The best gluten free ultimate chocolate cake made with super moist chocolate cake layers and covered in rich, fudgy chocolate buttercream. It’s seriously the most flavorful and delicious chocolate cake you’ll ever eat! I’m telling you, once you make this, you’ll never make another chocolate cake recipe again.
This ultimate chocolate cake is by far the best gluten free cake I’ve ever had. SERIOUSLY, EVER! Three layers stacked high of fluffy, gluten free chocolate cake topped with an insanely rich chocolate buttercream covered in dark chocolate chunks. The fudginess level of this cake is off the charts! Every bite is filled with so much chocolate and the most incredible flavors. It’s a chocolate lovers DREAM!
This is the chocolate cake you’ll want to make when celebrating life’s special moments or when you really want to impress someone. It’s perfect for birthdays, holidays, anniversaries, or when you just want a really, really good chocolate cake!
What you’ll need to make this Gluten Free Ultimate Chocolate Cake
(links below are the gluten free & celiac safe products I used in this recipe)
- gluten free 1:1 flour
- granulated sugar
- Dutch-process cocoa powder
- espresso powder
- baking powder & baking soda
- fine sea salt
- apple cider vinegar
- milk
- eggs
- canola oil
- sour cream
- pure vanilla extract
- semisweet chocolate chips
- unsalted butter
- powdered sugar
- dark chocolate bar
What makes this Gluten Free Ultimate Chocolate Cake so good?
- High quality Dutch-process cocoa powder – Using high quality Dutch-process cocoa powder adds a smooth, rich, deep, fudge-like flavor to the cake. It also creates a gorgeous dark chocolate color.
- Espresso powder – A little espresso powder enhances and deepens the flavor of the chocolate without making the cake taste like coffee. It’s the secret ingredient in this recipe.
Can we take a second to talk about this insanely rich chocolate buttercream?
It’s really the only chocolate buttercream recipe you’ll ever need. Made with butter, powdered sugar, Dutch-process cocoa powder, and melted semisweet chocolate – it’s incredible! Ultra smooth and creamy, super fudgy, and spreads like a dream. You’ll probably end up eating it right out of the bowl before it even makes it onto the cake. Just saying!
If you make this Gluten Free Ultimate Chocolate Cake, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
More delicious gluten free cake recipes you’re sure to love!
The Best Gluten Free Ultimate Chocolate Cake
- Yield: 3 Layer 8 Inch Cake 1x
- Diet: Gluten Free
Description
The best gluten free ultimate chocolate cake made with super moist chocolate cake layers and covered in rich, fudgy chocolate buttercream. It’s seriously the most flavorful and delicious chocolate cake you’ll ever eat!
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
chocolate cake
- 2 tablespoons apple cider vinegar
- 2 scant cups milk, room temperature
- 2 ¼ cups gluten free 1:1 flour
- 2 cups granulated sugar
- 1 ¼ cups Dutch-process cocoa powder
- 1 teaspoon espresso powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 3 eggs, room temperature
- ½ cup canola oil
- ¼ cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
chocolate buttercream
- 1 cup semisweet chocolate chips
- 2 cups (1 pound) unsalted butter, room temperature
- 7 cups (2 pounds) powdered sugar
- 1 cup Dutch-process cocoa powder
- ½ teaspoon espresso powder
- ¼ cup + 2 tablespoons milk, room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
decorating
- dark chocolate bar, roughly chopped
Instructions
- Preheat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper rounds. Then spray the parchment paper. Set aside.
- In a large liquid measuring cup, add apple cider vinegar and enough milk to measure 2 cups. Stir and let sit for 5 to 10 minutes to allow the milk to curdle.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the gluten free flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- In a medium bowl, add the curdled milk, eggs, oil, sour cream, and vanilla extract. Whisk until just combined.
- With the mixer on low speed, add the wet ingredients to the dry ingredients. Once combined, mix on medium speed for two minutes. Scrape down the sides and bottom of the bowl and mix for another 30 seconds.
- Divide batter equally among the prepared pans (I use a kitchen scale). Bake for 30 to 34 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Cool on wire racks for 15 minutes, then gently invert cakes onto racks and allow to cool completely.
- Once completely cooled, carefully level off each cake with a serrated knife if they have a domed top.
- In a microwave-safe bowl, add the chocolate chips. Microwave for 30-second intervals, stirring in between until the chocolate is completely melted. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 3 minutes. With the mixer on low speed, gradually add the powdered sugar. Once combined, continue to mix on low speed for 1 minute. Add the cocoa powder and espresso powder and beat to combine. Add the milk, vanilla and salt, beat until combined. With the mixer on low speed, gradually stream in the melted chocolate. Scrape down the sides and bottom of the bowl then beat until light and fluffy, an additional 2 to 3 minutes.
assemble
- Place the first cake layer on a flat plate or cake stand. Using a knife or offset spatula, spread an even layer of buttercream on top. Repeat with the second cake layer. Add the third cake layer and frost the top and sides of the cake. Decorate with chopped dark chocolate.
Notes
If you don’t have three 8-inch round cake pans you can make one single and one double layer cake with just two pans. Divide cake batter between two pans, one with a single portion and the other with a double portion of batter (use your kitchen scale for this). Bake the single layer cake as instructed above and the double layer cake for 65 to 69 minutes. Once cooled, carefully slice the double layer cake into two equal layers.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Kristin says
This recipe is a MUST for anyone who is celiac and tired of complicated recipes. This recipe is straightforward with ingredients you can easily find at your local grocery store. The cake is so flavorful and moist that it will fool everyone who isn’t gluten free. You will not be disappointed with the results.
Jason says
This cake turned out amazing!
