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Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Gluten Free Mommy

"A delicious gluten-free chocolate cake!"
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1 h 10 m servings 430 cals
Original recipe yields 12 servings


  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
  2. In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
  3. In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
  4. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
  5. To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

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Read all reviews 37
  1. 43 Ratings

Most helpful positive review

I first saw this recipe on the authors's blog, and on my favorite forums.glutenfree message board. I gave it a try today. This is the best GF chocolate cake I have ever made. Moist and tender...

Most helpful critical review

I will NEVER make this again

Most helpful
Most positive
Least positive

I first saw this recipe on the authors's blog, and on my favorite forums.glutenfree message board. I gave it a try today. This is the best GF chocolate cake I have ever made. Moist and tender...

This first time that I tried this recipe it wasn't particularly good... but then I actually read the comments and reduced the amount of xanthum gum and it was really good! Nobody believed that i...

I will NEVER make this again

I absolutely loved this cake. No one could even tell it was GF!! I did take the others recommendations of lowering the amount of xanthan gum though. Also I sifted the dry ingrediants together...

I read reviews, and also cut x-gum to 1.5 tsp. I cut the white sugar to 3/4 cup (actually a little less than that) and it was still fine. For the rice flour, I used mostly white rice flour, bu...

This cake was excellent. I made it for my sister's birthday and nobody even guessed that it was gluten free. I made 2 round cakes and baked them for 33 minutes. They did sink in the middle th...

Where do I begin???? This cake is stupid-good! I'm gluten intolerant, but my husband is not. He insisted that I make him a birthday cake that I could eat and he loves chocolate. I was hesitant ...

I think that I'm a baker... but clearly I'm not. I followed the recipe, subbing GF baking mix for 2/3 of the flour and soaking the rice flour in the buttermilk for a while (things that I'd read...

I made this for my boyfriend's birthday and he loved it! Didn't even care that it was gluten-free. I didn't have sorghum flour so I substituted coconut flour. I used 2 circle pans and my recipe ...