Baking a gluten-free chocolate cake that’s as indulgent as the traditional version might seem like a challenge, but we’re here to prove it’s not only possible but downright delicious! Whether you’re celiac, gluten-sensitive, or simply exploring new baking horizons, our roundup of 18 irresistible recipes promises to satisfy your chocolate cravings without compromise. Dive in and discover your next favorite treat that everyone can enjoy!
Rich Chocolate Gluten Free Cake
Just imagine the softest, most indulgent chocolate cake, one that doesn’t just satisfy your sweet tooth but also caters to your gluten-free needs. This rich chocolate gluten-free cake is a testament to the fact that dietary restrictions don’t mean compromising on flavor or texture.
Ingredients
- For the cake:
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk
- For the glaze:
- 1/2 cup dark chocolate chips
- 2 tbsp coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt until well combined.
- Add the eggs, melted coconut oil, vanilla extract, and almond milk to the dry ingredients. Mix until the batter is smooth and free of lumps.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Tip: Ensure the cake is completely cool before applying the glaze to prevent it from melting off.
- Drizzle the glaze over the cooled cake and let it set for about 10 minutes before serving. Tip: For an extra touch, sprinkle with sea salt or top with fresh berries.
This cake boasts a moist, tender crumb with a deep chocolate flavor that’s perfectly balanced by the slight bitterness of the dark chocolate glaze. Serve it as a decadent dessert or a luxurious afternoon treat with a cup of coffee.
Flourless Chocolate Cake
Kindly imagine the rich, velvety embrace of a flourless chocolate cake, a dessert that whispers of indulgence and simplicity in equal measure. Its dense, fudgy heart beats with the pure essence of chocolate, offering a moment of quiet reflection with every bite.
Ingredients
- For the cake:
- 1 cup (8 oz) unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 1 1/4 cups (250g) granulated sugar
- 4 large eggs
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 300°F (150°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium saucepan over low heat, melt the butter and chocolate together, stirring constantly until smooth. Tip: Ensure the heat is low to prevent the chocolate from seizing.
- Remove the saucepan from the heat and whisk in the sugar until fully incorporated.
- Add the eggs one at a time, whisking well after each addition to create a smooth batter.
- Sift in the cocoa powder, vanilla extract, and salt, folding gently until just combined. Tip: Sifting the cocoa powder prevents lumps in the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the edges are set but the center still has a slight wobble. Tip: The cake will continue to set as it cools, so don’t overbake.
- Allow the cake to cool completely in the pan on a wire rack before removing.
Silky and rich, this flourless chocolate cake is a testament to the beauty of simplicity. Serve it with a dusting of cocoa powder or a dollop of whipped cream for an extra touch of elegance.
Gluten Free Chocolate Lava Cake
Amidst the quiet hum of the kitchen, the thought of a warm, decadent dessert feels like a gentle embrace. This gluten-free chocolate lava cake, with its rich, flowing center, is a testament to the joy of simple, indulgent moments.
Ingredients
- For the cake:
- 1/2 cup gluten-free flour blend
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk (any kind)
- For the lava center:
- 1/2 cup dark chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease two 6-ounce ramekins.
- In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, granulated sugar, salt, and baking powder until well combined.
- Add the melted butter, egg, vanilla extract, and milk to the dry ingredients. Stir until the batter is smooth and free of lumps.
- Divide the batter evenly between the prepared ramekins, filling each about halfway.
- In a small microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
- Spoon the chocolate mixture into the center of each ramekin, dividing it equally. Use a spoon to gently cover the chocolate with the batter.
- Bake for 12-15 minutes, or until the edges are set but the center is still soft. Tip: The cakes should jiggle slightly when shaken, indicating a molten center.
- Let the cakes cool for 1 minute before running a knife around the edges to loosen. Tip: Invert onto plates immediately for the best lava flow.
- Serve warm, optionally dusted with powdered sugar or paired with vanilla ice cream. Tip: For an extra touch, garnish with fresh berries.
