Wheat Free Dairy Free Chocolate Cake

Total time2 hr

Prep time25 min

Cook time35 min

Rich cocoa flavor is the star here, deepened with hot water whisked into the batter for a moist, tender crumb and layered with a glossy coconut milk ganache studded with dairy free chocolate chips. A touch of vinegar-soured dairy free milk gives the crumb that classic tender, slightly tangy chocolate cake texture, while melted coconut oil keeps every bite soft for days. The ganache frosting is where this one really shines — simmered coconut milk poured over chocolate chips with a hint of maple syrup, then chilled until it turns thick, spreadable, and shiny enough to swoop into peaks. Two generous layers get sandwiched and coated in that frosting, so every slice delivers a serious chocolate payoff. It's an easy make-ahead dessert that holds up beautifully in the fridge, and it's a solid pick for a wheat free table without sacrificing that classic layer-cake experience.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 cups granulated sugar
2 large eggs
1 cup dairy free milk
1 tbsp white vinegar or apple cider vinegar
⅔ cup refined coconut oil, melted and cooled
1 cup hot water
2 tsp vanilla extract

For the frosting

1 can (13.5 oz) full-fat coconut milk
10 oz dairy free chocolate chips
2 tbsp maple syrup
1 pinch fine salt

Instructions

1
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 9-inch round cake pans with coconut oil, line the bottoms with parchment paper, and grease the parchment.
2
Stir the dairy free milk and vinegar together in a small bowl and set aside for 5 minutes until slightly curdled. This acts as a dairy-free buttermilk.

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