Full of flavor and texture.
I highly recommend this cake, to anyone!
Robbie says
As always, like all her recipes, this one is a game changer! Wait until you try it! Amazing 👏
Michelle says
Kind of a random question, but if I wanted to use a cakelet pan (e.g. skull Nordic ware pan), do you have a recommendation on baking time?
Emily Chave says
Hi Michelle,
I would start with testing the cake doneness at 25 minutes and then go from there. If the toothpick is still really wet, let it go maybe another 5 to 7 minutes. But definitely check the doneness every few minutes until you figure it out. It’s going to be a bit of babysitting on the first batch until you know how long they take to bake, but I bet they will look amazing!
XO Emily
Beth says
Best cake I ever made, gluten free or not! Moist, rich and delicious!
Emily Chave says
So glad to hear this Beth. It really is the best chocolate cake!
XO Emily
Linda Tanzini says
Could this cake be made in a 9×12 pan or sheet pan, if so suggestion of time, thank you, Linda
Tara says
Any reason I couldn’t use buttermilk instead of curdling the milk?
Emily Chave says
Hi Tara,
I have not used buttermilk in this recipe but you can certainly try it. Buttermilk will be a little thicker than the milk & vinegar mixture so the texture may turn out slightly different. But the concept is exactly the same.
Komal says
This was so so good!👌🏼 thank you for sharing! Soft and scrumptious 😋
Emily Chave says
Hi Komal,
I’m so glad you enjoyed it. It really is so so good!
Liz Skoglund says
Would I be able to substitute instant coffee for espresso powder? It’s great to find a GF recipe for which I have most of the ingredients on hand!
Emily Chave says
Hi Liz,
Espresso powder is more concentrated than instant coffee, but you can use instant coffee if that’s all you have on hand. Let me know what you think of the cake once you make it!
Best, Emily
Pam says
Hi. I am writing from India. I wanted to know if this cake will bake while using a readymade flour mix of rice flour, corn starch and xantham gum. We don’t have Bob’s and mills and other brands here. Thanks🤗
Emily Chave says
Hello! This cake needs to be made with some sort of all purpose gluten free 1 to 1 flour, so if that’s what you have then it should work just fine. Let me know how it turns out!
Gwynn says
This cake turned out great for us too! One question – If I made the cake with normal flour for a non GF friend would it turn out just as good or do adjustments need to be made in any of the other ingredients? GF flour is much more expensive, otherwise I would just make it that way and not worry about it.
Emily Chave says
Hi Gwynn,
I haven’t made this cake with regular all purpose flour as I don’t use anything that’s not gluten free in my kitchen. But if I had to guess, I would imagine this cake would turn out pretty close to the same, except the texture may be slightly different.
Bev says
Will this recipe work for cup cakes? How long to bake?
Kristine says
The reviews here aren’t wrong. This cake was fantastic! I’m in search of a GF recipe that mimics a gluten-containing ultimate chocolate cake from Wegmans (a grocery chain) that is just phenomenal. This is close. This cake is not quite as fudgey as theirs but is still a great substitute, especially for those who can’t have gluten! I’m not usually one to make big layer cakes since there is only 2 of us but this is worth the work and indulgence! I did it in 2 9” pans and cut the frosting in half. Worked great. Next time I might cut the cake recipe in half or maybe make cupcakes and freeze a bunch.
Eileen says
I made this for my Mother’s 96th birthday. Everyone said it was the best cake they’ve ever had. My daughter said it was better than the bakery cake I got for her birthday! Definitely will make this again!
Pam says
I can’t say enough about this recipe. Hands down, this is THE BEST chocolate cake recipe I’ve ever made. I’ve always been cautious about GF cakes because not all recipes are created equal. THIS IS A KEEPER. So happy with this cake.
Kay says
Can I use espresso grounds instead of powder? Could I grind it up ? Or would it be getter to find instant coffee ?
Emily Chave says
Hi Kay,
Espresso grounds will be too coarse for this recipe. We want the added flavor of espresso, but not the texture. You can try crushing the grounds in a grinder to make a powder. That should work fine!
Barbi says
This is the best chocolate cake recipe I have ever made! You will no be disappointed!
Madison says
Loved the recipe it was so easy to follow. I had never baker something gluten free so this recipe was great! I will say I didn’t use all the frosting. If you don’t have 7 cups of powdered sugar don’t worry! You’ll still have plenty, it’s a big batch haha.
Amber says
I have made this cake twice. I first made it for my son’s 16th birthday. He’s not entirely on board with GF food. (I’m the one that is GF). But he LOVED this cake! Said it had to go in our family favorite recipe notebook.
I made it again last night for a group of ladies, many that are GF. They raved over this cake, could not believe it was gluten-free.
I made it according to the directions and used all of the items that were recommended. This cake is fabulous! Thank you!
Amy Mohr says
Amazing cake! Best chocolate cake I’ve ever had!
When I bake it again can I bake the cake layers ahead of time and freeze them before frosting?
Jessica says
Best gluten free cake I’ve ever made! I love to bake, I make a lot of gf desserts, this recipe is a keeper and I will return back to anytime I need a chocolate cake!
Nicole says
Hello! Do you have measurements in metric? I prefer to weigh all ingredients when baking 😊
Emily Chave says
Hi Nicole, I don’t have my measurements in metric, sorry. I’m sure there is an online tool you can find that will do so!
Misty says
I have been gluten free for years and never had a better gluten free cake. It is not grainy or dry in the least; the crumb is tender. It’s easy to make.
My family, who is not gluten free, agreed that it was wonderful and didn’t taste like a gluten free cake at all.
Thank you for sharing your recipe! It is delightful!