This Gluten-Free Chocolate Layer Cake may just be the best chocolate cake we have ever eaten, gluten-free or not. It is super moist, with deep chocolate flavor, and truly easy to put together. The chocolate cake layers are dairy-free and paleo-friendly, and we can promise this gluten-free cake will be a hit for any occasion!
Gluten-Free Chocolate Cake
We heard you! After we published the BEST Gluten-Free Layer Birthday Cake recipe a while back you’ve been asking us to make a chocolate version. We got to it right away and we are CRAZY HAPPY with the results. This truly is the best chocolate cake we’ve ever tasted! You won’t know it’s gluten-free (not that that matters around here) and it is so rich and moist!
Making this recipe wasn’t as easy as adding in chocolate to our vanilla layer cake. A chocolate cake is a whole different beast. We started with a base of almond and coconut flour, which we love. It lends itself to have just the right crumb and moisture level. And then we added in cocoa powder and adjusted the level of sweetener to balance the bitterness. We added some coffee in to boast the chocolate flavor, but feel free to swap it out with additional milk instead. It took us a few tries to get the right amount of fat, which we use avocado oil here, but once we did this cake was SO GOOD.
The cake layers themselves are dairy-free. We choose to frost it with a chocolate buttercream, but if you don’t tolerate dairy you can certainly use a dairy-free chocolate ganache made with coconut milk and dairy-free chocolate to frost your cake.
As we said above, this cake does have nuts. If you’re looking for a nut-free and school-safe cake recipe, go for the two in my cookbook or this July 4th Classic Cake!
Tips Tools Needed to Frost a Cake Like a Pro
It’s not essential to frost the cake like we did. But if you want to give it a whirl, getting these tools make it easier to get an even and smooth cake!
If you like this celebration dessert, check out these other recipes:
- The Best Gluten-Free Layer Birthday Cake
- Gluten-Free Nut-Free 4th of July Cake
- Chocolate Decadence Pie
- Naturally Colored Buttercream: 5 Ways
Watch the video:
Gluten-Free Chocolate Layer Cake
Ingredients
For Cake Layers:
- 2-1/2 cups (240g) almond flour
- 3/4 cup (64g) high-quality cocoa powder
- 1/4 cup (24g) coconut flour
- 1-1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 eggs
- 1-1/4 cup coconut sugar
- 1/2 cup milk of choice
- 1/4 cup coffee (see note)
- 1/4 cup avocado oil
- 1-1/2 teaspoon vanilla extract
For Chocolate Buttercream:
- 4 sticks grass-fed butter, softened
- 1 1/2 cups cocoa powder, sifted
- 6 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 cup almond milk
Directions
For Cake Layers:
- Pre-heat oven to 350ºF and grease 3 6" layer pans (we used avocado spray) and line with parchment paper that fits directly inside. Skipping this step could result in a cake that sticks to the pan. Set aside.
- In a medium bowl add almond flour, cocoa, coconut flour, baking powder, baking soda, and sea salt.
- In a large bowl whisk eggs. Add in coconut sugar, milk, coffee, avocado oil and vanilla extract. Whisk to combine.
- Add dry ingredients into wet ingredients and whisk to combine completely.
- Divide batter evenly between 3 cake pans and bake in pre-heated oven for 25 minutes, or until a toothpick inserted and removed is clean or any wet cake batter.
- Let cake layers cool in the pan for 10 minutes before removing by running a thin knife or offset spatula around the side of the pan to loosen the cake and turning over pan on wire rack. Remove the parchment paper liner if still on the cake. Cool completely before frosting.
For Buttercream Frosting:
For Buttercream Frosting:
- In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.
- Add the sugar and cocoa powder and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.
- Add the vanilla and 1/4 cup of almond milk (or more if needed) and beat on medium speed until lightened in color.
To Assemble the Cake:
- Once cake is cooled place first layer on serving plate and frost with a buttercream layer to prevent the cake from moving once assembled.
- Add next layer of cake and repeat with layer of buttercream, smoothing over, and place last cake layer on top.
- Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.
- Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.
- Decorate as desired with additional frosting, chocolate cups and sprinkles on the side.
- Cake will keep 3-5 days in refrigerator.
Recipe Notes
- You can omit the coffee and substitute in 1/4 cup almond milk or water. Coffee helps bring out the chocolate flavor, but is not essential.
- We have a heavy hand when we frost our cakes. If you think you'll want less frosting, swap the recipe with 3 sticks of butter, 1 cup cocoa powder, 4 cups powdered sugar and follow the recipe as stated. If you do end up with leftover frosting, you can freeze it for later use.
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34 comments on “The BEST Gluten-Free Chocolate Cake Recipe”
This is chocolate cake very interesting and amazing. I really love the idea and way you present this to us. Thank you so much for sharing this. As my kids love this.
Your cake looks yummy and I want to make it for my 11 year old niece who is not only gluten intolerant but diabetic. Have you tried this recipe with cacao powder? I haven’t baked with it yet and I’m wondering if cacao powder will negatively affect the taste of the cake?
Probably, yes!
ridiculously excited to try making a cake with almond flour; I’ve yet to do that! Looks absolutely divine 🙂
This was very easy to make, especially since it was ingredients I already had on hand. It was a BIG hit-even those who aren’t gluten-free loved it! It isn’t dry like some other GF cakes. I will definitely be making this again! Thanks for the recipe!
