This Gluten-Free Chocolate Cake is moist, rich, and deeply cocoa-forward with a tender, bakery-style crumb (never gritty). Like many trusted gluten-free chocolate cake approaches, it leans on a measure-for-measure flour swap plus sour cream and oil for a reliably soft, plush texture. It’s perfect for birthdays, potlucks, or anytime you want an easy, crowd-pleasing chocolate cake with glossy ganache.
It’s perfect for birthdays, potlucks, Valentine’s Day, or anytime you need a reliable “everyone can eat it” dessert. Finish it with glossy ganache for an elegant, sliceable cake that looks impressive without complicated decorating.
Why you’ll love this Gluten-Free Chocolate Cake:
- Moist texture that stays soft for days
- Easy steps with simple mixing (no fussing with layers)
- Reliable gluten-free crumb that’s tender, not gritty
- Make-ahead friendly for stress-free entertaining
- Total crowd-pleaser with rich cocoa + ganache
Notes on Ingredients:
Gluten-free flour – Use an all-purpose, measure-for-measure gluten-free flour blend for the most reliable structure and a tender crumb; weigh 210 g if possible for consistent results. If your blend doesn’t include xanthan gum, add it as directed to help the cake hold together and stay soft.
Sugar – Granulated sugar sweetens and also locks in moisture, helping the cake stay plush instead of dry. Don’t reduce much, or the texture can turn tighter and less tender.
Cocoa powder – Use unsweetened cocoa powder for deep chocolate flavor; whisk it well so it fully disperses (cocoa loves to clump).
Baking soda – This is the main leavener and reacts with the sour cream’s acidity to give a good rise and tender crumb. Make sure it’s fresh; old baking soda can lead to a flat, dense cake.
Salt – A small amount sharpens the chocolate flavor and balances sweetness. Kosher salt is ideal; if using fine table salt, use a little less.
Eggs – Eggs provide structure and help the cake bake up cakey instead of crumbly, which matters in gluten-free baking.
Oil – Neutral oil (like avocado, canola, or vegetable) keeps the crumb soft and moist even after the cake cools or gets refrigerated. Avoid strongly flavored oils that could compete with the chocolate.
Sour cream – Sour cream adds richness, tenderness, and moisture while also activating the baking soda for lift. Use full-fat if you can, and let it come to room temperature to prevent a lumpy batter.
Vanilla – Vanilla rounds out the cocoa flavor and makes the chocolate taste more “bakery-style.” Use pure vanilla extract for the cleanest flavor.
Water – Warm water (around 80∘F) helps dissolve and bloom the cocoa for a darker, smoother chocolate flavor. Keep it warm, not hot, so it doesn’t affect the eggs or batter texture.
How To Make Gluten-Free Chocolate Cake
Preheat the oven to 350∘F. Then, grease your 9-inch round or square baking pan and setit aside
Whisk dry ingredients. In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), cocoa powder, salt, baking soda, and sugar until evenly combined
Add wet ingredients. Add the sour cream, oil, beaten eggs, vanilla, and warm water
Mix until smooth. Stir or mix until the batter is smooth and uniform; it will be thick but pourable (scrape the bowl to make sure no dry pockets remain)
Pan and level. Scrape batter into the prepared pan and smooth into an even layer
Bake. Bake until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs, about 30 minutes; avoid overbaking for the most moist result
Cool correctly. Cool 10 minutes in the pan, then invert onto a wire rack and cool completely before topping
Make the chocolate ganache topping:
Heat cream. Heat cream. Heat the cream in a small saucepan until it starts to simmer
Melt the chocolate. Put the chopped chocolate in a medium bowl and pour the hot cream over it
Rest, then stir. Allow to sit for 1 minute, then stir until smooth and glossy
Top the cake. Pour over the fully cooled cake and gently spread to the edges so it drips down the sides; let it set before slicing
To make whipped ganache (optional):
Adjust the chocolate amount. If you used only 8 ounces and haven’t chilled the ganache yet, melt 2 more ounces and stir it in now (or start with 10 ounces total)
Cool and chill. Let ganache cool at room temperature until not warm, then cover and refrigerate until scoopable
Whip. Beat with a handheld or stand mixer with whisk attachment until fluffy and lighter in color, about 5 minutes
Sweeten (optional). Add confectioners’ sugar if using, then beat until smooth
Storage instructions:
Room temperature: Store covered up to 2 days if your kitchen is cool; ganache will be soft but sliceable
Refrigerator: Store covered up to 5 days; let slices sit at room temperature 20–30 minutes for the best texture
Freezer: Wrap unfrosted or frosted cake well and freeze up to 2 months; thaw overnight in the fridge, then bring to room temperature before serving for the most tender crumb
More gluten-free desserts to make ASAP!
