This rich chocolate layer cake is built on almond flour instead of the usual wheat-based flour, giving each layer a dense, moist crumb with a deep nutty backbone that pairs beautifully with cocoa powder. Coconut sugar and melted coconut oil keep the batter tender, while a splash of apple cider vinegar reacts with the baking soda to give the layers a nice lift as they bake. The frosting is its own showstopper — chilled coconut cream whipped with cocoa powder and maple syrup into a glossy, spreadable finish that firms up perfectly in the fridge before slicing. Every component here, from the dry ingredients to the whipped topping, is naturally suited to a gluten free kitchen, so there's no need to second-guess what's going into the mixing bowl. Sliced into twelve generous pieces, it's a showpiece dessert that holds its layers cleanly and tastes just as indulgent as any classic version. This is a genuinely solid choice for anyone building out a gluten free dessert rotation.
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Learn more →12 servings
The night before baking, place 2 cans of full-fat coconut milk in the refrigerator upright and undisturbed — the cream will separate and solidify at the top, which is needed for the frosting.
When ready to bake, preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper circles.
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