Gluten Free Chocolate Cake Recipe
User Reviews
4.6
Gluten Free Chocolate Cake Recipe
Description
This Gluten Free Chocolate Cake Recipe uses a blend of gluten-free all-purpose flour and raw cacao powder sweetened with coconut sugar. Coconut milk combined with cider vinegar creates a dairy-free buttermilk-like base, while instant coffee adds subtle bitterness to deepen the chocolate flavor. The wet and dry ingredients are combined carefully, with optional chocolate chips coated in flour to prevent sinking. The cake pans are prepared with butter and parchment for easy removal.
After baking the cake, it is topped with a dark chocolate ganache made from full-fat coconut milk, dark chocolate bars, maple syrup, and a pinch of salt for balance. The result is a moist, tender crumb contrasted by a creamy, rich topping offering a layered chocolate experience.
This cake suits occasions for those needing gluten-free options without compromising dessert quality. Leftovers can be stored covered on the counter for a couple of days or refrigerated up to a week. Freezing is also possible up to three months.
Note that substitutions for coconut sugar and chocolate types are suggested to adapt sweetness or flavor preferences.
Ingredients
Gluten-Free Chocolate Cake:
- 1 cup coconut milk full-fat, canned
- 1 Tbsp cider vinegar
- 2 Tbsp instant coffee or instant espresso
- 1 cup water boiling
- 1 3/4 cups all-purpose flour leveled, gluten-free
- 3/4 cup raw cacao powder or unsweetened cocoa powder
- 1 1/3 cups coconut sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp salt sea salt
- 1/2 cup avocado oil or olive oil
- 2 large egg at room temperature
- 1 tsp vanilla extract pure
- 1 1/2 cups chocolate chips optional
Dark Chocolate Ganache:
- 1 cup coconut milk full-fat, canned
- 8 ounces dark chocolate I use two 85% chocolate bars**
- 2 Tbsp pure maple syrup
- 1 pinch salt to taste, sea salt
Instructions
Bake the Cake:
- Preheat oven to 350°F. Grease two 8-inch cake pans with butter, line with parchment paper, then grease the parchment paper too.
- Mix the coconut milk and vinegar together in a mixing bowl and set aside for 10 minutes. Add the Instant Coffee granules to a measuring cup and fill with 1 cup boiling water to make 1 cup of coffee (or you can brew one cup of coffee. Set aside to cool to room temperature.
- Add the gluten-free flour, cocoa powder, coconut sugar, baking soda, baking powder, and sea salt to a large bowl and whisk well until combined. Set aside.
- If using chocolate chips, add them to a measuring cup with 2 teaspoons of flour and stir well to coat the chocolate chips in flour (this ensures they don’t sink to the bottom of the cake during baking).
- Add the avocado oil, eggs, and vanilla to the mixing bowl with the coconut milk and use an electric hand whisk (or beat by hand) to mix together wet ingredients on medium-high speed until combined.
- Pour the wet ingredients into the mixing bowl with the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Stir in the chocolate chips (if adding) until well combined.
- Divide batter evenly between the two cake pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. For the best result, use an instant read thermometer to check the temperature of the cakes. They are fully cooked once they reach an internal temperature of 190 to 200 degrees F.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the spring form pans.
- While the cakes are baking or cooling, prepare the chocolate buttercream (if using).
- Once cool, release the cake from the spring form pans and place one of the cakes on a cake stand or large serving plate. Spread a thick layer of chocolate buttercream on top of the cake, then place the second cake on top of the buttercream, creating a 2-tier cake. Use the remaining buttercream to spread all over the cake - you can go as liberal or conservative as you’d like here depending on how much you love buttercream.
Prepare the Ganache:
- Prepare the chocolate ganache. Chop the chocolate bars and transfer them to a mixing bowl. Note: the finer you chop the chocolate, the quicker the ganache will come together, so try to chop it nice and small.
- Microwave (or heat on the stove top) the coconut milk until very hot, but just under boiling. Pour the coconut milk into the mixing bowl with the chopped chocolate and allow it to sit for 1 minute (this loosens up the chocolate so that it will melt nice and easy). Stir the mixture well until all clumps of chocolate are out and the mixture is nice and creamy. Taste for flavor and add sea salt and pure maple syrup to taste. If you’re using super dark chocolate (85% or higher), I’d suggest about 2 tablespoons of pure maple syrup.
- Pour and spread the chocolate ganache over the chocolate buttercream.
- If desired, sprinkle the cake with shaved or grated chocolate bar.
- Serve with a huge glass of milk (or non-dairy milk) and enjoy!
Notes
- Substitute regular cane sugar, brown sugar, or sugar-free sweeteners for coconut sugar if desired.
- You may use 1 cup of chocolate chips instead of dark chocolate bars for the ganache, if preferred.
- Store leftover cake covered on the counter for up to 2 days, then refrigerate for up to 1 week.
- Freeze leftover cake in airtight bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 306kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
