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This Gluten Free Chocolate Cake is the ultimate treat! A fudgy, Bruce Bogtrotter-style gluten free chocolate sponge, made using buttermilk and melted chocolate, then sandwiched with lashings of chocolate ganache. Perfect for celebrations!
The Gluten Free Chocolate Cake Recipe of Dreams!
- Why choose this recipe? Not only is this easy, gluten free chocolate cake recipe super moist, it’s made with melted chocolate and buttermilk in the sponge for extra indulgence and both sandwiched and topped in chocolate ganache.
- Top Tip: For a delicious gluten free chocolate fudge cake dessert, microwave a slice and watch as the ganache turns into a rich chocolate sauce!
- Flour of choice: I always use the FREEE Self Raising Gluten Free Flour for this but you can use any gluten free 1:1 baking flour or plain flour and make your own gluten free self-raising flour. See my ingredients and substitutions below for tips.
- Updated for 2025: I first published this post in 2019 and it’s been a huge hit since then! But I thought I’d give it a refresh with some new photos for 2025.
- Anything else? If you love this gluten free chocolate cake be sure to also check out my gluten free Victoria sponge, gluten free coffee and walnut cake and my gluten free vanilla tray bake recipes too. Perfect for all kinds of celebrations!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this gluten free chocolate cake recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Self Raising Flour: To make your own, use 175g plain, all purpose or 1:1 gluten free flour and add 2 tsp gluten free baking powder. Mix well before adding.
- Cocoa Powder
- Vegetable Oil: I find a neutral flavoured oil works best in this cake. You could use melted butter but oil makes the sponge more moist. Olive oil has too strong a flavour for this so use vegetable oil, rapeseed oil, or another neutral-tasting oil.
- Buttermilk: If you don’t have any buttermilk, you make your own by using half a tablespoon of lemon juice, white wine vinegar or apple cider vinegar with 100ml milk (dairy or dairy free) Stir and leave for 5-10 minutes before adding.
- Caster Sugar
- Eggs
- Xanthan Gum: You can omit this if your gluten free flour blend already contains it.
- Chocolate: You’ll need this for both the cake and frosting. Not all chocolate is gluten free and some has a ‘may contain warning’. I use the Dr Oetker Baking Chocolate.
- Double Cream: Or heavy cream in the US. For dairy free you can use a vegan and gluten free heavy cream alternative. One reader suggested they have used a dairy free milk with success but I have not tried this myself.
How to Make Gluten Free Chocolate Cake
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free chocolate cake is to make.
Storing and Freezing Instructions
TO STORE: This gluten free chocolate cake can be kept at room temperature in an airtight container for up to a week. There’s no need to keep it in the fridge unless you live in a particularly warm climate – as this may cause the ganache to melt!
TO FREEZE: You can easily freeze slices of this gluten free chocolate cake between sheets of baking paper for a cake fix when you need it! The whole cake can be made ahead and frozen too, or freeze the sponges the defrost and decorate when ready.
Frequently Asked Questions
Here are some FAQs about this easy gluten free chocolate cake recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
As this recipe uses oil instead of butter it’s easy to adapt it to be gluten and dairy free. Use a dairy free chocolate for the cake and ganache, and a dairy free cream alternative for the ganache. Just ensure it is both gluten and dairy free as some oat-based creams are not gluten free.
You could – but I have a gluten free chocolate cupcake recipe right here you can follow instead. You can easily swap the buttercream for this ganache though.
More Gluten Free Chocolate Bakes
If you like this fudgy gluten free chocolate cake then make sure you check out these other gluten free chocolate bakes too…
- Chocolate and Coffee Cake
- Gluten Free Chocolate Brownies
- Chocolate Orange Marble Cake
- Gluten Free Rocky Road
- Chocolate Crinkle Cookies
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Gluten Free Chocolate Cake
Equipment
Ingredients
For the cake:
- 175 g self-raising gluten free flour, (I use FREEE – or see notes to use GF plain flour instead)
- 30 g cocoa powder
- 150 ml vegetable oil, (or any neutral-tasting oil)
- 100 ml buttermilk
- 175 g caster sugar
- 3 large eggs
- 1/4 tsp xanthan gum, (omit if your flour blend contains this already)
- 100 g dark chocolate, (melted and cooled)
For the ganache frosting:
- 250 g dark chocolate, (chopped into small pieces)
- 250 g milk chocolate, (chopped into small pieces)
- 250 ml double cream
Instructions
First make the ganache:
- Add the double cream to a pan and place on a low heat. Meanwhile place the chocolate (the smaller the pieces, the better) into a large bowl.
- Once the cream starts to simmer (not boil!) take it off the heat and pour over the chocolate. Mix until smooth and all the chocolate has melted. Allow to cool completely – first on the worktop and then in the fridge.
Next make the cake:
- Preheat the oven to 180C / Fan 160C / Gas Mark 4 and grease and line two round, 20cm baking tins. Set aside.
- Add all of the ingredients (except the melted chocolate) into a large mixing bowl and, using an electric whisk beat together until fully combined. Next pour in the melted chocolate and fold in.
- Pour the batter evenly between the two cake tins, smooth the tops and place in the oven. Bake for 20-25 minutes until the tops bounce back when gently pushed (or a skewer inserted in the middle comes out clean).
- Remove from the oven and place on a cooling rack. Cool for 5-10 minutes then remove the cakes from the tin. Remove any excess baking paper and leave to cool completely.
- Once cool, smooth half the ganache over the top of one of the cakes (if the cakes have risen too much you make want to trim the top of the base cake first to ensure it's level). Gently press the second sponge on top then smooth the rest of the ganache on top. Optional: decorate with sprinkles, grated chocolate or white chocolate stars.
Notes
- Storing: This cake will keep for around a week in an airtight container. If you want to make this ahead of time and freeze this cake, do it before you make the ganache and then thoroughly defrost before decorating.
- To Use Plain Flour: Mix 175g plain gluten free flour with 2 tsp gluten free baking powder.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: If you prefer a visual aid, check out the post above for photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Gluten Free Chocolate Cake! It really helps to support my website and get my recipes out there to everyone who needs them! xx
Nutrition
More Gluten Free Celebration Cakes
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Hi! Looks scrumptious! Would this recipe make cupcakes well?
You’d have to adjust the cooking times but I don’t see why not! 🙂
Hi! This cake is gorgeous! I am in the U.S. and can’t buy your flours. Do you know of any gluten free flours that I can buy in the U.S. to approximate yours? I could also make a blend if I knew what was in yours. Thank you!
Hi this looks perfect for my partners birthday cake for this Saturday, definitely it a try.
But wondered if you think I could add a coffee flavour somewhere to make it more of a mocha taste as he loves coffee! Any ideas? 🙏🧑🍳
Oops meant to read “Definitely gonna give it a try”!
I am dairy free. Do you have any suggestions for the icing on the chocolate cake?
I’ve made chocolate ganache using non-dairy milk instead of cream. Just use less as obviously milk is thinner than cream. Works very well, & I now only ever use milk, rather than cream, even for dairy version.