- 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!
- Category: Cake
- Method: Baking
Keywords: gluten free chocolate cake, chocolate cake, gluten free cake, chocolate cake, gluten free baking