Gluten Free Chocolate Cake

A Stunning Chocolate Cake – Wheat and Gluten Free!

This German chocolate cake recipe is 100 percent gluten-free and wheat-free. Who doesn’t like a nice piece of delicious chocolate cake? You have come to the right place if you’re looking for a truly delightful gluten-free dessert – a gluten-free and wheat-free chocolate cake recipe suitable for those with wheat sensitivities or those who are celiac. This gluten-free chocolate cake recipe uses rice flour instead of wheat flour, and you can get a good and cheap supply of rice flour from your local Indian or Asian shop.


  •     100 grams sweet chocolate
  •     1/2 cup boiling water
  •     6 eggs, separated
  •     2 cups sugar, divided
  •     1 cup butter
  •     1 tsp real vanilla essence
  •     2 cups rice flour
  •     2 tbsp corn starch
  •     1 tsp baking powder
  •     1 tsp baking soda
  •     1/2 tsp salt
  •     1 cup buttermilk


  • Melt chocolate in boiling water (two pots or pans) and cool.
  • In small mixing bowl beat egg whites until frothy. Add 1/2 cup sugar and heat until stiff but not dry. Set aside.  NOTE: you want to beat the egg whites and sugar until stiff, do not heat.
  • Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy.
  • Add egg yolks and beat well. Blend in the chocolate.
  • Sift flour with cornstarch, baking powder, baking soda and salt.
  • Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
  • Fold in beaten whites.
  • Pour into three 8-inch or 9-inch layer pans lined on bottom with paper.
  • Bake at 350 degrees F., about 30 minutes or until done.
  • Cool.

Special Notes:

  • This recipe in terms of the rice flour represents a decent replacement for the wheat variety, I have found that the flour change makes little difference to taste.
  • Be sure to put a baking sheet on the rack underneath your cake pans.
  • This recipe rises a fair bit and can easily overflow.
  • Enjoy and share this great recipe!

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