This gluten free chocolate cake has the perfect twinge of chocolate to it so it’s not overwhelming, but goes perfectly with a cup of tea or another dessert!
I’m going to be entirely honest.
This gluten free cake came about because of a gluten free brownies fail, which turned into a gluten free chocolate cake win.
Seriously, sometimes the best things in life happen by accident, and that’s where we are with this.
You’ll love the amazing, flaky crust on top, as well as the moist center.
I fed it to my husband, not telling him it’s gluten free, and he asked me to make another one next week, so it’s passed the test.
Because gluten free baking shouldn’t just be “good for gluten free,” it should be good – period!
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Ingredients for Gluten Free Chocolate Cake
To make this recipe, you’ll want to gather up:
- plain chocolate
- gluten free white flour (I prefer this brand)
- baking powder
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
What Do the Eggs Do?
Eggs do a lot of things in this recipe, including giving it some structure, but also making sure that it is moist.
I hate dry and crumbly gluten free baking, so the extra egg is going to prevent that.
What Type of Gluten Free Flour Should I Use?
I used a gluten free blend of flour that is basically meant to rival “regular” white flour.
It is not a specific flour, but instead a blend of rice flour, potato flour, etc.
You can substitute your own favorite kind of gluten free flour here, just be aware that your results may slightly vary if you’re not using a gluten free white flour.
How to Make Gluten Free Chocolate Cake
Start by preheating the oven and preparing your cake pan, which can be square or round.
I like to line mine with parchment paper rather than greasing it up just for the ultimate ease in taking it out.
First, melt the butter and chocolate together using your preferred method.
I did it the “proper” way by filling a pot with a bit of water, then putting the butter and chocolate in a heatproof bowl over the pot and heating that way, gently stirring.
You can also use the microwave if you want, making sure to do it in short bursts and stirring in between.
Then, mix the flour, sugar, and baking powder in a bowl.
Crack your eggs into the dry ingredients and beat them in.
Pour your melted chocolate and butter into the mixture and fully incorporate.
Immediately pour the batter into your baking pan.
Bake for about 45 minutes.
Wait to fully cool before cutting into slices.
Important Tips for this Recipe
This cake takes a heck of an amount of time to bake, but it will bake up fine if you give it time.
Check if it’s done by inserting a toothpick into the center – if it comes out clean, you’re good to go.
If you find that the top is baking and browning much too fast with the rest of the cake not being done, you can wrap aluminum foil over the top.
This will help prevent the top from baking too much while allowing the middle to catch up.
I like my cakes gooey, so I took mine out when some parts were still a bit fudgy.
It makes for a nice texture in the final product.
How to Store and/or Freeze
You can store cake at room temperature for about 4 days, but this cake is going to be the best if eaten the day or the day after making.
Make sure to wrap it in saran wrap or put in an airtight container so that it doesn’t go dry faster than it needs to.
You want to retain that moistness!
For more gluten free ideas, check out my gluten free snickerdoodle cookies and gluten free peanut butter cookies.
- 3 1/2 ounces plain chocolate (100 g)
- 5 ounces butter (150 grams)
- 1 and 1/2 cup sugar (300 grams)
- 5 large eggs
- 1 cup gluten free flour (150 grams)
- 1.5 teaspoons baking powder
- Start by preheating the oven to 350 F (180 C) and preparing your cake pan, which can be about 8 inches, square or round. I like to line mine with parchment paper rather than greasing it up just for the ultimate ease in taking it out.
- Melt the butter and chocolate together ueither on the stove or in the microwave.
- Mix the flour, sugar, and baking powder in a bowl.
- Crack your eggs into the dry ingredients and beat them in.
- Pour your melted chocolate and butter into the mixture and fully incorporate.
- Immediately pour the batter into your baking pan.
- Bake for 45-50 minutes.
- Wait to fully cool before cutting into slices.
1. The cake is going to be extremely moist and seemingly underdone when you take it out. Use a toothpick in the center to make sure it comes out clean, and then let it rest to set further.
2. If you want it slightly less moist, you can leave out one egg.
3. To measure flour, spoon the flour into the cup and then level it off with a knife. You don't want to scoop it out of the bag because you will get an inaccurate measurement due to the way the flour will compact when scooped.
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Amount Per Serving: Calories: 229Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 105mgSodium: 173mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 4g