Gluten Free Wacky Chocolate Cake

Total time1 hr 5 min

Prep time10 min

Cook time35 min

This one-bowl (well, one-pan) chocolate cake comes together with a quick whisk-and-well method — no mixer needed, just cocoa powder, sugar, and a splash of vinegar working together for that classic tender, moist crumb. It bakes up deep and chocolatey with a soft springy top, then gets swiped with a rich cocoa frosting studded with just a touch of vanilla and salt to balance the sweetness. The batter comes together thin and pourable, so it spreads evenly and bakes into a uniform square that cuts cleanly into nine generous pieces. It's an easy weeknight treat that still feels a little nostalgic, the kind of cake that disappears fast whether it's an after-school snack or a lunchbox surprise. This is a solid pick for a gluten free dessert rotation, delivering all that classic fudgy chocolate flavor without any fuss.

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Ingredients

9 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup granulated sugar
⅓ cup unsweetened cocoa powder, sifted
1 tsp baking soda
½ tsp salt
1 cup water
⅓ cup neutral oil (such as vegetable oil or canola oil)
1 tbsp white vinegar
1 tsp vanilla extract

For the frosting

1 cup powdered sugar, sifted
3 tbsp unsweetened cocoa powder
3 tbsp unsalted butter, softened
2–3 tbsp milk
¼ tsp vanilla extract
pinch of salt

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
2
Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the ungreased baking pan. Whisk the dry ingredients together until evenly combined with no cocoa streaks.

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