Best 20 Gluten Free Chocolate Cake Recipes

GLUTEN FREE CHOCOLATE CAKE

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.

GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
• Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
• Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

GLUTEN-FREE MOIST CHOCOLATE CAKE

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.

BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE

Steps:

• 4- 6 ounce ramekins or creme brulee dishes.
• Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
• When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
• You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
• Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
• To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
• You can use any 6 ounce oven ware containers to make these if you don't have ramkins.

GLUTEN-FREE CHOCOLATE CAKE WITH SEMI-SWEET CHOCOLATE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
• In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
• In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
• To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

GLUTEN-FREE CHOCOLATE CAKE COOKIES

Steps:

• In a large bowl, combine the confectioners' sugar, cocoa powder, cornstarch and salt. Stir in egg whites and coffee liqueur until batter resembles frosting. Add walnuts., Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 300° until set, 10-14 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely. Dust with additional confectioners' sugar.

GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)

Steps:

• 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. 2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. 3. Combine beans and eggs (or egg beaters) in a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth - making sure everything is completely mixed. Transfer the batter to the prepared cake pan. 4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan for 15 minutes. 5. Cover with a light layer of confectioners' sugar, then sliced strawberries or other fruit, and then cover again with another layer of confectioners' sugar.

FUDGY GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray.
• In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain.
• Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms.
• Mix in cream and vanilla until completely combined.
• Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined.
• Fold in chocolate chips.
• Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake.
• Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs.
• Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter.
• Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!

GLUTEN-FREE CHOCOLATE CAKE WITH FROSTING

Steps:

• In a small bowl combine flour, cacao, salt and baking soda.
• In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
• Add dry ingredients into large bowl and continue to blend.
• Oil (2) 9 inch round cake pans and dust with coconut flour.
• Pour batter into pans and bake at 325 degrees for 35-40 minutes.
• Remove from oven, allow to cool completely then remove from pans.
• In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
• Stir in agave, vanilla and salt.
• Place frosting in freezer for 15 minutes to cool.
• Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
• Frost over cake.

GLUTEN FREE 5 MINUTE CHOCOLATE CAKE IN A MUG!

Steps:

• Also required: 1 large coffee mug.
• Add dry ingredients to mug, and mix well.
• Add the egg and mix thoroughly.
• Pour in the milk and oil and mix well.
• Add the chocolate chips (if using).
• Add vanilla extract, and mix again.
• Put your mug in the microwave and cook for 3 minutes at 1000 watts.
• The cake will rise over the top of the mug, but don't be alarmed!
• Allow to cool a little, and tip out onto a plate if desired.
• EAT! (can serve 2 if you want to feel slightly more virtuous).

GLUTEN-FREE WALNUT AND CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch loaf pan; dust with 1 tablespoon rice flour.
• Mix brown rice flour, 1/2 cup rice flour, tapioca flour, and salt together in a bowl.
• Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the paddle attachment; beat for 3 to 4 minutes. Add 1/2 cup sugar gradually, continuing to beat until stiff and glossy peaks form. Transfer beaten egg whites carefully into a clean, dry bowl.
• Combine egg yolks, remaining 1/2 cup sugar, and lemon zest in the bowl of the stand mixer. Beat for 3 to 4 minutes. Add oil very slowly, continuing to beat until fully incorporated.
• Fold rice flour mixture and beaten egg whites very gently into the egg yolk mixture. Pour 3/4 of the batter into the prepared loaf pan.
• Fold walnuts, vanilla extract, cocoa powder, and coffee powder into the remaining batter. Pour into the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn off oven and let cake cool inside, about 20 minutes. Transfer cake to a wire rack and let cool completely, about 20 minutes.

DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE

Steps:

• Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
• Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
• Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
• Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

CHOCOLATE MUG CAKE - GLUTEN FREE

Steps:

• Required:.
• 1 large coffee mug.
• Add dry ingredients to mug and mix well.
• Add egg, mix thoroughly.
• Add milk and oil, mix again.
• Add chocolate chips and vanilla, mix.
• Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!
• This may serve 2 as a dessert depending on your appetite.
• Variation: In the bottom of another mug place 2 Tablespoons of jam. Mix the cake up and pour over the jam. When cooked, tip out for a chocolate dessert with jam sauce topping.
• Second variation: Make as for jam variation but leave out cocoa replacing it with same amount of rice flour. Add grated orange rind to mixture.

