This gluten-free, dairy-free chocolate cake is moist while being light and fluffy, with rich dairy free chocolate ganache layers. This gluten free layer cake is a must make for the dark chocolate lover and would make for the perfect birthday cake!
I thought it was about time that I share this gluten free chocolate cake recipe – I’m not sure why it took me so long, it is such a joy to make and perfect for the most avid chocolate lovers! My favourite part of this bake is decorating with the luscious, silky smooth dairy free chocolate ganache!
For more delicious chocolate forward recipes try my Gluten Free Chocolate Chip Pumpkin Bread, Vegan Chocolate Tart, or my Chocolate Baked Oats!
What’s To Love About This Dairy Free Chocolate Cake Recipe
- no xanthan gum – even though this cake is gluten free, it is made without the use of gums.
- wholefood ingredients – this rich chocolate cake is made using wholesome, whole food ingredients like buckwheat flour and almond flour.
- naturally sweetened – made without the use of refined sugars, this cake is naturally sweetened with coconut sugar.
- the perfect cake for special occasions – this decadent chocolate cake recipe is so delicious but perfectly suited to those friends or family members who are gluten or dairy intolerant. Make for Valentine’s day to seriously impress your significant other!
- perfect texture – this gluten-free cake recipe has the most deliciously moist crumb, without falling apart.
Ingredients Notes & Substitutions
This rich, gluten free chocolate mud cake is made using whole food ingredients. Read onto see any ingredients notes and possible substitutions. Find the ingredient quantities in the recipe card at the bottom of this post.
Wet Ingredients
- Large Eggs – remove these from the fridge a few hours before baking so that they are room temperature.
- Extra Virgin Olive Oil – I’ll say it once and I’ll say it again, Cold Pressed Extra Virgin Olive Oil is best! I use an olive oil with a lighter flavour so that the olive oil flavour isn’t overwhelming. You could try making this cake with avocado oil, which I think would work, however I can’t guarantee that it will as I have only tested this cake using olive oil.
- Hot Water – Boil the kettle and then allow the water to sit in your measuring jug for 5 minutes before using.
- Vanilla Extract
- Dark Chocolate – I opt for an organic, fair trade dark chocolate. You could also use the same weight in good quality dark chocolate chips.
Dry Ingredients
- Cocoa Powder – using a dutch process cocoa powder will give a richer chocolate cake, however if you only have regular cocoa powder then that is completely fine! I don’t recommend using cacao powder for this recipe as you really need that extra chocolatey-ness from the cocoa powder.
- Tapioca Starch – also known as tapioca flour.
- Buckwheat Flour
- Almond flour – you can also use a finely ground blanched almond meal. If the almond meal available to you is course, blitz it in a food processor first to create a finer meal.
- Coconut Sugar – you could also use rapadura sugar or brown sugar if that is what is accessible to you.
- Baking Powder & Baking Soda
Dairy Free Ganache Ingredients
To make this dairy free chocolate cake, you will also need to make the the dairy free chocolate ganache. This dairy free ganache is silky smooth and really makes this chocolate cake spectacular! You need just two ingredients. These are:
- Dark Chocolate
- Coconut Milk (tinned) – you can use coconut cream, however this will result in a creamier chocolate ganache with a more obvious coconut flavour.
Equipment
- 3 x 8-inch cake pans
- parchment paper
- large bowl
- heatproof medium bowl (stainless steel or glass)
- large saucepan
- whisk
- spatula
- kettle
How to Make – Gluten Free Chocolate Cake
Before you get started, preheat the oven and prepare the pans. To prepare the pans, grease with olive oil and then line with parchment paper. I recommend cutting a circle out of the parchment paper for the bottom of the pan. Then cut longer strips the same height as the pans and line the sides of the pans.
Follow my step-by-step instructions to make this easy gluten-free chocolate cake.
STEP 1 – Mix together the dry ingredients. Sieve the tapioca starch, cocoa powder, buckwheat flour, baking soda and baking powder into a large mixing bowl. Add the coconut sugar and cocoa powder and whisk to combine.
STEP 2 – Make the chocolate mixture. Melt the dark chocolate in a stainless steel or glass heatproof bowl atop a saucepan of simmering water. Once the chocolate is completely melted, slowly pour the olive oil into the melted chocolate while whisking. Then add the vanilla extract and eggs (one at a time), whisking continuously until mixture has a custard like appearance.
STEP 3 – Make the gluten free chocolate cake batter. Create the batter by pouring the chocolate mixture into the flour mixture. Begin beating with electric beaters on low while gradually adding in the hot water.
STEP 4 – Bake. Divide the batter evenly between each 8 inch cake pan. Place into the oven and bake for 30 minutes at 180 degrees Celsius. Once the cake is baked, turn out onto a cooling rack and cool to room temperature.
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How to Make – Dairy Free Ganache
Read on to see how to make the dairy free chocolate ganache.
STEP 1 – Melt Chocolate. Melt the dark chocolate in a stainless steel or glass heatproof bowl.
STEP 2 – Add Coconut Milk. Pour the coconut milk into the dark chocolate and whisk to combine until silky and smooth.
Assembly Instructions
Once the cakes have cooled completely it is time to assemble the cake.
STEP 1 – Place the first cake layer onto a serving plate. Top with a few large spoonfuls of dairy free ganache. Spread the ganache over the surface of the cake.
STEP 2 – Repeat. Place the next layer onto the cake and repeat the previous step.
