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Say hello to your new best friend for birthday parties, special occasions, or anytime you need a chocolate fix: this allergy-friendly chocolate cake! A gluten, egg, and dairy free-recipe that everyone can enjoy!
There is no denying that special occasions call for a slice of chocolate cake (or cupcakes!) but when you need an allergy-friendly recipe, things can easily get complicated -or worse, not turn out the way you hoped.
How to Make Gluten-Free Dairy-Free Chocolate Cake
This allergy-friendly chocolate cake is to-die-for. It’s one of those recipes you can make for a party or gathering, and no one will guess that you just served up gluten and dairy-free dessert!
If allergy-friendly baking sounds intimidating, don’t worry! I’ll walk you through every step of the way in the recipe video below, and then you can print the instructions and follow along from your own kitchen!
Trust me, if you can mix cake batter you can make this recipe. It’s that easy. Check it with your own eyes in this video:
Can You Freeze Cake?
Of course, nobody bakes a cake the day of the party, so I’m sure you are wondering, can this allergy-friendly cake be frozen? The short answer is yes! You can bake the layers and freeze them, take the cake out of the freezer the day of the party, make the dairy-free frosting, and assemble it.
Want to save more time? Make the entire cake and freeze it, whole, and take it out the night of the party. If you have room in your freezer, then why not? Thawing out this cake does not affect its delicious texture and flavor, and you’ll save yourself a lot of time.
I know that making an allergy-friendly cake from scratch can seem overwhelming -where do you even find the ingredients? Well, for starters, you are probably using most of them already so know that they are often easy to swap for another brand. This recipe is not brand-specific.
For most people with severe food allergies, using a mix out of the box isn’t an option, so this version allows you to select your favorite gluten-free flour.
You’ll also find that the use of chocolate non-dairy milk gives this cake a moist, rich texture that will bring everyone back for seconds. You can find this dairy-free option in the refrigerated section of your grocery.
For more clean desserts that have no gluten or nuts and focus on clean sugars check out my latest cookbook, Clean Treats for Everyone.
Hold on, did I mention the frosting? We can’t forget about a homemade allergy-friendly frosting for this cake! Let’s just say it takes the cake… to the next level.
I recommend using vegetable shortening, to keep the frosting thick and easily spreadable. You might need to double the batch since half of it seems to disappear before I can even get the cake cooled for frosting.
So let’s look through a few recipe notes before you get started on making this chocolate cake:
- Apple cider vinegar or white vinegar is essential since it will react with the baking soda and allow the cake to rise. If you hear a fizzing sound when you pour the milk/vinegar mixture into your dry ingredients, don’t be alarmed, this is good! It means it’s working! If you don’t hear fizzing, then it’s time to buy more baking soda
- The batter will be quite runny but not liquid. It should still have a bit of volume to it.
- Make sure to butter, grease, or line your cake pan with parchment paper so that you can lift it out after baking; it tends to stick a bit.
Ingredient Replacements
Through the years, I’ve gotten a lot of questions about possible ingredient swaps for this recipe. While the specific ingredients and measurements below are tried and true, I’m also sharing a couple of other options that can work if you simply must trade out an ingredient or two.
Sugar Replacements
Stevia
You cannot substitute the sugar for Stevia in this recipe as there would be a large volume difference to make up for.
Coconut Sugar
While I’ve not tested this recipe using coconut sugar, many of my readers have and report great results!
Maple Syrup or Honey
Any liquid sweeteners will change the consistency of the batter and you’ll end up with a very different cake. I do not recommend using liquid sweeteners for this recipe.
Flour Replacements
Almond Flour
While I love baking with almond flour it is not the right choice for this recipe. The liquid measurements would need to change if using almond flour and I have not tested the needed changes.
All-Purpose Flour
I have not tested this with All-purpose flour and this recipe was specifically created for gluten-free mixes. If hoping to use an all-purpose flour you would need a smaller amount of flour than listed below and could eliminate the xanthan gum.
Non-Dairy Milk Options
I used non-dairy milk, in this recipe but you can use rice milk, almond milk or coconut milk depending on what you have and what your family prefers.
Xanthan Gum
Xanthan Gum is a must-have for this recipe and for all gluten-free baking recipes. X-gum is what binds your flours together when there is no gluten in the recipe. This recipe won’t work without X-gum.
Be sure to double-check the flour you are using that it’s not already included in the mix. Some Gluten-Free Flour mixes already include xantham gum, and you wouldn’t need to add additional x-gum if your flour mix includes it.
Other Pan Sizes
Cupcakes
If using a cupcake pan adjust the cooking time to 18-22 minutes and check around minute 16.
13 x 9-inch pan
You can use a rectangle pan for this cake recipe but keep a close eye on the baking time as it will vary by a few minutes from the original recipe cooking time below.
More Gluten and Dairy Free Desserts
Want a fluffy Paleo Chocolate Cake version? This recipe is it. Made with coconut and almond flour, this recipe can also be frosted to celebrate any day! For a guilt-free snack, check out how these Healthy No-Bake Blondies are made.
If you crave pancakes, these Paleo Pancakes with Cassava Flour are fluffly, delicious, and easy to make. They will turn breakfast into your favorite meal of the day!
Gluten-, Egg-, and Dairy-Free Chocolate Cake
Ingredients
- 3 cups gluten-free all-purpose flour
- 1 ¾ cups granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons xanthan gum* if using
- 1 teaspoon salt
- 2 cups chocolate non-dairy milk
- ½ cup vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350F. Coat 2 9-inch cake pans with cooking spray and set aside.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, xanthan gum (if using), and salt.
- In a medium bowl, combine the milk, oil, vinegar, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl.
- Pour into greased cake pans and place in the preheated oven.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, make the frosting.
- Frost the cake by placing one base layer on your plate or cake stand, spreading about a cup of frosting on top, top it with another cake layer, and spread remaining chocolate frosting over the top and sides.
