18 Decadent Gluten Free Chocolate Cake Recipes Irresistible

Calling all chocolate lovers! If you think gluten-free means sacrificing rich, fudgy indulgence, think again. We’ve rounded up 18 decadent chocolate cake recipes that are so moist, dreamy, and downright irresistible, no one will guess they’re gluten-free. Whether you’re baking for a special occasion or just craving a slice of heaven, these cakes are sure to satisfy. Ready to dig in? Let’s get baking!

Flourless Dark Chocolate Cake with Raspberry Glaze

This decadent, rich chocolate cake skips the flour but keeps all the fudgy texture, topped with a tart raspberry glaze for the perfect balance.

Ingredients

• 1 cup (8 oz) dark chocolate chips or chopped dark chocolate (70% cacao)
• 1/2 cup (1 stick) unsalted butter, cubed
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh or frozen raspberries (thawed if frozen)
• 1 tbsp powdered sugar
• 1 tsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt the dark chocolate and butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk in the granulated sugar, then add the eggs one at a time, mixing well after each. Stir in the cocoa powder, vanilla extract, and salt until just combined.
4. Pour the batter into the prepared pan and bake for 25–30 minutes, until the edges are set but the center is slightly soft. Cool completely in the pan.
5. For the glaze, blend the raspberries, powdered sugar, and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds, then drizzle over the cooled cake.

The cake’s dense, truffle-like center contrasts beautifully with the bright raspberry glaze—no one will guess it’s flourless!

Tip: For extra shine, warm the glaze slightly before drizzling.

Vegan Gluten Free Chocolate Cake with Avocado Frosting

This decadent chocolate cake is so rich and moist, no one will guess it’s secretly packed with wholesome ingredients—plus, that avocado frosting is downright dreamy.

Ingredients:

• Cake: 1 ½ cups gluten-free all-purpose flour, 1 cup coconut sugar, ⅓ cup unsweetened cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 cup almond milk, 1 tbsp apple cider vinegar, ⅓ cup melted coconut oil, 1 tbsp vanilla extract
• Frosting: 2 ripe avocados, ¼ cup maple syrup, ¼ cup cocoa powder, 1 tsp vanilla extract, pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 ½ cups gluten-free flour, 1 cup coconut sugar, ⅓ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar. Let sit 2 minutes, then stir in ⅓ cup melted coconut oil and 1 tbsp vanilla extract. Pour wet ingredients into dry and whisk until smooth.
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. For the frosting, blend 2 avocados, ¼ cup maple syrup, ¼ cup cocoa powder, 1 tsp vanilla extract, and a pinch of salt until creamy. Spread over cooled cake.

The avocado frosting is silky and just sweet enough—plus, it pairs perfectly with the deep chocolate flavor of the cake. A total crowd-pleaser!

Tip: For extra fudginess, swap ¼ cup of the flour with almond flour.

Almond Flour Chocolate Cake with Salted Caramel Drizzle

This rich, gluten-free chocolate cake gets its tender crumb from almond flour and a decadent finish with a silky salted caramel drizzle.

Ingredients

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup salted caramel sauce (store-bought or homemade)
• Flaky sea salt, for garnish

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, baking soda, and 1/4 tsp salt.
3. In another bowl, beat eggs, maple syrup, coconut oil, and vanilla extract until smooth. Fold dry ingredients into the wet mixture until just combined.
4. Pour batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted comes out clean. Cool completely in the pan.
5. Drizzle warm salted caramel sauce over the cake and sprinkle with flaky sea salt.

The almond flour keeps this cake moist for days, while the caramel adds a buttery contrast to the deep chocolate flavor.

Tip: For extra caramel pools, poke a few holes in the cake with a skewer before drizzling.

Gluten Free Chocolate Lava Cake with Vanilla Ice Cream

Nothing beats the magic of cutting into a warm chocolate lava cake and watching that rich, gooey center spill out—especially when it’s gluten-free and paired with creamy vanilla ice cream.

