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Gluten-Free Chocolate Cake Recipe

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A round plant-based chocolate cake with glossy vegan ganache and piped dairy-free chocolate icing sits on a wooden cake stand.
A slice of layered plant-based chocolate cake with vegan chocolate icing sits on a brown plate next to two gold forks, with purple flowers and a sheet of music in the background.

The gluten-free chocolate cake that dreams are made of! It’s rich, fudgy, and finished with a glossy ganache. But those subtly crunchy toasted almonds tucked between each layer? They take this recipe from delicious to truly irresistible.

You will need

Serves 16-20

For the cake:

  • 330g white rice flour
  • 180g almond meal or almond flour
  • 80g tapioca flour
  • 170g cocoa powder
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups caster sugar
  • 2 cups soy milk
  • 2 tablespoons white vinegar
  • 400ml water, room temperature
  • 200ml extra virgin olive oil
  • 2 teaspoons vanilla bean paste

For the butter ganache:

  • 1 1/4 cups plant-based cream
  • 750g vegan dark chocolate, roughly chopped
  • 150g vegan butter

For the filling:

  • 1/2 cup flaked almonds
  • Pinch of sea salt

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Directions

45 mins to prep

60 mins to bake

15 mins to cook

  1. Step 1

    To make the cake: Preheat the oven to 165°C. Grease two 8-inch spring form cake tins that are at least 3 inches in height. Line with baking paper and grease again.

  2. Step 2

    As this is a large cake, be sure to use a large mixing bowl. In it, sift the rice flour, almond meal, tapioca flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum. Whisk to combine. Then add the sugar and stir through. Make a well in the middle of your dry ingredients.

  3. Step 3

    In a large jug or bowl, add the soy milk, vinegar, water, oil, and vanilla bean paste, and stir to combine.

  4. Step 4

    Slowly pour the wet mixture into the well of the dry ingredients, whisking gently to combine. The batter will be runny.

  5. Step 5

    Pour the batter evenly into your cake tins and firmly tap it on your bench to release any large air bubbles. Bake on the middle rack of your oven for 55 to 60 minutes, or until a skewer inserted into the center comes out with just a few sticky moist crumbs clinging to it, and the top springs back when gently touched.

  6. Step 6

    Allow the cakes to cool slightly in the tin for 10 minutes before releasing and flipping them onto a wire rack, to cool completely before frosting.

  7. Step 7

    To make the ganache: On a low heat, warm the cream in a large, heavy-bottomed pot until small bubbles appear around the edge and it starts to steam. Remove from the heat and add the vegan dark chocolate. Make sure the cream is covering the chocolate, then set aside for 5 minutes with a tea towel or lid over the pot.

  8. Step 8

    Whisk the ganache mixture vigorously until smooth. If there are any lumps, put the pot back onto the stove over very low heat. Stir until the lumps have melted and the ganache is shiny.

  9. Step 9

    Add the vegan butter and stir through until smooth and creamy. Cover with plastic wrap and push it down into the ganache, so it’s completely covered. Leave at room temperature until it reaches a smooth, slightly goopy peanut butter consistency — this may take anywhere from 1 hour to overnight, depending on your climate.

  10. Step 10

    For the filling: In a fry pan, dry roast your almonds until they become fragrant and slightly brown. Season with sea salt and set aside.

  11. Step 11

    To assemble your cake: With both cakes cooled, use a sharp serrated knife to level the tops of your cakes. They should be completely flat and exactly the same height.

  12. Step 12

    Place the bottom layer onto a cake board or serving plate. Spread a thin layer of ganache over the cake and place your almonds firmly on top to secure them. Dollop a few more tablespoons of ganache over the almonds and spread out evenly.

  13. Step 13

    Add your second cake layer on top with the flat bottom side facing up. Completely cover your cake in ganache and smooth with a cake scraper. There should still be excess ganache left over. Chill in the fridge for 20 minutes to completely set the ganache on the cakes..

  14. Step 14

    Add 1 cup of the remaining ganache to a heat proof bowl and heat it on your stove top or in your microwave until it’s at a very runny consistency. Remove your cake from the fridge and pour over the top of your cake, using a palette knife to help it drip over the edges. Chill in the fridge for 20 minutes to completely set the ganache drip.

  15. Step 15

    Place the remaining ganache in a bowl. Using a handheld mixer fitted with the whisk attachment, whip the remaining ganache until light and fluffy

  16. Step 16

    Fit a piping bag with a large round nozzle and fill it with the whipped ganache. Remove the cake from the fridge and hold the piping bag straight above your cake, piping small round puffs. Repeat to cover the top of your cake, then serve and enjoy!

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Recipe: Sara Kidd

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