Yuen Wong says
Hello,
I would love to try this recipe. Do you have a substitute for apple cider vinegar?
Thanks
Laura Fuentes says
You can use white vinegar or lemon juice, same amounts. Don’t omit it because you’ll need an acid to react with the baking soda to make the cake fluffy.
Pamela Green says
I this cake for a person that has allergies to gluten, dairy, eggs and nuts. I used chocolate soy milk and she loved it her husband who doesn’t have any allergies said it was delicious and could tell the difference thank you for sharing this recipe
sree says
Can I do normal milk instead of chocolate milk? or will that change the taste?
Laura Fuentes says
It would not be as chocolatey.
Jena says
I made this for a girlfriend’s birthday and it was delicious! I replaced shortening with coconut oil, I used Red Mill Gluten Free flour, I added a half cup of dark chocolate chips and 1/2 c of shredded coconut and used coarse salt instead of fine salt for a modern twist. With the chocolate icing recipe included. This is a definite make again!
Patricia says
This is the Perfect cake if you are dealing with numerous allergies!! I have tried several other allergy free cake recipes and this is by far the Best! In my family we are dealing with allergies of gluten, dairy, corn, eggs, and soy. This cake eliminates all of these and can be made nut free if you use oat milk with all purpose gluten free mix that does not use any almond flour. The cake is So Delicious that it goes faster than the regular cakes or cupcakes that are provided. Everyone Loves this cake even if they do not have allergies. It is so moist that you do not even realize you are eating allergy free.
Cathy Carr says
Delicious! I added almond extract instead of vanilla. It took 55 min to bake.
Leslie says
Made for Thanksgiving dessert and it was delicious! My gluten & egg free daughter was happy.
Rosemary says
Delicious. I made it as directed except adjusted for high altitude by adding about 2 tablespoons flour and 2 tablespoons milk (as per King Arthur Baking website). Used Silk brand chocolate milk and Grandpa’s Pantry GF flour (with Xanthum gum included). Baked in two 8-inch pans, it took a few minutes longer than the recipe indicated. Frosted as single layers. People without food allergies liked it, too. A keeper.
Cathy Carr says
Delicious! I added almond extract instead of vanilla. It took 55 min to bake.
Cheryl Macaraeg says
I just made this for my nephew who is allergic to everything. The flavor is really good and moist, however, the cake falls apart. My flour has xanthum in it already. Is there something I could add so the cake doesn’t fall apart? Egg replacement maybe (he’s also allergic to eggs/dairy)?
Thank you!
Judy says
I made this according to the recipe and was VERY pleased with the results. It was for a 7year old boy’s birthday. He has so many things he cannot have. He sees something and asks, “is it my kind?” I was so happy to tell him, “Yes, it is your kind. You can eat this!” Even his Dad, who is kind of picky, loved it! I was so happy to find something easy to make that he loved and could eat. Thank you.
William Collins says
Thank you so much for this recipe. Our 3 year old great grandson has major allergies. We have a big family and it was breaking my heart to see little Oliver being left out of the fun of cake at birthday parties. Now he can have the same cake everyone else is eating. He was all smiles the first I baked it. Our whole family loves this cake. It is just what we needed. Thank you
Katie says
I used this chocolate cake as a base for Better Than S*x Cake and it turned out perfectly. So good!
Linda says
I just made the batter and it was thick and sticky. Added more chocolate oat milk. Hope it comes out of the oven ok!
Nancy says
OMG this cake is soooo good. In fact, I’m not allowed to make any other kind of cake for birthdays and other gatherings. When I tell people it’s GF, DG, EF they don’t believe me. I make this even when I don’t have any celiacs coming. Sooo good!
Beryl says
This gluten and dairy free cake turned out fantastic. I printed it and it will get a permanent spot in my binder.
Miss Katie L Lyth says
I made the cake and to me it has a funny taste which I can’t figure out what it is, has anyone else had this, the icing is nice but the sponge cake has a weird taste almost grainy texture.
Laura Fuentes says
Thank you for sharing about the texture of the cake. This is largely due to the type of gluten-free flour you used to make the recipe. Glad you enjoyed the icing.
Angela says
Very strong twang not sure what it is I followed the recipe
Bonnie says
I had the exact same, but also can’t work it out. I’m sure Laura is right though! I used Dove’s Gluten Free Plain Flour (UK) what did you use? I’m blown away by how moist and airy the cake was and it held together pretty well. Thank you for sharing this, I could make it for a friend’s son for his birthday and he is thrilled!
Carrie says
Can I use canned coconut milk?
Laura Fuentes says
Yes, you can. Since it’s thicker than dairy-free milk alternatives, I would add a bit of water to thin it out. Enjoy!
Rosemary Harwood says
I discovered your recipe for this delicious cake years ago when I was searching for a gluten free/dairy free birthday cake for our granddaughters. We now have a great grandson who can’t have gluten or dairy, either. I have made this cake dozens and dozens of times over the years and it is such a hit that even people that are unaware that it is what it is rave about it. Comes out perfect every time. I use a whisk to blend the batter instead of an electric mixer and I think that is the secret. Today I’m making cupcakes with it, as the guest of honor is having a regular cake, but our kids are going to be there so there will be sweets they can eat, too.
I would also like to share my frosting recipe that is a family favorite, esp. on this cake, if that is appropriate.
1 cup granulated sugar
1 cup cold water
4 squares unsweetened chocolate (2 oz.)
pinch of salt
3 Tablespoons cornstarch
cook over medium heat, stirring constantly until it thickens. Remove from heat.
Add
1 Tablespoon dairy free butter substitute
1 teaspoon vanilla
Spread on the cake while it is still warm and if the cake is still warm, too, if you’re in a hurry. Yum
Kris says
Thank you Rosemary for the frosting recipe to top off the cake! Glad to also see reviews prior to my attempt
Elizabeth Olson says
HI! I am so happy I found this recipe since we are almost all of the top 8 allergy free, but my question is since vegetable oil is soybean oil (we are soy free), can I use avocado oil instead or is there a better oil substitute? Thanks!
