If you’re on the hunt for a dessert that’s sure to be the star of any gathering, look no further than this extra moist, Double Chocolate Gluten Free Cake recipe.
Baked with light and grit-free gfJules Flour blend, this recipe guarantees a tender crumb and rich chocolatey goodness in every bite.
This recipe features two layers of pure indulgence, but also options: enhance the rich chocolate flavor with a hint of coffee (which no one would ever suspect as a secret ingredient) that serves to both deepen the chocolate flavor and temper the sweetness, or keep this cake coffee-free for a more straightforward sweet treat.
What makes this cake even more special? Like all my recipes, it’s both dairy-free and gluten-free, making it the perfect choice for all. What could be better for chocolate lovers than being able to enjoy a delectable dessert without compromise?
Whether you’re celebrating a special occasion or just craving a sweet slice of soft chocolate heaven, this crowd-pleasing cake promises to impress and satisfy with its luscious texture and decadent chocolate flavor.
If you’re a true chocolate cake connoisseur, I’d love to hear what you think of this cake compared to a few other gluten free chocolate cake favorites around here.
Have you tried my Gluten Free German Chocolate Cake recipe yet? Or my famous Gluten Free Chocolate Beer Cake? How about my Gluten Free Texas Sheet Cake for two or four? Or a Gluten Free Chocolate Mug Cake — ready in only 5 minutes! And of course, the chocolate version of my Gluten Free Birthday Cake or Best Gluten Free Cake Recipe are not to be missed!
Oh wait, don’t get me started on the chocolate cupcakes! Gluten Free Salted Caramel Chocolate Cupcakes, Gluten Free Black Bottom Cupcakes, Gluten Free Red Velvet Cupcakes, and even Healthier Gluten Free Chocolate Cupcakes. Where will you ever start … or stop?
Double Chocolate Gluten Free Cake Recipe
Double Chocolate Gluten Free Cake
Ingredients
Cake
- 2 ½ cups (338 grams) gfJules® All Purpose Gluten Free Flour
- 2 cups granulated cane sugar
- 1 cup unsweetened cocoa powder
- 1½ tsp. baking powder
- 1 Tbs. baking soda
- 1½ tsp. salt
- 4 eggs (or substitute see suggestions here)
- ½ cup mild oil like avocado
- 2 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 1¼ cups milk of choice OR coffee see intro above recipe card for info about which to choose
Instructions
- 1. Preheat oven to 325° F.
- 2. Line with parchment rounds or oil two 9-inch round cake pans.
- 3. In the bowl of a stand mixer, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix on low until combined.
- 4. Add the eggs, oil, vinegar, vanilla, and milk. Mix on medium speed just until the batter is smooth. This should take 1-2 minutes.
- 5. Divide the batter between the cake pans.
- 6. For two 9” cake pans, bake for 30-40 minutes. A toothpick inserted into the middle of the cakes should come out clean or with dry crumbs. Pressing gently onto the top of each cake, it should feel firm and bounce back.
- 8. Allow cakes to cool in the pans for 15 minutes before gently turning them out on a cooling rack to finish cooling. Frost only after completely cooled.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Recommended Products
Any links to Amazon may earn me a small amount from qualifying affiliate purchases; this amount goes to fund this blog and does not cost you anything additional.
I hope you love this newest gluten free chocolate cake recipe. Please leave a 5-star review, if you do! Which is your favorite of my gluten free chocolate cakes?
Pin for later!
I want to make the double chocolate cake for my friend’s & my birthdays but I’d like to make it in a 13×9 inch pan the 1st time I do so. How long should I bake it?
Happy birthday to you!! I would think the cake would take at least 35-40 minutes, baked in a 9×13. Look for the cake to pull away from the sides of the pan and stick a toothpick into the center of the cake and pull it out with dry crumbs. All ovens bake a little differently, so start checking at 35 minutes and then keep checking every 4 or 5 minutes or so.
~jules
Hi Jules! I just found your website while hunting for a recipe for a good gluten-free cake for my dad’s birthday. Specifically, Irish Cream as it’s his favourite flavour. I found your cupcake recipe, but he’s turning 74 and isn’t a cupcake fan. Is there a way I can integrate irish cream liqueur into this recipe?
Hi Gina, how special that you’re making a gluten free Irish Cream birthday cake for your father! It will be one to remember!!! You can totally replace 1/3 of the liquid in this recipe with Irish Cream — should be super yummy! Let me know how it goes and wish him a happy birthday from me!
~jules
Hi Jules!
I wish I had checked on this day to see if you had responded, LOL! His birthday is the 17th, and I made the cake that night as we were celebrating his and my son’s birthday yesterday (my son’s is the 14th), so I read up the reviews and responses on your cupcake recipe and went from there! 2 – 9″ cake pans took about 30 minutes in the oven to bake, and doubled the icing recipe. I also took your advice in your gf flour article and found a flour without rice flour in it. The cake came out fluffy and moist! I’ve never had that luck before when baking for my dad!
My parents’ anniversary is in October. I’m going to try this cake, and use the substitute sugar for my mom (she’s diabetic) and let you know how it turns out! Thanks, Jules!!
Gina
(P.S. If the photo posts, I already had the cake in the carrier to take to my parents place. And just to note: I’ve never used a piping bag before, and this was my first attempt. Not the greatest job, but not too bad … if I do say so. 😁)
I’m so pleased for you, Gina! The photo looks lovely and I’m sure everyone was thrilled to have a cake they could enjoy together!!! I apologize for my delayed response – I was on holiday with my family!!!
~jules