Craving a truly great chocolate cake but need it to be gluten-free? The search is over. This recipe delivers a cake that’s rich, fudgy, and so moist you’ll forget it’s gluten-free. It’s the one you’ll bring to every gathering, and it’s surprisingly simple to make. Ready to bake?

Gluten Free Chocolate Cake

This decadent and moist gluten-free chocolate cake is the perfect dessert for any occasion. Made with a simple blend of gluten-free flour and rich cocoa powder, this recipe delivers a cake that's surprisingly light, yet rich and fudgy.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Servings 10

Ingredients

2 cups gluten-free plain flour
¾ cup cocoa powder
1½ tsp baking powder
1 tsp bicarbonate of soda
1 cup caster sugar
¾ cup brown sugar
½ tsp salt
3 eggs
1 cup milk
1 tbsp vanilla extract
½ cup vegetable oil
1 cup boiling water
125 g butter softened
1½ cups icing sugar sifted
1 tbsp milk

Instructions

Preheat the oven to 180°C (160°C fan-forced). Grease and line two 20cm round cake tins with baking paper.
Mix the dry ingredients. In a large bowl, sift together the flour, cocoa, baking powder, bicarb soda, caster sugar, brown sugar, and salt.
Combine wet ingredients. In a separate jug, whisk together the eggs, milk, vanilla, and oil until smooth.
Bring it together. Pour the wet mixture into the dry ingredients. Mix gently until combined — don’t overmix.
Add boiling water. Slowly pour in the boiling water, stirring until the batter is smooth. (The mixture will be thin — that’s perfect for a moist cake!)
Bake. Divide the batter evenly between the two tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
Cool. Leave cakes in their tins for 10 minutes before turning onto a wire rack to cool completely.
For the frosting: In a medium bowl, beat the butter with an electric mixer until pale and fluffy.
Gradually add icing sugar, beating on low until combined.
Add the milk and continue to beat until smooth and creamy.
Once the cakes are completely cool, spread buttercream over one layer, place the second cake on top, and finish with frosting over the top.

Handy tips

Sift Your Dry Ingredients: Sift the flour and cocoa powder to remove any clumps and create a lighter, more even texture.
Use Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for a smoother, better-emulsified batter.
Use a Gluten-Free Blend: Do not substitute the all-purpose gluten-free flour with single-grain flours like almond, rice, or coconut flour.
Measure carefully. For the best results, use the “spoon and level” method.
Cool completely. Let the cake cool fully in the pan before transferring them to a wire rack. This prevents it from breaking and makes frosting much easier.