An extremely simple and delicious gluten-free, vegan, and refined sugar-free Chocolate Ganache Cake. Who could refuse a slice of this? An easy chocolate cake made with simple ingredients, baked in about 30 minutes, it’s sure to delight every chocolate lover.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Easy Gluten Free Chocolate Cake
- Substitutions
- Variations
- How to make Easy Gluten Free Chocolate Cake
- Leftovers
- Recipe FAQs
- Gluten Free Chocolate Cake Recipe
Why this recipe works
Chocolate cake is welcome any time of year, and this one is both pretty and reliably delicious. It’s ideal for special occasions—Valentine’s Day, birthdays, holidays—whenever you want a show-stopping gluten-free or vegan dessert. The texture is moist thanks to the almond milk, coconut oil and maple syrup, while cacao powder provides a deep chocolate taste.
The recipe is approachable even for beginners. It was developed with practical tips in mind, and it’s easy to involve kids in the process. Use the ganache between layers and on top for a decadent finish and add fresh berries for colour and brightness.
Ingredients to make Easy Gluten Free Chocolate Cake
For the Chocolate Cake:
- Gluten-Free Self-Raising Flour – a blend of gluten-free flour, salt and baking powder. Any reputable brand will work.
- Ground Almonds – add flavour and a tender crumb. If using whole almonds, pulse them in a food processor.
- Cacao Powder – for rich chocolate flavour; raw cacao gives an intense taste.
- Unsweetened Almond Milk – keeps the cake dairy-free and adds moisture.
- Maple Syrup – a natural sweetener that avoids refined sugar.
- Coconut Oil – melted, it acts as a vegan fat to keep the cake light.
For the Chocolate Ganache:
- Avocados – ripe avocados provide a creamy, neutral base for the ganache.
- Maple Syrup – sweetens the ganache naturally.
- Cacao Powder – delivers chocolate intensity to the frosting.
- Coconut Oil – helps set the ganache and gives a smooth texture.
- Salt – enhances and balances the chocolate flavour.
See the recipe card below for exact quantities and full details.
Substitutions
- Self-Raising Gluten-Free Flour – If you only have plain gluten-free flour, add baking powder (about 2 tbsp) to mimic self-raising flour. If you don’t need it to be gluten-free, use standard all-purpose self-raising flour.
- Unsweetened Almond Milk – any plant milk can replace almond milk.
- Coconut Oil – vegan butter works well as an alternative in both cake and ganache.
- Pan Options – make this as a sheet cake or divide the batter into cupcake tins for individual servings.
Variations
- Layered Deluxe – Make two tiers and spread ganache between layers, around the cake and on top. Add fresh berries between layers for a bright contrast.
- Kid Friendly – This is already rich and appealing to kids. Invite them to measure and mix. For non-chocolate fans, consider a lemon drizzle alternative.
How to make Easy Gluten Free Chocolate Cake
Step 1: Preheat the oven to 180°C (360°F). Grease two 8″ cake tins with coconut oil. Add the dry ingredients to a large bowl, then the wet ingredients, and mix until smooth.
Step 2: Divide the batter between the prepared tins and bake for about 20 minutes, checking for doneness as oven temperatures vary.
Step 3: While the cakes bake, make the ganache. Scoop the avocado flesh into a food processor with the maple syrup, cacao powder, melted coconut oil and a pinch of salt. Blend until completely smooth.
Step 4: Remove the cakes from the oven and allow them to cool completely on a wire rack before assembling.
Step 5: Once cooled, spread half the ganache over the first layer, add fresh fruit if desired (strawberries and blueberries work well), then place the second layer on top and finish with the remaining ganache and decoration.
Leftovers
Store leftover cake in an airtight container or wrapped well in cling film at room temperature (do not refrigerate). It will keep nicely for 2–3 days.
Recipe FAQs
Use moist ingredients like almond milk, melted coconut oil and maple syrup, and avoid overbaking. Allow the cake to rest briefly after removing from the oven, as residual heat can continue to cook it.
Some gluten-free blends work as 1:1 replacements, but results vary. Following a recipe developed for gluten-free baking ensures better texture and structure.
Baking time can differ by recipe and ingredients. Follow the stated bake time as a guideline and check for doneness with a skewer or by touch.
Gluten acts as a binder in baked goods, so gluten-free recipes must replace that structure with other ingredients and techniques. Using tested gluten-free recipes helps achieve reliable results.
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Gluten Free Chocolate Cake
Equipment
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mixing bowl
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x2 8″ baking tins
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food processor
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whisk
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baking paper
Ingredients
- 400 g gluten free self raising flour
- 300 g ground almonds
- 60 g cacao powder
- 600 ml unsweetened almond milk
- 1/2 cup maple syrup (125ml)
- 6 tbsp coconut oil, melted
Ingredients for the chocolate ganache:
- 3 ripe avocados
- 5 tbsp maple syrup (75ml)
- 25 g cacao powder
- 4 tbsp coconut oil, melted
- Generous pinch salt
- fresh fruit to decorate
Instructions
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Preheat your oven to 180°C / 360°F. Grease two 8″ baking tins with coconut oil.
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Add all the cake ingredients to a mixing bowl in the order listed and mix until smooth. Melt the coconut oil before adding.
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Pour the batter into the tins and bake at 180°C / 360°F for about 20 minutes, adjusting for your oven.
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Meanwhile, make the ganache: scoop out the avocado and blend with the maple syrup, cacao powder, melted coconut oil and a pinch of salt until smooth.
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Remove the cakes from the oven and allow them to cool completely.
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Once cooled, spread half the ganache on the first layer, add fruit if desired, place the second layer on top and finish with the remaining ganache and decorations.
Notes
Substitutions & Variations: See the Substitutions and Variations sections above.
To Store: In an airtight container at room temperature for 2–3 days. Do not refrigerate.
To Freeze: Freezing is not recommended for this recipe.
Tips: Sieving the flour can lighten texture; use raw cacao for deeper flavour; avoid overbaking for a moist result.