STEP 3 – Place the final layer onto the top of the previous layer. Top with a few large spoonfuls of ganache and use an icing palette to spread the ganache evenly all around the outside of the cake.
STEP 4 – Refrigerate. Place the cake and the bowl with the remaining ganache into the fridge. Leave the ganache in the fridge for around 10 minutes or until just starting to firm. At this point, remove the ganache from the fridge and use electric beaters to beat until light and fluffy.
STEP 5 – Decorate. Transfer the whipped ganache to a piping bag with nozzle in the end. Remove the cake from the fridge and pipe the remaining ganache on the top of the cake and around the base of the cake.
Top with shaved dark chocolate if desired.
Tips
Gluten Free Chocolate Cake Baking Times
All ovens can differ slightly in temperature. While I have tested and retested this cake in my oven, I haven’t made it in yours! I would recommend keeping an eye on your cake while it is baking. Rather then just baking it for 30 minutes, make sure you test it by either pressing down slightly on the top of the cake. If it springs back up it is baked. Alternatively, pierce the centre with a skewer and if it comes out clean then it is baked.
I have baked these cakes in a medium gray coloured tin. If baking in a darker tin the baking time will reduce. If baking in a lighter tin the baking time will increase.
Storage
Because of the dairy free ganache, leftover cake is best kept in the fridge in an airtight container or covered with plastic wrap. As the cake is gluten free, if the cake has been kept in the fridge for an extended period (more than 6 hours) it is best to warm slightly before serving. Cut as many slices as you wish to serve and warm for 30-40 seconds in the microwave.
If making this cake in advance, the weather will determine how best to store it until serving. If making in Summer, it’s best to store the entire cake in the fridge and removing from the fridge about an hour before serving. In cooler weather the cake can be stored on the counter top, covered with a cake cover. I recommend making this cake the day of serving.
Other Gluten Free Dairy Free Desserts to Try
Dark Chocolate Almond Butter Cups
Dairy Free Chocolate Cake – Gluten Free
Equipment
- 1 Stainless Steel Bowl or heatproof glass bowl
- 1 Saucepan
- 1 Whisk
- Electric Beaters
- Palette Knife
- Cake Tins 8 inch
- Baking Paper
- Piping Bag and Nozzle
Ingredients
- 2/3 cups olive oil, extra virgin
- 90 grams dark chocolate
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup almond meal, blanched
- 3/4 cup buckwheat flour
- 1/4 cup tapioca starch
- 1 cup coconut sugar
- 1/2 cup cacao powder
- 1 tsp baking powder
- 2 tsp baking soda
Dark Chocolate Ganache
- 270 grams dark chocolate
- 270 mL coconut milk
Instructions
Chocolate Cake
- Preheat oven to 180 degrees and grease and line 3×8 inch cake tins.
- In a large mixing bowl sieve the buckwheat, tapioca starch, cacao powder, baking powder and baking soda. Add in the almond meal and coconut sugar and use a whisk to combine.1 cup almond meal blanched, 3/4 cup buckwheat flour, 1/4 cup tapioca starch, 1/2 cup cacao powder, 1 tsp baking powder, 2 tsp baking soda, 1 cup coconut sugar
- In a medium glass bowl atop a saucepan of hot water, melt the dark chocolate. Remove from the heat and whisk in the olive oil gradually.90 grams dark chocolate, 2/3 cups olive oil extra virgin
- Add the vanilla extract to the bowl. Add in eggs one at a time, whisking to combine.3 large eggs, 2 teaspoons vanilla extract
- Pour the chocolate mixture into the flour mixture and begin mixing with a handheld beater or stand mixer. Pour the hot water in gradually, while mixing until cake batter is well combined and smooth.1 cup hot water
- Divide the cake batter evenly between the 3 greased cake tins and place in oven to bake for 30 minutes. Once baked and cakes spring back after gently pressing down in the centre, remove from oven and allow to cool in tin for 5 minutes before turning out onto wire rack to cool completely.
Dark Chocolate Ganache
- Once cakes are completely cooled it is time to make the dark chocolate ganache. Place a small glass or stainless steel bowl atop a saucepan of water. Bring saucepan of water to a medium heat and add in dark chocolate. Stir frequently until the chocolate is melted. Pour the coconut milk into the melted dark chocolate and whisk until smooth and glossy. Turn heat off and remove ganache from saucepan.270 grams dark chocolate, 270 mL coconut milk
Assembly
- To make cake, place the first layer onto a cake stand or plate. Place two large spoonfuls of chocolate ganache in centre of cake and spread out evenly with a palette knife.
- Place second cake layer on top of the first layer and repeat the previous step.
- Place final cake layer on top of the second layer. Spoon another 2-3 large spoonfuls of chocolate ganache mixture spreading out evenly across the top and around the sides of the cake.
- Place both the cake and the remaining ganache into the fridge.
- Remove the ganache from the fridge after around ten minutes or until ganache is cold and beginning to firm. Beat the ganache with electric beaters until light and fluffy. Transfer to a piping bag with nozzle.
- Finish decorating the cake by piping chocolate ganache around the edges of the top of the cake and around the base of the cake.
Notes
Storage
Store cake in the fridge until ready to serve. Remove from the fridge for 30 minutes prior to serving. After day 2 of storing the cake in the fridge, it is recommended to warm each piece for 30 seconds in the microwave before serving.Nutrition
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