When you’re craving a show-stopping dessert that’s rich, fudgy, and completely gluten-free, this Gluten-Free Chocolate Cake is the one to reach for. It’s decadent enough for celebrations but simple enough to whip up any time a chocolate craving strikes. Made with real brewed coffee, cocoa, and yogurt for a super moist texture and deep flavor, this cake is guaranteed to impress—gluten-free or not.
Why You’ll Love This Cake
✨ Deep, Intense Chocolate Flavor – The combination of cocoa powder and espresso brings out the bold richness in every bite.
🥄 Super Moist Texture – Yogurt and hot coffee keep the cake soft and tender without any dryness.
🧁 Fluffy Buttercream Frosting – The dreamy chocolate buttercream is whipped to creamy perfection for the ultimate topping.
🎉 Perfect for Any Occasion – From birthdays to casual weekends, this cake works for it all.
🛒 Pantry-Friendly – No fancy ingredients—just classic baking staples.
Ingredients You’ll Need
Chocolate Cake
- 2 cups gluten-free 1:1 flour (or all-purpose flour)
- ¾ cup cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp kosher salt
- 5 oz unsweetened Greek yogurt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1 cup hot brewed coffee
Chocolate Buttercream Frosting
- 1½ cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 1 cup cocoa powder
- 1 tsp espresso powder
- ½ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
How to Make Gluten-Free Chocolate Cake
1. Prepare Your Pans
Preheat the oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray and line the bottoms with parchment paper if desired. Set aside.
2. Mix Wet Ingredients
In a large mixing bowl, beat the eggs and sugar for 3 minutes, until light and frothy. Add the yogurt, vanilla, oil, and espresso powder, and mix until well combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
4. Combine Wet & Dry
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
5. Add the Coffee
Slowly stir in the hot coffee. The batter will be thin—this helps create that moist, tender crumb.
6. Bake
Divide the batter evenly between the two prepared pans. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Chocolate Buttercream Frosting
1. Beat the Frosting
In a large bowl, combine the butter, powdered sugar, cocoa powder, espresso powder, milk, and vanilla. Beat until fluffy and smooth. If needed, add a little more milk to adjust the consistency.
Assemble the Cake
- Once the cakes are completely cool, level the tops if needed.
- Frost the top of one layer with buttercream.
- Place the second cake layer on top and frost the top and sides of the entire cake.
- For a layered look, you can slice each cake in half horizontally and stack four thinner layers instead of two thicker ones.
Substitutions & FAQs
Can I use all-purpose flour instead of gluten-free?
Absolutely! Swap it 1:1—no other changes needed.
Can I use sour cream instead of Greek yogurt?
Yes, sour cream works perfectly and adds a similar richness.
Can I make this dairy-free?
Yes! Use dairy-free yogurt and milk alternatives like oat or soy milk (avoid thin milks like almond).
Can I freeze this cake?
Yes—freeze the unfrosted layers wrapped tightly in plastic wrap for up to 3 months. Thaw before frosting.
What makes this cake so moist?
The combination of yogurt and hot coffee keeps the cake ultra tender. Don’t skip the coffee—it enhances the chocolate without making the cake taste like coffee.
Pro Tips for the Best Gluten-Free Chocolate Cake
- Measure flour correctly – Spoon it into the measuring cup and level it off for accuracy.
- Use an oven thermometer – Ensures perfect baking every time.
- Let cakes cool completely – Frosting too soon will melt the buttercream.
- Chill before slicing – This helps the layers set and keeps everything neat.
Final Thoughts
Whether you’re baking for a gluten-free guest or just want a ridiculously good chocolate cake, this recipe delivers every time. It’s foolproof, full of flavor, and so satisfying to make (and eat!). Pair it with a glass of cold milk or your favorite latte and you’re in for a real treat.