Wheat Free Vegan Triple Chocolate Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

This layered dessert stacks two deeply chocolatey cake rounds around a rich, glossy fudge filling made from melted chocolate chips and coconut milk, then gets blanketed in a silky coconut milk ganache that sets up thick enough to hold its shape when sliced. Hot brewed coffee deepens the cocoa flavor in the cake itself, while plant-based milk curdled with a splash of apple cider vinegar keeps the crumb moist and tender. Every component — the batter, the fudge center, and the frosting — comes together from ingredients you fully control, so there's no mystery about what's going into each layer. It's a showstopper of a cake, dense with chocolate flavor from the crumb to the filling to the frosting, and it slices into clean, dramatic layers once chilled. This one is a genuinely solid choice for a wheat free dessert table, no compromise on that classic bakery-style richness or the fudgy, glossy finish on top.

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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 organic cane sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
1 cup hot brewed coffee or hot water
½ cup neutral oil (such as canola oil or sunflower oil)
2 tsp vanilla extract

For the chocolate fudge filling

½ cup vegan chocolate chips
¼ cup full-fat coconut milk
2 tbsp organic cane sugar
1 tbsp unsweetened cocoa powder

For the ganache frosting

1 cup vegan chocolate chips
1 can (13.5 oz) full-fat coconut milk
2 tbsp organic cane sugar
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.

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