Gluten, Dairy, and Egg Free Chocolate Cake

Servings: 16 (2-layer 9-inch cake)

Prep Time: 15

Cook Time: 25

This gluten-free, dairy-free chocolate cake is also egg-free, yet it's rich, moist, and so chocolatey you'd never guess what's missing. An easy, reliable cake I've made for birthdays and celebrations for many years.

4.95 from 200 votes

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Ingredients

3 cups gluten-free baking flour, tested with Bob's or King Arthur; see note for other options
1 ¾ cups granulated sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups chocolate non-dairy milk
½ cup vegetable oil
2 tablespoons apple cider vinegar, or white vinegar
1 teaspoon vanilla
1 batch dairy-free chocolate frosting

Instructions

Prep:

Preheat the oven to 350F with the top rack positioned in the middle of the oven. Grease two (2) 9-inch cake pans with oil (or cooking spray) and set aside. You can also use parchment liners for the bottom, but I still recommend lightly greasing the sides.

Mix:

In a large bowl, add the gluten-free flour, sugar, cocoa powder, baking soda, and salt. Whisk the dry ingredients well to ensure they're evenly mixed.
In a separate bowl, whisk the dairy-free chocolate milk, oil, vinegar, and vanilla. Then pour the wet ingredients into the dry ingredients bowl and stir gently until the batter is smooth and all the flour is incorporated.
Divide the batter evenly between the prepared cake pans.

Bake:

Bake in a preheated oven for 25 to 30 minutes, until the centers are set and a toothpick inserted in the middle comes out clean. I check around minute 25, and if one pan is set but the other isn't, remove it and let the other finish baking for a couple of extra minutes.
Remove the cake pans from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Frost:

While the cakes are cooling, make the frosting. If you've made it ahead of time, take it out of the fridge and let it come to room temperature so it's easier to spread.
Place one cake layer on a plate or cake stand and spread about a cup of frosting over the top. Add the second cake layer, then spread the remaining chocolate frosting over the top and sides.

Serve and store:

Store the frosted cake, covered, at room temperature for up to 2 days or refrigerate for up to 5 days. Take it out of the fridge and let the cake come to room temperature before serving for the best texture.

Notes

For a 3-tiered cake: You'll need to fill three (3) 6-inch cake pans with batter.
Cupcakes: Turn this into cupcakes by baking for 18 to 22 minutes, checking that a toothpick comes out clean around minute 16.
13 x 9-inch pan: You can use a rectangular 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.
Using other gluten-free flour mixes: I recommend the two listed here because they include xanthan gum, an essential ingredient that binds and thickens the batter. If you're using something else and it doesn't include it in the ingredients, add 2 teaspoons of xanthan gum to the dry ingredients. This recipe only works with baking mixes, not with other alternatives (like almond or coconut flours).

Nutritional information does not include frosting.

Nutrition