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Gluten-free chocolate cake with dark chocolate icing recipe

Gluten-free chocolate cake with dark chocolate icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing

This recipe will bring delight to everybody who is following a gluten-free diet. It's a wonderful chocolatey cake, topped with dark chocolate icing. A truly indulgent, chocolately treat!

45 people made this

IngredientsServes: 12

  • 70g sorghum (juwar) flour
  • 70g tapioca flour
  • 80g rice flour
  • 100g unsweetened cocoa, sieved
  • 1 1/2 tablespoons xanthan gum
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 175g unsalted butter at room temperature
  • 165g dark brown soft sugar
  • 200g caster sugar
  • 3 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 350ml buttermilk
  • 150g dark chocolate chips
  • 125ml soured cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon double cream

MethodPrep:35min ›Cook:35min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar size tin and set aside.
  2. In a medium bowl, sieve together the sorghum, tapioca, rice flour, cocoa, xanthan gum, baking powder and bicarbonate of soda.
  3. In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the sugars; beat until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. Alternately, combine the buttermilk with the flour mixture. Pour batter into prepared tin.
  4. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan.
  5. To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the soured cream and vanilla; add double cream. Stir in additional double cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of icing over the top.

Difficult ingredients

Sorghum (juwar) flour and tapioca flour can be found in Indian /Southern Asian and some Chinese/Oriental stores.Xanthan gum can be found online.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(43)

Reviews in English (37)

by Colleen

I first saw this recipe on the authors's blog, and on my favorite forums.glutenfree message board. I gave it a try today. This is the best GF chocolate cake I have ever made. Moist and tender and not at all heavy. Gluten eaters would never know the difference. I made 24 cupcakes, and baked them for 25 minutes.One adjustment, however. The measurement for xanthan gum should be 1.5 teaspoon, not 1.5 tablespoons. I also used a simple buttercream tinted green for Saint Patrick's day. I'm sure the frosting posted with the recipe is great too.-15 Mar 2008

by Magnald

This first time that I tried this recipe it wasn't particularly good... but then I actually read the comments and reduced the amount of xanthum gum and it was really good! Nobody believed that it was gluten free!-23 Feb 2009

Easy Gluten-Free Chocolate Cake

This easy gluten-free chocolate cake is super simple, and has the perfect texture.

You won't know it's gluten-free! It's my favorite gluten-free chocolate cake recipe and it will be yours too.

And it makes the best gluten-free birthday cake!

Gluten-free chocolate cake

Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.

Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.

Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.

While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything’s included.

Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.


Adjust oven rack to middle position and preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray.

In large bowl, whisk together granulated sugar, white rice flour, cocoa powder, sweet rice flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum. Add coffee, vegetable oil, eggs, and vanilla extract. Whisk until batter is smooth. Pour batter into prepared pan.

Bake until a cake tester comes out with a few damp crumbs clinging to it, about 55 minutes (If you tap the top of the cake, it should feel firm.)

Allow cake to cool in the pan for five minutes and then turn cake out onto a wire rack to cool. (The easiest way to do this is to place a small wire rack upside down on to the cake pan. Carefully invert the cake and the wire rack. Slowly lift the cake pan off the cake. Ice as desired with chocolate glaze or confectionary glaze.

For Chocolate Glaze: Set cooled cake on a plate. On top of a double boiler, combine heavy cream and chocolate. Heat, stirring frequently, until melted. Allow to cool for two minutes. Pour chocolate glaze evenly over cake. Allow to set for 15 minutes before serving.

For Confectionery Glaze: Set cooled cake on a plate. In a small bowl, combine powdered sugar, water, and vanilla extract. Stir with a fork until smooth. Icing should be thick but pourable if the icing is too thick, add a little more water. Pour icing evenly over the cake and allow to set for 15 minutes before serving.

Gluten-free chocolate cake with dark chocolate icing recipe - Recipes

Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

Cake recipe is outstanding. I used coffee instead of water. Otherwise followed the recipe exactly.

