GLUTEN-FREE DOUBLE CHOCOLATE CAKE
Looking for a nut-free and vegan (dairy-free and egg-free) chocolate cake recipe? Maybe you could try this gluten-free double chocolate cake with a creamy chocolate ganache on top. The cake is rich, delicious, and great for any occasion.
MEET THE INGREDIENTS
Cake: white rice flour, brown rice flour, tigernut flour, potato starch, tapioca flour, coconut cream, rice milk, banana, cacao powder, coconut sugar, dark chocolate (70% cacao), baking powder, and baking soda.
Chocolate ganache: coconut cream, dark chocolate (85% cacao), agave syrup.
TIGERNUT FLOUR
I love baking with tigernut flour. Tigernuts are completely gluten-free, nut-free (although the name may suggest otherwise), and grain-free which makes this flour an excellent alternative for people with certain food allergies.
The flour has a slightly gritty texture and a unique sweet taste which allows you to cut back on added sugar. It works really well in combination with other gluten-free flours and starches.
To get a better overview of all the benefits tigernuts offer, check out the following article:
HOW TO MAKE IT
CAKE
- Preheat oven to 180° C. Line 16 cm springform cake tin with baking paper.
- In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, tigernut flour, potato starch, tapioca, cacao powder, coconut sugar, baking powder, and a pinch of baking soda.
- Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
- Blend banana with 150 ml rice milk.
- Melt chocolate over low heat in a medium pot. Stir until smooth.
- Add the banana mixture and melted coconut cream to the bowl with dry ingredients. Mix everything together with a hand mixer until properly combined.
- Add in melted chocolate (the chocolate should be slightly warm, don’t let it cool down completely) and mix again briefly. If the batter is too thick, you can add an extra 1 to 2 tablespoons of rice milk.
- Pour the batter into the prepared cake tin and bake for approx. 38-40 minutes.
- Remove from the oven and let it cool down completely.
CHOCOLATE GANACHE
- Melt chocolate over low heat in a medium pot. Stir until smooth.
- Combine coconut cream, melted chocolate, and agave in the blender and blend briefly until smooth.
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
SERVING SUGGESTION
Spread the ganache over the top of the cake. Decorate with fresh blueberries.
STORING
The cake tastes best at room temperature.
Properly stored, freshly baked chocolate cake will last for about 1 to 2 days at normal room temperature.
If storing in the refrigerator, the cake will harden a bit because of the chocolate. Bring a refrigerated cake out 30 minutes to an hour before serving and let it sit at room temperature.
GLUTEN-FREE DOUBLE CHOCOLATE CAKE IS:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Soy-free
- Nut-free
- Rich
- Easy to make
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Gluten-Free Double Chocolate Cake
Ingredients
Cake
- 80 g white rice flour
- 40 g brown rice flour
- 40 g tigernut flour
- 20 g potato starch
- 10 g tapioca
- 100 g coconut cream the thickened cream from a can of full-fat coconut milk
- 100 ml rice milk
- 100 g ripe banana
- 20 g cacao powder
- 65-70 g coconut sugar
- 2 teaspoons baking powder
- a pinch of baking soda
- 100 g dark chocolate (70 % cacao)
- 2-3 tablespoons rice milk slightly warm, add after adding chocolate (if needed)
Chocolate ganache
- 80 g coconut cream the thickened cream from a can of full-fat coconut milk
- 80 g dark chocolate (85% cacao)
- 2 tablespoons agave syrup
Instructions
Cake
- Preheat oven to 180° C. Line 16 cm springform cake tin with baking paper.
- In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, tigernut flour, potato starch, tapioca, cacao powder, coconut sugar, baking powder, and a pinch of baking soda.
- Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
- Blend banana with 150 ml rice milk.
- Melt chocolate over low heat in a medium pot. Stir until smooth.
- Add the banana mixture and melted coconut cream to the bowl with dry ingredients. Mix everything together with a hand mixer until properly combined.
- Add in melted chocolate (the chocolate should be slightly warm, don't let it cool down completely) and mix again briefly. If the batter is too thick, you can add extra 1 to 2 tablespoons of rice milk.
- Pour the batter into the prepared cake tin and bake for approx. 38-40 minutes.
- Remove from the oven and let it cool down completely.
Chocolate ganache
- Melt chocolate over low heat in a medium pot. Stir until smooth.
- Combine coconut cream, melted chocolate, and agave in the blender and blend briefly until smooth.
Serving suggestion
- Spread the ganache over the top of the cake. Decorate with fresh blueberries.
Storing
- The cake tastes best at room temperature.
- Note: Properly stored, freshly baked chocolate cake will last for about 1 to 2 days at normal room temperature.
- If storing in the refrigerator, the cake will harden a bit because of the chocolate. Bring a refrigerated cake out 30 minutes to an hour before serving and let it sit at room temperature.
Notes
* The nutritional information provided is calculated automatically and should be used as an estimate.
