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–+ servings
chocolate cake on to white cake stand
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4.89 from 9 votes

Gluten Free Chocolate Cake

This Gluten Free Chocolate Cake is seriously simple to make, requires minimal prep and tastes utterly amazing! Plus it's vegan too!
Prep Time10 minutes
Cook Time20 minutes
Cooling time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 Slices
Author: James Wythe

Equipment

  • mixing bowl
  • x2 8" baking tins
  • food processor
  • whisk
  • baking paper

Ingredients

  • 400 g gluten free self raising flour (I use doves farm)
  • 300 g ground almonds
  • 60 g cacao powder
  • 600 ml unsweetened almond milk
  • 1/2 cup maple syrup (125ml)
  • 6 tbsp coconut oil melted

Ingredient 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

  • Pre heat your oven to 180C / 360F. Grease the 8" baking tins with coconut oil.
  • Add all the cake ingredients into a mixing bowl in the order listed above and mix well until smooth (top tip to melt coconut oil either microwave or heat in a pot/pan).
  • Pour the mix into the baking tin and place in the oven at 180C / 360F for 20 minutes (this can vary depending on how hot your oven runs).
  • Meanwhile, in a food processor add the scooped out avocado along with all the other ingredients for the chocolate ganache filling and blend until smooth (this can take a couple minutes).
  • Remove the cakes from the oven and allow to fully cool.
  • Once cooled, layer half of the ganache on top of tier 1. You can then add any fruit on top (I added strawberries and blueberries).
  • Gently place the second tier on top and layer with the rest of the ganache and top with whatever you like!

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store:In an airtight container or wrapped in cling film or plastic wrap. Make sure to leave it at room temperature, NOT in the fridge. It will store for 2-3 days.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: Sieving the flour can help to get a lighter texture but not essential. 
Tip 2: Using cacao powder in it's raw form adds a deeper chocolate flavour.
Tip 3: Don't over bake the cakes, and allow to rest at room temperature for a moist texture.

Nutrition

Calories: 485kcal | Carbohydrates: 34g | Protein: 11g | Fat: 37g | Saturated Fat: 15g | Fiber: 7g | Sugar: 17g