Laura Fuentes says
Yes, you can absolutely use avocado oil instead!
Kristan says
Made a half batch last night to test out as cupcakes. So good and my whole family can have them. Kids allergic to egg and dairy.
Fena says
Hello Momables
Great recipe! Couple questions where I would appreciate your recommendations:
1. Are there certain kinds of oils that I shouldn’t spray the pan with/are there some you would recommend… Such avocado, oil, olive oil, etc.
2. Should I use canned coconut milk or carton of coconut milk.
Thanks !!
Laura Fuentes says
Great Q’s. Baking spray or vegetable oil will work best since they have a higher smoke point. Both canned or the carton will work, except the milk should be chocolate so the cake comes out nice and chocolatey. I typically use chocolate cashew milk or chocolate almond milk. Enjoy!
Erin says
I followed this recipe to a “T” and it completely fell apart on me once I got it out of the pans. It tastes good though. Not sure if I did something wrong. I’ll use eggs in it next time.
Laura Fuentes says
There is no need for eggs in this recipe. If it fell apart, was something omitted or substituted? Xantham gum is essential to bind some gluten-free flour mixes.
Ava says
Incredible! I used this to make cupcakes for a family cookout, and everyone was shocked to hear that they were gluten-free and vegan. The recipe made about 18 cupcakes, and they have a great chocolate flavor to them. Not necessarily perfectly moist and bouncy like a gluten cake would be, but this is the absolute best I’ve seen it replicated without the gluten. I will definitely be making these again in the future to accommodate the celiac-havers and vegans in my family.
Laura says
Thank you for sharing that these came out wonderfrul for you as cupcakes!
Andrea says
Can you use gluten free self raising flour?
Laura says
Yes, you can! In that case, I recommend reducing the baking soda in half.
KC says
Baking powder?
Laura says
Baking soda. Sorry!
Kahani says
Hi Laura! This recipe is perfect!
Is it possible to omit the cocoa to make it a vanilla cake? Or do you have a vanilla gluten-free eggless recipe?
Thanks !
Laura Fuentes says
Thank you for sharing how much you enjoyed this recipe! I have made this recipe before omitting the cocoa and using 3 1/4 cups flour, using vanilla-flavored non-dairy milk, and increasing the vanilla to 2tsp. I hope this helps!
kerensa mckie says
Soft, moist and doesnt fall apart. A winner.
Clare says
I’ve made this twice. A great recipe. One quantity filled my 4 multi layer cake tins perfectly. I use double quantity of icing.
The second time I added orange essence instead of vanilla and decorated with orange slices.
Definitely a hit with everyone and they were shocked when they heard there was no eggs, no dairy and no gluten.
Next time I’m going to try peppermint essence.
This will be a regular when I’m feeding guests.
Laura says
ooooh! Orange essence sounds delicious!
Teresa B says
This was a big hit with our dairy free, gluten free, and egg free group! AND with those who didn’t have any food issues!! Thank you!!
Laura Fuentes says
Thank you for sharing how much you enjoyed it!
Alexandra says
This cake was SO bomb!! I subbed in some coconut sugar for some of the regular sugar and instead of chocolate milk I used one cup of cacao powder and two cups of regular coconut milk. Made it into a thick single layer, added frosting and sprinkles with a side of berries and it was an instant fan favorite. Thank you!!!
Angeline says
Is there a substitute for the apple cider vinegar?
Laura says
You can use white vinegar instead. The acid is to help give the cake rise.
Beth says
I used your recipe for cupcakes, using King Arthur Measure for Measure Gluten Free Flour, Hershey’s Special Dark Cocoa, and Silk Dark Chocolate Almond Milk. The cupcakes were dark, moist, and delicious! My family was amazed that they were “special” cupcakes. A new favorite recipe! Thank you!
Laura says
Sounds like a perfect combination!
Aine says
I made this cake for my sons 7th bday it was amazing.
Thank you so much for this recipe. I’ve tried so many before and this was only one that worked.
He wheat egg nut free.
I
Claudia says
I made this cake for my daughter who is on a GF-DF diet. I thought the comment about the whole family enjoying this cake would be baloney, but at least she would be happy. TOTAL SURPRISE. It was absolutely delicious! It could be served at any gathering and people would be happy. No one would know it was GF and DF. Thank you so much for this recipe. I will be looking at your others now. BTW, I used Divided Sunset Gluten Free all-purpose flour, which I found at Walmart, as well as Chocolate almond milk.
Tyra says
Hi Laura,
We want to make the cake but we don’t use sugar;could we use honey instead?
And also, could we use normal milk and more cacoa instead of chocolate milk?
Thanks.
Laura says
Hey Tyra, since I have not tested this recipe with honey or regular milk, I can’t tell you if it will turn out right. If you do decide to move forward and make these changes, let me know how everything turns out.
Kathie says
I am now making this cake/frosting for the 2nd time. The first time it was amazing! Can’t wait for it today. We needed gluten free and dairy free – this was so easy – and no one would’ve known it was gluten free. Thank you for both recipes!!
Elizabeth says
Help! This is my first time making this cake and the batter is sooooo thick! It won’t pour at all- I watched the video and see how runny it is supposed to do but I am having to scoop this batter into the pans and it is too thick to even spread. I don’t know what could be wrong???
Emma says
Same for me I have never seen anything like it! The texture is like one of my kids slime kits. It’s in the oven now and I just have my fingers crossed it’s going to work but it’s looking all lumpy on top.
Donna grubb says
May chocolate milk sub used in cake be used in icing
Laura says
This dairy-free icing recipe calls for 1/2 cup coconut milk. You can use any dairy-free, milk substitute as well.
Amanda says
Hello I was wondering if I could use gluten free 1 to 1 baking flour instead of all purpose flour.
Laura Fuentes says
Yes! a 1 to 1 baking flour will work great here.
marg says
can i also leave out the coco to make white cake.
