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Gluten Free Chocolate Ganache Cake

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This Gluten-Free Chocolate Ganache Cake Recipe pairs the rich flavors of chocolate and the creaminess of coconut ganache. Simple and elegant, it’s perfect for any occasion and caters to those who are gluten and dairy free.

Ganache cake frosted displayed on pottery plate.

Gluten Free Chocolate Ganache Cake Recipe

Indulge in the decadent simplicity of a gluten-free chocolate ganache cake that promises not just a feast for your taste buds but a delight for your gluten free needs.

This single layer cake swaps traditional ingredients for gluten and dairy free alternatives without sacrificing the rich, velvety texture of a classic chocolate ganache.

Perfect for those avoiding gluten and dairy, this cake features a coconut cream chocolate ganache that might just become your new favorite frosting.

Say goodbye to buttercream and hello to a lush, chocolaty spread that’s as easy to whip up as it is delicious!

Slice of chocolate cake on plate with whole cake behind.

Can I use any type of gluten-free flour for this cake?

Yes, but for best results, use a blend designed for baking as it will likely have a balanced composition suitable for cakes.

Is chocolate ganache gluten-free?

Yes, traditional chocolate ganache is gluten-free as it is typically made from chocolate and cream, both of which do not contain gluten.

How to Make Chocolate Ganache Cake

A full and detailed recipe card is at the bottom of this post.

Prepare Dry Ingredients: In a medium mixing bowl, whisk together the flour, almond meal, cocoa, baking powder, baking soda, and salt. Set aside.

Mix Wet Ingredients: In a separate large mixing bowl, whisk together milk and instant coffee until the coffee is fully dissolved. Add the beaten eggs, sugar, oil, and vanilla. Whisk until well combined.

Combine Mixtures: Add half of the dry flour mixture and whisk until just combined. Add the remaining flour and whisk until incorporated  and no streaks of flour remain. 

Transfer Batter: Pour the batter into the prepared cake pan. 

Bake: Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean or with a few moist crumbs. 

Cool: Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Melt Chocolate: Break the chocolate into squares and place in a small heat-proof bowl.

Warm Cream: Pour the coconut cream into a small saucepan and gently warm it over low heat until steam comes off the surface but do not let it boil or bubble. Remove from the heat.

Combine: Pour the warm cream over the chocolate and let it sit for 2 minutes, then stir until smooth and glossy. Allow it to thicken at room temperature for 30-60 minutes until spreadable.

Assemble: Spread the thickened ganache over the cooled cake. Enjoy!

Warm cream being poured over dark chocolate

Expert Tips

  • Gluten-Free Flour: Use a high-quality gluten-free flour blend to ensure the best texture for the cake.
  • Ganache Consistency: Allow the chocolate ganache to set at room temperature after you make it for 30 minutes to1 hour before frosting the cake as it becomes thicker and easier to spread over the cake.
  • Selecting High-Quality Dark Chocolate: Choose a dark chocolate block with at least 70% cocoa content for a rich, smooth flavor profile ideal for ganache.
  • Coconut Cream in Ganache: Refrigerate your can of coconut cream overnight to solidify the cream; scoop and use only the thick part on top for a smoother, richer ganache.

What is chocolate ganache?

Chocolate ganache is a creamy chocolate mixture made by melting chocolate with warm cream and combing them together to form a luscious texture. It can be used as a glaze, filling, sauce, or icing for desserts.

Does ganache harden on the cake?

It depends. The chocolate ganache will firm up slightly when sitting at room temperature, forming a soft, firm layer that holds its shape well on cakes. However, if you store it in the refrigerator, yes the chocolate ganache will harden on the cake.

What is the difference between frosting, icing, and ganache?

Frosting is typically thick and fluffy, made with creamed butter and powdered sugar. Icing is generally thinner, glossier, and more fluid, often used for drizzling or glazing. Ganache is a rich mixture of chocolate and cream, which can be used as a glaze, filling, or whipped frosting.

Whole cake with slice cut out.

How To Store Ganache Cake?

Store: In an airtight container at room temperature for up to 4-5 days. For longer storage, refrigerate, although the ganache will harden.

Freezing: Freeze the completely cooled chocolate ganache cake by wrapping it tightly or storing in an airtight container. Thaw overnight in the refrigerator and allow to reach room temperature before serving for optimal flavor and texture.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Gluten free chocolate ganache cake on plate.

Gluten Free Chocolate Ganache Cake

Samantha Pickthall
This lush and fudgy Gluten-Free Chocolate Ganache Cake is an easy-to-make dessert that combines rich cocoa with creamy coconut ganache frosting!
5 from 1 vote
Prep Time 20 minutes
Cook Time 6 minutes
Resting Time 30 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 8 serves
Calories 563 kcal

Ingredients
 
 

Cake

  • 1/2 cup gluten-free all-purpose flour, scoop & leveled
  • 1/2 cup almond meal, or almond flour
  • 1 cup unsweetened natural cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup almond milk, or milk of choice
  • 2 Tbsp instant coffee granules or powder
  • 2 large eggs, beaten
  • 3/4 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract

Chocolate Ganache

  • 200 g plain dark chocolate block, dairy free or regular
  • 200 ml canned coconut cream, scoop thick cream on top only

Instructions
 

  • Preheat Oven: Set the oven to 356ºF (180ºC). Line an 8-inch round baking pan with parchment paper. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of cocoa. This will leave your finished cake with smooth sides. Set aside.
  • Prepare Dry Ingredients: In a medium mixing bowl, whisk together the flour, almond meal, cocoa, baking powder, baking soda, and salt. Set aside.
  • Mix Wet Ingredients: In a separate large mixing bowl, whisk together milk and instant coffee until the coffee is fully dissolved. Add the beaten eggs, sugar, oil, and vanilla. Whisk until well combined.
  • Combine Mixtures: Add half of the dry flour mixture and whisk until just combined. Add the remaining flour and whisk until incorporated and no streaks of flour remain.
  • Transfer Batter: Pour the batter into the prepared cake pan.
  • Bake: Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  • Cool: Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Chocolate Ganache

  • Melt Chocolate: Break the chocolate into squares and place in a small heat-proof bowl.
  • Warm Cream: Pour the coconut cream into a small saucepan and gently warm it over low heat until steam comes off the surface but do not let it boil or bubble. Remove from the heat.
  • Combine: Pour the warm cream over the chocolate and let it sit for 2 minutes, then stir until smooth and glossy. Allow it to thicken at room temperature for 30-60 minutes until spreadable.
  • Assemble: Spread the thickened ganache over the cooled cake. Enjoy!

Video

Notes

  • Store: In an airtight container at room temperature for up to 4-5 days. For longer storage, refrigerate, although the ganache will harden.
 
  • Freezing: Freeze the completely cooled chocolate ganache cake by wrapping it tightly or storing in an airtight container. Thaw overnight in the refrigerator and allow to reach room temperature before serving for optimal flavor and texture.

Nutrition

Calories: 563kcalCarbohydrates: 45gProtein: 9gFat: 44gSaturated Fat: 31gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 42mgSodium: 313mgPotassium: 593mgFiber: 8gSugar: 17gVitamin A: 69IUVitamin C: 0.4mgCalcium: 126mgIron: 6mg
Tried this recipe? Let us know how it was!

First published in 2018, this recipe was updated in April 2024 to include new expert recommendations, storage guidelines, recipe card additions and more.

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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