Gluten-Free Chocolate Cake Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated April 26, 2019
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This easy recipe makes a rich chocolate cake. If desired, add a sprinkle of chocolate chips to each ramekin before baking.

Variations
Orange-Chocolate Cake Add a few drops of pure orange oil to the batter before baking.

Dairy-Free Use coffee or a dairy-free milk alternative in place of the milk.

Egg-Free This cake does not work well egg-free.

This cake is best served warm.

Recipe Details

Gluten-Free Chocolate Cake Recipe

Active 5 mins
Total 30 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup granulated sugar
  • 3 tablespoons white rice flour
  • 2 tablespoons cocoa powder (natural or Dutch process)
  • 1 tablespoon tapioca starch
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 tablespoons milk or coffee
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 tablespoon chocolate chips, optional
  • confectioners' sugar, optional

Directions

  1. Preheat oven to 350°F. Lightly grease each ramekin with non-stick cooking spray. In small bowl, whisk together granulated sugar, white rice flour, cocoa powder, tapioca starch, salt, and baking soda. Add milk (or coffee), vegetable oil, and egg. Whisk until smooth.

  2. Sprinkle chocolate chips evenly between the two prepared ramekins. Divide batter evenly between the ramekins. Bake until cake is firm and aromatic, about 25 minutes. Remove from oven. Allow to cool for five minutes. Dusk with confectioners' sugar if desired. Serve warm.

Special equipment

2 (1 cup each) ramekins

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