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gluten-free chocolate cake
Isla Marie

Gluten Free Chocolate Cake with Chocolate Ganache

This rich and moist gluten-free chocolate cake is a crowd-pleaser, topped with a luscious chocolate ganache that’s perfect for birthdays, gatherings, or a sweet treat. Easy to make and adaptable for dairy-free or egg-free diets, it’s a decadent dessert everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Gluten-Free
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 ½ cups 180g gluten-free 1:1 flour blend (with xanthan gum)
  • ¾ cup 75g unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup 200g granulated sugar
  • ½ cup 100g brown sugar, packed
  • 2 large eggs room temperature
  • ½ cup 115g unsalted butter, melted (or coconut oil for dairy-free)
  • 1 cup 240ml buttermilk, room temperature (or dairy-free milk + 1 tbsp vinegar)
  • 1 tsp vanilla extract
  • ½ cup 120ml hot water or coffee
For the Chocolate Ganache Topping
  • 1 cup 170g semi-sweet chocolate chips (or dairy-free chocolate)
  • ¾ cup 180ml heavy cream (or coconut cream for dairy-free)
  • 1 tsp vanilla extract

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Mixing bowls (large and medium)
  • Whisk or electric mixer
  • Measuring cups/spoons or kitchen scale
  • Cooling rack
  • Small saucepan (for ganache)

Method
 

Make the Cake
  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
  2. In a large bowl, whisk gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk eggs, granulated sugar, brown sugar, melted butter, buttermilk, and vanilla until smooth.
  4. Gradually add dry ingredients to wet, mixing until just combined. Slowly stir in hot water or coffee to form a smooth batter.
  5. Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to a cooling rack.
Make the Ganache Topping
  1. Heat heavy cream in a saucepan over medium heat until just simmering (do not boil).
  2. Pour hot cream over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
  3. Add vanilla extract. Let ganache cool slightly for pouring.
Optional Whipped Ganache
  1. Cool ganache to room temperature, then refrigerate for 20–30 minutes until thickened.
  2. Whip with an electric mixer on medium speed for 2–3 minutes until fluffy. Spread over cooled cake.

Notes

Substitutions: For dairy-free, use vegan butter, dairy-free milk, and coconut cream. For egg-free, use ¼ cup applesauce per egg or a commercial egg replacer.
Flavor Tip: Add 1 tsp espresso powder to enhance chocolate flavor.
Storage: Store unfrosted cake at room temperature for 2 days, frosted cake in the fridge for 5 days, or freeze unfrosted layers for 3 months.