Moist One-Bowl Gluten-Free Chocolate Cake Easy Recipe Without Rice Flour
A quick and easy gluten-free chocolate cake made without rice flour, using almond and oat flours for a moist, tender crumb and rich chocolate flavor. Perfect for any occasion and made in just one bowl.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 1/2 cups (150g) almond flour
- 3/4 cup (75g) gluten-free oat flour
- 1/2 cup (50g) unsweetened Dutch-processed cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (150g) sugar (organic cane sugar or light brown sugar)
- 3 large eggs, room temperature
- 1/2 cup (120ml) unsweetened applesauce
- 1/4 cup (60ml) vegetable oil (canola or sunflower)
- 1 tsp vanilla extract
- 1/2 cup (120ml) strong brewed coffee, cooled to warm or room temperature
- Optional: 1/2 cup (90g) chocolate chips (dairy-free or regular)
Instructions
- Preheat your oven to 350°F (175°C). Grease your cake pan with oil or butter, then line with parchment paper if desired.
- In a large mixing bowl, whisk together the almond flour, oat flour, cocoa powder, baking soda, baking powder, salt, and sugar until no lumps remain.
- In a separate bowl, whisk together the eggs, applesauce, vegetable oil, vanilla extract, and cooled brewed coffee until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula or whisk just until combined. If using chocolate chips, fold them in now. Avoid overmixing.
- Transfer the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
- Bake for 30-35 minutes, starting to check doneness at 28 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as is, or top with frosting or fresh berries.
Notes
Use room temperature eggs for better mixing. Do not overmix the batter to avoid a dense cake. Ensure coffee is cooled before adding to prevent curdling eggs. The cake can be made vegan by substituting eggs with flax eggs and using dairy-free oil. For nut-free version, replace almond flour with extra oat flour or gluten-free all-purpose flour. Store cake covered at room temperature up to 2 days, refrigerate up to 5 days, or freeze slices up to 3 months.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 210
- Fat: 12
- Carbohydrates: 22
- Fiber: 3
- Protein: 5
Keywords: gluten-free chocolate cake, one-bowl chocolate cake, dairy-free chocolate cake, easy gluten-free dessert, moist chocolate cake, almond flour cake, oat flour cake