Easy Gluten-Free One-Bowl Chocolate Cake (Rich & Moist)

Image Source: Gluten Free on a Shoestring

The easiest chocolate cake you'll ever make! This rich and moist gluten-free one bowl chocolate cake comes together in just one bowl. No mixer required! As a professional pastry chef who specializes in gluten-free baking, I've perfected this recipe to deliver maximum chocolate flavor with minimal effort—perfect for busy bakers or anyone with dietary restrictions.

Recipe Overview: Prep Time: 10 mins | Cook Time: 30 mins | Servings: 8 | Difficulty: Easy

Why This Gluten-Free Chocolate Cake Stands Out

Most gluten-free cakes suffer from dry texture or odd aftertastes, but this one bowl chocolate cake breaks all the stereotypes. The secret lies in using the right combination of gluten-free flours and balancing wet ingredients properly. What began as a modification of classic depression-era cakes has evolved into my most requested recipe—perfect for birthdays, potlucks, or when you need a quick chocolate fix without the gluten.

Ingredients

Dry Ingredients:

• • 1½ cups (180g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
• • 1 cup (200g) granulated sugar
• • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
• • 1 teaspoon baking soda
• • ½ teaspoon salt

Wet Ingredients:

• • 1 cup (240ml) warm water
• • ⅓ cup (80ml) vegetable oil or melted coconut oil
• • 1 tablespoon apple cider vinegar or white vinegar
• • 2 teaspoons pure vanilla extract
• • 1 large egg (room temperature)

Chef's Ingredient Tips:

Cocoa Powder: Using Dutch-processed cocoa gives richer flavor and darker color. For extra decadence, substitute 2 tablespoons cocoa powder with black cocoa powder.

Flour Blend: My preferred blends are King Arthur Measure for Measure or Bob's Red Mill 1-to-1. These contain the ideal balance of rice flour, tapioca starch, and potato starch.

Step-by-Step Instructions

1. Prep Work: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper (extra insurance against sticking).
2. Combine Dry Ingredients: In your large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt. Break up any cocoa powder lumps with the whisk.
3. Add Wet Ingredients: Make three wells in the dry mixture. Pour oil into one well, vinegar into another, and vanilla into the third. Pour the warm water over everything. Add the egg. Now grab your whisk and mix until just combined—about 50 strokes. The batter will be thin but smooth.
4. Bake: Pour batter into prepared pan. Bake for 28-32 minutes until a toothpick inserted in center comes out clean with just a few moist crumbs (not wet batter).
5. Cool: Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

CHEF'S SECRET TIPS:

Troubleshooting Texture: If your cake turns out too dense, you likely overmixed the batter. Gluten-free flours require gentle handling.

Perfect Doneness: The cake continues cooking as it cools. Remove from oven when the center springs back lightly to touch.

Vinegar Magic: The acid reacts with baking soda to create lift, especially important in gluten-free baking where we lack gluten structure.

Expert Variations & Serving Suggestions

Dairy-Free/Vegan Option:

Replace the egg with ¼ cup unsweetened applesauce or flax egg. Use dairy-free chocolate chips for garnish.

Flavor Boosters:

• Add ½ teaspoon espresso powder to enhance chocolate flavor
• Stir in ½ cup chocolate chips or chopped nuts before baking
• Brush cooled cake with 1 tablespoon coffee liqueur or orange juice

Presentation Ideas:

Dust with powdered sugar, drizzle with chocolate ganache, or top with fresh berries. Serve with whipped cream or vanilla ice cream for maximum indulgence.

Nutritional Information

Per Serving (1/8 of cake): 240 calories | 9g fat | 38g carbs | 3g protein | 2g fiber | 24g sugar
Nutrition facts calculated using coconut oil and excluding toppings

This gluten-free one bowl chocolate cake provides antioxidants from the cocoa powder and uses less refined sugar than most cake recipes. The healthy fats from coconut oil make it more satisfying than traditional cakes.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day as flavors meld. Store covered at room temperature for up to 3 days or freeze for up to 3 months.

My cake sank in the middle—what went wrong?

This usually indicates either underbaking or opening the oven door too early. Gluten-free cakes need undisturbed baking for proper structure.

Can I use this batter for cupcakes?

Yes! Fill cupcake liners ⅔ full and bake at same temperature for 18-22 minutes. Makes about 12 standard cupcakes.

What's the best way to store leftovers?

Wrap tightly in plastic wrap or store in an airtight container at room temperature. Avoid refrigeration as it dries out gluten-free baked goods.

Final Thoughts

This gluten-free one bowl chocolate cake proves that dietary restrictions don't mean sacrificing flavor or convenience. The simple preparation means you can satisfy chocolate cravings anytime with pantry staples—no special equipment or complicated techniques required. I'd love to hear how your cake turns out! Leave a comment below with your experience or creative variations.