GLUTEN FREE VEGAN CHOCOLATE APPLE CAKE

Steps:

• Grease 9'' round spring form.
• Preheat oven to 350 degrees F or 180 degrees Celsius.
• In a bowl, combine flours, baking powder and soda, xanthan, cocoa powder, cinnamon and allspice.
• In another bowl, stir together applesauce, water, oil, lemon juice, vanilla, erythritol or sugar.
• Peel and core apple, chop into small pieces and add to water / applesauce mixture.
• Fold dry ingredients into wet, stir well to combine, and pour into greased spring form.
• Bake at 350 F or 180 C for 30-40 minutes or until top cracks slightly and feels soft and springy when pressing.

GLUTEN-FREE CHOCOLATE LAYER CAKE

Steps:

• Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.
• Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
• Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
• Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
• Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.
• Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.

GLUTEN FREE MOLTEN CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• For the Raspberry Sauce: Place the raspberries and sugar in a saucepan, and bring to a boil over high heat, stirring constantly. Boil until the sugar dissolves, then remove from heat. Let cool slightly. Using a potato masher, mash up the sauce. In cheesecloth over a large bowl, strain the sauce, so the seeds and the pulp of the berries are separated from the juice. Discard the seeds and pulp( or save them to put over plain yogurt for a snack or breakfast. Yum!. Place the juice back in the pan, and simmer until it thickens slightly. Remove from heat and set aside. For the Chocolate Cakes: Preheat the oven to 350 degrees. Butter and flour seven 8 ounce ramekins. Melt the butter and the chocolate together, either in a microwave, or in the top of a double boiler over simmering water. Place the sugar, flour, and eggs in a mixer, and beat until thick and fluffy. Pour the batter into the ramekins, filling them up about three-quarters of the way up. Bake until they puff up, and the tops begin to crack, 15 to 20 minutes. Run a knife around the edge of each ramekin and flip the ramekin upside-down on a plate to serve. Serve with Raspberry Sauce, and/or vanilla ice cream. For the Raspberry Sauce: Place the raspberries and sugar in a saucepan, and bring to a boil over high heat, stirring constantly. Boil until the sugar dissolves, then remove from heat. Let cool slightly. Using a potato masher, mash up the sauce. In cheesecloth over a large bowl, strain the sauce, so the seeds and the pulp of the berries are separated from the juice. Discard the seeds and pulp( or save them to put over plain yogurt for a snack or breakfast. Yum!. Place the juice back in the pan, and simmer until it thickens slightly. Remove from heat and set aside.

GLUTEN-FREE CHOCOLATE MOCHA MUG CAKE

Steps:

• Combine chocolate chips and coconut oil in a microwave-safe mug; heat in the microwave until melted, about 30 seconds.
• Whisk water, almond flour, coconut flour, and baking soda into the chocolate mixture until well combined. Add egg and brewed espresso; whisk until smooth.
• Heat in the microwave until cake is cooked through, about 90 seconds. Let cool before serving, about 2 minutes.

GLUTEN-FREE SLOW COOKER CHOCOLATE LAVA CAKE

Steps:

• Pour cake mix into a large bowl. Make a well in the center and pour in milk, eggs, and vegetable oil; stir until well combined. Pour boiling water into the batter and stir to mix.
• Pour batter into a slow cooker.
• Combine avocados, almond milk, honey, cocoa powder, and vanilla extract in a food processor; blend until the consistency of pudding. Pour over the batter in the slow cooker. Sprinkle chocolate chips on top.
• Cook on High until edges have pulled away from the sides of the cooker, about 2 1/2 hours.

GLUTEN-FREE CHOCOLATE CAKE WITH COCONUT

Steps:

• Place 3/4 cup cashews in a bowl and add enough water to cover; soak for 2 hours. Drain.
• Blend 1/2 cup cashews in a blender until smooth. Stir blended cashews, coconut, and 2 tablespoons agave syrup together in a bowl until smooth; press into a small cake pan.
• Blend soaked cashews in a blender until smooth. Add cocoa powder, coconut oil, and 3 tablespoons agave syrup; blend until smooth. Pour chocolate cake over cashew crust; refrigerate until set, 2 hours to overnight.