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Gluten-Free Chocolate Cake Recipe

A perfect anytime chocolate cake for celebrations, picnics, or just because.
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 -16
Author Tessa Fisher


Chocolate Cake

  • 3/4 cup sweet white rice flour
  • ½ cup millet flour
  • ½ cup tapioca starch
  • ¼ cup sorghum flour
  • 1/2 teaspoon salt
  • 1 teaspoons baking soda
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cups coconut sugar
  • 1 egg
  • 1 1/2 cups hot water
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons white distilled vinegar

Chocolate Frosting

  • 1/4 cup unsalted butter room temperature
  • 1 1/2 cups powdered sugar*
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup brewed coffee**
  • sea salt for sprinkling, optional


  1. For the cake: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 baking pan.
  2. In a medium bowl, whisk to combine sweet white rice flour, millet flour, tapioca starch, sorghum flour, salt, baking soda, and cocoa powder. In another medium bowl, beat together with electric mixer butter, coconut sugar, and egg.
  3. Slowly add dry ingredients to the butter mixture, stirring to incorporate. Add the water, vanilla extract, and vinegar. Stir until completely combined. Pour the batter into prepared pan and bake for 20 to 22 minutes or until a toothpick comes out clean. Allow cake to cool completely prior to frosting.
  4. For the frosting: In a medium bowl combine butter, powdered sugar, cocoa powder, and coffee. Using electric beater, mix until smooth.

Recipe Notes

Adapted from Bon Appetit and my Chocolate Cake with Pumpkin Spice Frosting

*You can blitz unrefined cane sugar in the blender to make your own refined sugar-free powdered sugar if desired.
**If you prefer not to use coffee, sub the called for amount with unsweetened almond milk or milk of choice.