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Gluten-Free Double Chocolate Cake

by Nensi Beram
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Gluten-Free Double Chocolate Cake

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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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:

Nuts about Tigernuts >>

HOW TO MAKE IT

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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.

Gluten-Free Double Chocolate Cake

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
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Gluten-Free Double Chocolate Cake

Gluten-Free Double Chocolate Cake

Nensi Beram
Gluten-free double chocolate cake topped with a creamy chocolate ganache layer. It's rich, delicious, and great for any occasion. Vegan and nut-free.
Prep Time 20 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan
Servings 6

Ingredients
  

Cake

Chocolate ganache

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

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.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword best chocolate cake, gluten-free chocolate cake, one bowl chocolate cake

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