What is the secret to moist gluten-free baking?

The key to a moist Gluten-Free Chocolate Cake Recipe is using the right ingredients and techniques: Use a gluten-free flour blend with a mix of almond flour, coconut flour, and tapioca flour for structure and moisture. Increase moisture by adding buttermilk, Greek yogurt, or sour cream to the batter. Choose oil over butter —vegetable or coconut oil helps retain moisture better than butter. Let the batter rest for 10-15 minutes before baking to allow proper hydration. Don’t overbake —gluten-free cakes tend to bake faster, so check for doneness early.

What is the best gluten-free chocolate cake mix?

If you're looking for a quick and easy Gluten-Free Chocolate Cake Recipe , here are the top gluten-free cake mixes : King Arthur Gluten-Free Chocolate Cake Mix – Rich chocolate flavor and soft texture. Betty Crocker Gluten-Free Chocolate Cake Mix – Easy to find and has a classic taste. Bob’s Red Mill Gluten-Free Chocolate Cake Mix – Uses a blend of flours for a homemade feel. Pillsbury Gluten-Free Chocolate Cake Mix – Budget-friendly and produces a light cake. Simple Mills Almond Flour Chocolate Cake Mix – Made with almond flour for a healthier option.

What is the best gluten-free substitute for cake flour?

Since traditional cake flour contains gluten, the best gluten-free substitutes for cake flour are: Almond Flour – Adds richness and moisture. Coconut Flour – Absorbs liquid, so it needs extra eggs and moisture. Oat Flour – Light and mild-flavored, best used with a binding agent like xanthan gum. Tapioca Flour or Arrowroot Powder – Improves elasticity and chewiness. DIY Gluten-Free Cake Flour Blend: Mix 1 cup almond flour, ½ cup tapioca flour, and ¼ cup coconut flour for the best results.

Gluten Free Chocolate Cake Recipe

Ingredients

Scale

1 ½ cups gluten-free flour blend (almond flour + tapioca flour)
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar (or coconut sugar)
½ cup vegetable oil (or melted coconut oil)
2 large eggs (or flax eggs for a vegan version)
1 teaspoon pure vanilla extract
1 cup buttermilk (or dairy-free milk with 1 teaspoon apple cider vinegar)
½ cup hot brewed coffee (optional, enhances chocolate flavor)

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk sugar, eggs, vanilla extract, and oil until smooth.
Slowly add buttermilk and mix well.
Gradually add dry ingredients into wet ingredients, stirring gently to combine.
Pour in hot coffee and mix until batter is smooth.
Pour batter into prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost with your favorite gluten-free chocolate frosting and enjoy!

Notes

For the best texture, let the batter rest for 10 minutes before baking. Store leftover cake in an airtight container for up to 3 days.

Author: clara
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 250mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 35mg

Keywords: gluten-free, chocolate, cake, dessert, baking