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Easy recipes are always welcome when time is short or you want a treat that isn’t a lot of work. If this sounds like you, then this Gluten Free Chocolate Snack Cake is exactly what you need. The cake is mixed in the pan it bakes in and comes together quickly. Top with powdered sugar or eat it as is. The choice is yours.

What is a Gluten Free Chocolate Snack Cake?

As the name suggest, a snack cake is made for eating as a snack. The cake isn’t fancy, difficult to make or heavily decorated. Instead, it’s quite the opposite. It’s simple, easy to make, and light on the decorations. This makes it perfect for when you just want a piece of cake.

Easy Gluten Free Chocolate Snack Cake

3 More Reasons to Make This Gluten Free Chocolate Snack Cake

Mixing the cake directly in the pan isn’t the only reason to make this cake. Here are more benefits to this recipe.

It’s Eggless – This recipe doesn’t use any eggs. If you have egg allergies or just want something eggless, this cake is perfect.

Make it Dairy Free – Use water or non-dairy milk in place of the cow milk. Use chocolate chips by a dairy free brand such as Enjoy Life or skip using them all together. Those two easy swaps make this dairy free with little effort.

It Doesn’t Need Icing – It’s a snack cake so treat it as such. Top with a little powdered sugar or nothing at all. No fancy icing needed!

Adjust The Recipe For A Small Serving Gluten Free Cake

When you’re baking for 1 or 2 people, make this recipe in a 9×5 loaf pan. It’s just as tasty and delicious as the full recipe. The recipe card below gives you directions for both.

Easy Gluten Free Chocolate Snack Cake with powdered sugar in Bowl

With all the reasons and benefits this Gluten Free Chocolate Snack Cake has, it’s time to stop reading and start baking. Enjoy!

More Gluten Free Cakes

Gluten Free Icebox Cake – Grab some gluten free brownie brittle and make this bake this cake in your refrigerator.  It’s perfect for those hot summer days when you want to leave the oven off.

Gluten Free Apple Cake – Use gluten free cake mix and pie filling for an amazingly easy cake that’s moist and full of fall flavor.

Gluten Free Chocolate Chip Bundt Cake – This Gluten Free Chocolate Chip Bundt Cake uses shortcuts like cake mix and instant pudding for an easy chocolatey dessert.

Gluten Free Black Bottom Cupcakes – These gluten free cupcakes are also known as black and white cupcakes. They have a chocolate bottom and a cheesecake layer on top. They are moist, delicious and easy to make.

Gluten Free Chocolate Snack Cake

This Gluten Free Chocolate Snack Cake recipe is so easy. Mix the ingredients right in the pan, bake, cool and eat. It’s that simple.
Prep Time10 minutes
Cook Time40 minutes
Cooling Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 9 People
Author: Jamie at Savorysaver.com
Cost: 5.00

Ingredients

Ingredients for Full Recipe 8×8 Snack Cake

  • 1 2/3 Cup Gluten Free Flour (I used King Arthur Measure for Measure Gluten Free Flour)
  • 1 Cup Packed Brown Sugar
  • ¼ Cup Unsweetened Baking Cocoa
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 Cup Milk, Water or Non-Dairy Milk
  • 1/3 Cup Canola Oil, or other neutral tasting oil or other neutral tasting oil
  • 1 tsp. White Vinegar
  • ½ tsp. Vanilla
  • ½ Cup Semisweet Chocolate Chips
  • Powdered Sugar, If Desired.

Ingredients for Half Recipe 9×5 Snack cake

*See Notes for Half Recipe Cooking Time. Preparation Instructions are the Same

  • 3/4 Cup Gluten Free Flour (I used King Arthur Measure for Measure Gluten Free Flour)
  • ½ Cup Packed Brown Sugar
  • 2 Tbs. Unsweetened Baking Cocoa
  • ½ tsp. Baking Soda
  • ¼ tsp. Salt
  • ½ Cup Milk, Water, or Non-Dairy Milk
  • 3 Tbs. Canola Oil, or other neutral tasting oil
  • ½ tsp. White Vinegar
  • ¼ tsp. Vanilla
  • ¼ Cup Semisweet Chocolate Chips
  • Powdered Sugar, If Desired

Instructions

  • In an ungreased 8×8-inch pan, mix gluten free flour, brown sugar, cocoa, baking soda and salt with fork or whisk.
  • Preheat the oven to 350ºF.
  • Stir in the remaining ingredients except for the chocolate chips.
  • Sprinkle chocolate chips over the batter.
  • Bake for 35 to 40 minutes or until a toothpick inserted comes out clean.
  • Cool in pan on cooling rack for 30 minutes.
  • Sprinkle with powdered sugar, if desired

Video

Notes

  • Xanthan Gum – If your flour blend does not have xanthan Gum, start with ½ teaspoon in the full recipe or ¼ teaspoon in the half recipe. Adjust as needed.
  • Cooking Times – When cooking the ½ recipe in a 9×5 pan. Adjust the cooking time down to 25-30 Minutes