Moist Gluten-Free Chocolate Cake with Cream Cheese Frosting
This gluten-free chocolate cake is light, moist and rich, with the texture and flavor of a traditional chocolate cake. It works well as a simple layer cake or as a base for other frostings and decorations.
The batter takes approximately 10 minutes to prepare. Sorghum flour, potato starch and xanthan gum create the structure, while coffee deepens the chocolate flavor without making the cake taste strongly of coffee.
The complete recipe and detailed instructions are at the end of this post. You will need sorghum flour, potato starch, cocoa powder, sugar, salt, baking powder, baking soda, xanthan gum, coffee, eggs, vegetable oil, vanilla extract, rice vinegar, cream cheese frosting, cocoa powder and chocolate chips.
Mix the Chocolate Cake Batter
Whisk together the sorghum flour, potato starch, cocoa powder, sugar, salt, baking powder, baking soda and xanthan gum.
Add the warm coffee, eggs, vegetable oil, vanilla extract and rice vinegar. Beat until the ingredients are fully incorporated and the batter is smooth.
Bake the Gluten-Free Chocolate Cake
Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the pan. Pour in the batter and smooth the top.
Bake at 350°F (177°C) for approximately 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely in the pan before removing it. At this point, the cake can be served as a single-layer chocolate cake or used as the base for a filled and frosted layer cake.
Fill the Cake with Cream Cheese Frosting
Use a serrated knife to slice the cooled cake horizontally into two even layers.
Spread enough cream cheese frosting over the bottom layer to create a filling approximately 1/3 inch thick. Place the second cake layer on top and align the edges.
Apply the Crumb Coat and Final Frosting
Spread a thin layer of frosting over the top and sides of the cake to create a crumb coat. Refrigerate the cake until the frosting is firm enough to hold the crumbs in place.
Cover the chilled crumb coat with the remaining cream cheese frosting. The crumb coat prevents dark chocolate crumbs from showing through the final layer.
Decorate the Chocolate Cake
Cut a parchment paper circle slightly smaller than the top of the cake and place it over the frosting. Sift cocoa powder over the exposed edge, then carefully lift away the parchment.
Press chocolate chips around the sides of the cake. Refrigerate the finished cake until the frosting is firm, then allow it to sit briefly at room temperature before serving.
Moist Gluten-Free Chocolate Cake with Cream Cheese Frosting
A moist, airy gluten-free chocolate cake made with sorghum flour, potato starch, cocoa and coffee, then layered with cream cheese frosting.
Adapted from Gluten-Free Goddess chocolate cupcakes.
Chocolate Cake
- 3/4 cup sorghum flour
- 3/4 cup potato starch
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon fine salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 cup warm brewed coffee
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon rice vinegar
Filling and Decoration
- Cream cheese frosting, enough to fill and cover one 9-inch cake
- Unsweetened cocoa powder, as needed for decorating
- Chocolate chips, as needed for decorating
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the pan.
- Combine the dry ingredients. Whisk together the sorghum flour, potato starch, cocoa powder, sugar, salt, baking powder, baking soda and xanthan gum.
- Add the wet ingredients. Add the warm coffee, eggs, vegetable oil, vanilla extract and rice vinegar. Beat until the batter is smooth.
- Bake the cake. Pour the batter into the prepared pan and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake. Let the cake cool completely in the pan before removing it.
- Divide the cake. Use a serrated knife to slice the cake horizontally into two even layers.
- Add the filling. Spread a layer of cream cheese frosting approximately 1/3 inch thick over the bottom cake layer. Place the second layer on top.
- Apply the crumb coat. Cover the top and sides with a thin layer of frosting, then refrigerate until firm.
- Apply the final frosting. Cover the chilled crumb coat with the remaining cream cheese frosting.
- Decorate the cake. Use a parchment stencil and cocoa powder to decorate the top, then press chocolate chips around the sides.
- Chill and serve. Refrigerate until the frosting is firm. Allow the cake to sit briefly at room temperature before slicing.
Recipe Notes
- Use certified gluten-free ingredients when preparing the cake for someone with celiac disease or a serious gluten sensitivity.
- Warm coffee strengthens the chocolate flavor without making the cake taste strongly of coffee.
- Do not remove the cake from the pan until it has cooled completely because gluten-free cakes can be fragile while warm.
- Chilling the crumb coat helps prevent chocolate crumbs from showing through the final frosting.
- The unfrosted cake can be used with other fillings, frostings or decorations.
- Store the finished cake in the refrigerator because the frosting contains cream cheese.
Gluten-Free Chocolate Cake FAQs
Does this gluten-free chocolate cake taste different from a regular chocolate cake?
The cake has a moist, light texture and a rich chocolate flavor similar to a traditional chocolate cake. The sorghum flour and potato starch create structure without giving the cake a strong alternative-flour flavor.
Can I make this cake without coffee?
Yes. Replace the coffee with an equal amount of warm water or milk. Coffee intensifies the cocoa flavor, but the cake will still work without it.
Why does the recipe use xanthan gum?
Xanthan gum helps replace some of the binding and structural properties normally provided by gluten. It helps the cake hold together and improves its texture.
Can I use a gluten-free flour blend instead of sorghum flour and potato starch?
A blend may work, but the texture can change depending on its ingredients. Avoid adding extra xanthan gum if the blend already contains it.
Why did my gluten-free cake crumble?
The cake may have been removed from the pan while still warm, overbaked or made without enough binder. Allow it to cool completely before handling and measure the xanthan gum accurately.
Can I bake this recipe as cupcakes?
Yes. Divide the batter among lined cupcake wells and begin checking for doneness earlier than the full cake. The baking time will depend on the size of the cupcakes.
Does cream cheese frosting need to be refrigerated?
Yes. Store the finished cake in the refrigerator because the frosting contains cream cheese. Let the cake sit briefly at room temperature before serving for a softer texture.
Can I make the cake ahead of time?
Yes. Bake and cool the cake one day in advance, then wrap it tightly. Fill and frost it the following day. The finished cake can also be refrigerated until serving.
Can gluten-free chocolate cake be frozen?
Yes. Wrap the unfrosted cake tightly and freeze it. Thaw it while still wrapped before filling and decorating. A frosted cake can also be frozen, although the frosting texture may change slightly.
What equipment do I need for this recipe?
Recommended equipment: Whisk (opens Amazon in a new tab), Parchment paper (opens Amazon in a new tab), Fine-mesh sieve (opens Amazon in a new tab), Cake pan (opens Amazon in a new tab), Offset spatula (opens Amazon in a new tab), Serrated knife (opens Amazon in a new tab).
As an Amazon Associate, I earn from qualifying purchases.
What is the estimated nutrition per serving?
Estimated nutrition per serving: Calories: 170 calories; Carbohydrates: 29.4 g; Protein: 3 g; Fat: 5.7 g; Saturated Fat: 1.2 g; Unsaturated Fat: 4.5 g; Trans Fat: 0 g; Cholesterol: 37 mg; Sodium: 133 mg; Fiber: 1.8 g; Sugar: 20.1 g.
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