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  • Writer's pictureAngie

The best gluten & dairy-free chocolate cake EVER!

Converting a family recipe to gluten and dairy-free because when life gives you Hashimoto's, you should still enjoy things!

Who doesn’t love a delicious chocolate cake? There are very few things I enjoy eating more in this world. When I met my husband’s family at 17, I was introduced to the best Chocolate cake I have ever had.

Grandma Jackson’s Chocolate Cake

This recipe was passed down to my mother-in-law by her mother-in-law, who has four sons. Needless to say, we eat this cake often and that is totally fine with everyone.

Fast forward to my 30’s when I was diagnosed with Hashimoto’s and went Paleo, I could no longer enjoy this delicious cake. I went on a mission to make it “Angie friendly,” as I called it.


Here are the recipes for the traditional Grandma Jackson's Chocolate Cake and the gluten and dairy-free Angie Friendly version.

I mostly use the 365 brand from Wholefoods. Feel free to substitute any of these ingredients. The only one I would not recommend replacing is the King Arthur Flour Gluten-free chocolate cake mix.

For those of you who do not have a Wholefoods and do not have access to the 365 brand, I have included links to comparable items you can purchase through Amazon.

Gluten and Dairy Free Version

Prep time 20 minutes

Cook Time 55 minutes


  • 1 pkg of King Arthur Flour Gluten Free Chocolate cake mix

Click here to purchase

  • 1 pkg (3.5-6oz) 365 instant chocolate pudding

I have tried different amounts of pudding from 3-6oz and it always turns out great

Click here to purchase an alternative

  • 1 cup of 365 value canned coconut milk

Click here to purchase an alternative

  • 1 cup of oil (vegetable, coconut or olive)

  • 4 beaten eggs

  • ½ cup of water

  • 1pkg (10-12oz) of Enjoy chocolate chips (I like to use semi-sweet or dark)

Click here to purchase


Preheat oven to 350 degrees.

In a large bowl mix together everything but the chocolate chips. Mix well until smooth (it will be thick). Stir in chocolate chips. Pour into a prepared bundt pan. (I use coconut oil spray). Bake for 50-55 minutes or until a knife comes out clean. Cool completely in the pan then invert into the cake plate.

If baking in a different type of pan, follow the directions on the box. Make sure to test with a knife before taking it out.

Yum, Yum! Enjoy!

Regular Version

  • 1pkg Devil’s food chocolate cake mix

Click here to purchase

  • 1pkg (6oz) instant chocolate pudding

  • 1 cup of sour cream

  • 4 beaten eggs

  • 1/2cup of water

  • 1pkg (10-12oz) of chocolate chips

Similar baking instructions as above.


I hope this cake brings you as many great memories as it has brought us through the years. From our family to yours! Enjoy!


PS: if you make it, tag me on the social stuff @alltherandomnessblogger

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