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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. 

Find it online: https://creativeinmykitchen.com/chocolate-layer-cake-gluten-free-sugar-free/