One-Bowl Gluten-Free Chocolate Cake: Easy, Fudgy, Irresistible
Enjoy decadent fudgy richness with minimal preparation and zero extra dishes.
One-Bowl Gluten-Free Chocolate Cake
A decadent chocolate cake doesn’t have to be complicated—especially if you need it to be gluten-free. Here’s a single-bowl, crowd-pleasing cake that delivers deep chocolate flavor with minimal fuss, perfect for weeknight desserts, birthday celebrations, or any time you crave a classic treat without the gluten.
Why This Recipe Works
- Single-bowl simplicity: All ingredients come together in one bowl, saving you cleanup time and effort.
- Irresistibly chocolaty: The secret to its richness lies in Dutch-processed cocoa powder and the option to bloom the batter with coffee.
- No one guesses it’s gluten-free: The cake stays moist, fudgy, and sinks its teeth in just like traditional chocolate cake.
- Customization: Easily swap ingredients or scale for layer cakes, stack with frosting, or finish with a silky ganache.
- Stays soft—even refrigerated: Thanks to sour cream and oil, leftovers taste just as amazing the next day.
Behind the Recipe: The Secrets of a Great Gluten-Free Chocolate Cake
Chocolate cake is a staple of celebrations, but gluten-free cakes have a reputation for being dry or crumbly. This recipe defies all odds. Neutral oil and sour cream contribute to a luscious, moist crumb. Carefully selected gluten-free flour blends stand in seamlessly for wheat flour, while the cocoa’s richness is elevated with a touch of optional coffee. With no need for specialty equipment or complicated mixing methods, this recipe is as suitable for novice bakers as it is for pros looking for a reliable gluten-free showpiece.
How to Make One-Bowl Gluten-Free Chocolate Cake
- Whisk together dry ingredients: In a large bowl, thoroughly combine gluten-free flour, cocoa powder (preferably Dutch-processed for boldness), salt, baking soda, and sugar.
- Add wet ingredients: Incorporate sour cream, a neutral oil, beaten eggs, vanilla, and warm water. For extra depth, use half coffee and half water.
- Mix until smooth: Blend the batter until no dry pockets remain. It should be thick and creamy.
- Prepare the pan: Grease a 9-inch round or square cake pan. Line the bottom with parchment for easy removal if desired.
- Bake: Bake in a preheated oven at 350°F (175°C) for 28–32 minutes. The cake is done when a toothpick in the center comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely before icing.
Equipment
- Large mixing bowl
- Whisk or electric mixer
- 9-inch round or square cake pan
- Parchment paper (optional)
- Wire rack
Recipe: One-Bowl Gluten-Free Chocolate Cake
Ingredients
- Gluten-Free Chocolate Cake
- 1½ cups (210g) all-purpose gluten-free flour blend (with xanthan gum; if none, add ⅜ tsp xanthan gum)
- ¾ cup (70g) unsweetened cocoa powder (Dutch-processed preferred for depth)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (200g) granulated sugar
- ¾ cup (168g) sour cream, at room temperature
- ½ cup (112g) neutral oil (canola, grapeseed, vegetable, or peanut)
- 2 large eggs (100g, out of shell), at room temperature, lightly beaten
- 1 teaspoon pure vanilla extract
- ¾ cup (6 fl oz / 180ml) warm water (about 80°F / 27°C; substitute half with brewed coffee for deeper chocolate flavor)
- Easy Chocolate Ganache (Optional Frosting)
- ¾ cup (6 fl oz / 180ml) heavy cream
- 8 ounces (225g) dark chocolate, chopped (use 10 ounces for whipped ganache)
- 1 cup (115g) confectioners’ sugar (optional, for whipped ganache)
Directions
- Preheat oven to 350°F (175°C). Grease and line your cake pan.
- Combine dry ingredients: Whisk gluten-free flour, cocoa powder, salt, baking soda, and sugar in a large bowl until evenly blended.
- Add wet ingredients: Mix in sour cream, oil, eggs, vanilla, and warm water (or water/coffee blend). Stir until batter is smooth and thick.
- Bake: Pour batter into the prepared pan and spread evenly. Bake for 28–32 minutes, or until a toothpick has just a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Ganache: Gently heat cream until just simmering, then pour over chopped chocolate. Let sit for 5 minutes, then stir until glossy. Cool slightly before pouring over the cake. For whipped ganache, chill until scoopable, then whip until fluffy; add powdered sugar for sweetness if desired.
- Frost and serve: Pour or spread ganache over cooled cake. Allow ganache to set before slicing.
Expert Tips for the Perfect Gluten-Free Chocolate Cake
- Room-temperature ingredients: Cold eggs and sour cream can curdle or make the batter lumpy. Bring eggs to room temp quickly by placing in warm water; microwave the sour cream gently to remove the chill.
