Gluten Free Dairy Free Chocolate Cake
This gluten free dairy free chocolate cake is rich in chocolate flavor with a soft, tender crumb and a rich chocolate frosting.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
- 3/4 cup boiling water
- 1/4 cup strong brewed coffee ((See Recipe Notes))
- 1/4 cup unsweetened cocoa powder ((natural or Dutch-processed))
- 1 oz dairy-free dark chocolate (chopped (optional))
- 2/3 cup mayonnaise ((regular mayo) at room temperature)
- 3/4 cup granulated sugar
- 1/4 tsp kosher salt
- 1 tsp pure vanilla extract
- 1+1/4 cup all purpose gluten free flour blend ((See Recipe Notes))
- 1/2 tsp xanthan gum (omit if your blend already contains it)
- 1/4 cup cornstarch
- 1 tsp baking soda
- 6 oz dairy-free semi-sweet chocolate chips (optional)
- 10 oz dairy-free dark chocolate (chopped)
- 3/4 cup canned coconut cream ((See Recipe Notes))
Instructions
- 1
Preheat your oven to 350°F. Grease and line an 8-inch round or square baking pan. Set the pan aside.
- 2
In a medium-size, heat-safe mixing bowl or measuring cup, place the boiling water and brewed coffee and the cocoa powder, and whisk until well-combined. The cocoa powder will resist combining, so just keep whisking.
- 3
Add the (optional) chopped chocolate, and mix until melted and smooth. Add the mayonnaise, sugar, salt, and vanilla, and whisk until well-combined.
- 4
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, and about 5 ounces of the (optional) chocolate chips, and mix to combine and coat the chips in the flour.
- 5
Create a well in the center of the dry ingredients, and add the wet mixture. Mix until very smooth and well-combined. The batter will start off very thin, but will thicken a bit as you stir. Keep mixing until that happens.
- 6
Transfer the cake batter to the prepared pan, and smooth into an even layer using a moistened spatula or broad, flat knife.
- 7
Sprinkle the remaining (optional) chocolate chips evenly over the top, and bang the cake a few times on the counter to help the chips adhere.
- 8
Place the pan in the center of the preheated oven and bake for about 30 minutes, or until done. A round cake will be thicker, so it will take a bit longer to bake than a square cake. Begin checking a square cake at 25 minutes.
- 9
Doneness should be determined by a few things: the cake should be puffed and rounded at the edges. It also shouldn’t jiggle when moved back and forth, and a toothpick inserted in the center should come out mostly clean (and certainly not wet).
- 10
Remove the cake from the oven, place the pan on a wire rack and allow to cool completely in the pan. To make it easier to slice, you can chill the cake, still in the pan, in the refrigerator.
- 11
Place the chopped dark chocolate in a small, heat-safe bowl.
- 12
Place the coconut cream in a small, heavy-bottom saucepan and melt over a low flame. Pour the hot cream over the chopped chocolate.
- 13
Allow the chocolate and hot cream to sit, undisturbed, for about 5 minutes before whisking until completely smooth.
- 14
Pour the glaze directly over the cooled cake, and allow it to set at room temperature.
- 15
To whip the chocolate ganache into frosting, allow it to cool at room temperature, then cover and refrigerate it until beginning to set (about 20 minutes).
- 16
Using a handheld mixer or a stand mixer fitted with the whisk attachment, whip the frosting until lighter in color and relatively fluffy (about 3 minutes).
- 17
Frost the cakes as desired, then slice into 9 equal pieces and serve.