Gluten-Free Simple Chocolate Cake

Not only is this cake simple, from a technique and ingredients point of view — it's quick and easy. You can have tender, deep-dark chocolate cake on your table in just an hour.

We know you’ll love this gluten-free version of our Simple and Rich Chocolate Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a delicious, moist chocolate cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

10 mins
22 to 50 mins
1 hr
two 8" or 9" round cakes; one 9" x 13" cake, or 24 cupcakes
Gluten-Free Simple Chocolate Cake


Prevent your screen from going dark as you follow along.
  1. Place a rack in the center of the oven. Preheat the oven to 350°F.

  2. Lightly grease your choice of pan(s): one 9" x 13" pan, two 8" or 9" round cake pans, or the wells of two muffin pans (24 muffin cups). You can also line the muffin pans with papers, and lightly grease the insides of the papers using non-stick spray.

  3. Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.

  4. Whisk together the remaining ingredients, then pour the wet ingredients into the dry ingredients and stir until smooth.

  5. Pour the batter into the prepared pans.

  6. Bake the cake until the center feels firm when gently pressed, and a toothpick inserted in the center comes out clean — 42 to 50 minutes for a 9" x 13" pan; 30 to 36 minutes for 9" pans; 35 to 40 minutes for 8" pans, or 22 to 26 minutes for cupcakes.

  7. Remove the cake from the oven. Allow it to cool completely in the pan, then loosen the edges with a knife and gently remove from the pan. Allow the cupcakes to cool in the pans for 5 minutes, then turn out onto a rack to cool completely.

  8. Store cake, covered, at room temperature for several days; freeze for longer storage.

Tips from our Bakers