- Gluten Free Red Velvet Cake
- Gluten-Free Cheesecake Brownies
- Gluten-Free Chocolate Cake with Vanilla Frosting
- Gluten Free Lemon Cake with Lemon Cream Cheese Frosting
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Gluten-Free Chocolate Cake
Moist, rich gluten-free chocolate cake with a tender, bakery-style crumb and a silky dark chocolate ganache topping.
Ingredients
Chocolate Cake Ingredients
- 1½ cups (210 g) gluten-free all-purpose flour blend
- ⅜ teaspoon xanthan gum (skip this if your flour blend already includes it)
- 14 tablespoons unsweetened cocoa powder for deep chocolate flavor
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (200 g) white granulated sugar
- ¾ cup (168 g) sour cream, brought to room temperature
- ½ cup (112 g) mild-flavored oil (such as canola or vegetable)
- 2 large eggs (about 100 g without shells), beaten and at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (6 fl oz) warm water, roughly 80°F
Chocolate Ganache Topping Ingredients
- ¾ cup (6 fl oz) heavy whipping cream
- 8 ounces finely chopped dark chocolate (use 10 ounces if making a whipped ganache)
- 1 cup (115 g) powdered sugar, optional and only needed for whipped ganache
Instructions
- Preheat the oven to 350∘F. Then, grease your 9-inch round or square baking pan and set it aside
- Whisk dry ingredients. In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), cocoa powder, salt, baking soda, and sugar until evenly combined
- Add wet ingredients. Add the sour cream, oil, beaten eggs, vanilla, and warm water
- Mix until smooth. Stir or mix until the batter is smooth and uniform; it will be thick but pourable (scrape the bowl to make sure no dry pockets remain)
- Pan and level. Scrape batter into the prepared pan and smooth into an even layer
- Bake. Bake until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs, about 30 minutes; avoid overbaking for the most moist result
- Cool correctly. Cool 10 minutes in the pan, then invert onto a wire rack and cool completely before topping
Make the chocolate ganache topping:
- Heat cream. Heat cream. Heat the cream in a small saucepan until it starts to simmer
- Melt the chocolate. Put the chopped chocolate in a medium bowl and pour the hot cream over it
- Rest, then stir. Allow to sit for 1 minute, then stir until smooth and glossy
- Top the cake. Pour over the fully cooled cake and gently spread to the edges so it drips down the sides; let it set before slicing
To make whipped ganache (optional):
- Adjust the chocolate amount. If you used only 8 ounces and haven’t chilled the ganache yet, melt 2 more ounces and stir it in now (or start with 10 ounces total)
- Cool and chill. Let ganache cool at room temperature until not warm, then cover and refrigerate until scoopable
- Whip. Beat with a handheld or stand mixer with whisk attachment until fluffy and lighter in color, about 5 minutes
- Sweeten (optional). Add confectioners’ sugar if using, then beat until smooth
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 349Total Fat: 42gSaturated Fat: 15gUnsaturated Fat: 27gCholesterol: 90mgSodium: 278mgCarbohydrates: 133gFiber: 8gSugar: 23gProtein: 14g