- Dutch-process cocoa for depth: Dutch-process cocoa is less acidic and yields a richer, more sophisticated chocolate flavor than natural cocoa. Use it if possible.
- Don’t overbake: Remove the cake when a tester comes out with moist crumbs. Overbaking dries out chocolate cakes, even those with plenty of fat.
- Boost flavor with coffee: Swapping half the warm water for coffee (decaf or regular, as you prefer) amplifies chocolate’s complexity without leaving a coffee taste.
- Bigger cakes: This recipe makes one generous single layer. For a classic two-layer round cake, double the recipe and divide among two pans. Double the frosting as well for beautiful layers.
- Storage: Refrigerate frosted cake as needed. The oil and sour cream help the cake remain soft and moist, even straight from the fridge. Wrap tightly for up to three days.
Ingredient Substitutions and Variations
- Flour blend: Choose a gluten-free blend with xanthan gum for ideal structure. If your blend lacks xanthan gum, add ⅜ tsp (scant ½ tsp).
- Non-dairy: Use a dairy-free sour cream substitute and dairy-free chocolate for a fully dairy-free cake. Almond and coconut-based options work well.
- Egg-free: While the cake’s structure depends on eggs, you may try egg replacers like flax ‘eggs’ or a commercial substitute; results can vary and may alter texture.
- Oil: Any neutral oil (canola, grapeseed, vegetable, or peanut) works. Avoid those with strong flavors like olive oil.
- Frosting: Try other toppings—classic buttercream, a dusting of confectioners’ sugar, or even just whipped cream and berries. The ganache recipe is extremely simple and versatile.
What others are reading
Serving & Storage
- Serving: The cake is superb at room temperature, but you can chill for a firmer slice. A little whipped cream or a scoop of vanilla ice cream makes an elegant finish.
- Storage:
- Unfrosted cake: Wrap tightly and store at room temperature for up to 2 days.
- Frosted cake: Cover and refrigerate for up to 3 days. Oil and sour cream help it stay moist even straight from the fridge.
- Freezing: Freeze unfrosted cake (whole or in slices) tightly wrapped for up to 1 month. Thaw overnight in the fridge, then bring to room temp to serve.
Troubleshooting & Frequently Asked Questions
Q: Can I use almond or coconut flour instead of a gluten-free blend?
A: No, this recipe is designed for an all-purpose gluten-free blend that mimics wheat flour. Almond or coconut flour absorb moisture differently and will make the cake dense or dry.
Q: How do I know if the cake is finished baking?
A: Check for a few moist crumbs clinging to a toothpick; avoid waiting for it to come out clean or the cake may become dry.
Q: Does the cake taste like sour cream?
A: No—the sour cream simply provides moisture and helps create the cake’s tender crumb. You won’t taste it in the finished dessert.
Q: Can I make cupcakes?
A: Yes, divide the batter among lined muffin tins, filling each about 2/3 full. Bake at the same temperature for 18–22 minutes.
Q: What if my ganache is too runny or too thick?
A: If too runny, let it cool longer or chill briefly. If too thick, gently warm or add a small splash of warm cream.
Nutrition (Per Serving, Approximate)
| Calories | Fat (g) | Carbs (g) | Protein (g) | Fiber (g) |
|---|---|---|---|---|
| 290 | 16 | 34 | 4 | 3 |
*Nutrition figures are estimates and will vary based on specific ingredients and frosting choices.
Tips for Success and Final Thoughts
- Use quality cocoa: The chocolate flavor is front and center, so choose a high-quality cocoa powder for the richest taste.
- Bring ingredients to room temperature: Faster, smoother mixing and a finer crumb result from not shocking the batter with cold elements.
- Don’t overmix: Mix until just combined when adding wet to dry; this avoids a tough cake.
- Experiment: Try swapping the ganache for a peanut butter frosting or layering in fruit preserves for creative variations.
Frequently Asked Questions (FAQs)
Q: Is this cake suitable for people with celiac disease?
A: Yes, as long as you use certified gluten-free flour and chocolate. Always double-check labels for potential cross-contamination.
Q: Can I double the recipe?
A: Absolutely! Double both the cake and ganache recipes for two generous layers (use two pans), or divide into smaller round pans for a tiered presentation.
Q: What’s the best way to transport the cake?
A: Chill frosted cake briefly to firm up the ganache, wrap securely, and transport in a cake carrier or snug box.
Q: How can I add extra chocolate flavor?
A: Use coffee instead of half the water, and consider mixing in a handful of chocolate chips before baking for extra bursts of melted chocolate.
Conclusion
A gluten-free chocolate cake this simple, reliable, and decadent deserves a permanent place in your baking rotation. Its rich flavor, moist crumb, and ease of preparation make it a go-to recipe for every baker—gluten-free or not. Whether topped with a glossy ganache, fluffy frosting, or a simple dusting of sugar, this cake guarantees rave reviews and satisfied smiles every single time.
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