• 1/2 cup gluten-free all-purpose flour (like Bob’s Red Mill 1:1)
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 oz semi-sweet chocolate, chopped
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Vanilla ice cream, for serving

1. Preheat oven to 425°F. Grease four 6-oz ramekins with butter and dust lightly with cocoa powder.
2. Whisk together 1/2 cup gluten-free flour, 1/4 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Melt chopped chocolate and 1/2 cup butter in a double boiler or microwave (30-second bursts, stirring between), then cool slightly.
4. Beat 1/2 cup sugar, eggs, and 1 tsp vanilla in a bowl until pale. Stir in melted chocolate mixture, then fold in dry ingredients until just combined.
5. Divide batter into ramekins. Bake for 12–14 minutes until edges are set but centers are still soft.
6. Let sit 1 minute, then invert onto plates. Serve immediately with vanilla ice cream.

The contrast of the molten chocolate center against the cold ice cream is pure bliss—and nobody will guess it’s gluten-free!

Tip: For extra flair, dust with powdered sugar or drizzle with raspberry sauce.

Moist Gluten Free Chocolate Zucchini Cake

This rich, fudgy cake hides a sneaky veggie boost—no one will guess there’s zucchini in every bite!

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup melted coconut oil (or neutral oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups shredded zucchini (squeezed dry)
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. Whisk together 1 ½ cups gluten-free flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup granulated sugar, ½ cup brown sugar, and ½ cup coconut oil until smooth. Add 2 eggs and 1 tsp vanilla, mixing well.
4. Fold dry ingredients into the wet mixture, then stir in 1 ½ cups zucchini and ½ cup chocolate chips.
5. Spread batter into the pan and bake for 30–35 minutes, until a toothpick comes out with moist crumbs.

The zucchini keeps this cake incredibly tender, while the double hit of cocoa and chocolate chips satisfies any sweet tooth. Tip: For extra decadence, dust with powdered sugar or drizzle with melted chocolate while warm.

Gluten Free Chocolate Layer Cake with Whipped Ganache

This dreamy chocolate cake is so rich and fluffy, no one will guess it’s gluten-free—perfect for birthdays or just because!

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 ½ cups heavy cream
• 1 ½ cups semi-sweet chocolate chips

Instructions

1. Prep: Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
2. Dry mix: Whisk together gluten-free flour blend, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. Wet mix: Add buttermilk, vegetable oil, eggs, and 2 tsp vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth. Stir in 1 cup boiling water (batter will be thin).
4. Bake: Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
5. Ganache: Heat 1 ½ cups heavy cream until steaming (not boiling). Pour over 1 ½ cups chocolate chips in a bowl; let sit 5 minutes, then whisk until smooth. Chill 1 hour, then whip to soft peaks.
6. Assemble: Spread half the ganache between cake layers, then frost the top and sides with the rest.

The secret? Boiling water deepens the chocolate flavor, while whipped ganache adds a cloud-like finish.

Tip: For clean slices, chill the assembled cake for 20 minutes before serving.

Rich Gluten Free Chocolate Cheesecake

This decadent chocolate cheesecake is so velvety and rich, no one will guess it’s gluten-free—perfect for indulging without compromise.

Ingredients:

• 2 cups gluten-free chocolate cookie crumbs (like Oreo-style)
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips, melted

Instructions:

1. Preheat oven to 325°F. Mix 2 cups gluten-free chocolate cookie crumbs and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat 24 oz cream cheese and 1 cup sugar until smooth. Add 3 eggs one at a time, then blend in 1 tsp vanilla, 1/2 cup sour cream, 1/2 cup cocoa powder, and 1/4 tsp salt. Fold in 1/2 cup melted chocolate chips.
3. Pour filling over crust. Bake for 45–50 minutes until edges are set but center jiggles slightly. Cool in the oven with the door ajar for 1 hour, then chill for 4+ hours.

The secret? A double hit of chocolate—cocoa and melted chips—creates an ultra-luxurious texture that’s dense yet silky.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Gluten Free Chocolate Bundt Cake with Chocolate Glaze

This rich, fudgy bundt cake is a gluten-free dream—so moist and decadent, no one will guess it’s missing traditional flour!

