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Black Magic Cake—How to Make a Perfect Gluten-free Chocolate Cake!

Updated June 24, 2017.

Black Magic Cake is the most raved about gluten-free chocolate cake ever!

It’s no wonder . . . talk about an explosion of rich chocolate flavor!

Considered a kind of “dump” cake by some, gluten-free Black Magic Cake is a quick and easy, fail-safe chocolatey delight, perfect for entertaining, holiday celebrations, birthdays and other special occasions.

Changing up this Hershey’s™ Chocolate Company original recipe to a gluten-free version, without sacrificing the signature chocolate flavor, was easy.

Perfect Cake Structure!

Utilizing special cooking techniques to replicate structure normally created by gluten is the key to flawlessly fantastic gluten-free baked goods that rival wheat based flour products.

By adding a little potato starch, an extra egg and reducing the liquid measure by ¼ cup, the resulting cake has a silky top and rises just right.  Inside is just how a good cake should be, a slightly springy sponge with a fine, tender crumb.

Perfect Chocolate Flavor!

Gluten-free Black Magic Cake is more than a mid-century modern favorite.  

It’s a chocolate burst to die for!


I use Hershey’s™ Chocolate it tastes so good and bakes up nicely.

Perfect Birthday Cake! 

July 20th is my birthday.  Celebrate with me!

Chocolate cake with Chocolate Buttercream Frosting is my birthday cake of choice!

My husband loves Black Magic Cake mounded with a marshmallowy seven minute frosting for his birthday.

Any way you like it . . . dusted with confectioners’ sugar, semi-sweet cacao powder laced with cinnamon or covered in chocolate ganache and garnished with dark chocolate curls . . . 

. . . Gluten-free Black Magic Cake satisfies chocolate cravings perfectly!

Perfect Gluten-free Black Magic Cake

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Time:  55 minutes

Servings:  12


  • 1 cup extra strong coffee or coffee substitute, cooled
  • 2 cups white granulated sugar
  • 1 ¾ cup White Gluten Free Flour Blend
  • ¾ cup Hershey’s™ unsweetened cocoa (cacao)
  • 2 tablespoons potato starch
  • 2 teaspoons baking soda
  • 1 teaspoon Gluten-free Baking Powder
  • 1 teaspoon sea salt
  • 3/4 cup buttermilk or sour milk/milk substitute (1 tablespoon vinegar plus ¾ cup milk/milk substitute)
  • ½ cup cold pressed vegetable oil
  • 1 teaspoon Homemade Vanilla Extract
  • 3 eggs


  1. Prepare coffee or coffee substitute and set aside to cool.
  2. If using sour milk, prepare and set aside.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Grease and flour a 13x9x2-inch baking dish.
  5. In a large mixing bowl, combine sugar, gluten-free flour, cocoa, potato starch, soda, baking powder and salt.
  6. In a small mixing bowl, beat eggs.
  7. To eggs, add cooled coffee, oil, vanilla extract, and buttermilk, and then stir gently to combine.
  8. Add liquid mixture to dry ingredients.
  9. Beat for 2 minutes until well combined and batter is smooth.
  10. Pour batter into prepared baking dish.
  11. Bake for 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
  12. Remove from oven and place on wire rack.
  13. Cool completely before frosting cake.

Chocolate Buttercream Frosting (Gluten-free, Corn-free)

Time:  10 minutes

Servings:  2 to 2 ½ cups


  • 2 ounces Hershey’s™ Baking Bar unsweetened (cacao), melted and cooled
  • ½ cup softened butter
  • 2 tablespoons heavy cream or milk substitute
  • 2 teaspoons Homemade Vanilla Extract
  • 2 ½ to 2 ¾ cup gluten-free, corn-free confectioners’ sugar


  1. Melt unsweetened baking chocolate and set aside to cool.
  2. In a large mixing bowl, add butter, cooled chocolate, cream and vanilla extract.
  3. Blend in confectioners’ sugar, and then beat; add confectioners’ sugar as needed until frosting is smooth and spreadable.

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