Gluten Free Chocolate Snack Cake

This Gluten Free Chocolate Snack Cake is rich, moist, and incredibly easy to make. It’s perfect for birthdays, gatherings, or anytime you need a simple homemade chocolate cake that delivers big chocolate flavor. It’s the kind of gluten free chocolate cake recipe you’ll come back to again and again.

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Chocolate Snack Cake recipe with King Arthur Measure for Measure and Bob’s Red Mill 1-to-1. Both produced a tender, moist crumb with excellent flavor. While I haven’t tested other brands, I’m confident they’ll work as well. The blends I use contain xanthan gum, which helps with structure and texture, making the cake soft yet sturdy.

Dutch Processed Cocoa Powder:  I highly recommend using dutch processed cocoa in this recipe. Dutch-processed cocoa produces a richer, fudgier flavor. If you use natural cocoa powder in this recipe, the cake may be dry and lighter in color.

Oil/Butter: The tenderness of this chocolate cake comes from vegetable oil, since it stays liquid even after the cake cools. I like to use grapeseed oil, but any neutral oil will work just fine. You can also make this cake with melted butter or a combination of butter and oil. Just keep in mind that a cake made with butter will be slightly denser (which works in your favor if you plan on using this recipe to make a layered cake)

Hot Coffee: Coffee has a rich and deep flavor that complements the taste of chocolate. When added to this gluten free chocolate snack cake recipe, it can intensify and enhance the overall chocolate flavor. The bitterness of coffee also balances out the sweetness of the chocolate and sugar in the cake. It helps create a well-rounded flavor profile. If you prefer to keep this dessert coffee-free, please substitute with hot water.

Sour Cream: Sour cream adds moisture and richness to chocolate cake without making it oily, thanks to its fat content and thick texture. It helps create a tender, soft crumb while also balancing out the drying effect of cocoa powder. The slight tang enhances and deepens the chocolate flavor, and its acidity reacts with baking soda to help the cake rise beautifully. This can be substituted with Greek yogurt.

Frosting: I use half a batch of my Gluten Free Chocolate Frosting recipe to frost this Gluten Free Chocolate Snack Cake. It would also be delicious with Salted Caramel Buttercream or Peanut Butter Frosting)

How to make the best Gluten Free Chocolate Snack Cake

The beauty of this gluten free chocolate snack cake is that you don't need any fancy equipment or tools to make it. No stand mixer, no special equipment - just a mixing bowl and a whisk. Plus the batter comes together in no time. For baking, I recommend using an 8x8-inch square pan. If you choose a 9x9-inch pan, keep in mind that the cake will be thinner. Make sure you adjust the baking time accordingly.

1. Step 1: Preheat the oven to 350F and arrange your oven rack in the middle. Line an 8x8 rectangular cake pan with parchment paper. I like to lightly spray it with non-stick cooking spray first to ensure the parchment paper will stay in place.

2. Step 2: Add the cocoa powder and the hot coffee (or hot water) to a medium bowl and whisk together. Make sure there are no lumps of cocoa, so if your cocoa powder appears lumpy, make sure to sift it first. Let this mixture sit and bloom while you prepare the rest of the batter. This step will boost the chocolate flavor and is absolutely worth the extra time required.

3. Step 3: In a small mixing bowl, combine the gluten free flour, baking soda, baking powder, and kosher salt. Stir the ingredients together and set aside.

4. Step 4: To your mixing bowl, add the white sugar, room temperature large egg, vanilla extract, and oil (such as grapeseed oil). Whisk until the mixture is light and the sugar is fully dissolved. Whisking the egg, oil and sugar helps to create light and fluffy chocolate snack cake.

5. Step 5: Pour the bloomed cocoa mixture into the wet ingredients and whisk until fully combined.

6. Step 6: Add the dry ingredients and stir until everything is incorporated. You may want to switch to a flexible spatula to scrape the bottom of the bowl. Mke sure there aren’t any sneaky pockets of flour hiding.

7. Step 7: Stir in the sour cream until fully incorporated. The batter will become even silkier and slightly thicker.

8. Step 8: The chocolate snack cake batter should look thick, smooth, and glossy - that’s exactly what you want.

9. Step 9: Transfer your gluten free chocolate cake batter to the prepared cake pan. Using an off set knife, or the back of a spoon, smooth out the top evenly.
10. Step 10: Gently tap the cake pan against your counter top - this will remove some of the larger airbubbles trapped in the cake batter.
    

11. Step 11: Bake at 350°F for about 35-40 minutes. Start checking for doneness around the 35-minute mark. Insert a toothpick into the center. If it comes out clean with just a few moist crumbs, the cake is ready. An underbaked chocolate cake will sink in the middle so make sure you fully bake it.
12. Step 12: Remove the chocolate snack cake from the oven and let it cool on a wire rack for 10-15 minutes. Then, use the parchment paper to lift it out of the pan and transfer it to the wire rack. Let the cake cool completely before frosting.

Frosting and Serving

I use half a batch of my Gluten Free Dark Chocolate Frosting recipe to frost this Gluten Free Chocolate Snack Cake. It would also be delicious with Salted Caramel Buttercream or Peanut Butter Frosting)

• Frosting: To frost the gluten free chocolate cake, drop the frosting onto the center of the completely cooled cake and use a spoon or offset knife to spread it evenly. If you like decorate the cake with some gluten free sprinkles or chocolate shavings.
• Serving: Chill the frosted cake in the fridge for at least 10 - 15 minutes before serving to allow the frosting to set, making it easier to slice.

Storage & Freezing

Store any leftovers of this Chocolate Snack Cake in an airtight container in the refrigerator for up to 4 days or at room temperature for 3 days. The oil-based cake will remain moist and ready to enjoy straight from the fridge. If you prefer your frosting at room temperature, feel free to let the cake sit out for a bit before serving.

This cake freezes fabulously. You can freeze the unfrosted cake layer (wrapped in plastic wrap) for up to 3 months or freeze the individual slices in an airtight container for up to 3 months. Allow them to thaw at room temperature.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.