Perfectly balanced between a tender crumb and a velvety, molten core, this cake is a celebration of contrasts. Pair it with a scoop of ice cream for a delightful play of temperatures, or enjoy it as is for a moment of pure chocolate bliss.
Decadent Gluten Free Chocolate Fudge Cake
Gently, the aroma of rich cocoa and sweet vanilla fills the kitchen, a prelude to the indulgent experience of baking this gluten-free chocolate fudge cake. It’s a recipe that promises not just a dessert, but a moment of pure, unadulterated joy.
Ingredients
- For the cake:
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 cup coconut sugar
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk
- For the fudge frosting:
- 1/2 cup dark chocolate chips
- 1/4 cup almond milk
- 2 tbsp coconut oil
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the almond flour, cocoa powder, salt, baking soda, and coconut sugar until well combined.
- Add the eggs, melted coconut oil, vanilla extract, and almond milk to the dry ingredients. Mix until the batter is smooth and free of lumps.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the fudge frosting by melting the dark chocolate chips with almond milk and coconut oil in a small saucepan over low heat, stirring constantly until smooth.
- Remove the saucepan from heat and stir in the maple syrup. Let the frosting cool slightly until it thickens to a spreadable consistency.
- Once the cake has cooled, spread the fudge frosting evenly over the top.
Just as the cake combines the richness of chocolate with the subtle sweetness of maple, its texture is a delightful contrast between the moist crumb and the silky frosting. Serve it with a sprinkle of sea salt or fresh berries to elevate the flavors further.
Gluten Free Chocolate Raspberry Cake
Just imagine the delicate balance of tart raspberries and rich chocolate coming together in a gluten-free cake that feels both indulgent and light. This recipe is a testament to the beauty of simple ingredients creating something truly special.
Ingredients
- For the cake:
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tbsp maple syrup
Instructions
- Preheat your oven to 350°F and grease an 8-inch round cake pan.
- In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt until well combined.
- Add maple syrup, melted coconut oil, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- In a small bowl, mash the raspberries with maple syrup until slightly chunky.
- Drop spoonfuls of the raspberry mixture onto the cake batter, then use a knife to swirl it gently into the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Here, the cake emerges with a moist crumb, the raspberry swirls offering bursts of freshness against the deep chocolate flavor. Serve it with a dusting of powdered sugar or a dollop of coconut whipped cream for an extra touch of elegance.
Moist Gluten Free Chocolate Cake
Today, as the morning light filters through the kitchen window, I find myself drawn to the comforting embrace of baking. There’s something profoundly soothing about the process, especially when it leads to a moist gluten-free chocolate cake that promises to delight the senses without compromise.
Ingredients
- For the dry ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- For the wet ingredients:
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth and free of lumps.
- Pour the batter into the prepared cake pan, using a spatula to evenly spread it out.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Just out of the oven, this cake boasts a tender crumb and a rich chocolate flavor that’s perfectly balanced. Serve it dusted with powdered sugar or topped with fresh berries for a touch of brightness.
Gluten Free Chocolate Orange Cake
Whispering the essence of comfort into every bite, this gluten-free chocolate orange cake marries the rich depth of cocoa with the bright, citrusy notes of orange, creating a symphony of flavors that dance lightly on the palate. It’s a tender embrace of warmth and zest, perfect for those moments when you crave something sweet yet sophisticated.
Ingredients
- For the cake:
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup maple syrup
- 1/4 cup olive oil
- Zest of 1 orange
- 1/4 cup fresh orange juice
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs, then add the maple syrup, olive oil, orange zest, and orange juice, mixing until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together the powdered sugar, orange juice, and zest for the glaze until smooth.
- Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Kindly savor the moist, dense texture of this cake, where the bold chocolate and vibrant orange flavors meld beautifully. For an extra touch, serve with a dollop of whipped coconut cream and a sprinkle of orange zest to elevate the citrus notes.
