Easy Gluten Free Dairy Free Chocolate Cake
This easy Gluten Free Dairy Free Chocolate Cake Recipe is going to be a hit with all of your friends and family. It’s made with easy to find ingredients, plus it’s moist, fluffy and texture is incredible. This Gluten Free Chocolate Cake has been a hit with all of my friends and family for years!
Gluten and Dairy Free Chocolate Cake
Who doesn’t like cake? Well, I didn’t for the majority of my life. Everytime I would eat it, I would get sick and the party was over! It’s time to have your cake and eat it too!
This easy gluten free dairy free chocolate cake has been a hit for my family since 2012. It’s the perfect gluten free celebration cake, but it is also the perfect gluten free chocolate cake base for whatever your heart desires. Cake Donuts, yes! Oreo cake, of course! Even ice cream cake (recipe to come!)
If Vanilla Cake is your thing, then you need to check out my Gluten Free Dairy Free Vanilla Cake recipe, this is the cake that established me and my blog. It has a TON of 5 star reviews and is my tried and true recipe, just like this one! If you are a cake lover then check out my Gluten Free Dairy Free Carrot Cake, Gluten Free Dairy Free Funfetti Cupcakes, and my Grain Free Chocolate Cake.
Ingredients Need to Make Gluten Free Dairy Free Chocolate Cake
Water: This keeps your batter moist, so you will get the fluffy texture you desire
Coconut Oil: Oil is essential in cake recipes, coconut is my go-to. You can use a neutral vegetable oil instead if you choose
Eggs: Eggs help keep the cake moist and give it a rise. I attempted this Bob’s Red Mill Egg Replacer and the results were not desirable. I’m still trying to crack the code on the perfect vegan replacement. If you have a suggestion, please share!
Vanilla Extract
Sugar
Salt
Baking Powder
Cocoa Powder
Gluten Free All Purpose Flour: My go-to is always Better Batter Original Blend, you can also use my Gluten Free All Purpose Flour Blend too!
Frosting: I recommend my Dairy Free Chocolate Frosting recipe or Dairy Free Vanilla Buttercream
How to Make Gluten Free Chocolate Cake
Preheat the oven to 350 degrees.
In a stand mixer, beat the eggs, sugar and vanilla on med/low for 1-2 minutes.
Once combined, add the melted coconut oil and mix on low for 2 minutes.
Add water, flour, cocoa powder, and baking powder. Mix on medium speed for 2 minutes and scrape the sides halfway through.
Once all ingredients are mixed well, pour into a greased cake pan, or cupcake liners.
Bake at 350 degrees. An 8 inch cake takes about 30 minutes and cupcakes take about 17-22 minutes.
Allow the cake to cool for about 25-35 minutes before popping out of the pans. Then allow it to completely cool to room temperature before frosting.
I’m new to gluten free baking, help!
Gluten free baking can be intimidating at first, but you will get the hang of it! Here are some of my tips.
- Follow the directions until your a gf baking pro. Seriously, follow them step for step.
- Don’t switch up the ingredients. Most of the time baking fails are swapping non compatible ingredients.
- Your flour will make or break your recipe.
- This is the most important ingredient when you are baking gluten free. Your flour will make or break your recipe. I only bake with 2 flours and the first one is my homemade, Gluten Free All Purpose Flour Blend.
- However, my favorite gluten free flour blend, EVER is Better Batter Flour. You can use the original or artisan blend in this recipe. That is what I used to make this recently and it is truly the best gf flour on the planet. If you want to try Better Batter you can use the code: LIVINGFREELYGF for 30% off your purchase (this excludes sale items)
- Measure properly. You can watch a video on how to measure your flour properly, HERE. Weighing your ingredients is great as well.
- If you are wanting to make a recipe vegan, reach out to the author for a substitute. Some recipes do great with egg replacer and some need something like whipped aquafaba. Remember, vegan recipes don’t rise as much!
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Ingredients
- 1½ cups water
- ⅔ cups coconut oil
- 4 eggs
- 2 tsp. vanilla extract
- 1 ½ cups of sugar
- Dash of salt
- 2 tsp. baking powder
- 1 cup cocoa powder
- 1½ cups GF All Purpose Flour
- Buttercream Frosting
Instructions
- Preheat the oven to 350 degrees.
- In a stand mixer, beat the eggs, sugar and vanilla on med/low for 1-2 minutes.
- Once combined, add the melted coconut oil and mix on low for 2 minutes.
- Add water, flour, cocoa powder, and baking powder. Mix on medium speed for 2 minutes and scrape the sides halfway through.
- Once all ingredients are mixed well, pour into a greased cake pan, or cupcake liners.
- Bake at 350 degrees. An 8 inch cake takes about 30 minutes and cupcakes take about 17-22 minutes.
- Allow the cake to cool for about 25-35 minutes before popping out of the pans. Then allow it to completely cool to room temperature before frosting.
This post was originally published in November 2016. It was updated and republished in May 2024.