Do you think vegan butter sticks would work for the frosting? Like earth balance?
This cake is HEAVENLY!!
So… I made this cake twice in a week and it was delicilous!!! Super moist with the perfect crumb. It comes together super easily. I skipped the buttercream and made my own avocado based frosting. It was definitely a hit in my house. yuuuuum!!
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OMG!!! this cake a) is absolutely stunning and b) sounds DELICIOUS!!!
Especially for how healthy it is wow! Love the ingredients and that it’s GF (yaya for my stomach!)
So excited to try this!! Can never go wrong with your recipes 🙂 Pinning now!
I’m making this right now for a birthday celebration. It was the perfect amount for 2 8 inch round pans. I made a peanut butter Greek yogurt frosting to top it. It looks so good already, I can’t wait to eat it!
This cake is incredible!! Seriously tastes like the real deal, but with LESS WORK than the real deal!! I couldn’t believe how perfect the cake was, and I didn’t even have the cream butter and sugar forever, WIN! I subbed boiling water for the coffee and it was awesome!
Any chance of a quick reply, want to make it this afternoon for a friends birthday. I can’t get any Avocado oil and I substitute with Coconut Oil and is Almond Flour the same as ground almonds? Think it might be an American / England thing! LX
Hi Laura! Kelli here, part of the LCK team. Ground almond are not preferred as we believe they are similar to almond meal, vs. almond flour. BUT they should work in a pinch. Additionally melted coconut oil should work, but it might alter it slightly because coconut oil solidifies at room temp. and avocado oil doesn’t. But both of the subs should produce similar results.
First, let me say that I don’t have a problem eating gluten. I needed a good chocolate cake for a lovely lady that was gluten free. It was to be for 6 at a dinner party. I followed ingredients and instructions exactly. Very easy to put together. I used Dutch droste cocoa powder. I made a stabilized whipped cream frosting in which I used a bit of cream cheese and unflavored gelatin. I decorated the top with fresh raspberries and chocolate truffle slices. Well, let’s just say, it was amazing! One of the best chocolate cakes ever! Moist, not too sweet and my husband went nuts over it and he doesn’t even like cake. A real winner!!
Can we make this cake in a 13 x 9 pan instead of the layers? Will that alter the taste of the cake or just the cooking time? Thank you
Hi Loralei! Kelli here part of the LCK team. We’ve never tried it so we can’t say what it will change. It will likely have to cook a bit longer. If you do try it you’ll want to test the middle of the cake with a toothpick: if it’s cooked it will have moist crumbs attached to the toothpick but it won’t be wet. We’d love if you could report back how it comes out!
Does this recipe translate to a cupcake format?
Yes.
can you use canola oil if you don’t have avocado oil?
Yes.
OMG!!! TO SAY THIS CAKE WAS AMAZING IS AN UNDERSTATEMENT!! BEEN LOOKING OR A GLUTEN FREE CHOCOLATE CAKE AND WE COULD NOT BE HAPPIER!!! SERIOUSLY HARD TO BELIEVE ITS GLUTEN FREE!!! ONLY CHANGE I MADE WAS USING CANOLA OIL. I DID DOUBLE THE RECIPE AND FILLED THREE 9″ CAKE PANS PERFECTLY, ALSO BAKED AN EXTRA 12 MINUTES!! THANK YOU SO MUCH FOR TAKING THE TIME TO MAKE THE PERFECT CHOCOLATE CAKE RECIPE!!!
Can I freeze the cake?
Hi. Would the coffee be room temperature?
Thanks
How much time would I bake 2 8inch round cakes for?
This cake is THE BEST!!!!! Thank you so much!!
YAY.
I have made this cake twice. Once for my daughter that is GF and then my husband requested it for his birthday as well because he liked it so much! I made 1 1/2 of the recipe and poured it into three 9″: pans and it was a beautiful cake! I would love to make the 6″ version. Can you please tell me the height of your pans? Are they 2″ or 3″ – I don’t want to purchase the wrong ones. This cake is absolutely delicious by the way! Thank you so much for it!
So glad you loved the recipe! Either 2″ or 3″ inch works here, so long as you are making 3 layers of them as instructed. If you were looking to make 2, you might need the 3″.
I have made this cake twice and WOW!! So good. I found though that my cakes sink a bit in the middle, especially after pricking them with the toothpick to see if they’re done – is this normal? and if not, what might I be doing wrong? Also, side note – I have 8 inch pans, so I’ve been making 2 layers out of this recipe, and making 2 batches to end up with 4 decent layers for a tallish cake. I bake them for about 30-35 minutes, would that be long enough?
I made it for a birthday and it was amazing! both gluten-free and gluten eaters liked it! easy to make yet still phenomenal! even people who don’t usually like cake liked it! I used two 9 inch pans that were 1 1/2 inches deep and it turned out great!
We’re so glad you loved it!
The cake batter did not have enough to make one pan much less than 3. Ugh
Hi Rachek. What size cake pan where you using? I can assure you this recipe makes a 3 layer 6″ cake. I know–I’ve tested and made it roughly 11 times now. But happy to help you figure out what went wrong on your end. – Kelli