If you’ve been searching for a rich, indulgent cake that’s gluten-free without compromising on flavor or texture, then this gluten-free dark chocolate cake recipe is exactly what you need.
This gluten-free dark chocolate cake recipe doesn’t just satisfy your chocolate cravings; it’s also incredibly easy to make.
The combination of high-quality cocoa powder and simple ingredients creates a moist, tender crumb, while the addition of boiling water helps intensify the chocolate flavor and keeps the cake moist for days.
No special gluten-free flour blends or complicated ingredients are required—just a trusty all-purpose gluten-free flour mix, and you’re good to go.
So, if you’re ready to treat yourself to a slice of chocolate heaven, keep reading to learn how to make this mouthwatering dessert!
Why You’ll Love This Gluten-Free Dark Chocolate Cake Recipe?
✔ Rich and Decadent Flavor: Dark chocolate adds a sophisticated depth of flavor that is both indulgent and satisfying.
✔ Moist and Tender: Even without gluten, this cake is incredibly moist and light, with a tender crumb that melts in your mouth.
✔ Easy to Make: This simple recipe doesn’t require any special ingredients or complex techniques.
✔ Naturally Gluten-Free: The use of almond flour and gluten-free all-purpose flour ensures a fluffy texture without the need for wheat flour.
How To Prepare Gluten-Free Dark Chocolate Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Calories: 300 kcal
Cuisine: American
Yield: 8 servings
Kitchen Utensils Needed
- Two 8-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper (optional)
Ingredients
For the Cake:
- 1 cup gluten-free all-purpose flour (make sure it includes xanthan gum)
- ½ cup almond flour
- 2/3 cup cocoa powder (high-quality, unsweetened dark cocoa)
- 1 teaspoon baking powder (ensure it’s gluten-free)
- ¾ teaspoon baking soda
- ⅓ teaspoon salt
- ⅔ cup coconut sugar (or other sugar alternative)
- 3 large eggs (room temperature)
- ⅔ cup unsweetened applesauce
- ⅔ cup milk (or dairy-free milk like almond milk)
- ⅓ cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 3 oz dark chocolate (70% cocoa, chopped)
- ½ cup boiling water (for melting the chocolate)
For the Dark Chocolate Ganache Frosting:
- 4 oz dark chocolate (70% cocoa)
- ⅓ cup heavy cream (or coconut cream for dairy-free)
- 1 tablespoon powdered sugar (optional, for sweetness)
- ½ teaspoon vanilla extract
Instructions
1. For the Cake:
1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk the coconut sugar, eggs, applesauce, milk, vegetable oil, and vanilla extract until smooth and well-combined.
4. In a small microwave-safe bowl, melt the dark chocolate in the boiling water. Stir until smooth and fully combined.
5. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Then, fold in the melted chocolate mixture until the batter is smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. (Baking time may vary depending on your oven and pan size, so start checking at 25 minutes.)
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
2. For the Dark Chocolate Ganache Frosting:
1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or microwave in 30-second intervals, stirring in between.
2. Once melted, add the heavy cream (or coconut cream) and stir until smooth. If you like a sweeter ganache, add the powdered sugar and vanilla extract, mixing until smooth and glossy.
3. Allow the ganache to cool slightly to thicken before frosting the cake.
3. Assembling the Cake:
1. Once the cake layers are completely cooled, spread a layer of ganache frosting on top of the first cake layer.
2. Place the second cake layer on top and frost the top and sides with the remaining ganache.Decorate as desired (you can add chocolate shavings, berries, or a sprinkle of sea salt).
3. Let the cake set for about 30 minutes to allow the ganache to firm up before slicing and serving. Enjoy your rich, moist gluten-free dark chocolate cake!
Serving Suggestions
When it comes to serving your gluten-free dark chocolate cake recipe, the possibilities are endless! Here are a few ideas to elevate your dessert:
1. Frost with Cream Cheese Frosting
If you’re looking for something a bit tangy to balance the richness of the chocolate, cream cheese frosting is the perfect choice. It’s creamy and a little tart, which pairs wonderfully with this dark chocolate cake.
2. Serve with Fresh Berries
Top each slice with a handful of fresh berries — raspberries, strawberries, or blueberries add a burst of color and fresh flavor that balances out the richness.
