This is my version of Hershey’s “Perfectly Chocolate” Chocolate Cake. This gluten free chocolate cake recipe; however, is moister. I knew it would be a very moist cake just by reading the recipe. That’s the way my husband and I like our chocolate cake, rich and very moist! I told him that I was going to call this my chocolate mud cake; however, mud cakes are traditionally very gooey. I wish you were here to help us eat this huge cake!
There are two cakes that I couldn't possibly live without, this gluten free chocolate cake and my carrot cake. I'm sure you'll feel the same way, as well.
- 1-2/3 cup Carla's Gluten-Free Self-Rising Cake Flour Blend recipe
- 1-1/3 cups granulated sugar
- 3/4 cup gluten-free Dutch processed cocoa powder (Rodelle)
- 1 teaspoon salt
- 1 cup milk, at room temperature
- 1/2 cup neutral-flavored oil
- 2 large eggs, at room temperature
- 1 egg white, at room temperature
- 3/4 cup boiling water
- 2 teaspoons pure vanilla extract
- Superfine white rice flour, for dusting pan
- Rich Chocolate Frosting
- Chocolate Sour Cream Frosting
- Cream Cheese Frosting
- Dairy-Free Avocado Chocolate Ganache
- Dairy-Free Coconut Chocolate Frosting
- Mint Chocolate Buttercream
- Preheat the oven to 350°F. Oil two 8-inch round cake pans and dust with superfine rice flour; set aside.
- In the bowl of your mixer, combine the self-rising flour, sugar, cocoa powder, and salt.
- Add milk, oil, and eggs. Beat on medium speed until smooth.
- Add boiling water and mix on low speed until well blended. Add vanilla and beat on low for a few seconds.
- Distribute batter evenly between the two prepared pans. Bake for 30 minutes. The cake is done when a toothpick inserted near the center comes out clean.
- Remove cake from oven and cool for 10 - 15 minutes in pan. Remove from pan by turning it upside down onto your hand. Then transfer, bottom side down, to a wire rack. Allow to completely cool. Frost with your desired frosting.
All oven temperatures vary. If your cake layers develop mounds in the center, next time bake at 325°F for 5 - 10 minutes longer. To remove domed areas, slice off a thin layer like professional bakers do.
To turn this into a devil's food cake, add 1 tablespoon of instant coffee to the dry mixture. Be sure your instant coffee is gluten free. Cross contamination can be an issue of some instant coffee brands.
You may also be interested in the Gluten Free Cake Recipes category.
20 Replies to “Gluten Free Chocolate Cake”
Carla, I made this cake today for my birthday and I have to say it is THE best chocolate cake ever!!! My husband who is not gluten free loved it too! I used xylitol instead of sugar and I used Hershey’s special dark cocoa. It is rich, chocolaty, and oh so wonderful. I made a different icing for it but next time I’m going to go with a plain buttercream as the one I made was too rich. We ended up scraping off most of the frosting and eating the cake plain it was that good! Thank you for another awesome recipe!!
Recipe looks good. In the frosting, is it 1/4 cup butter or 1 stick, which is 1/2 cup.
Hi there I am just wondering if you could sub the flour for Bob Red Mills GF all purpose flour? And instead of the sugar can you use coconut sugar? Thanks so much
The coconut sugar would not be a problem, but Bob’s Red Mill’s flour blend will create a different result. You can try it, but you may need to adjust the liquids. If you cannot purchase superfine rice flour which is called for in my flour blend recipe, try obtaining a safe gluten-free Asian or sweet rice flour. All of the other ingredients can be found at Whole Foods and other stores.
Thanks for your reply.. the reason I was asking is my daughter is allergic to rice.. so I can not cook GF with anything that has rice in it??
Heather, in that case, substituting the rice flour with sorghum flour and then adjust the liquid as needed.
Do you think that an alternative sweetener like agave syrup or honey would work okay?
See the Substitutes page under “Sugar Substitutes” – “Agave” for this conversion: http://glutenfreerecipebox.com/gluten-free-substitutes/.
This cake is fantastic! I used butter for the oil and a 3:2 rice flour:cornstarch flour. It was loved by all. Thank you!
That’s fantastic, Aleasha! Thanks for reporting back! This was the first gluten-free cake, besides quick breads, that I truly enjoyed. I’m glad your family/friends enjoyed it as well.
I have been making another Hersheys cake for 37 years now (before the internet) and the last 4 been making the same one Gluten Free. It is “Hersheys Black Magic Cake” and is now on hersheys.com. It uses strong coffee instead of hot water – for even more flavor use cajun coffee with chickory from Cafe DuMonde (on internet or in New Orleans in French Quarter) or French Market brand. It is moist and delicious and even if you use Bobs Red Mills All-purpose GF flour with bean flour, it is great. I make it by following the recipe on the website and substituting GF flour – otherwise exact recipe – and oh – Olive oil for the oil. I like the 7-minute cooked frosting or a chocolate buttercream, but any frosting that goes on a moist chocolate cake will work, and sometimes I just sprinkle sifted powdered sugar on it just before eating/serving (it melts into cake if sprinkled on before). The recipe above is very similar. Enjoy!
Thanks for sharing! Bean flours work well with chocolate desserts, as the chocolate disguises the bean flavor.
Happy holidays to you and yours!
Facebook Comment Sept. 11, 2012:
“This is the only gluten free cake that everyone in my family will eat!!! Family members who are not on a gluten free diet love it too. Awesome recipe….a MUST try for anyone who has to eat allergen free.”
Does this really need to be refrigerated? I have limited space.
I like to be on the cautious side when giving advice, but I left mine out on the counter, covered in a glass cake stand with lid. Hope that helps you!
“GF chocolate cake, i made this tonight…but made cupcakes….omg, sooooo deeeeelish, you wouldn’t of known it’s gluten free!!!”
This is the BEST gluten free cake I have had yet!!! My whole family LOVED it, most of whom are not on a restricted diet. Thanks for the GREAT recipe!!!
Glad you and your family enjoyed this recipe, Tracy.
Wondering about whether it would still as moist if I had to use a chia seed or flaxseed slurry as a sub for the eggs….Any thoughts? The last gluten free vegan cake I made was yummy but crumbly/dry.
Sugar and oil are the main ingredients in this cake that make it moist. Note how high the sugar content is. I already cut the original amount from Hershey’s recipe by 1/4 cup. If it comes out dry I would add more oil next time. I have never used either of the above ingredients in a cake or muffin, so I wouldn’t be able to tell you if you’d get the same rise, though. If it doesn’t rise enough, just beat it longer next time, but you may end up with mounds in the center, if you beat it too long. High centers come from too high a heat or over mixing. Good luck!