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A gluten free chocolate cake iced with chocolate frosting on a cake stand surrounded by chocolate chips.

Gluten Free Chocolate Cake Recipe

  • Author: Lindsay Cotter
  • Total Time: 42-50 minutes
  • Yield: 9 to 12 slices 1x
  • Diet: Gluten Free


Make this easy dairy free, gluten free chocolate cake recipe with chocolate frosting for all your special occasions!


Units Scale
  • 1 3/4 cups (250 to 260 g) gluten free 1:1 baking flour with xanthan gum (see notes).
  • 1 cup raw sugar (grind into a finer texture) or sugar substitute
  • 1/2 cup (50 g) Dutch cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (190 ml) non-dairy milk
  • 1/3 cup (90 g) creamy almond butter
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • 1 cup boiling water mixed with 2 teaspoons instant coffee or espresso (optional)

Chocolate Coconut Whip Cream Frosting

  • 2 (13.6 ounce) cans coconut cream, chilled in the fridge overnight*
  • 1/4 to 1/3 cup maple syrup or 1/2 cup to 2/3 cup powdered sugar (for thicker frosting)
  • 1 teaspoon pure vanilla extract
  • 4 Tablespoons Dutch cocoa powder
  • 1 to 2 Tablespoons arrowroot starch, as needed for desired thickness


Before you beginIf making the frosting, place the canned coconut cream in the back of the fridge to chill and solidify for 12-14 hours 

For the Cake 


Layering Cakes


Baking Tips – Baking times vary depending on the type of pan used. 8-inch round pans and a 9×13 pans will bake faster (22 to 25 minutes). If using a gluten free flour blend that does not contain xanthan or guar gum, add 1 teaspoon xanthan gum to the dry batter before mixing with the wet ingredients. The hot water (with or without espresso powder) is to activate the cocoa powder.

Storage Tips – Unfrosted cakes are best stored in the fridge for freshness but can be left at room temperature for up to 2 days, wrapped tightly in plastic wrap or in an airtight container. If not serving/frosting cakes within 2 days, tightly wrap the cakes to prevent freezer burn, and place in the freezer for up to 3 months. It’s best to freeze a whole cake without frosting or filling, then defrost at room temperature, frost and serve as fresh.

  • Prep Time: 10 minutes
  • Rest/Chill Time: if applicable 10 minutes to cool before frosting
  • Cook Time: 22 to 30 minutes depending on type of pan
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 slice with chocolate frosting
  • Calories: 351
  • Sugar: 22.4 g
  • Sodium: 258.8 mg
  • Fat: 17.4 g
  • Saturated Fat: 11.1 g
  • Carbohydrates: 48.7 g
  • Fiber: 3.9 g
  • Protein: 6.3 g
  • Cholesterol: 33.8 mg

Keywords: gluten free chocolate cake, gluten free chocolate cake recipe, gluten free cake, chocolate cake