Ganache recipe has to be wrong. I followed it perfectly- including using a scale to measure the exact ounces. It did not turn out at all. I saved it by adding butter and powdered sugar to make a thick frosting.

Ganache recipe seriously flawed - I used bittersweet chocolate for ganache, not unsweetened. The ganache was extremely dark and did not resemble photo at all. I finally added another 1/4 cup of heavy cream - so final heavy cream measurement was 1/2 cup. Did they mean milk chocolate for the ganache - Also did they melt the chocolate and fold into whipped cream? My ganache was more like a thick icing.

For cake, I used unsweetened cocoa for cake and almond milk instead of water. It was delicious but I feel that they held back on important information.

Gluten-Free Chocolate Cake

Moist, fluffy, chocolate-y — and delicious! No one will miss the gluten in this rich, super tender chocolate cake. Make it a layer cake filled with your favorite frosting for a celebration-worthy centerpiece.


  • 1 1/2 cups (298g) sugar
  • 1 1/2 cups (223g) King Arthur Gluten-Free All-Purpose Flour
  • 1 cup (85g) Dutch-process cocoa
  • 2 tablespoons Cake Enhancer, optional
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 2/3 cup (131g) vegetable oil
  • 4 large eggs
  • 1 1/3 cups (301g) water
  • 2 teaspoons gluten-free vanilla extract


Preheat the oven to 350°F. Lightly grease two 8" or 9" round pans.

In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, multi-purpose flour or brown rice flour blend, cocoa, Cake Enhancer, baking powder, salt, and xanthan gum.

Place the oil, eggs, water, and vanilla into your mixer bowl, and beat well. (Use a stand mixer or electric hand mixer to for this step mixing by hand doesn't do a thorough enough job.)

Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.

Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.

Pour the batter into the prepared pans.

Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean. The cakes' internal temperature should be 210°F.

Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.

Tips from our Bakers

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Want to bake a Bundt-style cake? Choose a standard-size Bundt-style pan, and bake for about 40 minutes, till the cake tests done.

Gluten-Free Wheat-Free Chocolate Layer Cake Recipe

Recipe by Karina Allrich, posted December 2012.

This dense, rich chocolate layer cake with mocha frosting is party worthy. And here’s the best part. It’s so deliciously decadent, no one will believe it’s gluten-free. It is divine. It is fabulous. Dare I say, party worthy. Everyone will love it.

Ingredients for two 9-inch layers:

3 cups granulated cane sugar
2 cups sorghum flour
1 cup white rice flour
1 cup potato starch
1 cup unsweetened cocoa powder
3 teaspoons xanthan gum
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
4 free-range organic eggs, beaten
1/2 cup melted coconut oil, butter, or vegetable oil
2 tablespoon bourbon vanilla extract
2 cups non-dairy milk or milk

1 lb. powdered sugar (4 cups)
6 tablespoons coconut oil
2 tablespoons butter or Earth Balance
2 tablespoons cocoa powder
1 tablespoon bourbon vanilla extract
1/4 cup cold strong coffee or espresso
1/4 cup non-dairy milk, or milk, as needed
1 square vegan dark chocolate, to grate for topping

Preheat the oven to 350º F. Line two deep 9-inch cake pans with a circle of greased parchment paper.

In a large mixing bowl, whisk together the sugar, sorghum flour, white rice flour, potato starch, cocoa powder, baking powder, xanthan gum, baking soda and sea salt. Add in the eggs, coconut oil, vanilla extract and non-dairy milk. Beat on medium high for 2-3 minutes until a smooth and stretchy batter forms.

Scoop the batter evenly into the two prepared cake pans and using a wet spatula, smooth out the tops. Bake on the center rack for 35 minutes, rotating half way through baking. Test with a cake tester. The center should be firm to a light touch. Cool the pans on a wire rack.

Make the Mocha Frosting:

Combine the powdered sugar, coconut oil, vegan butter, cocoa powder, vanilla extract and coffee in a medium bowl and beat until combined. The frosting will be stiff.

