Last Updated on February 11, 2026 by Deliciously Organic Editor
If you’re searching for the perfect gluten-free chocolate cake, this one checks all the boxes — rich, moist, decadent, and topped with a silky chocolate buttercream that’s hard to beat.
This cake is completely gluten-free and grain-free, made with almond flour, cocoa powder, and sweetened naturally with maple syrup. And the best part? You’d never know it’s gluten-free. It has the classic chocolate cake texture you love, without the processed ingredients or refined flours.
Whether you’re celebrating a birthday, holiday, or just want something indulgent and better-for-you, this gluten-free chocolate cake recipe is a tried-and-true favorite in my kitchen.
Why You’ll Love This Gluten-Free Chocolate Cake
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Moist and rich with deep chocolate flavor
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Naturally gluten-free and grain-free
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Made with wholesome, simple ingredients
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Topped with a luxurious chocolate buttercream
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Perfect for birthdays, holidays, or special occasions
Ingredients You’ll Need
For the Cake:
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8 oz semi-sweet chocolate (I use Enjoy Life Chocolate Chips – they’re soy-free)
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8 tbsp unsalted butter
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⅔ cup maple syrup
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6 large eggs
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1 tbsp vanilla extract
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4 cups finely ground almond flour
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2 tsp coconut flour
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½ cup cocoa powder
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1 tsp baking soda
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2 tsp grain-free baking powder*
For the Buttercream:
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4 large eggs
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⅓ cup maple syrup or honey
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2 tsp vanilla extract
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Pinch of sea salt
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1 lb unsalted butter (cut into tablespoons, softened)
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4 oz melted semi-sweet chocolate (I use Enjoy Life again here)
Note: If you have a nut allergy, this cake contains almond flour. For a nut-free chocolate cake, use this recipe instead.
How to Make the Best Gluten-Free Chocolate Cake
1. Make the Chocolate Cake Batter
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Preheat oven to 350°F. Butter two 9-inch cake pans and line with parchment.
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Melt chocolate and butter over a double boiler. Stir occasionally and let cool for 10 minutes.
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In a stand mixer, whisk maple syrup and eggs on high for 5–6 minutes, until pale and billowy.
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Slowly whisk in cooled chocolate and vanilla.
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Sift in almond flour, coconut flour, cocoa powder, baking soda, and baking powder.
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Gently fold the dry ingredients into the wet mixture.
2. Bake the Cakes
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Divide batter between the two pans.
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Bake for 20 minutes, or until a toothpick comes out clean.
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Let cakes cool in pans for 10 minutes, then turn out and cool completely.
How to Make Chocolate Buttercream (from Scratch)
This buttercream is rich, smooth, and absolutely worth the effort. If it’s your first time making buttercream, follow the steps exactly — and don’t panic when it curdles. That’s normal. Keep mixing and it’ll come together beautifully.
Instructions:
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In the bowl of a stand mixer, whisk eggs, maple syrup or honey, vanilla, and salt.
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Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 160°F (about 5 minutes).
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Remove from heat. Beat the mixture on high for 8 minutes until light and airy.
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Reduce speed to medium and add butter one tablespoon at a time.
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When all the butter is added, scrape down the bowl. The mixture may look curdled — keep going.
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Whip on high for 1–2 more minutes until smooth and fluffy.
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Slowly pour in melted chocolate and mix until combined.
Assemble Your Gluten-Free Chocolate Cake
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Place one cake layer on a serving plate or cake stand.
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Spread one-third of the chocolate buttercream evenly over the top.
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Add the second cake layer and frost the top and sides with the remaining buttercream.
Store leftovers in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days.
This cake contains almond flour, so if you need to avoid nuts, I recommend using this chocolate cake recipe.
When it comes to baking with grain-free ingredients, I always use a finely ground almond flour and Bob’s Red Mill coconut flour. Various brands result in different textures, so I alway stick with these two specific ingredients so that my cakes and other baked goods turn out perfect every time.
Tips for Baking with Gluten-Free Ingredients
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Use finely ground almond flour — I recommend Bob’s Red Mill or Anthony’s.
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For coconut flour, I always stick with Bob’s Red Mill to ensure consistent texture.
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Homemade grain-free baking powder: Combine 1 part baking soda, 1 part arrowroot, and 2 parts cream of tartar.
This gluten-free chocolate cake is rich, moist, and always a hit — even with people who aren’t gluten-free. If you’ve been craving a cake that feels indulgent but is made with nourishing ingredients, this one’s for you.
Make it for a special occasion… or just because.
PrintGluten-Free Chocolate Cake with Chocolate Buttercream
If you cannot consume butter, I recommend making a double batch of this chocolate buttercream frosting. As with all desserts, it’s best to consume in moderation.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the cake batter:
- 8 ounces semi-sweet chocolate (I used Enjoy Life Chocolate Chips because they are soy-free)
- 8 tablespoons unsalted butter
- 2/3 cup maple syrup
- 6 large eggs
- 1 tablespoon vanilla extract
- 4 cups almond flour (only use a finely ground flour or the cake will be crumbly)
- 2 teaspoons coconut flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 2 teaspoon baking powder (make sure it's grain-free)*
For the buttercream:
- 4 large eggs
- 1/3 cup maple syrup or honey
- 2 teaspoons vanilla extract
- pinch of sea salt
- 1 pound unsalted butter, softened, each stick cut into tablespoons
- 4 ounces semisweet chocolate, melted and cooled (I used Enjoy Life Chocolate Chips)
Instructions
- Preheat oven to 350 ºF and adjust rack to middle position. Place the chocolate and butter in the bowl of a double boiler. Melt, stirring occasionally. Set aside to cool (the mixture needs to cool for at least 10 minutes before adding the the egg mixture below). Place the maple syrup and eggs in the bowl of a standing mixer with whisk attachment. Whisk for 5-6 minutes until pale yellow and billowy. Slowly whisk in cooled chocolate and vanilla extract.
- Sift almond flour, coconut flour, cocoa powder, baking soda and baking powder over egg mixture. Gently fold to incorporate. Divide batter between two buttered 9-inch cake pans (I prefer to line my cake pans with a round piece of unbleached parchment paper to ensure the cake will come out properly). Bake cakes for 20 minutes or until a cake tester inserted in the middle of the cake comes out clean. Cool cakes for 10 minutes, run a knife around the edges and then remove the cakes from the pans. Cool completely.
For the Frosting:
- In the bowl of a standing mixer, combine eggs, maple syrup or honey, vanilla and pinch of salt. Set the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Remove from the heat. Beat egg mixture on medium-high with whisk attachment for 8 minutes until light and billowy. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added, turn off the mixer and scrape down the sides of the bowl (at this point the buttercream might look curdled, but don’t worry, it will turn creamy). Whisk the entire mixture for 1 minute on high until light and fluffy. Slowly pour in the chocolate and mix until incorporated.
To assemble:
- Place one cake layer on a cake stand and top with one third of the frosting. Spread frosting evenly on the cake. Place second cake layer on top and use remaining frosting to frost the top and sides of the cake.
*To make homemade grain-free baking powder combine 1 part baking soda, 1 part arrowroot powder and 2 parts cream of tartar. Store in an airtight container for up to 6 months.
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