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• ¾ cup unsweetened cocoa powder
• 1 ½ cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs, room temperature
• ¾ cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ¾ cup hot coffee
• 1 cup semi-sweet chocolate chips
• ¼ cup heavy cream

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with nonstick spray.
2. Whisk together gluten-free flour blend, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
3. Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until just combined, then slowly pour in hot coffee while stirring (batter will be thin).
4. Pour batter into prepared pan. Bake for 40–45 minutes until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.
5. Make glaze: Melt chocolate chips and heavy cream in a microwave-safe bowl in 30-second bursts, stirring until smooth. Drizzle over cooled cake.

The hot coffee deepens the chocolate flavor without tasting like coffee, giving this cake an almost brownie-like intensity.

Tip: For clean slices, chill the glazed cake for 20 minutes before serving.

Gluten Free Chocolate Cupcakes with Peanut Butter Frosting

These rich, fudgy cupcakes are a dream for gluten-free bakers—topped with a creamy peanut butter frosting that’s downright irresistible.

Ingredients

• 1 cup gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/2 cup hot coffee (or water)
• 1/2 cup creamy peanut butter
• 4 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp milk (any kind)

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Dry mix: Whisk together 1 cup gluten-free flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp salt, and 3/4 cup sugar in a bowl.
3. Wet mix: In another bowl, beat 1/3 cup oil, 1 egg, and 1 tsp vanilla until smooth. Alternate mixing in dry ingredients and 1/2 cup buttermilk, starting and ending with dry mix. Stir in 1/2 cup hot coffee until just combined (batter will be thin).
4. Bake: Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. Frosting: Beat 1/2 cup peanut butter and 4 tbsp butter until fluffy. Gradually add 1 cup powdered sugar, then 2 tbsp milk, until smooth. Pipe or spread onto cooled cupcakes.

The hot coffee deepens the chocolate flavor without making the cupcakes taste bitter—just pure, moist decadence!

Tip: For extra flair, sprinkle crushed peanuts or chocolate shavings on top.

Flourless Chocolate Torte with Fresh Berries

This decadent torte is rich, fudgy, and naturally gluten-free—perfect for impressing guests or treating yourself to a little indulgence.

Ingredients:

• 1 cup (2 sticks) unsalted butter, plus extra for greasing
• 8 oz high-quality dark chocolate (70% cacao), chopped
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup mixed fresh berries (raspberries, strawberries, or blackberries)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In a heatproof bowl, melt the butter and dark chocolate together over a double boiler, stirring until smooth. Remove from heat and whisk in the granulated sugar.
3. Whisk in the eggs one at a time, then stir in the vanilla extract and sea salt until fully combined.
4. Pour the batter into the prepared pan and bake for 30–35 minutes, until the edges are set but the center still has a slight wobble.
5. Let cool completely in the pan, then chill for at least 2 hours before serving. Top with fresh berries and a dusting of powdered sugar.

The magic of this torte? Its velvety texture—somewhere between a cake and a truffle—pairs perfectly with tart berries for balance.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Gluten Free Chocolate Mousse Cake

This dreamy dessert combines a rich chocolate crust with a silky mousse filling—no gluten, no fuss, just pure indulgence.

Ingredients:

• 1 1/2 cups gluten-free chocolate cookie crumbs (about 10 oz cookies)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 1/2 cups heavy cream, chilled
• 8 oz semi-sweet chocolate, finely chopped
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prep the crust: Mix 1 1/2 cups gluten-free chocolate cookie crumbs, 6 tbsp melted butter, and 1/4 cup sugar in a bowl. Press firmly into a 9-inch springform pan. Freeze for 15 minutes.
2. Make the mousse: Heat 1/2 cup heavy cream until steaming (not boiling). Pour over 8 oz chopped chocolate; let sit 2 minutes, then whisk until smooth. Stir in 2 tbsp cocoa powder, 1 tsp vanilla, and a pinch of salt. Cool 10 minutes.
3. Whip the cream: Beat remaining 1 cup heavy cream to stiff peaks. Fold half into the chocolate mixture, then gently fold in the rest.
4. Assemble: Spread mousse over the crust. Chill 4 hours or overnight until set.

