This gluten free chocolate cake will change your life forever! Moist, fluffy and chocolatey, this cake is the perfect dessert for any occasion.
This gluten free chocolate cake is the simplest cake to make and it yields incredible results. With only 1 bowl, and basic cake ingredients + 1 gluten free flour blend, you're off to the races with this amazing cake.
IMPORTANT NOTES ABOUT THE ORIGIN OF THIS RECIPE
As much as I'd like to say I invented this recipe, I honestly don't know where it originated from. A close family friend, Sabrina Romano, used to make this cake with regular all-purpose flour for a non-gluten free variation ever since I was a kid. It was always my favorite! It would be served with whipped cream & berries on a Shabbos (Saturday Sabbath) lunch. I know Sabrina got this recipe from somewhere, at this point we don't know where, but to me it will always be her recipe.
I've simply swapped the All Purpose Flour to use Gluten Free Flour & it truly works wonders!
You can add frosting or whipped cream to this cake as well! I opted for the simplest of sifted confectioners sugar over the top of the cake. I truly believe, if you're in a pinch, you can never go wrong with a nice dusting of confectioners sugar atop a chocolate cake. It's truly delicious!
WHAT YOU'LL NEED FOR THIS RECIPE:
- Bob’s Red Mill 1 to 1 Gluten Free Baking Flour - this is my go-to choice of flours! Always and forever.
- Granulated sugar - This cake is filled with sugar, isn't healthy, and it's fantastic!!
- Baking soda + baking powder
- Cocoa powder - I always opt for Hershey's Cocoa Powder. It has the perfect chocolatey flavor!
- Eggs - Eggs are the best binder in this recipe and large eggs are always my go-to in baking.
- Vegetable or canola oil - any neutral oil will work well in this recipe.
- Water + orange juice - these ingredients provide moisture and add to the fluffy texture of the cake. I promise, your cake will not taste like orange juice!
HOW TO MAKE THIS CAKE
STEP 1: Whisk together the dry ingredients in a bowl. This includes the gluten free flour, sugar, baking powder, baking soda, salt and cocoa powder.
Step 2: Make a well in the center of the dry ingredients and add in the eggs, oil, water and orange juice. Whisk until well combined!
Step 3: Pour the batter into a greased and parchment-lined baking pan and bake for about 50-60 minutes. Gluten free cakes usually need more baking time! Allow to cool on a wire baking rack after cooking before eating!
Step 4: Once the cake is cooled and you're ready to serve it, dust with confectioners sugar or stop with whipped cream and berries. There are so many ways you can enjoy this cake!
COMMONLY ASKED QUESTIONS
- Can I make this cake in a different shaped pan? Absolutely! This recipe will fit an 8" or 9" circle or square pan, a classic bundt pan, 12 muffins, or 24 mini muffins. Of course, baking times will vary depending on the size of the cake/muffins.
- Can I use almond flour or rice flour? Sorry, it most probably won't work for this recipe. This sort of recipe truly relies on the combination of multiple gluten free flours to make a cake with a fluffy, truly cake-like texture. If you choose to try using your own flour blend, I recommend using a combination of at least 3 different kinds of flour for optimal results. But please, trust me and use the Bob's Red Mill 1 to 1 gluten free baking flour blend; it's the best!
- How can I store this cake? This cake can easily be stored in an airtight container or ziplock bag on the counter for up to 3 days. If keeping for longer, store in the freezer, sealed well, for up to 2 months.
RECIPES YOU'LL LOVE:
- Gluten Free Chocolate Chip Banana Bread
- Gluten Free Chocolate Fudge Cookies
- Dark Chocolate Orange Cake
- Gluten Free Peanut Butter Chocolate Chip Cookies
Gluten Free Chocolate Cake
- 1 ½ cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt I use sea salt
- 6 *heaping tablespoons cocoa powder
- 2 large eggs
- ¾ cup vegetable or canola oil
- ½ cup water
- ½ cup orange juice
- Preheat the oven to 350°F and grease an 8” or 9” circle or square cake pan with cooking spray. I like to grease a non-stick pan with oil & line with a parchment paper circle. Set aside.
- In a large bowl, whisk together the gluten free baking flour, sugar, baking soda, baking powder & salt. Sift in the cocoa powder if it’s clumpy; if not clumpy, mix right in!
- Make a well in the center of the dry ingredients using a mixing spoon and pour in the eggs, oil, water & orange juice.
- Whisk ingredients together until a chocolatey cake batter forms.
- Transfer the cake batter to the greased pan and spread evenly.
- Bake in the center rack of the oven for 50-60 minutes. A toothpick should come out mostly clean from the center (keep in mind the melted chocolate chunks may make the toothpick somewhat wet when testing the cake).
- Allow the cake to cool for 15 minutes before flipping onto a wire cooling rack to finish cooling.
- Heaping tablespoon mean that each tablespoon should be mounded and not measured exact.
- This recipe will fit an 8" or 9" circle or square pan, a classic bundt pan, 12 muffins, or 24 mini muffins. Of course, baking times will vary depending on the size of the cake/muffins.
- If you don't have orange juice, feel free to swap for a plant-based milk such as almond milk or oat milk!