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I still remember the first time I went fully gluten-free—honestly, I didn’t think I’d ever taste a good chocolate cake again.
Boy, was I wrong.
This gluten-free chocolate cake is rich, moist, and full of chocolatey goodness, topped with a dreamy SunButter cream cheese frosting that’s just the right balance of sweet and nutty. Plus, it’s made with ingredients you can grab from your local grocery store.
Trust me, once you taste this, you’ll forget you’re even eating gluten-free!
Tips & Variations
- Substitutions: No SunButter? Try almond butter or peanut butter for a different flavor twist.
- Dairy-Free Option: Use dairy-free cream cheese and substitute buttermilk with plant-based milk and vinegar.
- Extra Chocolate: Add ½ cup chocolate chips to the batter for little bursts of melted chocolate in every bite.
- Serving Suggestion: Top with fresh berries or a drizzle of melted dark chocolate for an extra fancy touch.
Gluten-Free Chocolate Cake with SunButter Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
A moist, rich chocolate cake with a nutty, creamy frosting that’s completely gluten-free and absolutely delicious.
Ingredients
Scale
For the Cake
- 1 ½ cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs, room temperature
- 1 cup buttermilk (or dairy-free milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (brings out the chocolate flavor)
For the SunButter Cream Cheese Frosting
- 8 oz cream cheese, softened (or dairy-free cream cheese)
- ½ cup SunButter (any variety works, but I prefer creamy)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (add more if needed for consistency)
Instructions
- Preheat & Prep: Set your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In another bowl, beat the eggs, buttermilk, oil, and vanilla. Slowly add the wet ingredients to the dry mixture, stirring just until combined.
- Add the Hot Coffee: Pour in the hot coffee and gently mix until the batter is smooth. It will be thin, but don’t worry—that’s what makes the cake so moist.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened cream cheese and SunButter until smooth. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla and milk until the frosting reaches your desired consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second layer and frost the top and sides. Smooth it out or go rustic—it’s your cake!
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
