Gluten Free Chocolate Cake

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 10 1x


For the cake

  • 1 1/2 cups All-purpose gluten free flour
  • 12 tbsp unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tso baking soda
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3/4 cup boiling water

For the buttercream

  • 2 sticks butter (softened)
  • 4 cups confectioners sugar
  • 12 tsp vanilla extract
  • 2 tbsp heavy whipping cream
  • 1/4 cup unsweetened cocoa powder (optional for a chocolate buttercream)


  1. Preheat your over to 350 degrees
    Prepare either 1- 9 inch or 2-6 inch pans with vegetable shortening
    Add the flour, sugar, baking soda, salt, and cocoa powder into a mixing bowl. Sift together.
    Add in the eggs, sour cream, and vegetable oil and mix until combined.
    Once combined, add in the boiling water and mix on high for 1-2 minutes.
    Distribute evenly in baking pans and bake for 30 minutes or until a toothpick comes out clean. Be careful not to overbake.
    While the cakes are cooling, prepare your buttercream

    For topping:
    Put the room temperature butter into a stand mixer and mix on high for 2-3 minutes until light and fluffy.
    Reduce speed, and add in the confectioners sugar one cup at a time making sure to combine each cup.
    Add in the vanilla extract and whipping cream and whip on high for about 3-4 minutes.
    When the cakes are cool, top with he buttercream and decorate with your choice of berries or pecans! 

  • Category: Dessert
  • Cuisine: American
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