Gluten Free Dairy Free Chocolate Cake
A rich and decadent chocolate cake that is gluten-free and dairy-free, perfect for any occasion.
Ingredients
Cake 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 ounce dairy-free dark chocolate, chopped optional
- 2/3 cup mayonnaise, at room temperature regular mayo
- 3/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose gluten-free flour blend See Recipe Notes
- 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
- 10 ounces dairy-free dark chocolate, chopped
- 3/4 cup canned coconut cream See Recipe Notes
Instructions
For the cake
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a large bowl, combine boiling water, brewed coffee, cocoa powder, and chopped dark chocolate. Stir until smooth.
- Add mayonnaise, sugar, salt, and vanilla extract. Mix well.
- Gradually stir in the gluten-free flour, xanthan gum, cornstarch, and baking soda until just combined. Fold in chocolate chips, if using.
- Pour the batter into prepared pans and bake for about 25-30 minutes.
- Let cool completely before frosting.
For the topping
- Melt the dairy-free dark chocolate and coconut cream together until silky smooth.
- Pour over the cooled cake, letting it drip down the sides.
Notes
Let your mayonnaise come to room temperature to ensure a velvety batter. Use high-quality dairy-free chocolate for the best flavors. You can substitute coffee with additional water if desired.