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Gluten-Free Double Chocolate Cake

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.
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6
Author Nensi Beram

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.