Gluten Free Chocolate Peanut Butter Cake
Now, as the morning light filters through the kitchen, there’s something profoundly comforting about the thought of a gluten-free chocolate peanut butter cake. It’s a recipe that promises richness without compromise, a tender crumb that speaks of home and heart.
Ingredients
- For the cake:
- 1 1/2 cups gluten-free flour blend
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup cold water
- For the peanut butter frosting:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tbsp almond milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour blend, granulated sugar, cocoa powder, baking soda, and salt until well combined.
- Add the vegetable oil, vanilla extract, apple cider vinegar, and cold water to the dry ingredients. Mix until the batter is smooth and free of lumps. Tip: For an extra fluffy cake, let the batter sit for 5 minutes before baking to allow the vinegar to react with the baking soda.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door during the first 25 minutes to prevent the cake from sinking.
- While the cake cools, prepare the peanut butter frosting by beating together the peanut butter, powdered sugar, almond milk, and vanilla extract until smooth and spreadable. Tip: If the frosting is too thick, add a teaspoon more almond milk at a time until desired consistency is reached.
- Once the cake has completely cooled, spread the peanut butter frosting evenly over the top.
Decadently moist with a deep chocolate flavor, this cake is beautifully balanced by the creamy peanut butter frosting. Serve it with a drizzle of melted peanut butter for an extra indulgent touch, or alongside a cup of strong coffee to highlight its rich notes.
Gluten Free Chocolate Mint Cake
Evenings like these call for something sweet, something that whispers of comfort and joy without weighing heavily on the soul or the stomach. A gluten-free chocolate mint cake, with its delicate balance of rich cocoa and refreshing mint, seems just the thing to bridge the gap between indulgence and lightness.
Ingredients
- For the cake:
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 3/4 cup coconut sugar
- 2 eggs
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk
- For the mint frosting:
- 1/2 cup coconut cream
- 2 tbsp maple syrup
- 1/2 tsp peppermint extract
- Green food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together almond flour, cocoa powder, salt, baking soda, and coconut sugar.
- Add eggs, melted coconut oil, vanilla extract, and almond milk to the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the mint frosting by whisking together coconut cream, maple syrup, peppermint extract, and a drop of green food coloring if using, until smooth.
- Once the cake has cooled completely, spread the mint frosting evenly over the top.
- For an extra touch of elegance, garnish with a few fresh mint leaves before serving.
Kindly, this cake offers a tender crumb that melts in your mouth, with the frosting adding a creamy contrast that’s not too sweet. Serve it chilled for a refreshing summer dessert, or at room temperature to fully appreciate the depth of chocolate and mint flavors.
Gluten Free Chocolate Coconut Cake
Every now and then, a recipe comes along that feels like a warm hug, a sweet escape from the hustle of daily life. This gluten-free chocolate coconut cake is just that—a tender, moist delight that whispers of tropical breezes and rich cocoa dreams.
Ingredients
- For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup coconut milk
- For the frosting:
- 1/2 cup coconut cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add the melted coconut oil, apple cider vinegar, vanilla extract, and coconut milk to the dry ingredients. Stir until the batter is smooth and free of lumps.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting by whisking together the coconut cream, powdered sugar, and vanilla extract until light and fluffy.
- Once the cake has cooled completely, spread the frosting evenly over the top.
Rich in flavor with a velvety texture, this cake is a testament to the magic of simple ingredients. Serve it with a sprinkle of toasted coconut flakes for an extra crunch, or enjoy it as is, letting the layers of chocolate and coconut meld in every bite.
Gluten Free Chocolate Banana Cake
Yesterday, as the morning light filtered through my kitchen window, I found myself craving something sweet yet wholesome, a treat that would satisfy without weighing me down. That’s when the idea of a gluten-free chocolate banana cake came to mind, a perfect blend of rich cocoa and ripe bananas, promising a moist, tender crumb.
