This Gluten Free Chocolate Cake recipe is not only gluten free, it’s dairy free. Make the recipe as cupcakes and pop some in the freezer so you don’t eat them all in one sitting. They are that good!
Gluten Free Chocolate Cake (Nondairy) will delight you.
October 18 is National Cupcake Day and I’m telling you about my best gluten free chocolate cake recipe. Not only is it gluten free, but it’s almost vegan (it contains eggs). If you want to make it vegan, you can substitute ground flaxseed and water for eggs. I like it best baked as cupcakes, which you can easily frost and freeze for later. It’s hard to eat just one of these scrumptious cupcakes.
I must admit, I didn’t make the Chocolate Frosting vegan or dairy free. I’ll try that another time. I do love my butter.
These Gluten Free Chocolate Cupcakes are so moist and tasty. The texture is perfect. No one will even know they are gluten free. But be sure to tell people they are gluten free (and vegan if you make them without eggs); that way you will have more for yourself! People are so used to thinking that gluten free or gluten free + vegan = yuck. You won’t have to fight over these amazing cupcakes if you are truthful about what they really are. 🙂
This recipe is based on a chocolate cake recipe that came from one of those spiral bound cookbooks to which everyone contributes a recipe. The recipes were collected by the Disabled American Veterans in Waukesha, Wisconsin. Every recipe I have ever made from this cookbook has been to-die-for good.
What You Need
You will need measuring cups and spoons, a bowl, a cupcake pan or cake pan, and some type of electric mixer. I usually use my hand mixer for making cakes. You will also need gluten free flour. I use a combination of two GF flours from Bob’s Red Mill. They each have different textures, so it makes a difference in the recipe.
Gluten Free Chocolate Cake Recipe
Gluten Free Chocolate Cake
Moist, delicious, so easy to make Gluten Free Chocolate Cake. Gluten free. Dairy free. Soy free.
- 1-1/2 cups sugar
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup coconut oil melted (or canola oil)
- 1/2 cup coconut milk
- 1 cup Bob's Red Mill Gluten Free All Purpose Flour
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2-1/4 teaspoons soda
- 1 teaspoon baking powder
- 1/2 cup cocoa
- 1 cup boiling water
- Mix the sugar, eggs, salt, and vanilla.
- Mix in the coconut oil and coconut milk.
- Add the flour, cocoa, baking powder, and baking soda and mix well.
- Boil the water and add to the mixture.
- Mix well and pour into two 12-cupcake pans lined with cupcake liners (or 3 greased round cake pans or one 13" x 9" cake pan).
- Bake in a 350F degree oven for 20 minutes for cupcakes or round pans; 25 to 30 minutes for an oblong cake pan or until a toothpick inserted comes out clean. (Err on the side of undercooking instead of cooking too long. Don't overbake or it will be dry.)
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, CF (use sea salt), V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop March 20, 2017 and updated October 18, 2020.