Chocolate Ganache Cake
Recipe type: Cake, Dairy Free, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 6-8
  • 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
  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!
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.
Recipe by Wholesome Patisserie at