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Gluten-Free Dark Chocolate Cake Recipe

Gluten-Free Dark Chocolate Cake Recipe

Lipia
This gluten-free dark chocolate cake is rich, moist, and decadent. Made with almond flour or a gluten-free flour blend, it combines cocoa powder, eggs, sugar, and a touch of vanilla for deep chocolate flavor. Simple to prepare, it bakes into a perfectly tender cake, ideal for those avoiding gluten but still craving a delicious dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 300 kcal

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!
Keyword Gluten-Free Dark Chocolate Cake Recipe