Triple Chocolate Cake Gluten Free
You’ll want to make this gluten-free triple chocolate cake for any special occasion! It’s healthy AND delicious – the best chocolate cake! No sacrificing here. Perfect for holidays, birthdays, or a lazy Sunday afternoon baking adventure. We’re using a combination of natural cocoa powder, baking chocolate, and dark chocolate to bring delicious deep chocolate flavors all throughout this chocolate lover chocolate cake. A simple chocolate frosting made with cream cheese, maple syrup, and cocoa powder gives this cake an extra special touch.
Ingredients
- 4 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup avocado oil
- 1.25 cups unsweetened almond milk, (here’s how to make almond milk at home)
- 1 tbsp vanilla extract
- 1 cup oat flour, (here’s how to make oat flour at home)
- 1 cup brown rice flour
- 1/4 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 cup natural cane sugar
- 2 tsp baking powder
- 1 tsp sea salt
- 1/2 cup dark chocolate chips
- 1/2 ounce unsweetened baking chocolate, finely grated
Frosting Ingredients
- 2 tbsp cream cheese, softened
- 1/4 cup maple syrup
- 2 tbsp cocoa powder
Instructions
- Preheat your oven to 350 degrees F. Line the base of two 6 inch cake pans with parchment paper, and oil the sides.
- In a large bowl whisk together the eggs, applesauce, oil, milk, and vanilla extract until the wet ingredients are fully combined.
- Add the dry ingredients – oat flour, brown rice flour, coconut flour, cocoa powder, sugar, baking powder, and sea salt. Whisk to combine. Do not over stir. It will look slightly lumpy. If you use an electric mixer mix on a low speed, but again, don’t overmix!
- Mix in the chocolate chips and grated chocolate.
- Pour the batter evenly between your prepared pans.
- Bake for 30-34 minutes. Test with a toothpick for doneness. You want a slightly moist toothpick. Not gooey but not bone dry. It will spring back when you press it lightly and leave you with moist crumbs.
- Let the cake cool in the pan for 5 minutes, then remove and cool on a wire wrack.
- Once the cake is cooling, whisk together the cream cheese, maple syrup, and cocoa powder to make the frosting. When you have a cooled cake to the touch, spread the frosting on the first cake layer, top with the second cake layer, and then thinly spread the frosting using an offset spatula on the entire cake and the sides. Add chocolate shavings to the top of the cake for a special touch!
- Store your triple chocolate cake on a serving plate covered in the fridge.
Nutrition
Calories: 338kcal, Carbohydrates: 48g, Protein: 8g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 414mg, Potassium: 301mg, Fiber: 5g, Sugar: 20g, Vitamin A: 138IU, Vitamin C: 1mg, Calcium: 151mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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