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Gluten-Free Chocolate Chip Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Chocolate Chip Cake Recipe

You'd never know this moist, tender, tasty cake has no gluten!

At a glance

16 servings


Choose your measure:



  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup light corn syrup
  • 2 tablespoons cocoa powder, natural or Dutch-process
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder, optional
  • pinch of salt
  • 2 cups confectioners' sugar


  1. Preheat the oven to 350°F. Grease a full size (12-cup) Bundt or tube pan.
  2. To make the cake: Whisk together the oil, eggs, and water.
  3. Toss the chocolate chips with the dry mix, and then add to the liquid ingredients and stir until smooth.
  4. Pour the batter into the prepared pan.
  5. Bake the cake for 45 to 50 minutes (for a tube pan), or 60 to 70 minutes (for a Bundt pan), until a cake tester or toothpick inserted into the center comes out with perhaps crumbs clinging to it, but no wet batter.
  6. Remove the cake from the oven, and after 10 minutes turn it out onto a rack.
  7. To make the glaze: Melt the butter in a medium-sized saucepan set over low heat.
  8. Stir in the corn syrup, cocoa, water, vanilla, espresso powder, and salt. Heat and stir until the salt dissolves.
  9. Mix in enough confectioners' sugar to make a glaze with the consistency of thick molasses; you may not need the entire 2 cups.
  10. Transfer the cake to a serving plate; if it's still a bit warm, that's OK.
  11. Spoon the glaze over the cake, covering it as thoroughly as possible. Reheat the glaze briefly if it becomes too thick to pour.