Laura says
Hi Marg, I wouldn’t make this cake without cocoa powder. This would affect the ratio of other ingredients required for the cake to turn out successfully.
Clare says
Can you scale this recipe up or down easily?
Laura says
Since it’s baking and an allergy-friendly recipe, the cake turns out best when you use the exact ingredient amounts listed.
Irene says
Cake tastes really weird, think it’s the apple cider vinegar? I followed the recipe, so where have I gone wrong? Icing is delicious though!
Laura Fuentes says
The apple cider vinegar amount is small enough that it won’t be tasted in the recipe and it’s necessary to activate the baking soda and help the cake rise. Were any other swaps/substitutions made?
Rebekah says
My cakes are currently in the oven, but my batter is very thick, to where I had to press it into the bowl. I followed the recipe exactly. Do you have any thoughts?
Laura says
I’m not sure, how did the baked cakes turn out?
Mary says
Same happened to me and resulted as a gum cake. Not good. I think there is too much xanthan gum suggested in the recipe
Elizabeth says
This happened to me, too! I followed the recipe exactly- my GF flour blend already had xanthum so I didn’t add any extra. My cake batter is so thick I am having to scoop it out of the bowl and press into the pans!!!
How did yours taste?
Emma says
Hi I had this same problem, I accidentally added doubled the amount of xanthum gum because it was also in the flour. Is there any way to fix this?
Laura says
Hi, unfortunately, there is no way to fix this. You could always go ahead and bake the batter to see how it turns out.
Teresa B says
Has anybody made this as a sugar free version?
Laura Fuentes says
Yes, with granulated sugar alternatives such as Swerve brand which perform like sugar.
Phil says
Best chocolate cake ever! I used a little less sugar than the recipe required and it was perfect. I also used regular lactaid instead of chocolate lactaid so I added extra cocoa powder. I was so surprised that it rose the way it did!
emily says
what brand/kind of chocolate free milk did u use? i know lactacid and silk carries chocolate milk.
Laura says
I used silk dairy-free chocolate milk.
Bonnie says
It worked so well with oat milk.
Erica F says
I have a few questions:
1.) Can you use regular milk in this recipe?
2.) Can you use plain, unsweetened, non-dairy milks that are not chocolate?
3.) What is the bake time if you are using 6″ cake pans?
4.) If you are only making 2, 6″ layers can you reduce the recipe by 1/3?
Laura says
Hi Erica, you can make this with any milk. I don’t recommend omitting the chocolate milk since it helps sweeten the batter and make it more chocolatey. As far as bake time goes, keep an eye on it around the 25-minute mark. Once a toothpick or knife inserted in the center comes out with a few moist crumbs, it’s ready. Go ahead and make the full recipe, changing the ingredient measurements could result in the cake not turning out. You might just have an extra layer of cake, and that’s a good thing!
JUDYTH says
Does the recipe refer to American Cups – or Canadian,? Could you give weight in grams please?
Michelle Mattingly says
I made this over the weekend and it was a hit, the comments were the same “would have never known it was allergy free”. It was perfect. My son in law is gluten free, my daughter in law is dairy free and my grand daughter is very allergic to peanuts. I made it with plant based chocolate milk I found at Target and chose that instead of almond milk to keep it totally nut free.
I will certainly be making this over and over.
Mary says
Did you use xanthan gum. I do real y wanted to doit for me and used xanthan gum resulted in an elastic cake even though I did follow strictly the recipe. Any thoughts?
Petra says
Did the flour you use have Xanthan-gum in it already?
Or, It might have been a particular type of Gluten-free flour
Cary says
I just made the cake & frosting. I am planning on serving it tomorrow. Do I store in refrigerator or on my kitchen counter.
Thanks,
Cary
PS I tasted the frosting, it is delicious!! Can’t wait to try the finished cake
Laura says
You can store a frosted cake in a cake stand on the counter. If it’s unfrosted, I advise wrapping the cake layers with plastic wrap and storing them in a large airtight container at room temperature.
Chelsea says
Hi! I’m looking to make this for Christmas but wanted to make sure I’m reading it correctly. The recipe says to grease and bake in two cake pans but all of the photos have three layers. Is it two or should it be three? I want to make sure I do it right so I don’t have the baking times wrong with too thick or thin of layers. Thanks!
Laura says
Sorry for the confusion. As shown, with the measurements of the standard 8 or 9-inch round cake pans the recipe will yield 2. However, I used a smaller cake pan for the photos (it was all I had at the studio that day) and I needed to fill 3, 5.5-inch rounds. the photos are on my list to update, sorry about the confusion!
Chelsea says
No worries at all! I ended up watching the video too and saw it was just two so I figured that was the case. Thanks for the reply!
Cindy says
Made this on Saturday for a party on Sunday. Stored it covered in our garage overnight, mid 40’s temperature. Let it sit at room temperature for a few hours before serving. It was delicious! I noted that your video adds the dry to the wet ingredients but your recipe says the opposite…does it matter? My cake and frosting look darker than yours, not sure why. Thanks so much for sharing this fabulous cake!
Victoria O. says
Hi. My daughter-in-law is allergic to everything. This recipe would work if I an sub in a different vinegar as she is allergic to apples. Is the vinegar just there to react with the baking soda? Can I use unseasoned rice vinegar? Also, what GF flour blends work best with this? Thanks.
Laura says
You can absolutely use white vinegar for this. I linked the gluten-free all purpose flour blend throughout the post and in the recipe card. I hope you find it helpful!
Ashley Beard says
Hi, I made this cake exactly to the recipe, but the batter was so thick!! Almost more brownie like. Why would this happen? My only thought was that I used oat milk?
Laura Fuentes says
Oat milk can be a bit thicker and this is a thicker batter but it should not have turned out like brownies when you baked the cake.
Margie says
This is a great recipe I made cupcakes, it yeilded 16 cupcakes Other frosting was used but a very rich and dense chocolate cake!!
ria says
Is it 337 calories per serving??