Add the non-dairy milk a tablespoonful at a time, beating continuously, until it you see a creamy, spreadable consistency. Beat until fluffy.

If the frosting is too thin, add more powdered sugar and beat until it thickens.

When the cakes have cooled completely, loosen the edges with a thin knife, and carefully remove the layers from the pans. Peel off the parchment. Brush off any crumbs.

Center the first layer top side down on a cake plate. Frost the top with roughly 3/4 cup of icing. Place the second layer on top of the frosted layer. Scoop about a cup of frosting onto the top of the cake and spread it evenly to the edges. Begin adding frosting to the sides of the cake, spreading it evenly over the sides.

Clean off the frosting spatula under warm water and dry it off. Smooth the sides by turning the plate as you hold the spatula firmly in place. Clean off the spatula with warm water again, dry it, and smooth out the top. Sprinkle the top with grated dark chocolate.

Allow the frosting to set by chilling the cake briefly before covering and storing the cake. This cake can be made be made a day ahead. I recommend chilling it. Leftover slices can be wrapped, bagged, and frozen.

Dark chocolate espresso mud cake

This gluten-free chocolate cake also has hidden veggies too!



Skill level


Dark Chocolate Espresso Cake

  • 4 eggs
  • ¾ cup coconut sugar
  • 1 tsp vanilla essence
  • ¼ tsp salt
  • 3 tsp coffee mixed with 2 tbsp boiling water
  • 3 tsp baking powder
  • 1½ tsp bicarb soda
  • ⅔ cup cocoa powder
  • 3 cups almond meal
  • ⅓ cup coconut flour
  • ⅓ cup arrowroot
  • 1 cup coconut oil, melted
  • 1 cup almond milk, warmed
  • 1 tbsp apple cider vinegar
  • 100 g 70% dark chocolate, melted (see Note)

Dark Chocolate Mousse

  • 3 large ripe avocados, room temp
  • ½ cup cocoa powder
  • ½ cup maple syrup
  • ½ tsp salt
  • 100 g 70% dark chocolate, melted

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 175°C. Line and grease 2 x 20 cm round cake tins and set aside.

In the bowl of an electric mixer add the eggs and coconut sugar and beat until the mixture doubles in size and turns pale. (Approximately 5-6 minutes.) Add in the vanilla and coffee and mix in gently to retain the air in the eggs. In a separate bowl add the dry ingredients: cocoa, baking powder and bicarb, almond meal, coconut flour and arrowroot flours. Mix and set aside.

Add the coconut oil, milk and apple cider vinegar and mix. With the motor running on low add half of the dry ingredients followed by the wet ingredients to combine before repeating with the remaining mixture. Add in the melted chocolate and gently mix to combine everything.

Divide the mixture evenly between the two cake tins. The best way to do this is to weigh each tin and add in the cake mix weighing to make sure each tin is even in weight. Place into the preheated oven and bake for about 30 minutes or until a skewer comes out clean. Remove from the oven and let it cool before removing the cake from the tins and setting onto a cake rack to cool further. Pop the cakes into the freezer on the rack for 2 hours to firm up before turning out.

For the dark chocolate mousse, add the de-skinned avocados, cocoa, maple syrup and melted dark chocolate in a mixing bowl or blender jug. Blitz the icing mixture with a handheld blender or regular blender to a smooth, creamy consistency.

To assemble, use a large serrated knife to cut each cake in half. Place the bottom half on a cake stand or serving plate. Add 3-4 tablespoons of the mousse to the base layer and spread evenly over the top. Set the next layer on top and gently press down. Repeat the process with adding the Dark Chocolate Mousse to each layer of cake. Finish the cake off with more Dark Chocolate mousse before adding a swirl on top with an offset spatula. Set the cake in the fridge for 3-4 hours to chill before serving.

• I use Lindt chocolate for this recipe

• If your avocados are small, add an extra 1-2 to make sure you have enough mousse for the filling of the cake.

