The BEST Gluten-Free Chocolate Cake

The best gluten-free chocolate cake recipe with chocolate buttercream and chocolate ganache. This death by chocolate cake is incredibly moist, rich, and decadent! Perfect for celebrating a special event or life in general. 😉

The Best Gluten-Free Chocolate Cake - refined sugar-free, dairy-free, super moist and decadent! A death by chocolate cake recipe

 

If I may be so bold…

This gluten-free chocolate cake happens to be the best gluten-free chocolate cake I’ve eaten. 

It is sinfully rich, moist, decadent and includes SO much chocolate, you’ll hardly believe it! We’re going for max chocolate absorption here.

The run-down of this cake is a three-part adventure: 

Insanely rich and delicious gluten-free chocolate cake made with no dairy or refined sugar

1.) Gluten-Free Chocolate Cake:

Moist, rich, dairy-free, refined sugar-free, completely amazing AND studded with chocolate chips for that Death by Chocolate effect. I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, coconut sugar, avocado oil, instant coffee granules, and full-fat coconut milk for the cake to keep it on the allergy-friendly/healthier end of the spectrum.

If you’re trying to keep the cake sugar-free, consider swapping the coconut sugar with your favorite sugar-free sweetener. As an alternative, you can always use brown sugar!

2.) Chocolate Buttercream 

…Which I borrowed directly from Sally’s Baking Addiction, so I don’t re-publish the recipe here but instead encourage you to check out her incredible buttercream. This buttercream is fully leaded – it is not dairy-free or sugar-free, which makes it obviously delicious. 

If you are dairy-free, you can use a vegan butter spread instead of butter. Truly, the cake and ganache are so rich and amazing on their own that you don’t reeeeeally need the buttercream, although I did find it to be pretty amazing.

In addition, to lower the amount of sugar in the entire cake, you can replace the powdered sugar in the butter cream with sugar-free confectioner’s sugar. I like Swerve‘s confectioner’s sugar, but you can also go with Monk Fruit or Truvia.

3.) Dairy-Free Chocolate Ganache:

Made with full-fat coconut milk and your favorite dark chocolate bar. This ganache gets smeared on top of the chocolate buttercream for an added layer of richness. Because we’re using dark chocolate bars for the ganache, it is less sweet.

This is PERFECT for those who love dark chocolate, and especially amazing if you’re also including the chocolate buttercream, because it offsets the sweetness with that bittersweet richness. I add sea salt, because I know my chocolate.

You can skip the buttercream and just go with the ganache for less sugar and for an entirely dairy-free cake.

…four-part adventure if you count the chocolate chips hidden inside of the cake and the shaved chocolate on top. 

The Best Gluten-Free Chocolate Cake - refined sugar-free, dairy-free, super moist and decadent! A death by chocolate cake recipe

Death By Chocolate Chocolate Cake:

This is, beyond the shadow of a doubt, the richest, chocolatiest, death by chocolate chocolate cake that ever did exist. The chocolate cake is not only rich and delicious on its own, but it also includes chocolate chips.

PLUS we’re frosting the whole thing with chocolate buttercream, THEN smearing with dark chocolate ganache AND sprinkling with shaved dark chocolate bar. 

A chocolate lover’s dream!

Pro Tip: Microwave it for 20 to 30 seconds to get it all nice and warm…everything will melt together, generating the most insanely rich and fudgy brownie-like cake sex treat. Just trust. Put the slice in a bowl.

Insanely rich and delicious gluten-free chocolate cake made with no dairy or refined sugar

I’m going to give it to you straight: baking the best gluten-free chocolate cake requires some time.

Rome wasn’t erected in a day, people.

The good news is, you can do some multi-tasking. For instance, you can whip up the buttercream as the cake bakes, watch your programs on the tele, podcast it up…really get into it, you hear? The ganache takes 17 seconds to make, so don’t freak out about it.

You’re still stuck on “erected,” aren’t you?

The way I see it, this recipe is fabulous for a special occasion. Think: birthday, anniversary, graduation, Valentine’s Day, the end of a pandemic…to name a few.

Let’s bake!

How to Make The BEST Gluten-Free Chocolate Cake:

Preheat oven to 350°F. Grease two 8-inch cake pans, 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 using regular coffee grinds in your coffee maker/fresh press/pourover). Set aside

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 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. 

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 cake tower.

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.

How to make gluten-free chocolate cake

the best gluten-free chocolate cake recipe with chocolate buttercream

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. Don’t worry, the two won’t mix as long as your ganache isn’t crazy hot.

Rich, decadent gluten-free chocolate cake with chocolate buttercream and chocolate ganache

If desired, sprinkle the cake with shaved or grated chocolate bar.

Rich, decadent gluten-free chocolate cake with chocolate buttercream and chocolate ganache

Serve with a huge glass of milk (or non-dairy milk) and enjoy!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

better than sex chocolate cake

That better-than-sex, death by chocolate, nothing says I love you like a two-tier rich chocolate cake smeared in buttercream and drenched in ganache chocolate cake life. 😉

The Best Gluten-Free Chocolate Cake - refined sugar-free, dairy-free, super moist and decadent! A death by chocolate cake recipe

The Best Gluten-Free Chocolate Cake

Course: Dessert
Cuisine: American
Keyword: almond flour pancakes, chocolate, chocolate cake, coconut sugar, dessert
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 12 servings
Author: Julia

The best gluten-free chocolate cake made dairy-free and refined sugar-free

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Ingredients

Gluten-Free Chocolate Cake:

Dark Chocolate Ganache:

Instructions

Bake the Cake:

  1. Preheat oven to 350°F. Grease two 8-inch cake pans with butter, line with parchment paper, then grease the parchment paper too.

  2. 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.

  3. 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.

  4. 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).

  5. Add the avocado oil, eggs, and vanilla to the mixing bowl with the coconut milk and use an electric hand whisk to mix together wet ingredients on medium-high speed until combined.

  6. 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.

  7. Divide batter evenly between the two cake pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean.

  8. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the spring form pans.

  9. While the cakes are baking or cooling, prepare the chocolate buttercream (if using).

  10. 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.

  11. 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:

  1. 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.

  2. 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.

  3. Pour and spread the chocolate ganache over the chocolate buttercream. Don’t worry, the two won’t mix as long as your ganache isn’t crazy hot.

  4. If desired, sprinkle the cake with shaved or grated chocolate bar.

  5. Serve with a huge glass of milk (or non-dairy milk) and enjoy!


The BEST Death by Chocolate Gluten-Free Chocolate Cake made dairy-free and refined sugar-free

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Comments

  1. Genevieve

    I made these as cupcakes! Cooked them for about 20-22 minutes, checking often. They were a huge hit! Don’t expect a super sweet base: the bitterness of the chocolate cake is perfect with the sweet buttercream!

    Reply
    1. Julia Post author

      Ooooh brilliant idea! I’m so thrilled the recipe worked out nicely as cupcakes. And so happy you love the buttercream with the cupcakes 😀 xoxo

      Reply
  2. Liz

    This looks delicious! How do you think it would turn out if I left out the coffee? I’m making this for my kids and don’t really want to caffeinate them. They are already energetic enough! 🙂

    Reply
    1. Julia Post author

      Hi Liz,

      You can definitely leave out the coffee! You’ll still need the hot water, but you can add it without the instant coffee 😀 Let me know if you have any other questions, and I hope you and your children enjoy!! xoxo

      Reply

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