This gluten free chocolate cake is the dessert I make when I want something deeply rich, moist, and completely satisfying. I love how the chocolate flavor is intense without being overwhelming, thanks to cocoa, espresso, and fresh coffee working together. The texture stays soft and tender, and the creamy chocolate buttercream makes every slice feel luxurious. This is the kind of cake I bake when I want guaranteed success and serious chocolate comfort.
Why You’ll Love This Recipe
I love this recipe because it delivers bakery-style results without complicated steps. The batter comes together easily, and the ingredients are simple and familiar. The yogurt and oil keep the cake incredibly moist, while the espresso enhances the chocolate flavor without tasting like coffee. I also like how flexible this recipe is, whether I bake it gluten free or with regular flour. It’s perfect for celebrations, holidays, or anytime I’m craving a rich chocolate dessert.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chocolate cake:
2 cups gluten free 1.1 flour or all-purpose flour
¾ cup unsweetened cocoa powder
2 cups sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
5 ounces unsweetened Greek yogurt
1 teaspoon kosher salt
½ cup vegetable oil
1 teaspoon espresso powder
1 cup freshly brewed coffee
2 large eggs
1 teaspoon vanilla extract
For the chocolate buttercream:
1½ cups butter, room temperature
5 cups powdered sugar
1 cup unsweetened cocoa powder
1 teaspoon espresso powder
½ cup milk
1 teaspoon vanilla extract
Directions
I begin by preheating my oven to 350°F (175°C) and spraying two 8-inch round cake pans with nonstick baking spray. In a large mixing bowl, I beat the eggs and sugar for about three minutes until the mixture becomes lighter in color and slightly frothy.
I add the Greek yogurt, vanilla extract, vegetable oil, and espresso powder, mixing until smooth. In a separate bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. I slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
Next, I stir in the freshly brewed coffee until the batter is smooth. I divide the batter evenly between the prepared pans and bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the buttercream, I add the butter, powdered sugar, cocoa powder, espresso powder, milk, and vanilla to a mixing bowl. I beat everything together until the frosting is smooth, fluffy, and creamy, adjusting the milk as needed. Once the cakes are completely cool, I frost one layer, stack the second layer on top, and frost the top and sides evenly.
Servings And Timing
I usually cut this cake into 10 to 12 slices. The prep time is about 10 minutes, the baking time averages 40 minutes, and I allow about 1 hour for cooling before frosting. The total time from start to finish is approximately 1 hour and 50 minutes.
Variations
I sometimes use all-purpose flour instead of gluten free flour, keeping the same measurements. When I want a slightly tangier flavor, I substitute sour cream for the Greek yogurt. If I’m making the cake dairy free, I use dairy-free yogurt, butter, and milk alternatives with great results. For a more dramatic look, I occasionally slice each cake layer in half to create a four-layer cake.
Storage/Reheating
I store the frosted cake covered in the refrigerator for up to four days. Before serving, I let it sit at room temperature for about 30 minutes so the frosting softens. If I freeze the cake, I wrap the unfrosted layers tightly and store them for up to three months, thawing completely before frosting.
FAQs
Can I Use Sour Cream Instead Of Greek Yogurt?
I like using sour cream because it provides the same moisture and richness as Greek yogurt.
Can I Use Regular Flour Instead Of Gluten Free Flour?
I’ve tested this recipe with all-purpose flour, and it works perfectly without any other changes.
How Do I Know When The Cake Is Fully Baked?
I rely on the toothpick test, and when it comes out clean, the cake is ready.
Can I Make This Cake Ahead Of Time?
I often bake the cake layers a day in advance and frost them the next day, which makes preparation much easier.
What Keeps This Cake So Moist?
I’ve found that using yogurt, oil, and avoiding overbaking are the key reasons this cake stays soft and moist.
Conclusion
This gluten free chocolate cake is one of my most reliable and indulgent dessert recipes. I love how rich the flavor is, how soft the texture stays, and how simple the process feels from start to finish. Whether I’m baking for a celebration or just because, this cake always delivers and never disappoints.
This ultimate gluten-free chocolate cake is rich, moist, and deeply chocolatey. Made with yogurt, oil, espresso, and brewed coffee, it delivers bakery-style results with a creamy chocolate buttercream frosting. Perfect for special occasions or indulgent cravings.
Preheat oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray.
In a large bowl, beat eggs and sugar for 3 minutes until light and frothy. Mix in Greek yogurt, vanilla, oil, and espresso powder.
In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in coffee until smooth.
Divide batter between pans and bake for 35–45 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
For the buttercream, beat butter, powdered sugar, cocoa powder, espresso powder, milk, and vanilla until smooth and fluffy. Adjust milk as needed for consistency.
Frost cooled cake by layering and covering top and sides with buttercream.
Notes
You can substitute sour cream for Greek yogurt.
This recipe works with both gluten-free and regular flour.
Let cake layers cool completely before frosting.
For a dramatic presentation, slice each cake in half to create four layers.
