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Gluten free dessert recipes

Gluten-Free Chocolate Layer Cake

A rich, decadent chocolate layer cake with silky ganache frosting that's so good, no one will believe it's gluten-free.
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Prep Time 45 minutes
Cook Time 35 minutes
1 hour 30 minutes
Total Time 3 hours
Course Dessert
Cuisine gluten free
Servings 12 Slices
Calories 450 kcal

Equipment

  • 2 9-inch round cake pans
  • Stand mixer or hand mixer
  • Digital scale
  • Large mixing bowls
  • Offset spatula
  • Cooling racks
  • Cake turntable optional
  • Parchment paper
  • Sifter or fine-mesh strainer
  • Measuring cups and spoons

Ingredients
  

For the Cake

  • 2½ cups 350g high-quality gluten-free all-purpose flour blend
  • 2 cups 400g granulated sugar
  • ¾ cup 75g premium cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum if your flour blend doesn't include it
  • 1 teaspoon fine sea salt
  • 3 large eggs room temperature
  • 1 cup 240ml whole milk, room temperature
  • 1 cup 240ml strong brewed coffee, cooled
  • ½ cup 120ml vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar

For the Chocolate Ganache

  • 16 oz 450g premium semi-sweet chocolate chips
  • 2 cups 480ml heavy cream
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt

Optional Decorations

  • Fresh raspberries
  • Chocolate curls
  • Edible flowers
  • Gold leaf

Instructions
 

Preparation (15 minutes)

  • Preheat your oven to 350°F (175°C)
  • Grease two 9-inch round cake pans
  • Line bottoms with parchment paper circles
  • Dust sides with gluten-free flour blend

Mix Dry Ingredients (10 minutes)

  • In a large bowl, whisk together: Gluten-free flour blend, Sugar, Cocoa powder, Baking soda, Xanthan gum (if using), Salt
  • Sift mixture twice to remove any lumps

Combine Wet Ingredients (5 minutes)

  • In a separate bowl, whisk together: Eggs, Milk, Coffee, Oil, Vanilla extract, Apple cider vinegar

Make the Batter (10 minutes)

  • Add wet ingredients to dry mixture gradually
  • Mix on medium speed for 2 minutes
  • Scrape down bowl sides frequently
  • Batter should be smooth and slightly thick

Bake the Cakes (35 minutes)

  • Divide batter evenly between prepared pans
  • Tap pans gently on counter to release air bubbles
  • Bake at 350°F (175°C) for 32-35 minutes
  • Test with toothpick - should come out clean
  • Cool in pans for 10 minutes

Cooling Process (1 hour)

  • Remove cakes from pans
  • Cool completely on wire racks
  • Level tops if needed when cool

Prepare Ganache (20 minutes)

  • Heat heavy cream until just simmering
  • Pour over chocolate chips
  • Let stand 5 minutes
  • Stir until smooth
  • Add vanilla and salt
  • Cool until spreadable consistency

Assembly (30 minutes)

  • Place first layer on cake board
  • Spread 1 cup ganache between layers
  • Stack second layer
  • Cover entire cake with remaining ganache
  • Create drip effect if desired
  • Add decorations