The magic here? The mousse stays luxuriously light thanks to whipped cream folded into melted chocolate—no eggs or gelatin required.

Tip: For clean slices, dip your knife in hot water before cutting.

Gluten Free Chocolate Sponge Cake with Strawberry Filling

This dreamy, light-as-air chocolate sponge cake gets a fruity lift from a luscious strawberry filling—perfect for birthdays or just because!

Ingredients

• 1 cup gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup vegetable oil
• 1 cup fresh strawberries, diced
• 2 tbsp honey
• 1 cup whipped cream (for filling & topping)

Instructions

1. Prep: Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper.
2. Dry mix: Whisk together 1 cup gluten-free flour, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Wet mix: Beat 4 eggs and 3/4 cup sugar with a mixer for 5 minutes until pale and thick. Add 1 tsp vanilla and 1/4 cup oil, mixing just until combined.
4. Batter: Gently fold dry ingredients into wet mix in three additions. Divide batter between pans and bake for 18–20 minutes until springs back when touched.
5. Filling: While cakes cool, simmer 1 cup strawberries with 2 tbsp honey for 5 minutes until jammy. Let cool completely.
6. Assemble: Layer one cake with half the whipped cream, then strawberry filling. Top with second cake and remaining whipped cream.

The strawberry filling seeps slightly into the airy chocolate layers, creating pockets of tart-sweet contrast in every bite.

Tip: For extra stability, chill the assembled cake for 30 minutes before slicing.

Gluten Free Chocolate Fudge Cake with Coconut Cream

This decadent cake is rich, fudgy, and topped with dreamy coconut cream—perfect for satisfying chocolate cravings without the gluten.

Ingredients

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup coconut sugar
• 2 large eggs
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup hot water
• 1 (13.5 oz) can full-fat coconut cream, chilled overnight
• 2 tbsp maple syrup

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup almond flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/4 tsp salt, and 3/4 cup coconut sugar.
3. Add 2 large eggs, 1/3 cup melted coconut oil, and 1 tsp vanilla extract. Mix until smooth, then stir in 1/2 cup hot water until the batter is glossy.
4. Pour into the prepared pan and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely.
5. For the coconut cream, scoop the solid cream from the chilled can (discard the liquid). Whip with 2 tbsp maple syrup until fluffy. Spread over the cooled cake.

The magic here? The coconut cream adds a lightly sweet, tropical twist to the deep chocolate flavor—no one will guess it’s gluten-free!

Tip: For extra fudginess, microwave a slice for 10 seconds before serving.

Gluten Free Chocolate Pound Cake with Orange Zest

This gluten-free chocolate pound cake gets a bright lift from orange zest, making it rich yet refreshing—perfect for when you want dessert to feel a little fancy without the fuss.

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• 1 tbsp finely grated orange zest

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
2. In a large bowl, beat 1 cup softened butter and 1 ½ cups sugar until fluffy, about 3 minutes. Add 4 eggs one at a time, then mix in 1 tsp vanilla.
3. Whisk together 1 ½ cups gluten-free flour, ½ cup cocoa powder, 1 tsp baking powder, and ½ tsp salt. Alternate adding the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined. Fold in 1 tbsp orange zest.
4. Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, until a toothpick inserted comes out with just a few crumbs.
5. Cool in the pan for 15 minutes, then lift out using the parchment overhang. Transfer to a wire rack to cool completely.

The orange zest cuts through the deep chocolate flavor beautifully, giving this cake a grown-up twist. For extra flair, dust with powdered sugar or drizzle with melted dark chocolate before serving.

Tip: Room-temperature eggs blend more evenly into the batter—if you forgot to take yours out early, submerge them in warm water for 5 minutes!

Gluten Free Chocolate Brownie Cake with Walnuts

This rich, fudgy brownie cake is a dream for gluten-free bakers—packed with deep chocolate flavor and crunchy walnuts for the perfect bite.

