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Gluten free dairy free chocolate cake topped with chocolate frosting

Gluten Free Dairy Free Chocolate Cake

A moist and rich chocolate cake that's both gluten-free and dairy-free, perfect for satisfying your chocolate cravings without guilt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup boiling water
  • 1/4 cup strong brewed coffee
  • 1/4 cup unsweetened cocoa powder
  • 1 ounce dairy-free dark chocolate, chopped (optional)
  • 2/3 cup mayonnaise at room temperature Room-temperature ingredients are recommended.
  • 3/4 cup granulated sugar Can substitute with coconut sugar.
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose gluten-free flour blend
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 6 ounces dairy-free semi-sweet chocolate chips (optional) Fold into the batter.
  • 10 ounces dairy-free dark chocolate, chopped
  • 3/4 cup canned coconut cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your cake pans.
  2. In a large bowl, combine boiling water, brewed coffee, cocoa powder, and chopped dark chocolate. Stir until smooth.
  3. Add mayonnaise, sugar, salt, and vanilla extract. Mix well.
  4. Gradually stir in the gluten-free flour, xanthan gum, cornstarch, and baking soda until just combined.
  5. Fold in chocolate chips if using.
  6. Pour the batter into prepared pans and bake for about 25-30 minutes.
  7. Let cool completely before frosting.
Topping
  1. Melt the dairy-free dark chocolate and coconut cream together until silky smooth.
  2. Pour over the cooled cake, letting it drip down the sides.

Notes

Store covered in the fridge for about 3-5 days. Freezes well for up to three months. For vegan options, substitute mayonnaise with applesauce or flax eggs.