Best 3 Best Gluten Free Chocolate Cake Recipes

Indulge in the ultimate gluten-free chocolate experience with our top-rated recipes. From decadent cakes to rich brownies, this collection offers a symphony of flavors for every chocolate lover. Dive into the velvety smoothness of our moist and fluffy Chocolate Cake, crafted with almond and coconut flour for a delectable texture. Treat yourself to the classic indulgence of our flourless Chocolate Torte, where rich chocolate ganache meets a crispy almond crust. For a fudgy delight, our Gluten-Free Brownies are a must-try, featuring a chewy center and a crisp top. Experience the elegance of our Chocolate Mousse, a light and airy dessert that's perfect for any occasion. And for a unique twist, our Chocolate Avocado Cake combines rich chocolate with the creamy goodness of avocados, resulting in a moist and flavorful creation. Each recipe is carefully crafted to deliver a symphony of flavors and textures, ensuring an unforgettable gluten-free chocolate journey.

Here are our top 3 tried and tested recipes!

THE BEST GLUTEN-FREE CHOCOLATE CAKE

The BEST Gluten-Free Chocolate Cake image

Easy Gluten-Free Chocolate Cake. This rich and moist cake is perfect for birthdays. Dairy-Free Option Included.

Provided by Elizabeth

Number Of Ingredients 14

Ingredients

1 ¾ cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, see note ((9 ounces; 255 grams))
1 ¾ cups granulated sugar ((12 ½ ounce; 354 grams))
1 cup natural cocoa powder ((3 ounces; 85 grams))
2 teaspoons baking powder
1 teaspoon salt
½ teaspoons baking soda
1 cup milk or coffee ((8 ounces; 226 grams))
½ cup vegetable oil ((3 ½ ounces; 100 grams))
3 large eggs ((about 6 ounces; 170 grams out of shell))
4 cups powdered sugar ((16 ounces; 453 grams))
½ cup natural cocoa powder ((1 ½ ounces; 42 grams))
1 cup butter, softened ((8 ounces; 226 grams))
4 tablespoons milk, divided ((2 ounces; 56 grams))
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F.
Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9", x 13" pan with nonstick cooking spray OR line 24 standard cups with paper liners.
Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.
Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan OR fill muffin cups about ⅔ full.
Bake until a cake tester inserted into the center of the cakes comes out clean.For 8-inch round cakes: about 30 minutes.For 9x13-inch pan: about 40 minutes.For cupcakes: about 22 minutes.
Allow cakes to cool in the pan for 10 minutes. Remove cake from the pan and place on a wire rack to cool.
When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.
Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high. Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk.

GLUTEN-FREE MOIST CHOCOLATE CAKE

Gluten-Free Moist Chocolate Cake image

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.

Provided by ADeSouza

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 11

Ingredients

1 ⅓ cups water
⅔ cup quinoa
¾ cup butter, melted and cooled
⅓ cup milk
4 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g

GLUTEN FREE CHOCOLATE CAKE

Gluten Free Chocolate Cake image

This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting.

Provided by shelleelorayne

Categories Desserts Cakes Chocolate Cake Recipes

Time 55m

Yield 18

Number Of Ingredients 10

Ingredients

cooking spray
3 cups gluten-free all purpose baking flour
2 cups white sugar
⅓ cup cocoa powder
2 ¼ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum
1 ½ cups mayonnaise
1 ½ cups hot water
1 ½ teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 24.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 280.6 mg, Sugar 22.5 g

Tips:

Use superfine almond flour: This will help to create a smooth and even cake texture.
Make sure your baking powder is fresh: Old baking powder can result in a cake that is dense and crumbly.
Don't overmix the batter: Overmixing can develop the gluten in the flour, which can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking will dry out the cake.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This gluten-free chocolate cake is a delicious and moist dessert that is perfect for any occasion. With its rich chocolate flavor and fluffy texture, it's sure to be a hit with everyone. Whether you're gluten-free or not, you'll love this cake!