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.
If you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!
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.
More chocolate recipes to try:
- Gluten Free Chocolate Lava Cake
- Chocolate Olive Oil Cake
- Fudgey Oat Flour Brownies
- Fudgey Gluten-Free Cheesecake Brownies
Recipe
Gluten Free Triple Chocolate Cake
Gluten Free Chocolate Cake is perfect for any celebration! It’s light and fluffy, made with almond flour and easy to customize.
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 (Cacao v. Cocoa Powder: What’s the Difference?)
- 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
- Preheat oven to 350F.
- In a large mixing bowl, use an electric mixer to cream together the butter, milk, coconut sugar, eggs, and vanilla.
- Add the almond flour, cocoa powder, baking powder, and sea salt.
- Whisk everything together to combine.
- Line 9 inch circle cake pans with a circle of parchment paper.
- Spray the pans with coconut oil, or favorite cooking spray.
- Divide the batter between the pans. (I did two batches because I only have two cake pans.)
- Bake for 20 minutes.
- 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. Turn the pan upside down to release it from the pan.
- Transfer to a cooling rack.
- When the cakes are all cooked and cooled, place the heavy whipping cream in a large 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.
- Combine to whip on high until it has firm peaks and resembles and chocolate whipped cream.
- Place one layer of the cake on your plate/cake stand.
- Smooth some of the frosting on top.
- Add another layer and continue this sequence until you have four layers of cake and four layers of frosting.
- Cut the chocolate bar into chunks and sprinkle it on top of the cake.
Nutrition Info:
- 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
Enjoy!! Love you guys!! xo
Happy Belated Birthday!
This looks amazing! Were your cake pans standard 8″?
I’m also on Team Eat Until It’s ALL Gone: Dessert Edition. Zero willpower!
Hi Nina,
Yep! I used an 8″ cake pan. haha I’m glad I’m in good company 🙂
Hey! I can’t wait to make this for my daughters’ birthday this weekend🤗 Instead of usin almond flour, would whole wheat or oat flour work? Thank you!
Hello Lindsay, do you know many carbohydrates (and ideally also dietary fiber) are in this recipe? I’m planning to make this for my son’s 6th birthday and he’s on a modified Atkins diet so needs to limit net carbohydrates (total carbs – dietary fiber). Looks pretty amazing! He’ll be so excited 🙂
I’ve been meaning to update nutritional facts. Hopefully soon I’ll be able to update all my posts 🙂
In the meantime, you can use this website to enter the ingredients can calculate a label. xo
Hey Lindsay!
Can you turn this recipe into cupcakes? If so how long do you think they would need to bake?
Yes I think cupcakes would be fun! I would probably start with 15 – 20 minutes and then check them every few minutes until a toothpick comes out clean. Let me know if you give it a try and how it goes! xo
Can I make this into cupcakes instead!?
I’ve never tested it but I think it should work! Let me know how you make out!! xo