This is the BEST Gluten Free Chocolate Cake! It’s moist, delicious and no one will ever guess it’s gluten free!
It’s my birthday! Well, not actually until Tuesday, but I think it is ok to celebrate all week, right?! Especially when your birthday falls on a weekday. When this happens you should probably make a huge gluten free chocolate cake and eat yourself into a chocolate cake frenzy all week long! My mom used to make a homemade cake for me every birthday growing up and they were delicious!
I was always so impressed by them and she would even decorate them with pretty flowers! Thank you, Mom! Every since I went gluten free I haven’t had a decent homemade birthday cake. I honestly can’t even remember the last time I ate cake, which is so sad because cake is one of my favorites! And everyone should have a proper cake on their birthday.
I adapted this gluten free chocolate cake recipe from an ice cream filled chocolate cupcake recipe I made for Gluten Free Living Magazine a few months ago and they were so good! I always used to say I was more of a vanilla cake person than chocolate, but over the past few years I’ve embraced chocolate and I don’t think I’m ever going back.
This three layer gluten free chocolate cake might not be quite as healthy as the recipes I normally post, but I think we all get a free pass on our birthdays!
Cooking tips for this Gluten Free Chocolate Cake:
- I used Bob’s Red Mill 1:1 Gluten Free Baking Flour and that is the only flour I’ve ever used making this cake recipe. I’ve had readers say they used a different gluten free flour blend and it worked out, but I can’t personally vouch for that.
- Make sure cakes have cooled completely before frosting or else frosting will melt on the cakes.
- I prefer the cake after it’s been refrigerated overnight but you can definitely make it and eat it the same day!
I used this chocolate frosting recipe, but you can use any recipe or store-bought frosting you like. You will need about 2 cups depending on how much frosting you like to use.