Ingredients

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 cup gluten-free flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1 cup sugar, 1/2 cup melted coconut oil, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Fold dry ingredients into the wet mixture until just combined. Stir in 1/2 cup walnuts and 1/2 cup chocolate chips.
5. Spread batter into the pan and bake for 25–30 minutes, until a toothpick comes out with moist crumbs (not wet batter). Cool before slicing.

The magic here? A crackly top with a gooey center—thanks to the blend of melted chocolate and coconut oil. Walnuts add a toasty crunch that balances the sweetness.

Tip: For extra fudginess, underbake by 2–3 minutes and chill before serving.

Gluten Free Chocolate Coffee Cake with Cinnamon Swirl

This rich, tender coffee cake combines deep chocolate flavor with a warm cinnamon swirl—perfect for lazy weekend brunches or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup melted coconut oil (cooled)
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup strong brewed coffee (cooled)
• ¼ cup packed brown sugar
• 1 tbsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together gluten-free flour, cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a bowl.
3. In another bowl, beat ¾ cup granulated sugar, coconut oil, eggs, and 1 tsp vanilla until smooth. Alternate mixing in the dry ingredients and ¾ cup coffee until just combined.
4. Pour half the batter into the pan. Mix ¼ cup brown sugar and 1 tbsp cinnamon, then sprinkle evenly over the batter. Top with remaining batter and swirl gently with a knife.
5. Bake for 30–35 minutes until a toothpick comes out clean. Cool 15 minutes before slicing.

The cinnamon swirl melts into the chocolatey crumb, creating pockets of spiced caramel-like goodness in every bite.

Tip: For extra richness, drizzle with a simple powdered sugar glaze (1 cup powdered sugar + 2 tbsp milk) after cooling.

Gluten Free Chocolate Sheet Cake with Cream Cheese Frosting

This rich, fudgy sheet cake is a crowd-pleaser—nobody will guess it’s gluten-free, thanks to its tender crumb and decadent frosting!

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1 (8 oz) package cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 1 ½ cups gluten-free flour, 1 cup granulated sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Add 1 cup water, ⅓ cup vegetable oil, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract. Stir until smooth. Pour into the prepared pan.
4. Bake for 25–28 minutes, until a toothpick comes out clean. Cool completely.
5. For the frosting, beat 8 oz cream cheese and ¼ cup butter until fluffy. Gradually mix in 2 cups powdered sugar and 1 tsp vanilla. Spread over cooled cake.

The tangy cream cheese frosting balances the deep chocolate flavor perfectly, making this cake irresistible for birthdays or potlucks.

Tip: For extra fudginess, swap the water for hot coffee—it enhances the chocolate without adding coffee flavor!

Gluten Free Chocolate Marble Cake with Vanilla and Chocolate Swirls

This dreamy marble cake is a gluten-free showstopper—swirled with rich chocolate and sweet vanilla for a bakery-worthy treat that’s surprisingly simple to make.

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• ½ cup whole milk
• 2 tsp vanilla extract
• ¼ cup unsweetened cocoa powder
• 2 tbsp hot water

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups gluten-free flour, 1 cup sugar, 1 ½ tsp baking powder, and ½ tsp salt.
3. Beat ½ cup butter until creamy. Add eggs one at a time, then mix in ½ cup milk and 2 tsp vanilla. Gradually fold in dry ingredients until just combined.
4. Transfer ⅓ of the batter to another bowl. Stir in ¼ cup cocoa powder and 2 tbsp hot water until smooth.
5. Alternately spoon vanilla and chocolate batters into the pan. Swirl gently with a knife. Bake for 50–55 minutes, until a toothpick comes out clean. Cool completely before slicing.

The secret? A touch of hot water blooms the cocoa for an extra-deep chocolate flavor—no one will guess it’s gluten-free!

Tip: For clean slices, chill the cake for 30 minutes before cutting.

Conclusion

With 18 luscious gluten-free chocolate cake recipes, there’s something here for every craving! Whether you’re baking for a special occasion or just treating yourself, these decadent desserts won’t disappoint. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it on Pinterest for later! Happy baking!