It's time to share a secret with you. I'm sharing a recipe for the best gluten free chocolate cake today! It's a fudgy decadent cake made with just five ingredients! AND you can make it dairy free too! (Gluten free, dairy free, soy free, nut free, egg free option, vegan option, vegetarian, FODMAP friendly option)
Is it Really the Best Gluten Free Chocolate Cake?
Yes! And you'll be surprised that it also has very little liquid in it too. I first found the recipe on another website when I was CRAVING chocolate cake. I decided to make it a gluten free dairy free chocolate cake and it was an amazingly decadent tasting chocolate cake!
Ingredients
The ingredient list is extremely simple for this recipe. You only need five ingredients!
Gluten Free Cake Mix
You will need a gluten free chocolate cake mix for this recipe. If you can't find one, make our simple and easy recipe! It substitutes for a boxed cake mix!
Egg
You need one egg for this recipe. You can also substitute an egg replacer of your choice if you are making your recipe egg free or vegan.
Sour Cream
You will need a 16 oz carton of sour cream. I used a dairy free sour cream and you can also substitute a plant based sour cream too if you are making it vegan.
Pudding
Pudding in a cake helps enhance the flavor of the cake and also improves the texture and consistency of the cake. There are a number of dairy free pudding and vegan pudding mixes on the market now. I have found them at my local grocer and my local health food store. You will want to purchase chocolate pudding for this recipe.
If you can't find it, you can purchase it online.
Get Dairy Free Pudding Here*Contains affiliate link
Chocolate Chips
I saved the best for last. Chocolate chips add a bite of melted chocolate to every bite of cake. You can sub dairy free chocolate chips.
Making the Best Gluten Free Chocolate Cake
Lightly grease and flour a bundt pan. Preheat your oven to 325 degrees.
Next, combine all ingredients minus the chocolate chips in a bowl until combined (the batter will be thick).
Fold in the chocolate chips and spread into your bundt pan. Bake at 325 degrees for 45-55 minutes.
Remove pan from the oven and and cool in the bundt pan for about 30 minutes, then invert the pan onto a cake plate.
To serve: Garnish the cake with powdered sugar, or drizzle with a chocolate glaze.
Cooking Methods
You can make this cake using different cooking methods.
- 9x13 inch pan: Place the batter in a greased 9x13 inch pan. Bake at 325 degrees for 20-25 minutes.
- cupcakes: You can make cupcakes too. Line a muffin pan with greased muffin cups. divide the batter among the muffins cups, filling ⅔ of the way full. Cook for 15-20 minutes at 325 degrees.
Storing
Cake can be stored in an airtight container in the refrigerator for several days or placed in an airtight freezer container for up to one month.
FAQ
Don't prepare the pudding. You will just add the pudding mix to the recipe. You will want to use a four serving size chocolate pudding.
I prefer mini chocolate chips but you can use mini chocolate chips or regular sized chocolate chips.
If you're using a prepared boxed chocolate cake mix, you will use a 15-16 oz cake mix.
The Best Gluten Free Chocolate Cake
Ingredients
- 1 box chocolate cake mix
- 1 whole egg
- 1 16 oz carton sour cream
- 1 box instant chocolate pudding mix
- 1 bag chocolate chips 10-12 oz
Instructions
- Lightly grease and flour a bundt pan. Preheat your oven to 325 degrees. Next, combine all ingredients minus the chocolate chips in a bowl until combined (the batter will be thick).
- Fold in the chocolate chips and spread into your bundt pan. Bake at 325 degrees for 45-55 minutes. Remove pan from the oven and and cool in the bundt pan for about 30 minutes, then invert the pan onto a cake plate. To serve: Garnish the cake with powdered sugar, or drizzle with a chocolate glaze.
Notes
- 9x13 inch pan: Place the batter in a greased 9x13 inch pan. Bake at 325 degrees for 20-25 minutes.
- cupcakes: You can make cupcakes too. Line a muffin pan with greased muffin cups. divide the batter among the muffins cups, filling ⅔ of the way full. Cook for 15-20 minutes at 325 degrees.
Recipe adapted from SouthYourMouth.com
This cake is fabulous! I love the shortcuts with the cake mix and pudding and it worked out perfectly! Loved the chocolate on top, too! Yum!
WOW, this was the perfect way to snazz up my GF cake mix. Brought it to a dinner party and no one even knew it was GF!
This cake was so easy and I love that it uses a boxed cake mix. It was a huge hit with the family!
This was so easy with the cake mix and pudding. Honestly, I have no reason not to whip this up every week. Loved it!
It's not easy to make a gluten free cake that stays moist and fudgy. This one definitely does! It was absolutely delicious and there wasn't a crumb left on my cake plate after our Sunday dinner. Thanks so much for the recipe!