Homemade Gluten-Free Chocolate Cake
This gluten free chocolate recipe is just as delicious as a traditional chocolate cake. It’s topped with a three-ingredient, simple homemade chocolate ganache and is easy enough for an everyday dessert.
Some things turn out better than you expect.
Case in point — this gluten free chocolate cake recipe I made a few years ago for my husband’s birthday.
I had low expectations when I first started working on it because back then, as hard as I tried, many of my baked goods turned out “really good for gluten free” but otherwise didn’t get my kids’ stamp of approval. When you’re cooking gluten free for an entire family (my husband is the gluten free one in the family, but it’s easier and frankly kinder, I think, if I make as much as possible gluten for all of us) you want your gluten free baked goods to be good, simply because they’re good.
This cake was all that.
In fact, my youngest son loved it and literally licked his plate (I wish I had a picture of that.) My oldest son said the icing wasn’t sweet enough for him, but that the cake “tasted just as good as a gluten cake.” My husband — the birthday boy — said it was spot on. And very honestly, I have to agree. It was darn good, if I do say so myself.
The only recipe notes I’ll add are these — This is not a large cake. You could probably double the batter and get a really nice size cake (just increase the cook time starting with about 10-minute intervals). But for our small family, it was plenty.
Also, to make this cake I used King Arthur Flour’s Gluten-Free All Purpose Baking Mix. Note that this is different than their “multi-purpose” blend. The baking mix worked really, really well in this cake. Nice texture, not crumbly, just right for cake. I based my gluten free chocolate cake recipe off the chocolate cupcake recipe on the back of the box with very few modifications. If you’re planning to make this cake at home, I encourage you to buy the King Arthur baking mix as I’ve found that variations in which flour blend you use can produce very different results. (Note: I’m not paid by King Arthur. I just think this baking mix worked really well in this cake.) If you make it, please let me know how it turned out. Enjoy!
PrintGluten Free Chocolate Cake Recipe
This gluten free chocolate recipe is just as delicious as a traditional chocolate cake. It’s topped with a three-ingredient, simple homemade chocolate ganache and is easy enough for an everyday dessert.
- Yield: 12 servings 1x
- Category: Dessert
Ingredients
Cake:
- 1 cup King Arthur Gluten-Free All-Purpose Baking Mix (*see note above)
- 1/2 cup unsweetened cocoa (I used Hershey’s Dark)
- 1 cup sugar
- 1/4 cup softened butter
- 1/4 cup olive oil
- 3 large eggs
- 1/2 cup water
Ganache:
- 4 ounces unsweetened chocolate, broken into pieces
- 1/2 cup to 3/4 cup heavy cream, divided
- 1/2 cup to 3/4 cup powdered sugar, divided
Instructions
To make cake:
- Preheat the oven to 350 degrees F.
- Coat a Bundt pan with cooking spray.
- In a small bowl, whisk together baking mix and cocoa.
- In bowl of a stand mixer, beat sugar, butter and oil until well blended and lighter in color. Beat in eggs one at a time.
- Beat in cocoa mixture and water alternately, beginning and ending with cocoa mixture.
- Spread batter into the prepared pan.
- Bake at 350 degrees F for 30 minutes or until wooden pick inserted in cake comes out clean.
- Remove cake from the oven and let cool in pan on a wire rack. Once mostly cool invert onto serving plate.
To make ganache:
- Combine chocolate and 1/2 cup heavy cream in a microwave-safe bowl; microwave on HIGH in 30 second intervals and stir after each interval (be careful not to overcook.)
- Once melted and smooth, whisk in 1/2 cup powdered sugar. Add enough remaining cream and sugar to achieve smooth ganache consistency and desired degree of sweetness. Drizzle over cake.
Nutrition
- Calories: 322
- Sugar: 23 g
- Sodium: 152 mg
- Fat: 19.5 g
- Carbohydrates: 35.5 g
- Fiber: 4 g
- Protein: 4.4 g
All images and recipes on this site are the property of Regan Jones, RDN. Please do not use them for commercial or social media use without my permission.
Before you go, check out these popular Recipes & Podcast Episodes:
- no. 119 – The Optimal Aging and NAD+ Episode
- no. 118 – The Probiotics & Metabolism Episode
- Low Carb Banana Bread
- no. 117 – The Rucking Episode
- Low Carb Fudge Recipe (Salted Peanut Butter Fudge Cups)
All images and recipes on this site are the property of Regan Jones, RDN. Please do not use them for commercial or social media use without my permission.