Let's Bake

Gluten Free Chocolate Cake

Yield Serves 8-10 1x
Prep: 90 minutesCook: 40 minutesTotal: 2 hours 10 minutes

Easy Gluten Free Chocolate Cake made from scratch.


Gluten free chocolate cake

  • 210 grams (1 and 1/2 cups) gluten free plain flour*
  • 40 grams (1/2 cup) cocoa powder
  • 100 grams (1/2 cup) caster sugar or granulated sugar
  • 90 grams (1/2 cup) brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 180 ml (3/4 cup) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) buttermilk*
  • 120 ml (1/2 cup) hot water

Chocolate buttercream

  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 375 grams (3 cups) icing sugar or powdered sugar, sifted
  • 2 tablespoons cocoa powder, sifted
  • 23 tablespoons full fat or whole milk


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
  2. In a large mixing bowl, add gluten free flour, cocoa powder, sugars, baking powder, baking soda and salt. Whisk together.
  3. In a separate mixing bowl, add vegetable oil, eggs, vanilla and buttermilk. Whisk together. Boil the kettle and pour out 1/2 cup of hot water.
  4. Add the wet ingredients to the dry ingredients. Start to fold together, then slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
  5. Transfer mixture into prepared cake tin and bake for approximately 35-40 minutes or until a skewer inserted comes out clean.
  6. Leave for 10 minutes before gently removing cake from tin and leave to cool completely on a wire rack.
  7. To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed for a couple of minutes until pale and creamy.
  8.  Add 1 cup of sugar and one tablespoon of milk and beat on low until the sugar is incorporated. Then, add the remaining sugar, cocoa powder and 1 tablespoon of milk, and beat on slow until the sugar is incorporated before turning up to medium for another minute or so.
  9. If buttercream is too thick, add an extra tablespoon of milk. Generously frost top and sides of cake with chocolate buttercream.


*Gluten free flour: I have tested this recipe using White Wings Gluten Free Plain Flour. It seems to work well for me. I know that there are many different brands in different countries, so try to find one that can be swapped one for one for regular flour.

*Buttermilk: You can make your own buttermilk. Simply add 2 teaspoons of white vinegar to 1/2 cup of full cream or whole milk. Let it sit for a few minutes and then use as normal.

Nutrition Information

Serving Size: 1 slice Calories: 489 Sugar: 56.3 g Sodium: 156.2 mg Fat: 28 g Carbohydrates: 60.3 g Protein: 2.8 g Cholesterol: 63.6 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: Australian
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