Laura says
Yes
Kate Drennan says
Hi,
Does it matter if I use plain or self raising gf flour? Also is baking soda baking powder or bi carbonate of soda in the UK?
Many thanks,
Kate
Laura says
I advise using all-purpose flour since it contains no leavening agents. Bicarbonate of soda and baking soda are the same thing and can be used interchangeably, however, these are not the same as baking powder.
Connie says
Thank you for this recipe! Turned out AMAZING! And I can’t believe how much they rose! I only had one cup of oat milk left in the house so I used one cup of strong coffee in place of the second cup. I don’t have a flour blend so I used 1 cup of each; white rice flour, brown rice flour and tapioca flour. I also added dairy-free mini chocolate chips.
Thank you so much!! Onto making a second batch now!
Sandra says
I made the chocolate cake and it was amazing. My grandkids said it was the best cake they have had. I would like to make them this cake but in a different flavor. Have you made this cake as a vanilla or another flavor. I would appreciate any suggestions you may have. Thank you.
Laura says
I love hearing this recipe was a hit for your family. I haven’t made this cake in any other flavor since the dairy-free chocolate milk plays a big part in the texture and flavor.
Sherry says
Has anyone made this cake at high altitude? What modifications did you need? Thank you.
Linda Richards says
Is Cassava flour a good alternative? Most GF All Purpose flours have rice flour as the one you recommend. Rice is not my husband’s friend.
Laura says
Hi Linda, I have not tested this recipe with anything other than gluten-free all-purpose flour so I can’t confidently recommend using Cassava flour. In case you do try this recipe with Cassava, let me know how it turns out.
Lois says
Hi Laura
Is they’re any chance you could tell me the metric weights (grams)? Desperate to make this cake looks soo good! Google keeps giving me different variations of US cup sizes and don’t want to get it wrong!
Laura says
Hi Chris, here’s the following recipe in metric format:
445 grams gluten-free all-purpose flour
350 grams granulated sugar
45 grams unsweetened cocoa powder
9 grams (2 teaspoons) baking soda
9 grams (2 teaspoons) xanthan gum* if using
4.5 grams (1 teaspoon) salt
500 ml chocolate non-dairy milk
120 ml vegetable oil
Chris says
Hi Laura
I am making this cake this afternoon for tomorrow. Thanks for the metric measures. I prefer those too.
Chris( not Lois)
Olivia says
I am blown away by this cake. I’ve been baking for years now, but have just started to dabble in the realm of allergy free baking because of two family members who halve multiple food intolerances. I’ve tried a few GF cake recipes, and I had to throw them out because they were really gummy. I made this cake using BRM GF All-Purpose Baking flour (the red bag) and coconut sugar. It wasn’t just a good gluten free cake, but a solid cake in general. It both tasted good and had a light, delicate texture. I will definitely be remaking this in the further.
Laura says
Thank you, Olivia! This recipe is definitely a favorite of mine as well.
Leslie Greene says
AWESOME cake that got rave reviews from even our eat-everything guests. Couple of adjustments. Was afraid cake wasn’t chocolatey enough so covered each layer with dark chocolate chips as soon as took out of oven right after flipped onto wire rack. Warm cake melted the chips that I spread out and then when cake cooled was thin layer of hard dark chocolate covering top of 2 out of 3 layers. Frosting, used 1 cup less sugar and then had to put it in the refrigerator to solidify some before using – frosting melted quick on cake while out being served – but flavor less super sweet, which we liked. This is now our family’s go-to chocolate cake!
Laura says
The more chocolate the better!
Janice says
I mistakenly added xanthum gum to the recipe, thinking my flour didn’t have it. Would that have been why my cupcakes turned out rubbery?
Laura says
Hi Janice, yes, too much xanthan gum is often the culprit to rubbery, chewy baked goods. Hopefully next time they come out better.
Corbin says
Any suggestions or similar recipes to making a yellow cake? Could you just leave out the cocoa?
Laura says
I’m still working on a yellow cake recipe….
Aisra says
Excited to try this. My son is also allergic to soy. What substitutes would you recommend- especially for vegetable oil as it is typically made of soy.
Laura says
Hi Asira, this cake recipe is a hit and you can swap the vegetable oil with coconut oil and make sure to use almond chocolate milk. The vegetable shortening can be swapped with soy-free margarine but it might affect the texture of the frosting.
Melissa says
Don’t know if this is helpful, but I used coconut oil in the cake and palm oil shortening for the frosting and it worked out great!
Laura says
Thank you so much, Melissa. It is super helpful for future recommendations.
Krystal Anderson says
Hello! I came across your recipe and I was curious about the x-gum. Is it necessary to add it in your all purpose gf flour already has it in it? Thanks in advance for your answer and for an awesome recipe. Im excited to try it.
Laura says
If your AP gf flour already has xantham gum, there’s no need to add it.
Janien says
I made this for a friend who is allergic to gluten, eggs and dairy. She just loved it! In fact, another friend who tried it and could easily eat a regular cake, asked for the link to the recipe.
Thank you!
Laura says
So happy this cake recipe was a hit for you! It’s definitely a gem.
Sara says
I just want to say that I stumbled upon your GF, egg, and dairy-free chocolate cake and have to tell you it is BY FAR the BEST cake I’ve ever had, including cake with gluten, egg, and/or dairy included. My daughter has all these allergies, so I made this for her birthday cake. It was loved by so many that it’s now THE staple cake in our home! Thank you for this recipe!!
Victoria G says
Hello, I was wondering if you can use sugar free chocolate milk? Or would the mess up the recipe. Please let me know thanks!
Laura says
Hi Victoria, I haven’t tried this recipe with sugar-free chocolate milk but I believe it should work just fine. Let me know how the cake turns out.
Virginia Cairns says
The batter is quite runny.
Laura says
You can’t use almond flour in place of an all-purpose gf flour. Almond flour isn’t a “flour” at all it’s just ground almonds. The recipe won’t turn out.
