GF Gluten-Free

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.

Prep: 30 minsCook: 40 minsTotal: 1 hour 10 mins
Servings: 10 slices 1x



  • 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


  • 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


  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 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
© The Toasted Pine Nut