The best gluten and dairy free chocolate cake ever

No exaggeration - this is literally the best, most delicious and most easy gluten and dairy free chocolate cake recipe ever. It's so good I make it more than regular chocolate cake. It's moist and gooey and rich and fabulous and I love it. It makes an incredible dessert served warm with vanilla ice-cream or a dollop of mascapone cheese (or soya cream to keep it dairy free).

I have found coconut flour is the best gluten free flour for this cake, for it's texture and flavour. If you're not keen on coconut, ground almonds work well as a substitute, but you will need to use 125g as they are more coarse. You can use plain gluten free flour, but it can make the cake a little dry.

The best gluten & dairy free chocolate cake

  • Time:  15-20 mins prep + 25-30 mins baking
  • Cost: 18 per slice (based on 10)
  • Calories: 308 per slice (based on 10)


  • 50g cocoa powder
  • 150ml boiling water
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 150ml sunflower or vegetable oil (plus extra to grease)
  • 200g caster sugar
  • Good pinch of salt
  • 100g coconut flour (see notes above)
  • Icing sugar to dredge


  1. Pre-heat the oven to 180 C / 160 fan / gas mark 4. Line a 23cm round spring-form tin with grease-proof paper and grease well with oil.
  2. In a large bowl, whisk together the cocoa powder and boiling water until smooth. Leave until completely cool. You can leave the whisk in the bowl as well as you will be using it later.
  3. Crack the eggs into the cocoa mixture and whisk until smooth and well combined. Add the vanilla, oil, sugar and salt. Whisk again until well combined and completely smooth.
  4. Finally add the coconut flour. Sometimes it has clumps so you may wish to sieve it first or break up the lumps with your fingers. Whisk the flour into the mixture until smooth and well combined.
  5. Pour the batter into the prepared tin and bake in the oven for 25 minutes. If the mixture still has a wobble bake for a further 5-10 minutes. When it's cooked it will be firm but not dry. If you insert a skewer and it comes out with a few crumbs stuck to it, rather than raw batter, then it's done. 
  6. Leave to cool for ten minutes before running a knife around the edge between the tin and the cake. When it has cooled considerably remove it from the tin, place on a serving plate and dredge with icing sugar. This cake will last for up to three days and still taste as good as on the day it was baked.