Triple Chocolate Birthday Cake
Gluten Free Chocolate Cake is perfect for any celebration! It’s light and fluffy, made with almond flour and easy to customize.

Gluten free chocolate cake is the perfect recipe to make for any celebration! Whether you have a birthday or graduation or you just want some good ol’ fashioned chocolatey chocolate-ness, this will be your go-to gluten free chocolate cake recipe.

This cake is like a death by chocolate, grab the milk, gulp, bite, savor repeat kind of situation. You know what I’m talking about.

The chocolate whipped cream frosting adds a nice light, creamy fluff factor to the rich cake.

Triple Chocolate Birthday Cake

Ingredients you’ll need to make this cake:

  • butter, room temperature (ghee or coconut oil should work!)
  • vanilla extract
  • coconut sugar
  • eggs
  • milk (any milk)
  • blanched almond flour
  • cocoa powder
  • baking powder
  • salt

Ingredients for the fluffy chocolate frosting:

  • heavy cream (use coconut cream for paleo)
  • cocoa powder
  • agave nectar (honey or maple syrup works)
  • salt

How to make gluten free chocolate cake:

Mix up the batter. In a large mixing bowl, cream together the butter, vanilla, coconut sugar, eggs, and milk. Add in the dry ingredients and mix again until combined.

Line and spray. Line your cake pans with a circle of parchment paper. Spray the pans with coconut oil, or favorite cooking spray.

Pour and bake. Divide the batter between the pans. I had to do two batches because I only have two cake pans. Bake for 20 minutes.

Cool. Allow the cakes to cool in the pan for 10 minutes. Use a butter knife to glide around the edges of the cake to help dislodge it from the pan. Transfer to a cooling rack and allow them to cool completely.

Make the chocolate frosting. Place the heavy whipping cream in a bowl. Use an electric mixture to beat on high until the cream begins to have soft peaks. Add the cocoa powder, agave nectar, and salt.

Whip again. Whip on high until it it has stiff peaks and resembles whipped cream.

Assemble. Place one layer of the cake on your plate/cake stand. Smooth some of the whip cream icing on top. Add another layer and continue this sequence until you have four layers of cake and four layers of icing.

Add some more chocolate because, why not? Cut the chocolate bar into chunks and sprinkle it on top of the cake.

Triple Chocolate Birthday Cake

More chocolate recipes to try:

Print

Gluten Free Triple Chocolate Cake

  • Author: Lindsay Grimes Freedman
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 10 slices 1x
  • Category: dessert
  • Method: oven
  • Cuisine: cake
  • Diet: Gluten Free
Save Recipe

Description

Gluten Free Chocolate Cake is perfect for any celebration! It’s light and fluffy, made with almond flour and easy to customize.


Scale

Ingredients

Cake:

  • 1 cup unsalted butter, room temperature (ghee or refined coconut oil works too)
  • 1 cup whole milk (any nut or non-dairy milk also works)
  • 1 cup coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups blanched almond flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Frosting

  • 2 cups heavy cream (use coconut cream for paleo)
  • 4 tablespoons cocoa powder
  • 4 tablespoons agave nectar (honey or maple syrup works)
  • 1/4 teaspoon salt

Extra Topping

  • 8 oz. chocolate bar, chopped

Instructions

  1. Preheat oven to 350F.
  2. In a large mixing bowl, use an electric mixer to cream together the butter, milk, coconut sugar, eggs, and vanilla. 
  3. Add the almond flour, cocoa powder, baking powder, and sea salt.
  4. Whisk everything together to combine.
  5. Line 9 inch circle cake pans with a circle of parchment paper.
  6. Spray the pans with coconut oil, or favorite cooking spray.
  7. Divide the batter between the pans. (I did two batches because I only have two cake pans.)
  8. Bake for 20 minutes.
  9. Allow the cakes to cool in the pan for 10 minutes.
  10. Use a butter knife to glide around the edges of the cake to help dislodge it from the pan. Turn the pan upside down to release it from the pan.
  11. Transfer to a cooling rack.
  12. When the cakes are all cooked and cooled, place the heavy whipping cream in a large bowl.
  13. Use an electric mixture to beat on high until the cream begins to have soft peaks.
  14. Add the cocoa powder, agave nectar, and salt.
  15. Combine to whip on high until it has firm peaks and resembles and chocolate whipped cream.
  16. Place one layer of the cake on your plate/cake stand.
  17. Smooth some of the frosting on top.
  18. Add another layer and continue this sequence until you have four layers of cake and four layers of frosting.
  19. Cut the chocolate bar into chunks and sprinkle it on top of the cake.


Nutrition

  • Serving Size: 1 slice
  • Calories: 561
  • Sugar: 36.6g
  • Sodium: 518mg
  • Fat: 41.5g
  • Saturated Fat: 23.4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 46.2g
  • Fiber: 4.4g
  • Protein: 6.4g
  • Cholesterol: 116mg

Keywords: gluten free chocolate cake, gluten free chocolate cake recipe,

Enjoy!! Love you guys!! xo