This Gluten Free Chocolate Snack Cake is one of those easy, no-fuss desserts I turn to when I want something rich, moist, and chocolatey—without any gluten. It’s the perfect size for a casual treat, ideal for snacking, and doesn’t require any fancy ingredients or layers. Just simple chocolate goodness in every bite.
Why I Love This Recipe
I love this recipe because it’s quick to make and always turns out delicious. The texture is soft and tender, and it’s packed with cocoa flavor without being overly sweet. It’s also naturally dairy-free if I want it to be, which makes it even more versatile when I’m baking for friends or family with different dietary needs.
Ingredients
- 1 cup gluten free all-purpose flour (with xanthan gum if needed)
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup warm water
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I preheat the oven to 350°F and lightly grease an 8×8-inch square baking pan or line it with parchment paper.
- In a large bowl, I whisk together the gluten free flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl or large measuring cup, I combine the warm water, oil, vinegar, and vanilla extract.
- I pour the wet ingredients into the dry and stir until just combined, making sure not to overmix.
- I spread the batter evenly in the prepared pan.
- I bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- I let the cake cool in the pan before slicing and serving. It’s great on its own or with a dusting of powdered sugar.
Servings and Timing
- Servings: 9 squares
- Prep Time: 10 minutes
- Bake Time: 30–35 minutes
- Total Time: About 45 minutes
Variations
- Add chocolate chips: I stir in ½ cup of dairy-free chocolate chips for a richer bite.
- Top it off: I sometimes frost it with a simple chocolate glaze or dairy-free ganache.
- Make it mocha: A little instant espresso powder boosts the chocolate flavor.
- Add berries: I fold in a handful of fresh raspberries or sliced strawberries for a fruity twist.
- Nutty version: Chopped walnuts or pecans give it a little crunch and depth.
Storage/Reheating
I keep the cake covered at room temperature for up to 3 days, or in the fridge for up to 5. It also freezes well—slices can be wrapped individually and thawed as needed. I usually enjoy it at room temperature, but a few seconds in the microwave gives it that fresh-from-the-oven softness again.
FAQs
Can I use almond flour or coconut flour?
This recipe works best with a 1:1 gluten free flour blend. Almond or coconut flour will change the texture and would need a different ratio.
Is this cake dairy-free?
Yes, it’s completely dairy-free as written. I just make sure my chocolate chips (if using) are also dairy-free.
What’s the purpose of the vinegar?
The vinegar reacts with the baking soda to help the cake rise and stay fluffy—especially important in gluten free baking.
Can I double the recipe?
Absolutely. I double it and bake it in a 9×13-inch pan, adding a few extra minutes to the baking time.
Do I need to use a mixer?
Nope. I just use a whisk and a spoon—this recipe comes together easily by hand.
Conclusion
This Gluten Free Chocolate Snack Cake is proof that simple can still be incredibly satisfying. Whether I’m baking for myself or sharing with others, it always gets rave reviews. It’s easy, delicious, and perfect for when I want a quick chocolate fix without the gluten or the fuss.
Print
Gluten Free Chocolate Snack Cake
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: About 45 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Chocolate Snack Cake is a simple, rich, and moist dessert that’s perfect for everyday cravings. Made with pantry staples and no fancy tools required, it’s the ultimate no-fuss chocolate treat. This quick-bake cake is naturally dairy-free and ideal for gluten-sensitive eaters, delivering soft, tender texture and deep cocoa flavor in every bite.
Ingredients
- 1 cup gluten free all-purpose flour (with xanthan gum if needed)
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup warm water
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease or line an 8×8-inch square baking pan with parchment paper.
- In a large bowl, whisk together gluten free flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl or measuring cup, mix warm water, oil, vinegar, and vanilla extract.
- Pour wet ingredients into dry ingredients. Stir until just combined—do not overmix.
- Spread batter evenly into prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan. Serve plain, dusted with powdered sugar, or frosted.
Notes
- Chocolate boost: Stir in ½ cup dairy-free chocolate chips for extra richness.
- Top it off: Add a simple glaze or dairy-free ganache for a finishing touch.
- Mocha version: Add 1 teaspoon instant espresso powder to enhance the cocoa flavor.
- Add-ins: Fold in raspberries, sliced strawberries, or chopped nuts for variety.
- Storage: Store covered at room temp for 3 days, or in the fridge for up to 5. Freeze individual slices for longer storage.
Your email address will not be published. Required fields are marked *