Barbara says
Can I use xylitol in place of the granulated and powder sugar?
Laura says
Barabara, I’ve never used it so I can’t advise on the quantities. I imagine that it would be significantly less.
Laura says
You must use X-gum or your flours won’t bind. It’s essential for gf baking.
Laura says
absolutely.
Brenda says
did you use the same amount of coconut milk in replace of the creamer?
Laura says
you can do that!
Laura says
No. if your mix has it omit.
Anna says
Just wondering if the 350 is F or C. I am in Aust. My oven only goes to 250C.
Laura says
our temperatures are in F. You’ll want to set your oven to 175C.
Anna says
Thank you so much.
AR says
58g of sugar in one slice? That is beyond outrageous and incredibly unhealthy for kids and adults alike.
Laura says
It is a chocolate cake with chocolate frosting so 58 grams of sugar is common. While I don’t recommend consuming a slice every day, an occasional, super chocolatey treat shouldn’t hurt.
Laura says
a liquide sweetener will change the consistency of the batter. can you use coconut palm sugar?
Laura says
I have not tired this recipe with all purpose flour. it was specifically created for gluten free mixes. You’ll need less flour and yes, you can omit the xg.
Mark says
Hi,
How much less all-purpose flour? do you think. I also don’t need to be gluten free. Just dairy, nut, egg and soy. I’m not really good at experimenting with recipes. Thanks.
Laura says
Mark, this recipe was not developed for regular flour and therefore I cannot advise specifically on how much less. If you are not an experimenter, I highly suggest looking for a recipe that is egg free only. dairy can easily be substituted in any recipe for an alternative replacement.
Kathy says
My son’s girlfriend is allergic to gluten, dairy and eggs. He wants a cake for her for a special event so I did a dry run. The cake substitute i used was chocolate oat milk. It tastes good but it fell apart coming out of pans. Should I have cooked longer ( the toothpick was clean)? Any suggestions?
Laura says
Hi Kathy, did you grease the pans and allow the cake to cool down completely before removing them from the pans?
Luisa says
I’ve never baked a cake before but having a child with dietary restrictions is compelling me to acquire new skills which is great! I tried making this cake in preparation for my son’s 4th birthday this weekend and he is gluten, dairy, nuts, eggs and seafood intolerant. I followed the recipe to a “T” and it turned out fabulously (at least that’s what my office mates said)! The only thing I added is some gluten/nut/egg/dairy free dark chocolate chunks. This cake is fantastic. I brought my “test” cake to work and nobody knew it was allergen-free.
My only question is, I plan to make a rectangular cake for my son’s birthday. Will a 9×13 rectangular cake pan work with this recipe? Again, thank you so much for sharing this. It will really make my son’s birthday all the more memorable.
Laura says
a 9×13 pan will work. just keep an eye on the baking as time will vary (a few more minutes I think). Glad everyone enjoyed it!
Laura says
for cupcakes I would say 18-22 minutes but check around minute 16.
Anna B says
My batter had the same consistently. Did yours turn out?
Stephanie says
Thanks for this recipe! Its a little LESS sweet than my sweet tooth would like, but my allergy baby is super excited to have a REAL CAKE for his birthday. 🙂
I made it as a 9×13–baked for 27 minutes. Its perfect. 🙂 I’m making a lego sculpted cake with it! I used Earth Balance “butter” sticks, Coconut chocolate milk, and Hodgson’s Mill Xanthum Gum. 🙂
rebecca says
I’ve made this twice now, once as a cake and another time as cupcakes, and it has been both times. Gone down a storm with my allergic kids and non allergic family and friends alike. Thanks so much for this! PS I’m in the UK and had no problems…
Laura says
Thank you Rebecca!
Gul says
Hi!
I wanted to make this for my son’s 1st bday- any suggestions for making it sugar free? Would maple syrup work you think?
cathy says
I use coconut sugar
Patricia says
I made this cake for a friend who is Gluten free, egg & dairy – the cake turned out fine, but a bit condensed rather then a regular cake. I used an Artisan Flour Blend GF, ND, I am wondering if there needed to be an adjustment for high altitude since I live in a high altitude city. Should the layers be higher then an inch & a fourth? The outer edge of the cake was also rough and jagged, maybe I will use more liquid to make it smoothier what do you think? Otherwise, the cake does taste good, I guess just need to get use to the thickness of the mixture. 🙂 Patricia
Laura says
Patricia, all flour blends are different so it is a bit difficult to pin point your issue. Altitude will affect rise height for sure. I don’t think you did anything specifically wrong, it’s just the combination of flour used and altitude.
Laura says
I do not have this recipe converted to metric yet. It’s on our to-do list. You can use coconut milk (the thick canned stuff) instead of “non dairy creamer”.
Samah says
thanks! same quantity of coconut milk as non dairy creamer? I’ll try this on Fri and let you know how i get on, can’t wait!
Laura says
Becky, I think the error might be in your metric conversions. I’m sorry this didn’t turn out well for you, it’s a huge success for us and thousands who have visited this recipe. This recipe allows for NO SUBSTITUTIONS. I don’t know if heat is the issue… since I’m not there making it with you. Please revise your conversions.
Becky says
Thanks for your reply – I used measuring cups for the measurements, I’m assuming a cup in the UK is the same as a cup in the US? Do you know if bicarbonate of soda is the same as baking soda?
Megan says
Actually, a UK cup is bigger than a US cup, so that might be your problem. Bicarbonate of soda and baking soda are the same thing.
Judy bernard says
I made this cake last night. I measured baking soda exactly , but today the cake has a strong soda taste! Can the soda be reduced a little ?
Laura says
did you modify any of the ingredients? this cake does not have a strong soda taste. sorry it did not come out!
Jenny Stoddart Wulff says
Can you substitute coconut oil insted of vegetable oil ?
Laura Fuentes says
You sure can. Melted in same amounts.
Sangeeta says
Hi!
