Rich and moist gluten free chocolate cake coated in coconut buttercream, toasted coconut, and chocolate ganache.
Gluten Free Chocolate Cake
- 2 cups (280g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour*
- 1 cup (90g) unsweetened cocoa powder (use dark cocoa powder for a deeper color)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cup (360g) granulated sugar
- 1/3 cup (70g) coconut oil, melted
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup (220ml) canned full fat coconut milk**
- 1 tsp apple cider vinegar
- 3/4 cup hot water
- 8oz (226g) full fat cream cheese, room temp
- 1/2 cup (110g) unsalted butter, room temp
- 6 cups (720g) powdered sugar
- 2 tsp coconut extract
- 2 tbsp coconut milk (reserved from can)
- 2 cups toasted (chipped or shredded) unsweetened coconut
- 4oz bittersweet chocolate, chopped
- 4oz (1/2 cup) heavy whipping cream
- 2–3 tsp any mild oil, like vegetable, canola, or melted coconut
- Preheat the oven to 325F and line a large baking sheet with parchment paper.
- Spread the coconut in an even layer and bake for 4 minutes. It should be barely browned by that point.
- Move around the coconut to ensure even browning and bake for another 3-4 minutes until lightly golden.
- Allow the coconut to cool completely then transfer to a container. Store at room temp.
Gluten Free Chocolate Cake
- Preheat the oven to 350F and prep either (3) 6 inch round cake pans or (2) 8 inch round cake pans. Coat in nonstick spray and line the bottoms with parchment paper.
- I recommend wrapping the cake pans in dampened cake strips to ensure even baking. This is optional, but definitely encouraged.
- In a large bowl, either by hand or using a stand mixer with the whisk attachment, whisk together the gluten free flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine the coconut oil, eggs, vanilla, coconut milk, and apple cider vinegar.
- Slowly pour the wet ingredients into the dry ingredients with the mixer running on medium-low speed. If mixing by hand, mix in the wet ingredients in thirds. The batter should be somewhat thick and fudgy.
- Once combined, slowly pour in the hot water and mix until smooth. The batter should now be fairly thin.
- Evenly distribute into the cake pans. For 6 inch cakes, bake for 35-40 minutes, for 8 inch cakes, bake for 30-35 minutes. Test a with a toothpick in the center to be sure they’re done. Bake for an additional 3-5 minutes or until the toothpick comes out clean.
- Let the cakes cool in the pans for about 30 minutes, then turn out onto a cooling rack.
- Transfer the cakes to the fridge for about an hour while you make the frosting. The cakes should be COMPLETELY cooled before assembling. If making the cakes a day ahead, see my notes within the post on how to store them.
- Using a hand or stand mixer with the whisk attachment, cream together the cream cheese and butter. Ensure they’re both at room temperature for a smooth buttercream.
- Mix in the powdered sugar one cup at a time on low speed, then increasing the speed as it mixes in.
- When it starts getting too thick, mix in the extract and milk. Continue with the rest of the powdered sugar.
- Once the cakes are cooled, level off the tops if needed.
- Spread about 1/2 cup of buttercream between each layer and place the cake back in the fridge for 15 minutes to firm up.
- Spread the rest of the buttercream in an even (but not perfect) layer all around the cake. We’ll be hiding any imperfections with the coconut.
- Press the toasted coconut into the sides of the cake and transfer the cake back to the fridge while you make the ganache.
- Add the chocolate to a heat safe bowl and set aside.
- Measure out the whipping cream in a microwave save measuring glass and microwave for 30sec-1min or until it starts to bubble.
- Pour the hot cream over the chocolate and let it sit for about 30 seconds, then stir until smooth.
- To thin out for the cake drip, add 2-3 tsp of oil until it runs off your spoon in an even stream.
- Quickly pour about 3/4 of the ganache onto the center of the cake and push it over the sides to drip down. Add the remaining ganache if needed.
- Now dig in!
- *To measure properly, spoon the flour into your measuring cup and level it off with a flat edge. Don’t shake it or press it down into the cup.
- **Shake up the can before using.
Keywords: gluten free chocolate cake, chocolate coconut cake, coconut chocolate cake, toasted coconut