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Chocolate Ganache Cake

Chocolate Ganache Cake! Gluten & Dairy Free paired with a luscious coconut cream chocolate ganache frosting! #chocolatecake #chocolateganche #glutenfree #dairyfree

Chocolate Cake. That is all.

Ok ok, we obviously cannot stop there! Rich Chocolate Ganache Cake! Made gluten & dairy free – YES!

Chocolate Ganache Cake! Gluten & Dairy Free paired with a luscious coconut cream chocolate ganache frosting! #chocolatecake #chocolateganche #glutenfree #dairyfree
Chocolate Ganache Cake! Gluten & Dairy Free paired with a luscious coconut cream chocolate ganache frosting! #chocolatecake #chocolateganche #glutenfree #dairyfree

Are you looking at this frosting right now? It’s coconut cream chocolate ganache and I think I have just made a decision that it’s the ONLY frosting you need in your life when it comes to cake and cupcakes. Have I ever told you that I don’t like making buttercream frosting? Well I don’t, to be honest, it bores me and is so repetitive. I know many things are but if I had another equally great frosting option, I will take it each and every time! Guess what? We now do! Chocolate Ganache! Not sure why I didn’t come to that realisation earlier…..

Anyway! This glorious chocolate cake is 100% gluten free and dairy free, woohoo! It does how ever contain eggs so it’s not completely vegan. If you wish to experiment with a flax egg, I would love to know how you go as I have not yet tried it myself. I’m afraid it will alter the texture a little too much.

Chocolate Ganache Cake! Gluten & Dairy Free paired with a luscious coconut cream chocolate ganache frosting! #chocolatecake #chocolateganche #glutenfree #dairyfree
Chocolate Ganache Cake! Gluten & Dairy Free paired with a luscious coconut cream chocolate ganache frosting! #chocolatecake #chocolateganche #glutenfree #dairyfree

Best of all, you won’t need an electric beater or stand mixer to make the cake and the ganache. The cake is made using only 2 bowls and a whisk. The ganache is created by warming your coconut cream on the stove top then pouring it over your broken up chocolate in a bowl. Let it sit to melt the chocolate, mix it good and let it sit for at least a couple of hours to get even thicker! You’ll then have luscious, thick and gorgeous dark chocolate ganache in readiness to frost your waiting freshly baked cake!

Ready, set, LET’S GET BAKING!

Chocolate Ganache Cake! Gluten & Dairy Free paired with a luscious coconut cream chocolate ganache frosting! #chocolatecake #chocolateganche #glutenfree #dairyfree

Watch how to make this delicious cake!
Chocolate Ganache Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake, Dairy Free, Gluten Free
Serves: Serves: 6-8
Ingredients
  • Cake
  • 1 cup almond milk or plant based milk of choice
  • 2 Tbsp instant coffee granules
  • 2 eggs, lightly whisked
  • ¾ cup coconut sugar
  • ⅓ cup coconut oil, melted
  • 2 tsp vanilla bean extract
  • ½ cup gluten free all purpose flour, I use ‘Bob’s Red Mill Gluten Free 1:1 Baking Flour’
  • ½ cup almond meal
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of pink salt
  • Chocolate Ganache
  • 200g dark chocolate, dairy free or regular dark chocolate
  • 200ml canned coconut cream
Method
  1. Cake
  2. Preheat oven to 180ºC (356ºF) and line a 9” round springform cake tin with parchment paper, this will create a thinner cake. Or line a 7” round cake tin with parchment paper for a taller cake.
  3. In a large bowl whisk together milk and coffee until coffee has completely dissolved.
  4. Whisk in eggs, sugar, oil and vanilla.
  5. In a separate medium bowl, whisk flour, almond meal, cocoa, baking powder, baking soda and salt.
  6. Gradually add the flour mixture into the milk mixture, whisk until well combined and smooth, approx. 10-15 seconds.
  7. Pour cake batter into lined tin.
  8. Bake for 18-20 minutes or until the top bounces back when lightly pressed or a toothpick inserted into the middle comes out clean.
  9. Cool cake in tin for 10 minutes.
  10. Transfer cake to a wire cooling rack to cool completely.
  11. Chocolate Ganache
  12. Break chocolate down into squares and place into a small heat-proof bowl.
  13. Pour cream into a small pot and gently warm over a low heat.
  14. Heat cream until warm and small bubbles begin to appear around the edges, do not let it come to a boil. Remove from heat.
  15. Pour warm cream over chocolate and let sit for 5 minutes.
  16. Gently stir chocolate into warm cream until well combined and smooth.
  17. Set aside at room temperature for 30 minutes - 1 hour until thickened. NOTE: set ganache in the refrigerator to fasten up the process. Keep an eye on it as it can firm up quickly. Either method works.
  18. Once cake has completely cooled, spread thickened ganache over the top.
  19. Serve and Enjoy!
Notes
Store cake in an airtight container, in the pantry, for 4-5 days. You may also store it in the refrigerator but the ganache frosting will harden.

8 Comments

    1. Hi Linda, try replacing the 1/2 cup of almond meal with more of the flour you will be using in the recipe, making it 1 cup flour, omitting the almond meal. Be sure not to over-mix the batter as there is more flour in the recipe. The end result may differ slightly in texture from this original recipe but it should still be as delicious. Hope that helps! 🙂

    1. Yes that’s it! It’s almond flour but you can get either regular almond meal which still has the skin on, or you can get blanched almond meal which has the skin taken off, either will do 🙂

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