This 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! My favourite part of this bake is decorating with the luscious, silky smooth dairy free chocolate ganache!
Ingredients for Dairy Free Chocolate Cake
This rich, gluten free chocolate mud cake is made using whole food ingredients. You will need:
- 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.
- 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.
- 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!
- Tapioca Starch - also known as tapioca flour.
- Buckwheat Flour
- Blanched Almond Meal - finely ground or use almond flour if available. 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)
How to Make - Gluten Free Chocolate Cake
Follow along while I show you how to make this gluten free dairy free chocolate cake recipe!
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 add the olive oil 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 3 8-Inch greased and lined cake tins. Place into the oven and bake for 30 minutes at 180 degrees Celsius.
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.
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.
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.
Because of the dairy free ganache, this cake is best kept in the fridge if not serving straight away. 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.
Other Gluten Free Dairy Free Desserts to Try
- 1 Stainless Steel Bowl or heatproof glass bowl
- 1 Saucepan
- Measuring Cups and Spoons
- 1 Large mixing bowl
- 1 Whisk
- Electric Beaters
- Palette Knife
- Cake Tins 8 inch
- Baking Paper
- Piping Bag and Nozzle
- ⅔ 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
- ¾ cup buckwheat flour
- ¼ cup tapioca starch
- 1 cup coconut sugar
- ½ cup cacao powder
- 1 teaspoon baking powder
- 2 teaspoon baking soda
Dark Chocolate Ganache
- 270 grams dark chocolate
- 270 mL coconut milk
- Preheat oven to 180 degrees and grease and line 3x8 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, ¾ cup buckwheat flour, ¼ cup tapioca starch, ½ cup cacao powder, 1 teaspoon baking powder, 2 teaspoon 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, ⅔ cups olive oil
- 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
- 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.
StorageStore 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.
Did you make this recipe? Let us know how you went by rating the recipe and commenting below.