Gluten and Dairy Free Chocolate Cake

5 from 2 votes

Gluten and Dairy Free Chocolate Cake

If you've been on the hunt for the perfect almond flour chocolate cake, look no further. This cake has double the chocolate with a rich and moist chocolate cake and layers of decadent chocolate ganache-style icing. It's perfect for any gathering, birthday, or even just because!

Prep Time30

Cook Time30

Total Time1

Course: Cake

Cuisine: American

Keyword: almond flour cake, almond flour chocolate cake, Paleo Chocolate Cake

Servings: slices

Calories: 482kcal

Author: Ansley Beutler

Ingredients

For the Icing

13 oz can coconut cream
1 ½ cup dark chocolate

For the Cake

4 eggs room temperature
1 ½ cup coconut sugar
⅓ cup coconut oil melted and cooled
½ tablespoon vanilla extract
13 oz can full-fat coconut milk
2 tablespoon apple cider vinegar
3 cups almond flour
1 cup tapioca flour
1 cup cacao powder
3 teaspoon baking powder
1 ½ teaspoon baking soda
1 cup hot coffee or hot water

Instructions

For the Icing

In a pot, heat the coconut cream and chocolate over medium-low heat. Stir until the chocolate is melted and the consistency is smooth.
Pour into a bowl, wrap with cling wrap, and place in fridge to set for at least 3 hours. By the time you bake the cake and it cools, the icing will be ready!
When ready to ice, mix the icing with a hand mixer to achieve a spreadable consistency.

For the Cake

Preheat oven to 350F. In a large mixing bowl or in the bowl of a stand mixer, beat the eggs, coconut sugar, coconut oil, and vanilla until well mixed. Add the coconut milk and apple cider and continue to beat well.
Slowly fold in the almond flour, tapioca flour, cacao powder, baking powder, and baking soda until no flour clumps remain. The batter will be thick at this point.
Carefully pour in the hot coffee and mix well into the batter. You should notice the batter begin to thin out and resemble cake batter.
Pour the batter into three 6-inch cake pans lined with parchment paper or greased with oil. Bake for 25 - 30 minutes until a tooth pick can be inserted in the middle and come out clean. Let cool completely before icing. I like to pop y cake layers in the fridge once they have cooled down to make sure they have a chill to them before icing.

To Assemble

When ready to assemble the cake, take the icing out of the fridge and give it a big stir or beat it for a few seconds with a hand mixer to make it light and fluffy.
Place one of the cake layers down on a turntable or large plate. Top with a large scoop of icing and spread it across the cake, pushing some off the edges of the cake. Repeat with the other 2 layers.
Do a "crumb coat" around the sides and top of the cake. This is simply a really thin layer of icing that is used to set the crumbs in place. Place the cake in the fridge or freezer for about 20 minutes to set the crumb coat.
After the crumb coat is set, ice the cake with the remaining icing, top with desired toppings, and enjoy!
To store, place in an air-tight container in the fridge. You can leave this cake out on the counter but the icing will soften so I recommend the fridge to ensure the best texture.

Notes

Icing: I recommend preparing the icing before the cake as the icing needs to set in the fridge for a little while.

Coffee : The hot coffee with not make the cake taste like coffee. It is used to deepen the chocolate flavor. You can swap this out for hot water if desired.

Storing : Store the whole cake uncovered, or if partially sliced, place a piece of parchment paper on the open side of the cake, in the fridge for 3 - 4 days. You can also store sliced pieces of cake in an airtight container in the fridge for 3 - 5 days.

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