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I was really thrilled with the way this gluten-free chocolate cake recipe turned out. Soft, springy, and moist. So good – one of the best gluten-free recipes ever! I wouldn’t be ashamed to serve this to a cake connoisseur. And because I saw this delicious-looking caramel icing recipe on Little House Living a while ago, I decided to give it a try while I was at it. YUM!

Image shows a close up of a piece of chocolate cate with creamy frosting. The rest of the cake is in the background, text above reads "Gluten Free Chocolate Cake"

I’ve been testing a lot of recipes lately for what I hope will be an upcoming ebook full of recipes using gluten-free cake mix. (It’s hard work, but somebody’s got to do it )

Using yogurt in the batter really helps keep the texture soft, I think, so I don’t recommend omitting it in favor of milk. You can, however, substitute sour cream instead, which should achieve pretty much the same result.

This is another cake you can bake in the crock pot following the directions for Gluten Free Chocolate Lava Cake. Using the slow cooker is such and easy, no fuss way to bake a cake – it’s well worth a try!

On with it then! who wants to make some chocolate cake?

Image shows a close up of a piece of chocolate cake, on a white plate with a fork sitting next to it. The rest of the cake is sitting in the background.

Gluten-Free Chocolate Cake Recipe

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4 from 1 review

This gluten-free chocolate cake is moist, delicious, and so simple to make.

Author: Elyse
Prep Time: 20-25 minutes
Cook Time: 30-40 minutes
Total Time: 50-65 minutes
Yield: 8–10 servings 1x

Ingredients

Scale

2 cups of cake mix (recipe here)
1/2 cup of cocoa powder
1 tsp. instant coffee (optional)*
2 eggs
1/3 cup of oil (I use light olive oil)
1 cup of yogurt

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Instructions

Preheat oven to 350º.
Combine cake mix, cocoa powder, and coffee in a bowl.
Add rest of ingredients and stir until well moistened. Beat on medium speed for 2 minutes.
Pour into greased and flour 8 inch pan, or 12 muffin cups.
Bake 30-40 minutes for the pan, or 15-20 minutes for the muffin cups, or until a toothpick inserted into center of cake comes out clean.
Let cool ten minutes. Turn onto towel covered cooling rack.
Let cool completely before icing.
Enjoy!

*Coffee really intensifies the chocolate flavor. You won’t be able to actually taste the coffe as such.