• This cake can be made 1-2 days ahead of time. It will taste better made ahead of time as the flavours meld together.

• Store in an airtight container in the fridge.

Recipe from The Whimsical Wife by Melissa Darr, with photographs by Melissa Darr.

Easy Gluten Free Chocolate Cake

Introducing the best gluten free chocolate cake you’ll ever eat. Moist, fudgy, cakey, and oh so chocolatey, this easy gfree chocolate cake recipe is the only one you’ll ever need! The cake comes together in under 10 minutes and doesn’t require a mixer AKA you could make this anywhere!

Introducing the best gluten free chocolate cake you’ll ever eat. Moist, fudgy, cakey, and oh so chocolatey, this easy gfree chocolate cake recipe is the only one you’ll ever need! The cake comes together in under 10 minutes and doesn’t require a mixer AKA you could make this anywhere!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Author:Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


For the cake:

  • 1 3/4 cups granulated sugar
  • 3/4 cups dark cocoa powder*
  • 2 cups Bob’s Red Mill Gluten Free Cup for Cup flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • 1/2 cup strongly brewed coffee, room temperature

For the chocolate butter cream

  • 1 cup unsalted butter, room temperature
  • 1 cup cocoa powder
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons milk or cream


  1. Preheat oven to 350°F. Grease and line a 9 x 13 pan with parchment paper.
  2. In a large bowl, whisk together sugar, cocoa powder, gluten free flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, and buttermilk.
  3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  4. Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
  5. To make the frosting, place all frosting ingredients in mixing bowl. Beat slowly at first to incorporate and then beat on high speed for 1 minute. Scrape down the bowl and repeat until the frosting has lightened slightly and is fluffy.
  6. Frost cake, spreading the frosting evenly over the whole surface, using the back of a spoon to create big swirls. Top with sprinkles if desired and enjoy!

Keywords: gluten free chocolate cake, easy gluten free chocolate cake, gluten free chocolate sheet cake


*We used Rodelle and would highly recommend

Did you make this recipe?

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Flourless chocolate cake with raspberry coulis

This soft, truffley chocolate cake is easy to make and delicious. Check chocolate is gluten-free, if necessary.

(9oz) unsalted butter, cut into pieces, plus extra to grease

(9oz) dark chocolate, chopped

(3 ½oz) icing sugar, plus extra to dust

Crème fraîche, to serve, optional

Preheat oven to 160°C (140°C fan) mark 3. Grease and line base and sides of a 20.5cm (8in) loose-bottomed cake tin with parchment.

In a medium heatproof bowl set over a pan of simmering water, melt chocolate and butter together. Remove bowl from heat stir in cocoa powder, vanilla and pinch of salt. Leave to cool.

In a freestanding mixer or using a handheld electric whisk, beat eggs and caster sugar for 5-8min until thick and pale, and the mixture leaves a trail when beater is lifted out.

Gently fold in chocolate mixture using a spatula or large metal spoon. Pour into tin and bake for 50min until top feels dry and springy, and the cake doesn&rsquot wobble when you shake the tin slightly. Cool in tin on a wire rack.

To make the raspberry coulis, heat raspberries and icing sugar in a medium pan until raspberries break down and mixture is syrupy, about 8-10min. Strain through a sieve into a jug or bowl and leave to cool.

Carefully remove cooled cake from tin and peel away lining parchment. Transfer to a cake stand or plate, dust with icing sugar and serve with coulis and crème fraîche, if you like.

Like this? You'll love.

To store: The cake will last up to 5 days wrapped in clingfilm or stored in an airtight container at room temperature. Store coulis in fridge for up to 3 days.

To freeze: Make to end of step 5. Remove cake from tin, leave in parchment paper and wrap in a double layer of clingfilm. Freeze for up to 1 month. Freeze coulis in a bag or airtight container for up to 1 month. To serve, defrost both at room temperature and complete the recipe.


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