Gluten Free Chocolate Cake Recipe

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.





  • 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


To make cake:

  1. Preheat the oven to 350 degrees F.
  2. Coat a Bundt pan with cooking spray.
  3. In a small bowl, whisk together baking mix and cocoa.
  4. 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.
  5. Beat in cocoa mixture and water alternately, beginning and ending with cocoa mixture. 
  6. Spread batter into the prepared pan.
  7. Bake at 350 degrees F for 30 minutes or until wooden pick inserted in cake comes out clean. 
  8. Remove cake from the oven and let cool in pan on a wire rack. Once mostly cool invert onto serving plate. 

To make ganache: 

  1. 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.) 
  2. 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.