Easy gluten free chocolate cake

Easy gluten free chocolate cake


The gluten free chocolate cake is a truly delicious dessert, a simple recipe to prepare at home with few ingredients that I usually always have in my pantry. It is perfect for breakfast as it is. But you can add whipped cream and red fruits on top to make it more special.

A delicious and moist cake, perfect for chocolate lovers! The recipe is very simple and requires very few steps. You will use only one bowl and the electric whisk. In about 10 minutes you will be ready to bake a soft chocolate cake that everyone, both adults and children will love.

The recipes include wholesome ingredients as rice flour, eggs, olive oil, sugar, cocoa powder and plant based milk, It uses no butter, no commercial mix, no starches and no dairy. It is naturally gluten-free and lactose-free. Moreover, it is also quite healthy.

Easy gluten free chocolate cake

5 from 1 vote
Course: Dessert, BreakfastCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 3 eggs 

  • 180 g / ¾ cup sugar 

  • 230 g /  1 cup soy milk (or almond milk)

  • 50 g /  ¼  cup light-flavored olive oil (or other vegetable oil)

  • 270 g / 1,5 cup + 4 tbsp rice flour

  • 80 g / 1 cup unsweetened cocoa powder

  • 16 g / 1,5 tbsp baking powder

  • 200 g / 1,5 cups chocolate chips ( keep 0,5 cup / 60 g as topping) 

How to

  • Pre-heat the oven to 360°F/180°C.
  • Break the eggs into a bowl, add the sugar and start mixing with an electric whisk, until pale yellow.
  • Add now the plant based milk, olive oil, rice flour, unsweetened cocoa, the baking powder and mix until the dough is smooth and without lumps.
  • Finally, add the chocolate chips, leaving aside half a cup / 60 g (one handful) to top the surface. Incorporate the chocolate chips well into the dough.
  • Pour the dough into an oiled and floured (or lined with parchment paper) cake mold (24 cm / 10″ ).
  • Add the leftover chocolate chips on top.
  • Bake the chocolate cake in a static oven, preheated to 360°F/180°C for about 35/40 minutes. Pierce with a toothpick to check that it’s fully cooked
  • Once the cake is cooked, let it cool before taking it out of the mold.

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Tip to change this easy gluten free chocolate cake’s ingredients

If you don’t have a light flavored olive oil, it is better to use other vegetable oil such as seeds oil. Likewise, melted coconut oil can work.
Instead of the plant based milk, you can use a dairy milk or even dairy cream.
Chocolate chips can be cut down in half. You can add some walnuts, hazelnuts or sliced almonds as well to add a crunchy side.

There’s always a good reason to bake a chocolate cake

When the craving for chocolate gets me, there is nothing to be done. It can also happen during the week, perhaps at the end of a heavy day or to start on a Monday, when, there is not much time to dedicate to cooking. But during the weekend, you wake up calmly. The desire of cooking a delight for everyone is triggered. Similarly, there are the special occasions, from birthdays to anniversaries, and a good chocolate cake is always welcome at the party.

Moreover, if you really love chocolate here’s a baking project you will enjoy: chocolate brioche buns! CLICK HERE FOR THE RECIPE

And don’t forget to join me on Pinterest to be updated on my latest recipes.


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