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Chocolate Layer Cake (Gluten-Free & Sugar-Free)

February 4, 2025
gluten free and sugar free chocolate layer cake

This rich, gluten-free chocolate layer cake celebrates chocolate in its most indulgent form. It features four fudgy yet light chocolate cake layers paired with a silky, intense chocolate ganache—a treat that’s not only delicious but also healthy, nourishing, and gentle on your blood sugar.

Worried about the multiple layers? Don’t be. All four layers bake together in just one sheet pan in under 15 minutes, making this cake an effortless yet impressive project. If you love the deep, dark chocolate flavor but are also health conscious, this cake is definitely for you!

A Healthy Chocolate Cake

This cake is every chocolate lover’s dream! Made with a mix of nourishing gluten-free and lectin-free flours, the layers are held together by a luxurious two-ingredient chocolate ganache. It’s rich, indulgent, and surprisingly easy to make.

The texture is fudgy and rich, yet perfectly balanced—not too heavy. If refrigerated, the ganache will firm up, so for a softer, more luscious bite, let the cake sit at room temperature for 30 minutes to an hour before serving.

Gluten free and sugar free chocolate layer cake with hazelnuts on a platter

Here’s is why I love this recipe:

It’s easy to make.

A four-layer chocolate cake might sound like a big project, but hear me out! As someone who creates recipes for a living, I love cooking—but I also love finding smart shortcuts. A few years ago, while working on a sheet pan recipe, I realized that making rectangular layer cakes is much easier than traditional round ones.

Instead of baking multiple layers separately, you bake one thin sheet cake and cut it into four rectangles—simple and efficient! Then, all you need is your favorite filling to stack the layers together, and you’ve got an impressive, festive cake with minimal effort.

The layers bake in just 15 minutes, and I’ve used this method in two other recipes—one in my second cookbook and another on my Substack (see links below). For this chocolate cake, I chose a simple, silky ganache made with coconut milk and 85% dairy-free dark chocolate.

gluten free and sugar free red velvet cake
Red Velvet Cake in Everyday Low-Lectin Cookbook
gluten free and sugar free chai cake
Chai Cake with Brown Butter and Mascarpone Frosting on Substack

It’s blood sugar-friendly.

The cake gets its natural sweetness from tigernut and almond flour, with just a small amount of Lakanto granulated sweetener (other zero-calorie, natural sweeteners like allulose, can be used). It has a bold, dark chocolate flavor, similar to 85% dark chocolate—perfect if you enjoy rich, bittersweet treats.

If you prefer a little more sweetness, you can use a stevia-sweetened chocolate, add a few drops of liquid sweetener, or adjust the amount of sweetener in the cake. And if you want to reduce the carbs even further, you can swap the cassava flour for more almond flour.

It’s gluten-free and lectin-free.

I’ve been creating healthy, sugar-free desserts for nearly eight years, and I still love crafting my own flour blends instead of using premixed options. This allows me to control the flavor, texture, and nutritional profile of my bakes.

For this cake, I used a mix of almond, tigernut, cassava, and tapioca flours, along with organic raw cacao powder for a deep chocolate flavor. As mentioned, if you want to lower the carbs, you can replace the cassava flour with almond flour.

It’s dairy-free.

You can use any yogurt in this cake, even sour cream, but for a dairy-free option, plain unsweetened coconut yogurt works beautifully. The ganache is also completely dairy-free, made with full-fat canned coconut milk and dark chocolate.

It’s nutritious.

Dessert should be more than just empty calories, so I choose ingredients that are both delicious and nourishing. This cake is packed with healthy fats, fiber, and antioxidants—so you can enjoy every bite without guilt.

It’s versatile.

This chocolate layer cake is a perfect base for creativity! You can add extra flavors like orange zest, rose water, or warming spices.

Want a different filling? A chocolate buttercream or a lighter mascarpone and sour cream frosting would work beautifully.

When it comes to decoration, I like to keep things simple, but you can get creative with toppings. For this version, I used toasted hazelnuts for a Nutella-inspired flavor, but the possibilities are endless!

Slice of Gluten free and sugar free chocolate layer cake with hazelnuts on a plate

Complete List of Ingredients

For the Cake Layers

Dry Ingredients:

  • 1/4 cup (50g) cassava flour
  • 1/4 cup (36g) tapioca flour
  • 3/4 cup (115g) almond flour
  • 1/3 cup (35g) tigernut flour
  • 5 tablespoons (28g) raw cacao powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder (if using vanilla extract, mix it with the wet ingredients)
  • Pinch of salt

Wet Ingredients:

  • 1 cup plain, unsweetened coconut yogurt (sour cream or regular yogurt also work)
  • 3 pastured eggs
  • 1/3 cup extra virgin olive oil
  • 4 tablespoons monk fruit sweetener (Lakanto) or allulose
  • 1 cup lukewarm water (add gradually as needed)
flat lay of ingredients for gluten free chocolate layer cake

For the Chocolate Ganache

  • 300g full-fat coconut milk (preferably without emulsifiers)
  • 300g dairy-free dark chocolate (I use 85% cocoa content, chopped)
  • 1 teaspoon vanilla extract
  • Liquid sweetener to taste (such as Lakanto monk fruit extract, stevia, or allulose syrup)

For Decoration

  • Toasted hazelnuts (whole and chopped)
  • Dark chocolate slivers

Instructions

Prepare the Cake

  • Preheat the oven to 350°F (180°C).
  • Line a 26×35 cm (10×14-inch) baking sheet with parchment paper.
  • In a large bowl, whisk together all the dry ingredients.
  • In a separate bowl, whisk the wet ingredients (except the water) until smooth.
wet ingredients for gluten free chocolate layer cake in a mixing bowl
dry ingredients for gluten free chocolate layer cake in a mixing bowl

