ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dietary Restrictions»
  • Dietary Restrictions for Health

My Favorite Gluten Free Chocolate Cake Recipe

Updated on October 4, 2012

When I found out that I was gluten intolerant, I was devastated. I realized that I would have to give up one of my favorite desserts, chocolate cake. After a lot of searching, I finally found a gluten free chocolate cake recipe!

The flours used in this recipe are fairly easy to find. I get my sorghum flour, tapioca flour, and rice flour at my local health food store. You can also purchase them online. Xanthan gum may be a strange ingredient to some people, but it is a necessary ingredient in gluten free baking. It helps bind the baked goods together since gluten, a binding protein, is absent. You can also buy xanthan gum at your local health food store or online. If you cannot find xanthan gum, guar gum works almost as well.

Sometimes, if I don't have any buttermilk, for 1 cup, I put 2 tablespoons of lemon juice in the glass measure and fill it the rest of the way with regular milk. Since the recipe calls for 1 1/2 cups of butter milk, I pour the mixture into a bowl and put 1/2 tablespoon of lemon juice in the glass measure and fill it to the 1/2 cup mark with regular milk.

This recipe is pretty easy to mix up. The batter can get very fluffy, but that is a good thing. The fluffier the batter, the lighter and more airy the cake will be. This recipe is the most delicious chocolate cake that I have ever eaten in my life! I hope you will enjoy it too.

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: 9x13" baking pan


  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1/2 cup rice flour
  • 1 cup cocoa
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons xanthan gum
  • 3/4 cup butter, if unsalted, add 1/2 t. salt
  • 3/4 cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 1 1/2 cup buttermilk
  • 1 1/4 cup sugar
  • 1 cup cream
  • 2 tablespoons cocoa
  • 2 cups semi-sweet chocolate chips
  • 1 stick butter
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees F. Sift together the sorghum flour, tapioca flour, rice flour, cocoa, baking soda, baking powder, and xanthan gum.
  2. In the mixer, beat the butter and sugar until fluffy. Add the eggs, yolks, and vanilla and beat again until fluffy.
  3. Set mixer on low speed and alternately add the dry ingredients and buttermilk, starting and ending with the dry.
  4. Lightly grease a 9x13" baking pan. Pour batter into pan and scrape the bowl with the spatula to get every last drop. Bake in preheated oven for 35 minutes or until a cake tester comes out clean.
  5. For Frosting, whisk sugar, cream, and cocoa in a saucepan. Bring to a boil.
  6. Stir in semi-sweet chocolate chips until they're all melted.
  7. Stir in butter, then vanilla.
  8. Refrigerate until cold and somewhat thickened.
  9. Beat until fluffy. Spread over cooled cake. Enjoy!


    0 of 8192 characters used
    Post Comment

    • renee21 profile image

      renee21 4 years ago

      Anna, thanks for letting me know that you enjoyed it!

    • profile image

      Anna 4 years ago


      I cook a lot gluten free, and I've made cakes that I have enjoyed, but not so much my boy friend. Well, I made this cake, with sour cream dark chocolate icing, and stuffed strawberries into it. And he about had a heart attack it was so good! Thank you sooo much for sharing!! This was really a great cake recipe!

    • renee21 profile image

      renee21 5 years ago

      Beata, Thanks for reading and commenting! I'm glad you liked the cake!

    • Beata Stasak profile image

      Beata Stasak 5 years ago from Western Australia

      What a great hub, enjoyed it very much:) Thanks for sharing...

    • renee21 profile image

      renee21 5 years ago

      Claudia, thanks for reading and commenting! I love chocolate, especially dark. Sometimes I put dark chocolate chips in this cake.

    • Claudia Tello profile image

      Claudia Tello 5 years ago from Mexico

      Every time a read "Chocolate Cake" in a Hub title I just have to click on it. I am addicted :). Even though I have a delicious gluten free, 6 ingredient chocolate cake recipe myself, which uses sweet potato mash instead of flour, I am the kind of choco-addict that likes to try new things and experiment. Your recipe looks great! However, it does use some very difficult to get ingredients (all the unusual flours and xanthan gum), particularly in Mexico (not even Amazon ships grocery goods here). Oh how I wish I lived in a US cosmopolitan city where one can get EVRYTHING.....

    • mkvealsh profile image

      mkvealsh 5 years ago

      What a wonderful hub & recipe! This cake was AWESOME!