3. Add a Scoop of Vanilla Ice Cream
For a truly indulgent treat, serve a slice of cake with a scoop of vanilla ice cream. The combination of warm cake and cold ice cream is simply heavenly.
Expert Tips For The Perfect Gluten-Free Dark Chocolate Cake
1. Use a Flour Blend: Mix gluten-free all-purpose flour with almond flour for a moist, tender crumb. Almond flour adds richness, while the gluten-free flour provides structure.
2. Add Xanthan Gum: If your flour blend doesn’t include xanthan gum, add 1 teaspoon to help with elasticity and prevent a crumbly texture.
3. Melt Chocolate with Boiling Water: Combine dark chocolate and boiling water to create a smooth, rich batter that’s perfectly moist.
4. Bring Ingredients to Room Temperature: Let eggs, milk, and other wet ingredients come to room temperature before mixing for a smoother batter and better texture.
5. Check for Doneness Early: Gluten-free cakes often bake faster. Start checking for doneness at 25 minutes with a toothpick, and remove once it comes out clean or with a few moist crumbs.
Storages Information
To store your gluten-free dark chocolate cake recipe, make sure it’s completely cooled before covering it.
If you plan to enjoy it within a few days, store it in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate it, where it will stay fresh for up to a week.
If you have leftover slices, wrap them individually in plastic wrap and place them in an airtight container or freezer bag to keep them from drying out.
Conclusion
This gluten-free dark chocolate cake recipe is the perfect way to indulge in a rich, chocolatey treat without any gluten-related worries.
With its moist, tender crumb and deep chocolate flavor, it’s a cake that everyone, gluten-free or not, will enjoy.
And with the ability to customize it with your favorite flavors or frosting, it’s a versatile dessert that will never get old.
So, next time you’re in the mood for something sweet, don’t hesitate to bake this gluten-free dark chocolate cake recipe.
It’s simple to make, decadently delicious, and the perfect way to share a little love with friends and family.
I hope you enjoy making gluten-free dark chocolate cake recipe as much as I do—every bite is worth the effort!
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Gluten-Free Dark Chocolate Cake Recipe
Equipment
- Two 8-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper (optional)
Ingredients
For the Cake:
- 1 cup gluten-free all-purpose flour make sure it includes xanthan gum
- ½ cup almond flour
- 2/3 cup cocoa powder high-quality, unsweetened dark cocoa
- 1 teaspoon baking powder ensure it’s gluten-free
- ¾ teaspoon baking soda
- ⅓ teaspoon salt
- ⅔ cup coconut sugar or other sugar alternative
- 3 large eggs room temperature
- ⅔ cup unsweetened applesauce
- ⅔ cup milk or dairy-free milk like almond milk
- ⅓ cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- 3 oz dark chocolate 70% cocoa, chopped
- ½ cup boiling water for melting the chocolate
For the Dark Chocolate Ganache Frosting:
- 4 oz dark chocolate 70% cocoa
- ⅓ cup heavy cream or coconut cream for dairy-free
- 1 tablespoon powdered sugar optional, for sweetness
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk the coconut sugar, eggs, applesauce, milk, vegetable oil, and vanilla extract until smooth and well-combined.
- In a small microwave-safe bowl, melt the dark chocolate in the boiling water. Stir until smooth and fully combined.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Then, fold in the melted chocolate mixture until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. (Baking time may vary depending on your oven and pan size, so start checking at 25 minutes.)
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the Dark Chocolate Ganache Frosting:
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or microwave in 30-second intervals, stirring in between.
- Once melted, add the heavy cream (or coconut cream) and stir until smooth. If you like a sweeter ganache, add the powdered sugar and vanilla extract, mixing until smooth and glossy.
- Allow the ganache to cool slightly to thicken before frosting the cake.
Assembling the Cake:
- Once the cake layers are completely cooled, spread a layer of ganache frosting on top of the first cake layer.
- Place the second cake layer on top and frost the top and sides with the remaining ganache.Decorate as desired (you can add chocolate shavings, berries, or a sprinkle of sea salt).
- Let the cake set for about 30 minutes to allow the ganache to firm up before slicing and serving. Enjoy your rich, moist gluten-free dark chocolate cake!