Ingredients
- For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas, mashed
- 1/2 cup coconut oil, melted
- 3/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- For the frosting (optional):
- 1/2 cup dark chocolate chips
- 1/4 cup coconut milk
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, melt the chocolate chips with coconut milk over a double boiler, stirring until smooth. Tip: Let the frosting cool slightly before spreading for easier handling.
- Once the cake is cool, spread the frosting over the top if desired.
Soft and moist, this cake carries the deep flavor of chocolate with the subtle sweetness of banana, making it a delightful treat any time of day. Serve it with a dollop of coconut whipped cream or fresh berries for an extra touch of indulgence.
Gluten Free Chocolate Avocado Cake
Just imagine a cake so rich and moist, you’d never guess it’s gluten-free and packed with the goodness of avocados. This chocolate avocado cake is a testament to how indulgence and health can beautifully coexist, offering a deeply satisfying experience with every bite.
Ingredients
- For the cake:
- 2 cups gluten-free flour blend
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ripe avocado, mashed
- 1 cup maple syrup
- 3/4 cup almond milk
- 2 tsp vanilla extract
- 2 eggs
- For the frosting:
- 1 ripe avocado, mashed
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt until well combined.
- In another bowl, mix the mashed avocado, maple syrup, almond milk, vanilla extract, and eggs until smooth. Tip: Ensure the avocado is fully mashed to avoid lumps.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting by blending all frosting ingredients until smooth. Tip: For a creamier texture, use a food processor.
- Once the cake has cooled, spread the frosting evenly over the top.
Now, this cake boasts a velvety texture that melts in your mouth, with a rich chocolate flavor that’s subtly enhanced by the avocado’s creaminess. Serve it with a sprinkle of sea salt or fresh berries to elevate its decadence.
Gluten Free Chocolate Zucchini Cake
Today, as the morning light filters through the kitchen window, I find myself drawn to the comforting process of baking, a ritual that soothes the soul as much as it delights the palate. This gluten-free chocolate zucchini cake is a testament to the beauty of simple ingredients coming together to create something unexpectedly marvelous.
Ingredients
- For the cake:
- 2 cups gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 3/4 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini
- 1/2 cup dark chocolate chips
- For the frosting:
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, mix the melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake.
- Gently fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
- While the cake cools, prepare the frosting by whisking together the coconut cream, maple syrup, cocoa powder, and vanilla extract until smooth and creamy. Tip: For a thicker frosting, refrigerate it for 30 minutes before spreading.
- Once the cake has completely cooled, spread the frosting evenly over the top.
Velvety and rich, this cake boasts a moist crumb that belies its wholesome ingredients. Serve it with a dusting of cocoa powder or a handful of fresh berries for a touch of brightness against the deep chocolate flavor.
Gluten Free Chocolate Beetroot Cake
Evenings like these call for something sweet, yet nourishing, a dessert that feels like a warm hug. This gluten-free chocolate beetroot cake is just that—a moist, rich treat that surprises with its depth of flavor and healthful twist.
Ingredients
- For the cake:
- 1 cup pureed beetroot
- 3/4 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 3 eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the frosting:
- 1/2 cup dark chocolate chips
- 1/4 cup coconut cream
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the pureed beetroot, eggs, coconut oil, and vanilla extract until smooth.
- Tip: For an extra smooth batter, sift the almond flour and cocoa powder together before adding.
- Gently fold in the almond flour, cocoa powder, coconut sugar, baking soda, and salt until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake cools, melt the dark chocolate chips with coconut cream and maple syrup over a double boiler, stirring until smooth.
- Once the cake is cool, spread the frosting evenly over the top.
- Tip: For a decorative touch, sprinkle with shredded beetroot or cocoa powder before serving.
Unassuming at first glance, this cake reveals a tender crumb and a complex, earthy sweetness that pairs beautifully with the rich chocolate frosting. Serve it with a dollop of coconut whipped cream for an indulgent yet guilt-free dessert.