I have just come across thus as my daughter birthday is coming up (10th!)
I would so much like to try this as yet not really had success in getting a cake or baking her a cake which she has liked.
She is dairy,wheat,egg,nut free and so I am hoping this recipe could fit the bill!
I will give it a go to or may try the cupcakes first.
Will let you know
Thank you for this.
Laura says
Let us know how she likes them Sangeeta!
Claudia says
Awesome cake. I followed the recipe to the T. But, I thought the frosting was too sweet. I would do maybe 1.5 cups of powdered sugar.
Grace says
Amazing! Amazing! I made this cake for my birthday. It has been the first “real” tasting cake I have had in the eight months since changing my diet. Did I mention how amazing it is? Thank you.
Laura says
I am so glad you were able to celebrate your birthday Grace!
Laura says
in this case no. you are going to have to make up for the volume difference.
Esmeralda says
Woops, i mean Stevia!
Jenny says
Hi there! I am super excited to try this cake! My husband’s birthday is on Tuesday and I only have time to bake the cake today. Do you think it will taste okay if I bake it today and we eat it on Tuesday evening for his birthday? What’s the best way to keep the cake fresh?
Laura says
the best way is to keep it in the fridge and make sure it’s frosted.
Jill says
What a great cake! I used coconut milk instead of the non-dairy milk and creamer. I increased the cocoa in the cake to 1/2 cup to make up for the bit of chocolate that wasn’t in the cocnut milk. I made them as cupcakes and got 22. Baked for 20 min.
I haven’t read all the comments but noticed at the top that someone was asking about xantham gum. I have used guar gum very successfully instead of the xantham gum. Guar gum is much cheaper (at least where I live).
Sarah says
I want to make this but the only cake pan I have is a bundt. Will that work or do I need to go buy new pans?
Laura says
sarah, i dont’ think this will work with a bundt cake. time will need to be adjusted. temperature and cooking time was developed for round cake pans.
sarah says
where can i get Xanthan Gum
Laura says
at your grocery store next to the baking items by the yeast. Or online on sites like Amazon.
Dora says
In other recipe (marshmallow fluff) you mentioned that xantham gum is fake stuff you didnt want in your fluff and here you are using it for this cake? why?
Laura says
thank you for bringing that to my attention. Different contributors write up the posts so the opinions can vary. I will check on the other recipe.
that said, xantham gum is not a natural food. it is fermented bacteria from a grain or legume (wheat, corn, soy) into a polysaccharide -although a much cheaper alternative is done from the whey biproduct during cheese production. The xanthan gum polysaccharide is then precipitated from the solution using isopropyl alcohol, dried, and milled into a powder so that it can be added to food and other products. Therefore, Xantham gum is actually a highly processed ingredient.
It is used in minimal doses when baking with gluten free flours (such as in this recipe) but in a batch of fluff I would need about 2 teaspoons -a dose I’m not comfortable using in one recipe.
I hope this answered your question.
Carol says
Great recipes! When gf baking, I was taught that xanthum gum is best for breads and guar gum is best for cakes. Guar gum is from the guar bean.
Adrienne says
I’m wondering if I can use applesauce instead of xanthum gum. I’m abroad and don’t have access to xanthum gum so please let me know how much applesauce to use and if I should use baking powder and take out the vinegar & baking soda. Thanks!
Laura says
this recipe has been successful as is. you need xantan gum to make the gluten free flours stretch. I would not make any substitutions. This recipe works as is.
Laura says
eve, you can absolutely use regular dairy items for this recipe.
Laura says
safeway might have it by the gluten free mixes/flours. Trader joes, whole foods… or online at Amazon.
Jenny says
Great recipe! Just made half the recipe for cupcakes for someone at my husbands office. I used bobs red mill all purpose flour. Not the greatest flour I have to say. I’m not keen on the garbanzo bean in it ( I tasted the uncooked mix) but I was limited to what the store had on its shelf. Having said that, once baked they actually taste pretty good. I’m lucky enough not to have allergies but I’ll certainly use this recipe again. Might try swapping to another flour though 😉
Laura says
great to know that it worked well with BRM! my grocery carries it and I find it to give mixed results. thanks for giving your feedback!
Jeni says
O.M.G. Sinful!
My daughter is dairy free, soy free, gluten free, egg free, and CORN free.
I used 3 cups of rice in the blendtec for the GF flour, SO Delicious brand coconut chocolate milk, and coconut oil.
Since we can’t have corn, we can’t have powdered sugar. But my blendtec powdered raw turbinado and I added about 1 tablespoon of potato starch for each cup of sugar. I used SO delicious coconut creamer, and coconut butter for the frosting.
This is rich and decadent, and now my daughter can have cake!
I’ll try scaling back on the turbinado in future occasions. We don’t sweeten our foods, and this recipe was so very sweet and fudgey. I think our family could manage half the amount of sugar. Extended family? Had no idea!
I will add for readers that the texture for me was very dense and fudgey, similar to brownies or flourless cakes. This cake is undoubtedly no Duncan Hines fluffy boxed cake. But so much better!
Laura says
I’m so glad you loved this cake Jeni!
Toyin says
Hello,
I will like to follow this recipe for 6 cupcakes, is this possible or am I to look out for a different recipe.
I am making this for my daughter and some other kids in school with allergies for a cupcake sale day.
Please help!!!
Laura says
Toyin, the recipe will yield 24 cupcakes. The cupcakes taste really good so even kids without food allergies will like them. If you wish to halve the recipe, it’s up to you. I have not tried making in a smaller batch.
Toyin says
Thanks, I halved the recipe and got 14 cupcakes but it didn’t turn out nice. Today, I went for a Quarter with a little more liquid and stirring for a little longer to ensure the mixture was very smooth and it turned out really nice.
Thanks for this recipe,
how can I adapt it to make a different type of cupcake?
Laura says
Toyin, this recipe is not an “adaptable” recipe to make yellow cupcakes, etc. it was specifically developed to be a chocolate birthday cake/cupcakes.
