This gluten free chocolate cake with homemade chocolate frosting and sprinkled with fresh seasonal berries is the ultimate in chocolate decadence! This cake is easy enough for a beginner baker to create and tastes like a professional chef came into your kitchen to bake it! The perfect holiday or gift idea for the chocolate lover in your life!

Best Gluten-Free Chocolate Cake EVER!

If you have been a reader of this blog for any amount of time you know my obsession with berries.... and chocolate...

Like in Flourless Chocolate Cake from Gluten-Free on a Shoestring.  So good!

I absolutely LOVE fresh berries too.

I love to add them to dishes and drinks as a sweetener instead of sugars and syrups.

I also love to just eat them by the handful as a treat.

It's so sweet and juicy.....YUM.

So the combination of chocolate and berries in the form of decadent chocolate cake that is gluten-free and so so easy to make that ANYONE can make it - baker or not!

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Gluten Free Chocolate Cake Ingredients:

• 1 ½ cups sugar
• 1 ¾ cups Homemade Gluten-Free Bisquick Mix
• ¾ cup baking cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 eggs
• 1 cup milk
• ½ cup canola oil
• 1 ½ Tablespoons vanilla extract
• ¾ cup boiling water (It needs to be hot to activate the cocoa!!!)

You can also use Bisquick Brand Gluten-Free Mix that you can find in many grocery stores if you aren't making your own homemade Bisquick Mix.

Gluten Free Dark Chocolate Frosting Ingredients:

• powdered sugar
• cocoa powder, I use very dark cocoa powder here
• room temperature butter
• melted dark chocolate
• almond milk
• honey

What kind of berries (optional) to use:

Obviously, by looking at these pictures, I fully approve and suggest fresh juicy red raspberries for this chocolate cake.

Chocolate and raspberries is always a good idea.

Strawberries, blackberries, blueberries, are all great options for moist bite after bite of lucious chocolate cake!

For a detailed list of directions, scroll down to find the full recipe card.

How to make gluten free chocolate cake:

1. Preheat your oven to 350*F and generously grease a 9″ round or 9" square baking pan. I use a good healthy amount of cooking spray for this.
2. Place all the dry ingredients into a large bowl and mix well. Add the wet ingredients except for the boiling water to the dry ingredients and stir until well combined. Lastly pour in the very hot boiling water a ¼ cup at a time, while constantly stirring.
3. Pour the batter evenly into the bottom of the baking pan. Bake for approx. 35-38 minutes or until a toothpick inserted into the center comes out clean.
4. Place the cake on wire rack to cool after it has been removed from the oven for 10 minutes. While the cake is cooling to room temperature, you can make the frosting and frost the cake once it is fully cooled to room temperature.

How to make the gluten-free chocolate frosting:

After the cakes are cooled I whip up the dark chocolate frosting and frost between each cake layer and allow it to cool in the fridge to harden and form into a tower of greatness.

Then I come back with more frosting to dollop on around the sides and top of the cake, the messier, the prettier I think.

Lastly I place a few fresh chilled berries on top and a honey drizzle for a gooey impressive final touch if you dare.

1. Make the frosting by beating the butter in a stand mixer until it’s smooth.
2. Add in the milk and combine again. 
3. Slowly add the powdered sugar and cocoa powder to the butter until combined. 
4. Add the melted chocolate and combine in the mixer for another 2 minutes or until thick frosting consistency.
5. Frost the cake once it is fully cooled to room temperature.

Can I Use Store-Bought Frosting?

You sure can! I do when in a pinch! There is no shame in using store-bought can of frosting!

How to store leftover gluten-free chocolate cakes:

You can store any leftover and room temperature chocolate cake in an airtight container.

I prefer to keep leftover gluten-free cake in the fridge because I love my chocolatey treats chilled.... always and forever.

The leftover chocolate cake will be good at room temperature or chilled in the fridge for up to 4 days.

How to gift a gluten-free chocolate cake:

I actually make two mini cakes at a time.

I keep one cake (because how can you say no to this?)...

and the other one is the perfect size to be gifted to friends during the holiday season.

If it's gifted I automatically know that I will be asked about the cool honeycomb pieces on top, so I just go ahead and bring the jar of honey with me and present it along with the cake to the receiver.  The honey is an easy, inexpensive, “gourmet” gift for under $15!

More chocolate gluten-free recipes:

• Chocolate Pomegranate Bark
• Cookie Dough Truffles
• Gluten-Free Mug Cake: Dark Chocolate Mint!
• Gluten Free Chocolate Chip Muffins

If you make my Gluten-Free Chocolate Cake, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

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This post was first published December 6, 2016 and last updated on May 12, 2020.