Gluten Free Chocolate Coffee Cake
Zephyrs of morning light filter through the kitchen window as I ponder the comforting embrace of a gluten-free chocolate coffee cake, its rich aroma a promise of warmth and indulgence. This recipe, a tender blend of bold coffee and deep chocolate, is a testament to the joy of baking without boundaries.
Ingredients
- For the cake:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup strong brewed coffee, cooled
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp strong brewed coffee
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, beat the sugar, vegetable oil, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, cocoa powder, and coffee until smooth.
- Drizzle the glaze over the cooled cake before serving.
Here, the cake emerges with a moist crumb, its chocolate intensity softened by the coffee’s bitterness, creating a harmonious balance. Serve it with a dollop of whipped cream or alongside a fresh cup of coffee for an enhanced experience.
Gluten Free Chocolate Almond Cake
Venturing into the realm of gluten-free baking brings its own set of challenges and rewards, especially when the outcome is as indulgent as this chocolate almond cake. It’s a recipe that whispers of comfort, with each bite offering a tender crumb and a rich, nutty depth.
Ingredients
- For the cake:
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
- In a large bowl, whisk together the almond flour, cocoa powder, salt, baking soda, and granulated sugar until no lumps remain.
- Add the eggs, melted butter, and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined. Tip: Letting the batter rest for 5 minutes allows the almond flour to absorb the liquids, resulting in a moister cake.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, cocoa powder, almond milk, and vanilla extract until smooth.
- Once the cake has cooled completely, drizzle the glaze over the top.
Rich in flavor and luxuriously moist, this cake pairs wonderfully with a dollop of whipped cream or a sprinkle of toasted almonds for added crunch. The glaze adds a glossy finish that makes it as beautiful as it is delicious.
Gluten Free Chocolate Hazelnut Cake
Remembering the first time I baked this cake, the kitchen filled with the warm, nutty aroma of hazelnuts and rich chocolate, a comforting embrace on a quiet afternoon. It’s a recipe that feels like a secret shared between friends, simple yet deeply satisfying.
Ingredients
- For the cake:
- 1 1/2 cups gluten-free flour blend
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup hazelnut milk
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup hazelnut spread
- 2 tbsp hazelnut milk
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt.
- In a large bowl, beat the granulated sugar and vegetable oil until combined. Add the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and hazelnut milk to the sugar mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, then mix in the hazelnut spread and hazelnut milk until smooth.
- Spread the frosting over the cooled cake. For an extra touch, garnish with chopped hazelnuts or a drizzle of melted chocolate.
Gliding a fork through the cake reveals its moist, tender crumb, a perfect balance of chocolate intensity and hazelnut subtlety. Serve it with a dollop of whipped cream or alongside a cup of strong coffee for an indulgent treat.
Gluten Free Chocolate Spice Cake
Whispering the words ‘chocolate spice cake’ brings to mind cozy evenings and the comforting embrace of warm spices mingled with rich cocoa. This gluten-free version promises all that nostalgia, wrapped in a tender crumb that speaks to both the heart and the palate.
Ingredients
- For the dry mix:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- For the wet mix:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, cinnamon, ginger, and cloves until well combined.
- In another bowl, beat the sugar and vegetable oil together until smooth, then add the eggs one at a time, followed by the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Best enjoyed slightly warm, this cake’s moist texture and deep spice notes make it a perfect companion to a dollop of whipped cream or a dusting of powdered sugar for an extra touch of sweetness.
Conclusion
Tantalizing, isn’t it? This roundup of 18 gluten-free chocolate cake recipes offers something for every sweet tooth, proving that gluten-free doesn’t mean flavor-free. Whether you’re celiac, gluten-sensitive, or just exploring, these cakes promise to delight. Dive in, try a recipe (or two!), and don’t forget to share your favorites in the comments. Loved what you saw? Pin this article to spread the chocolatey joy on Pinterest!
