Our best gluten-free chocolate cake recipe combines oat and rice flours for a tender, fudgy, all-occasion dessert. The pudding-like frosting is just a bonus.
With two layers of fluffy sponge and swooshes of fudgy frosting, this picture-perfect gluten-free chocolate cake recipe looks almost too good to be true. But this layer cake? She delivers. Her trick? Skip the store-bought all-purpose flour alternative and make your own gluten-free flour blend using nutty oat flour , starchy sweet rice flour , and xanthan gum . While you could make oat flour by blitzing rolled oats in your food processor, we found commercial oat flours work best here .
As for the pudding-like chocolate frosting, its texture lies somewhere in the Venn diagram of whipped cream, buttercream, and chocolate ganache. It’s also virtually indestructible; any problem you may encounter is fixable. Too soft? Chill it. Too firm? Let it sit at room temperature for a while longer. Looking split? Warm it gently until it smooths out. For the best presentation, baking these in 8' round cake pans is imperative.
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