Gluten Free Chocolate Cake

There is something so good, so satisfying, about a made from scratch cake. Nothing against box cakes, but there is something to be said for being able to exactly tailor the sweetness and flavor of a cake. So at the beginning of my gluten free baking journey, I realized that I would need a go-to white cake recipe, and a reliable chocolate cake recipe. Any flavor of cake I might want to make could probably be derived from those two.

I tried a lot of chocolate cake recipes before finally settling on this one. It has a richy chocolatey flavor, a reliable texture, and is indistinguishable from the cakes I would bake before going gluten free. Its also pretty easy to make!

In praise of small cake pans

You might notice that this recipe calls for baking the cake in two six inch cake pans, when the standard is a nine inch cake pan. You can use a nine inch cake pan if you want - the recipe will make one cake instead of two. But you should absolutely get yourself some six inch cake pans.

Nine inch cakes are huge. That might be wonderful if you are trying to write a message on the top, but what if you want layers? What if you want a tall elegant cake? What if you...gasp... don't actually want a mountain of cake?

One single layer six inch cake is a great dessert for 2-4 people. No leftovers. No guilt. Two layers gives you a nicely proportioned "tall" cake, with 8-10 servings. Add a third layer if you really want to make a "grand" statement.

The choice of flour

I make this cake with Namaste Gluten Free "Perfect Flour" Blend. It is a sorghum and rice based gluten free flour blend, with xanthum or guar gum added. I use it as my go-to white flour blend. Why? Because you can buy a big bag of it at Costco. Ever notice how the bags of gluten free flour are often very stingy? You get a few cups, and immediately have to buy another bag. Not so with Namaste flour! You can buy a big 5lb bag and be set for a while.

It is also a very solid gluten free flour blend, that makes great pancakes and banana bread.

And finally, some inspiration...

This cake recipe is a great base for any sort of icing and filling combo. I like to pair it with an italian meringe icing, but you can frost and decorate it with buttercream, whipped cream, fruit, flowers, cookies... the list goes on.

  • A two year old's birthday cake; chocolate with italian meringe icing
  • Chocolate with italian meringe icing cake
  • Cookies and cream cake

Go-To Chocolate Cake Recipe

3/4 cup Namaste Gluten Free Flour
3/4 cup Sugar
1/2 cup Dark Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Greek Yogurt
1/4 cup Olive Oil
2 Eggs medium
1 teaspoon Vanilla Extract
1/2 cup Coffee

(1) Preheat oven to 350 degrees Fahrenheit. Coat two 6" cake pans with butter, and then sprinkle with flour. Turn the pans and tap on the sides to evenly distribute the flour, and then dump out any excess.

(2) Whisk together your dry ingredients: the flour, sugar, cocoa powder, baking powder, and salt.

(3) Whisk eggs separately, and then add your wet ingredients - the greek yogurt, olive oil, eggs, vanilla extract, and coffee - to the dry mixture. Mix well.

(4) Once everything is well combined, divide your batter between the two cake pans. Bake for 30-40 minutes, or until a toothpick inserted into the center of the pans comes out clean.

(5) Allow the cakes to cool for 15-30 minutes in the pan, and then tip out onto a cooling rack. Allow to cool the rest of the way on the rack.

(6) Ice and decorate as desired!

Last updated
April 26, 2024

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