  • Add the wet mixture to the dry ingredients and mix well.
  • Gradually incorporate the lukewarm water until a thick batter forms. (You may not need the full cup—add slowly to reach the right consistency.)
  • Pour the batter into the prepared pan and spread it evenly.
cake batter in a mixing bowl
cake batter in a sheet pan

  • Bake for about 15 minutes, until the cake is set.
  • Remove from the oven and let it cool for 15 minutes.
  • Lift the cake out using the parchment paper and transfer it to a cutting board. Slice it into four equal rectangles.
gluten free chocolate layer cake in a sheet pan
gluten free chocolate layer cake in a sheet pan, sectioned in four rectangles

Make the Ganache

  • While the cake is baking, heat the coconut milk in a saucepan until it reaches a gentle simmer.
  • Remove from heat and add the chopped dark chocolate, vanilla extract, and liquid sweetener.
  • Stir gently with a spatula until the chocolate melts completely and the ganache becomes smooth and emulsified.
  • Taste and adjust sweetness if needed.
  • Let the ganache cool to room temperature, stirring occasionally.
dark chocolate and warm coconut milk in a bowl
chocolate ganache in a bowl

Assemble the Chocolate Layer Cake

  • Place the first cake layer on a serving platter and spread an even layer of ganache over the top.
  • Repeat with the remaining cake layers, finishing with a ganache coating over the entire cake. If you’d like, you can trim the edges before coating it with the ganache.
  • Sprinkle with chopped and whole toasted hazelnuts and garnish with dark chocolate slivers.
Gluten free and sugar free chocolate layers with chocolate ganache

Set and Serve

  • Let the cake set at room temperature for a couple of hours before refrigerating. This is important to avoid the ganache separating.
  • If refrigerating, allow the cake to sit at room temperature for 30 minutes to 1 hour before serving for a softer texture.
  • If strawberries, raspberries, or blackberries are in season, they will perfectly accompany this cake. You could also try a blood sugar-friendly ice cream or whipped cream.
Slice of Gluten free and sugar free chocolate layer cake with hazelnuts on a plate

More Gluten-Free and Sugar-Free Chocolate Desserts

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Chocolate Layer Cake (Gluten-Free and Sugar-Free)

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Description

This rich, gluten-free chocolate layer cake celebrates chocolate in its most indulgent form. It features four fudgy yet light chocolate cake layers paired with a silky, intense chocolate ganache—a treat that’s not only delicious but also healthy, nourishing, and gentle on your blood sugar.


Ingredients

For the Cake Layers: Dry Ingredients

  • 1/4 cup (50g) cassava flour
  • 1/4 cup (36g) tapioca flour
  • 3/4 cup (115g) almond flour
  • 1/3 cup (35g) tigernut flour
  • 5 tablespoons (28g) raw cacao powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder (if using vanilla extract, mix it with the wet ingredients)
  • Pinch of salt

For the Cake Layers: Wet Ingredients

  • 1 cup plain, unsweetened coconut yogurt (sour cream or regular yogurt also work)
  • 3 pastured eggs
  • 1/3 cup extra virgin olive oil
  • 4 tablespoons monk fruit sweetener (Lakanto) or allulose
  • 1 cup lukewarm water (add gradually as needed)

For the Chocolate Ganache

  • 300g full-fat coconut milk (preferably without emulsifiers)
  • 300g dairy-free dark chocolate (I use 85% cocoa content, chopped)
  • 1 teaspoon vanilla extract
  • Liquid sweetener to taste (such as Lakanto monk fruit extract, stevia, or allulose syrup)

For Decoration

  • Toasted hazelnuts (whole and chopped)
  • Dark chocolate slivers

 


Instructions

Prepare the Cake

  1. Preheat the oven to 350°F (180°C).
  2. Line a 26×35 cm (10×14-inch) baking sheet with parchment paper.
  3. In a large bowl, whisk together all the dry ingredients.
  4. In a separate bowl, whisk the wet ingredients (except the water) until smooth.
  5. Add the wet mixture to the dry ingredients and mix well.
  6. Gradually incorporate the lukewarm water until a thick batter forms. (You may not need the full cup—add slowly to reach the right consistency.)
  7. Pour the batter into the prepared pan and spread it evenly.
  8. Bake for about 15 minutes, until the cake is set.
  9. Remove from the oven and let it cool for 15 minutes.
  10. Lift the cake out using the parchment paper and transfer it to a cutting board. Slice it into four equal rectangles.

Make the Ganache

  1. While the cake is baking, heat the coconut milk in a saucepan until it reaches a gentle simmer.
  2. Remove from heat and add the chopped dark chocolate, vanilla extract, and liquid sweetener.
  3. Stir gently with a spatula until the chocolate melts completely and the ganache becomes smooth and emulsified.
  4. Taste and adjust sweetness if needed.
  5. Let the ganache cool to room temperature, stirring occasionally.

Assemble the Cake

  1. Place the first cake layer on a serving platter and spread an even layer of ganache over the top.
  2. Repeat with the remaining cake layers, finishing with a ganache coating over the entire cake. If you’d like, you can trim the edges before coating it with the ganache. 
  3. Sprinkle with chopped and whole toasted hazelnuts and garnish with dark chocolate slivers.

Set and Serve

  1. Let the cake set at room temperature for a couple of hours before refrigerating. This is important to avoid the ganache separating.
  2. If refrigerating, allow the cake to sit at room temperature for 30 minutes to 1 hour before serving for a softer texture. If served from the fridge, the ganache will be firmed up, but it will still be delicious and moist. 
  3. If strawberries, raspberries, or blackberries are in season, they will perfectly accompany this cake. You could also try a blood sugar-friendly ice cream or whipped cream. 

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