Sangeeta says
Hey Laura,
I loved this recipe- finally I found an eggless cake which is neither dry nor oily- just perfect! Since I had no apple cider vinegar at hand, I substituted it with the same quantity of plain yoghurt. Also this quantity yields 24 cupcakes… Was loved by the kids n adults alike. Will certainly recommend to all!:)) Sangeeta
Laura says
So glad they were great for the birthday celebration!
Laura says
Alisha, I don’t see why you should have any issues getting these ingredients in Au. happy baking!
alisha says
Can I use just 1 tin instead of 2
alisha says
This cake mix is quite sticky and thick. Is it meant to be.
Keeley McGuire says
Hi Alisha, it really needs to baked in two tins. It will not cook/rise properly all in one. Thanks!
Laura says
great question! we have a post coming up that will answer just that! feel free to subscribe to our newsletter so you get it delivered to your inbox. 🙂
marlene says
I was excited to try this recipe. I could not find chocolate coconut milk, so i used
chocolate rice milk, and my cake sunk in the middle and I never could get it done.
i read several reviews and found no one else with this problem I didnt alter the recipe in any way. Any ideas about what I may have done wrong?
Laura says
I see two issues with the middle not cooking through. 1. did you use the right pan size and 2. your oven might run too cold.
Stephanie says
My daughter and I are currently gluten and dairy free. It’s her 2nd birthday at the end of the month and I’d like to try this recipe. I live in Scotland and don’t have access to the King Arthur flour. Do you know anything about Doves flour? Is it any good? Also, for the coconut milk, do you mean coconut milk in a can, that is quite thick, for cooking curries, or the stuff that is mixed with sugar, etc as a milk substitute drink? I’d like to know this for both the cake and the frosting please! I’m not much of a baker – I hope I can do this cake justice!
Laura says
Rachel, same as the frosting. Might be the lighting on the photo.
Saffy says
Hi! I want to make this cake but I also want to use agave nectar instead of sugar, do you think this will work or have you tried it before? Thanks!
Laura says
Saffy, I’ve tried it with honey and it didn’t work well. If you don’t want to use regular sugar I suggest coconut sugar.
Rachelle says
Thanks for the cake recipe! I made it into cupcake form, replacing the cane sugar with coconut sugar to make them allergen-free for my daughter. I also replaced the chocolate non-dairy milk with organic rice milk and then as it needed more sweetness, added 1/4 cup of pure maple syrup. They turned out great! She was able to enjoy her own cupcake treat for the kindergartner’s teddy bear’s picnic 🙂
Anne says
I’m glad to find ur website. Made this cake (half recipe In a round pan) today, came out really moist and tasty.I did some adjustments :instead of Choco milk, reg sugar , apple cider vinegar I’ve used plain soy milk , organic cane sugar, rice vinegar and my flour blend is:1/2 c brown rice flour 1/2 c white rice flour 1/2 c potato starch,1/4 c tapioca starch/flour.thank you .
Laura says
So glad you were able to make an allergy friendly cake! Thank you for sharing that it was a success.
Laura says
You could use non dairy almond milk or soy milk.
Laura says
Cindi, if you omit the sugar your cake might not taste good at all. the recipe is already dairy and gluten free.
Laura says
Dulce, Baking soda. Bad baking soda (over exposed to air) will ruin this recipe. Also the type of GF flour used. All GF flours are Not all created equal.
Dulce says
So The substitution for coconut oil is ok? So that when I make it again I can consider using it again…… How should I store my baking soda to prevent it from going “bad”?
Laura says
In the United States, most baking sodas have expiration dates (best by dates). Once opened, about 3 months.
Baking soda needs an acid to get a reaction, so use the same method as for baking powder but add 1/4 teaspoon of vinegar to the water before water before adding the soda. As before, if it bubbles up, your soda is fine to use.
If you don’t see bubbles, then sadly, you’ll need to take a trip to the store and buy a fresh box! If there isn’t much fizzing, your ingredients are likely on their way out. You can probably still use them to get some lift, but your baked goods will be more dense that usual. Don’t be tempted to double the amount of baking soda or powder – that would make your food taste seriously strange!
Laura says
Absolutely.
Lisa says
What GF AP flour do you use? I currently have one that’s a mixture of brown rice, white rice flours with potato and corn starch. Do you make your own GF AP flour or do you buy it pre-made?
Laura says
My go to GF all purpose flour is king arthur’s gf all purpose flour mix. It’s cheaper when you buy the 3-pack.
Maureen says
Do you use liquid creamer or powdered?
Laura says
liquid
Laura says
This is not a recipe designed for standard flour. For optimal results, use a traditional chocolate cake recipe. Here is my go-to recipe.
Donna Karson says
So glad to discover you. I’m not good at converting recipes, just making them! I’m thrilled to be trying your Morning Glory Muffins and then chocolate cake this week. Keep them coming.
Laura says
thank you Donna! Glad you found us too!
Michael Stoddard says
Please be aware that If making this recipe for someone with a milk allergy that “non-dairy” products, particularly creamer, actually can contain milk protein.
Laura says
thank you Michael.
Gia says
Can I add Bob’s Red Mill Egg Replacer to this recipe? Usually V,GF cakes are too dense Im thinking the egg replacer may help??
Laura says
Hi Gia, I’ve not made this recipe with an egg replacer, so I can’t say how it will turn out if you add it to the batter. If you do try it, let me know how the cake turns out.
Tammy says
What would you suggest using in place of the non dairy creamer?
I have a son with a dairy allergy and I am nursing a baby who we also think may have a dairy, egg allergy and another son we are limiting his gluten.
Laura says
Tammy, I would suggest coconut milk.
Tammy says
Ah thats a good idea! thanks
Ember says
My son does really well with almond milk, silk has a decent soy free version
Laura says
Ember, Silk’s almond milk is one of the most decent versions out there. free of soy and carrageenan