Moist, tender layers and sweet, creamy frosting make this gluten free chocolate birthday cake extra special. This is the perfect dessert to make for your next birthday or any other celebration! A scoop of homemade vegan cookie dough ice cream on the side is the perfect accompaniment.
If you have a special occasion coming up, you’ll need a spectacular cake to bake. This gluten free chocolate layer cake is it!
The layers of this cake are rich and moist with the perfect texture. The frosting is so creamy, with the perfect combination of chocolate and cream cheese. When you put them together, you get one amazing cake!
Best gluten free flour for cakes:
There are so many gluten free flour blends out there. You will want to use a cup-for-cup blend that has rice flour as well as other flours in it. Brands like Namaste, 123 Gluten free, or Pamela’s Gluten Free would all work well. Be sure to read labels and call the company to find a brand that’s safe for your needs.
I don’t recommend using coconut flour, almond flour, or cassava flour in this recipe. The texture will be heavier and more dense if you do so.
Different gluten free flours absorb liquid differently, so you may have to add a little bit more liquid to the batter if it seems to thick. The batter should be smooth and easy to stir, not thick and dry.
Can this recipe be made dairy free?
Yes, you can easily use dairy free versions of the butter and cream cheese. I like Earth Balance Soy Free Vegan Buttery Spread and Daiya Vegan Cream Cheese.
Can I make this cake without eggs?
I don’t recommend trying to use egg substitutes in this recipe. If you need a gluten free, egg free cake, try my recipe for this gluten free vegan layer cake.
You can store this cake in the refrigerator for 3-4 days.
If you need to make this ahead of time, I recommend baking the cake layers the day before and wrapping in plastic wrap to keep them moist. Unwrap them and assemble the cake and frost it right before serving.
Feel free to add sprinkles or mini chocolate chips to the top of the cake before serving for an extra festive touch.
More gluten free dessert recipes:
- Gluten Free Lemon Coconut Cupcakes
- Gluten Free German Chocolate Cake
- Gluten Free Blueberry Lemon Bars
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Gluten Free Chocolate Birthday Cake.
Make your next birthday extra special by serving this double layer gluten free chocolate cake with cream cheese frosting. It's decadent, rich, and a true crowd pleaser.
For the cake:
- 2 cups gluten free flour
- 1 ½ cups low fat milk or non-dairy milk
- ⅔ cups granulated sugar
- ⅔ cups dark brown sugar
- ½ cups unsweetened cocoa powder
- ¾ cups butter or vegan buttery spread
- 2 large eggs
- 1 Tablespoon ground flax seed
- 3 Tablespoons water
- 2 teaspoons vanilla extract
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoons salt
For the frosting:
Make the cake:
Preheat oven to 350 degrees F. Lightly coat two 8-inch cake pans with butter and flour. Set aside. Combine the flax meal and water in a cup and set aside.
Cream the butter and sugars, then add the eggs and beat on medium speed. Add the flax seed mixture and the vanilla extract and mix on low speed.
Add the gluten free flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Drizzle in the milk and beat on medium speed until combined.
Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched. (About 28 minutes). Cool in the cake pans on a wire rack for 10 minutes.
Using a knife, loosen the cake layers from the pan sides. Invert and remove cake from pans. Move cakes to wire rack to cool completely.
Make the frosting:
In a medium bowl, using a mixer, beat the cream cheese, butter, and milk together until smooth. Add the sugar, cocoa, and salt and continue to mix.
Reduce speed to low, add the vanilla, and mix until smooth. Chill for at least 30 minutes before using.
Frost the cake:
Use a serrated knife to level the tops of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed paper and place a cake layer, trimmed side down, on top.
Spread frosting on top of cake, then top with another layer. Frost the top and sides of the cake. Remove waxed paper from the cake place. Add sprinkles or other decorations if desired.
Nutrition facts are for 1/12 of cake with frosting.
Store leftover cake in the refrigerator. It should stay fresh for about 3-4 days.
You can make this cake dairy free by using vegan buttery spread and dairy free cream cheese.
This post was originally published in April 2011. It has been updated.