I perfected it! This is absolutely the best Gluten-Free Chocolate Cake recipe! This chocolate layer cake is moist and rich in flavor with a creamy, dairy-free chocolate ganache. It’s the perfect cake to make for a holiday or birthday celebration. You better believe this is what we’re having for my birthday this year! The best part is, the ingredients won’t hurt your diet and your guests will never guess it’s healthy!
What makes this Gluten-Free Chocolate Cake healthy?
This cake is free of refined sugar, gluten, and dairy, so it’s a great option if you avoid these for health concerns. Here are a few additional benefits to the ingredients included in this cake:
Instead of white or brown sugar, this cake uses honey as a refined sugar-free sweetener. For a milder flavor, choose a honey that is lighter in color.
Unlike all-purpose flour, coconut flour is grain-free and gluten-free. It’s also rich in fiber and healthy fats, which helps slow the absorption of glucose and fructose into your bloodstream. This will keep your blood sugar levels more stable compared than eating a conventional, flour-filled cake.
Coconut Milk & Oil
Coconut milk and coconut oil are healthy and satiating fats. These two fats provide you with medium-chain triglycerides, which are both simple to digest and easy for your body to use for energy.
Cocoa is a rich source of antioxidant polyphenols. Like other antioxidants, these have strong inflammation mitigating benefits.
Tips on Making this Gluten-free Chocolate Layer Cake
Using a mixer makes combining the cake batter quick and easy, however, you can also make it by hand with a bowl and a whisk. To make the ganache, I recommend using a blender or food processor for best results. Completely cool your layers before attempting to frost. If necessary, trim the tops of each layer to level to ensure a flat surface. If you do need to trim, chilling the layers first will make them less likely to crack or tear.
How long will this Chocolate Layer Cake Keep?
While the cake will be moistest the first day you make it, it stays fresh when stored in a sealed container in the fridge for about 3-4 days. The avocado in the chocolate ganache will oxidize, so it’s best to eat it within a few days of preparing. If you plan to make the cake layers a day ahead of serving, I suggest making the ganache within an hour or two of serving.
Gluten-Free Chocolate Layer Cake
Gluten-Free Chocolate Cake Layers
- 1/4 cup 60.00 ml coconut oil melted (plus additional for greasing pans)
- 2 Tbsp 29.57 ml coconut oil
- 3/4 cup 180.00 ml honey
- 3 egg
- 3/4 cup 180.00 ml coconut milk
- 1/2 cup 120.00 ml cocoa powder
- 2 Tbsp 29.57 ml cocoa powder
- 3/4 cup 180.00 ml coconut flour
- 3/4 cup 180.00 ml arrowroot flour
- 1/4 tsp 1.23 ml sea salt
- 1 1/4 tsp 6.16 ml baking soda
- 1 tsp 4.93 ml cream of tartar
- 1 avocado peeled and pitted
- 6 Tbsp 88.72 ml cocoa powder
- 1/4 cup 60.00 ml honey
- 1/4 cup 60.00 ml coconut cream
- Preheat the oven to 350º. Rub a bit of coconut oil around the sides and bottom of three 6” round cake pans.
- In a bowl, whisk together melted coconut oil and honey.
- Add each egg to the mixture, and whisk well after each addition.
- Add the coconut milk and combine.
- Sift the dry ingredients into a separate bowl, and slowly add them to the wet mixture. Stir until thoroughly combined. Note the cake batter is thicker than typical cake batter - it more closely resembles brownie batter.
- Divide the cake batter evenly between the three cake tins and smooth the top of each.
- Bake for about 25 minutes, or until a toothpick inserted in center comes out clean.
- Remove the cakes from the oven and allow to cool on racks for about 20 minutes before carefully removing from the pan. Let cool completely on racks before applying the ganache.
- While the cake is cooling, prepare Chocolate Ganache.
- Assemble the cake by placing the first layer on a plate or cake stand. Spread ⅓ of the chocolate ganache on top in an even layer. Top with a second layer on top and another third of the ganache. Repeat for the final layer.
- Store cake in a sealed container in the fridge for 3-4 days.
- In a food processor or blender add all the ingredients and blend until fully combined. You should get about 3/4 cups chocolate ganache.
- This frosting stores well in a sealed container in the fridge for several days.