl with the dry ingredients and pour the combined wet ingredients into the well. (Use a rubber spatula to get every last bit.) Mix until it's completely blended together.
- Add the coffee and chopped chocolate and fill the pan. Gently stir in the hot coffee or espresso, and once it's well incorporated, add the finely chopped chocolate and mix. Pour the batter into the prepared bundt pan and spread it evenly.
- Bake. Place the pan on a baking sheet (for easier transportation), and put it in the preheated 325°F oven. Bake only until it no longer jiggles, about 45 minutes. If you gently press on the top, it should feel like a soft sponge.
- Cool. Let the cake cool in the pan for at least 10 minutes, and then invert it onto a cake platter or large plate. (Use pot holders to do this!) Continue to let it cool to room temperature.
- Make the glaze. Add the finely chopped chocolate to a small mixing bowl. In a small saucepan, over low-medium heat, scald the cream with the vanilla and espresso powder. Tiny bubbles will appear on the edges of the pan and it should be very hot, but not boiling. Pour the cream over the chocolate. Do not stir it yet – wait a couple minutes and then stir to combine. It will take a few minutes of mixing before you’ll see it come together.
- Add the glaze and serve. Drizzle the glaze over the cake and serve.
Notes
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
sippitysup
Goldilocks would have loved you too. Because she woulsdhave known you wanted it just right for baby bear. GREG
valentina
Baby bear does need perfection. 🙂 (Thanks, Greg!)
David
Well, you know I trust you implicitly! I will give this a go next week when our GF friends are coming to dinner. xo
valentina
Thanks, David. Hope you love it. 🙂
Katie
Can you use milk chocolate instead of dark?
valentina
Hi Katie! Yes, absolutely. 🙂
Debbie
I can't wait to try this recipe. I would like to omit the coffee. Do I need more of something in its place?
valentina
Hi Debbie, If you'd like to omit the coffee . . . in the cake batter, use hot water instead & in the glaze, you don't need to replace it with anything. (FYI, in the batter, the purpose of the coffee is to enhance the flavor of the chocolate -- the coffee flavor is very subtle, if not undetectable.) Enjoy! 🙂
Karen
Hi there, if I want to use regular AP flour instead of gluten-free flour, do I use the same amount? Thanks!
valentina
Hi Karen, Yes, for this recipe you'd use the same amount. Enjoy! 🙂
Alicia
Ciao Valentina:
I am so glad I found your blog tonight while searching for a gluten-free dessert recipe that will be safe and satisfying for my Easter dinner guests with celiac disease. Just received a gift of very fresh olive oil from a friend's property in Europe which I hope to use. You are a terrific writer and approach cooking like a chemist.
valentina
Thank you, Alicia. I hope you and your guests enjoy the cake. And how lucky you are to have received a beautiful bottle of fresh European olive oil! 🙂
Leslie
How many ounces of chocolate do I need to chop to make 1 cup?
valentina
Hi Leslie, it's about 6 ounces. Enjoy! 🙂
Vennette
Hi 🙂 I have already made the cake a couple of times but not the glaze yet. The cake is unbelievable . . . . and you absolutely can't tell it's GF. I am not a big cake person unless it tastes as perfect as this one does...this cake is totally worth the work!!! Great job on your creativity, I am so happy to have found your recipe. Can I glaze the cake the night before or should I wait until just before serving?
valentina
Hi there. Thank you so very much for you kind words. I so appreciate you taking the time to let me know you love this cake, and my site! You made my day. 🙂 As for the glaze -- I usually do glaze it close to serving time. I think it'll be okay if you do it the night before -- but, it will solidify a bit (at room temp & totally in the fridge) -- so it'll be less saucy. Enjoy it any which way. 🙂
Emma @ Supper in the Suburbs
I looooooove oil based cakes - so much more moist - but I've never thought of using olive oil before. I bet it adds a really wonderful richness. Fab recipe!
valentina
It does! I hope you try it, Emma. Thank you! 🙂
Natalie
Oh my this cake looks so delicious! I love the texture - seems absolutely moist and delicate. Chocolate and olive oil is such a great combination ♥
valentina
Thank you, Natalie! I do love the chocolate with the olive oil. Hope you do to!
Lee
This looks really good. I was looking for GF recipes to cook for a friend. She is also dairy free so I am wondering if I should substitute coconut cream for the heavy cream and a non dairy sour cream for the cake. Any recommendations?
valentina
Hi Lee, I can't say for sure about this because I haven't tested it this way. I have never tried a non dairy sour cream, but I would say if it's the same, or at least similar, consistency with same amount of moisture, there a good chance it should work. And the same for the coconut cream -- which should be warmed up in the same was as you would warm the cream -- just hot enough to melt and mix with the chocolate. It might be thicker or thinner, depending on its consistency. I hope this might help. If you try it, I would love for you post the results here in case others are interested in trying it dairy-free also. Good luck and enjoy! ~Valentina
David @ Spiced
I love that you used olive oil to make this cake - it looks absolutely fantastic! And the bit of espresso powder in the glaze? Oh man, this is my kind of dessert!
valentina
Thanks so much, David! Happy Holidays! 🙂 ~Valentina
Liz
My family LOVES chocolate cake! And this looks like a winner!!
valentina
Yay for chocolate cake! Always a favorite. Thanks so much, Liz. Happy Holidays! 🙂 ~Valentina
Kim Lange
That texture is gorgeous for gluten-free! Chocolate is my fave! YUM!
valentina
Me too. Thanks so much, Kim. Happy Holidays! 🙂 ~Valentina
2pots2cook
Thank you for all the beauties you shown all year long. I hope to see many more and I wish you and your family a Merry Christmas !
valentina
Thank you so much, Davorka. I wish you and your family a Merry Christmas. Sending love and hugs. ❤️ ~Valentina
Linger a Little, Kristy Murray
Anything with espresso and chocolate immediately gets my attention. And this recipe looks and sounds fabulous. I love bundt cakes because they always look so pretty yet they are so easy to make. Definitely putting this on my "to-make" list. Thanks so much for sharing.
valentina
Thanks so much, Kristy. I love the ease and beauty of bundt cakes, too. Enjoy! 🙂 ~Valentina
Frank | Memorie di Angelina
I have no issues with gluten but this looks scrumptious, Valentina! The combination of olive oil, dark chocolate, coffee... yum!
valentina
Thank you, Frank. I hope you love it! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
This sounds like a really good cake. I love chocolate cakes made with oil. In fact, I think that is my favorite kind of chocolate cake. From the pictures, I'd never guess that it's gluten free. Very interesting, the way you coat the pan.
valentina
Thanks so much, Jeff. And enjoy! 🙂 ~Valentina
Marissa
This deep, dark chocolate cake looks absolutely luscious, Valentina! I love the depth of richness / depth of flavor and added nutrition of the olive oil. So excited to taste this beauty!
valentina
Thanks so much, Marissa! Hope you love it. 🙂 ~Valentina
Dawn
I bet the olive oil adds such a lovely richness to this chocolate cake. And that glaze? Oh my!! I bet you could drink that with a spoon, LOL. Love to have a huge piece right now with my coffee!!
valentina
Dawn, it's the best with coffee! 😀 Enjoy.