Make this easy dairy free, gluten free chocolate cake recipe with chocolate frosting for all your special occasions!
- 1 3/4 cups (250 to 260 g) gluten free 1:1 baking flour with xanthan gum (see notes).
- 1 cup raw sugar (grind into a finer texture) or sugar substitute
- 1/2 cup (50 g) Dutch cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (190 ml) non-dairy milk
- 1/3 cup (90 g) creamy almond butter
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 1 cup boiling water mixed with 2 teaspoons instant coffee or espresso (optional)
- 2 (13.6 ounce) cans coconut cream, chilled in the fridge overnight*
- 1/4 to 1/3 cup maple syrup or 1/2 cup to 2/3 cup powdered sugar (for thicker frosting)
- 1 teaspoon pure vanilla extract
- 4 Tablespoons Dutch cocoa powder
- 1 to 2 Tablespoons arrowroot starch, as needed for desired thickness
Before you begin– If making the frosting, place the canned coconut cream in the back of the fridge to chill and solidify for 12-14 hours
For the Cake
- Preheat the oven to 350°F (175°C). Line or lightly oil two 8-inch round cake pans or one 9″ x 13″ pan (for one layer cake) and set it aside. Line the base of the 8-inch pans with parchment paper, skip this step if baking in a 9×13 pan.
- In a large mixing bowl or bowl of a stand mixer, combine the gluten free flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine. Add the non-dairy milk, almond butter, and vanilla extract to the bowl of the dry ingredients.
- With an electric mixer or stand mixer (with whisk attachment) mix on low-medium speed until ingredients are combined. The batter will be dry and clumpy.
- Turn the speed up to medium and mix an additional 1 to 2 minutes until the batter is smooth.
- Add the eggs and mix until combined. Add the boiling water with optional instant coffee/espresso and whisk until there are no clumps. The batter will be very thin.
- Pour the batter evenly into the 2 prepared cake pans and place in the preheated oven for 22 to 25 or until a wooden toothpick comes out clean. See notes for baking times and types of pans.
- Cool the cake on a wire rack until the pan is cool enough to handle. Remove the cake from the pan and place on the wire rack. If layering the cake, chill the cake layers in the freezer for about 10 to 15 minutes before assembling and frosting the cake. This will minimize crumbing and will be easier to frost.
- If frosting the 9×13 cake, completely cool on a wire rack or place in the fridge to chill before frosting.
- Store the frosted cake in the fridge for up to 5 days. See notes for more storage options.
- Place the canned coconut cream in the fridge for 12 to 24 hours to harden (best to do a couple days before).
- Remove the canned coconut cream from the fridge, careful not to shake the can. Remove the thickened coconut cream (top portion) and place into a stand mixer bowl or mixing bowl. Discard the coconut water portion.
- Add sweetener of choice and vanilla. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy.
- Add the cocoa powder and whip again until combined and fluffy.
- If the frosting isn’t firming up as desired, add 1 to 2 Tablespoons arrowroot starch, and whip to desired thickness.
- Store in an airtight container in the fridge for 4-5 days.
- If necessary, level the top of the baked cake with a sharp serrated knife.
- Place the bottom cake on a cake stand or large serving plate. Spread 1 cup of frosting evenly on top. Gently place the second cake on top of the frosting.
- Spread the remaining frosting on top and all around the sides using an icing spatula or warm spatula if you don’t have an icing spatula. The warm spatula helps distribute the frosting more smoothly.
- Place the cake in the fridge for a couple hours before serving and slicing.
Baking Tips – Baking times vary depending on the type of pan used. 8-inch round pans and a 9×13 pans will bake faster (22 to 25 minutes). If using a gluten free flour blend that does not contain xanthan or guar gum, add 1 teaspoon xanthan gum to the dry batter before mixing with the wet ingredients. The hot water (with or without espresso powder) is to activate the cocoa powder.
Storage Tips – Unfrosted cakes are best stored in the fridge for freshness but can be left at room temperature for up to 2 days, wrapped tightly in plastic wrap or in an airtight container. If not serving/frosting cakes within 2 days, tightly wrap the cakes to prevent freezer burn, and place in the freezer for up to 3 months. It’s best to freeze a whole cake without frosting or filling, then defrost at room temperature, frost and serve as fresh.
- Prep Time: 10 minutes
- Rest/Chill Time: if applicable 10 minutes to cool before frosting
- Cook Time: 22 to 30 minutes depending on type of pan
- Category: Dessert
- Method: Oven
- Cuisine: American
- Serving Size: 1 slice with chocolate frosting
- Calories: 351
- Sugar: 22.4 g
- Sodium: 258.8 mg
- Fat: 17.4 g
- Saturated Fat: 11.1 g
- Carbohydrates: 48.7 g
- Fiber: 3.9 g
- Protein: 6.3 g
- Cholesterol: 33.8 mg
Keywords: gluten free chocolate cake, gluten free chocolate cake recipe, gluten free cake, chocolate cake