Chocolate Cake

Chocolate Cake | The Gluten-Free Homemaker

This gluten-free chocolate cake is moist and delicious and great for birthday cakes. The image above shows a single layer made in a rectangular pan, but it can be made in two round pans and layered with icing in between.  You could also use it for cupcakes.

The recipe calls for mayonnaise, which may seem a little odd to some of you, but if you keep in mind that mayo is mostly oil and eggs, it’s not so unusual after all. The batter will be somewhat thick and pudding like as shown in the image below the recipe.

Chocolate Cake | The Gluten-Free Homemaker

5.0 from 1 reviews
Chocolate Cake
Recipe type: Dessert
  • 1¼ cups rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch/flour
  • ⅔ cup cocoa powder
  • 2 teaspoon xanthan gum
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon cinnamon
  • 1⅔ cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 1 cup mayonnaise
  • 1 cup hot water (maybe slightly less)
  1. Combine the first eight ingredients in a medium sized bowl (rice flour through cinnamon).
  2. In your mixer bowl combine sugar, eggs and extracts. Beat several minutes until light.
  3. On low speed beat in the mayonnaise.
  4. Alternate adding the flour mix and water, starting and ending with the flour. Hold back about 2 Tb. of water. The batter should be thick and fluffy. Add the remaining water if needed.
  5. Spread into two round greased cake pans or one 9 x 13 inch greased pan.
  6. Bake at 350° for 25-30 minutes.
  7. Cool in pans for 10 minutes, then transfer to wire racks.


About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
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  1. to-obey-is-better says:

    I”m curious what you made/used for icing? This looks great! I’m going to try it for our daughter who has Celiac…..

  2. TheGlutenFreeHomemaker says:

    Hi, Jennifer. Thanks for your comments. I used Duncan Hines creamy home-style classic chocolate icing.

  3. Anonymous says:

    The chocolate cake recipe is similar to a gluten-free one that I devolped and you all may want to try. I used 1 cup of strong coffee (cooled of course) rather than hot water. I basically followed the recipe for Hersheys Black magic cake substituting the flour with Bob's Red Mill All-purpose Flour Mix and I love it! And I do not mind the bean taste – as the chocolate covers it up anyway! Similar to above but with 1 cup of buttermilk also – very moist chocolaty cake! Terri in St. Paul, MN

  4. Beve Johnson says:

    I was wondering about all the different flours? I just bought a bag of GF all purpose flour and it says great for baking… It has xanthum gum in it already. How do I use it versus using what you have listed?

    • I can’t guarantee how it will turn out, but you would use 2 cups of the flour mix in place of the rice flour, potato starch, and tapioca starch. You can omit the xanthan gum too. I hope it works well for you.

  5. Beth Robinson says:

    Getting ready to go gluten free collecting recipes thanks

  6. Mayonnaise, huh? Whodathunkit. Well, now I just HAVE to try this. And dairy free, too! Perfect. I even have all the ingredients in my kitchen right now. :) Thank you!

  7. Shirley says:

    I’m always looking for healthy gluten free recipes and this looks good….except for the mayonnaise. I wonder why you chose mayonnaise. It is the most unhealthy fat after margarine there is. I think I will try 3/4 C of coconut oil instead, it’s so good for you and even cheaper!

  8. Michelle says:

    Will EnerG egg replacer work for that many eggs? Or applesauce? Egg allergy and cannot do much flax or chia nor any soy…:/

  9. Michele says:

    I was wondering if you could make cupcakes with this recipe. How long would you bake the cupcakes and at what temperature?

    • I don’t think I’ve made cupcakes with this, but it should work. Bake at the same temperature but for a shorter amount of time–until the cake is done in the center.

  10. Linda Jantzen says:

    Am gluten free and dairy free, not by choice. So appreciate everything good I can find.

  11. Shelley says:

    Absolutely the best GF chocolate cake I have ever made! I have 3 year old triplets and they love it so much that I am sure it will be their next birthday cake too :)

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