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.
(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
- 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
For the cake
- ¾ cup plus 1 tablespoon olive oil, divided
- 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 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, vanilla and salt 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.
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