Nana's Gluten Free Chocolate Birthday Cake Recipe

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Nana's Gluten Free Chocolate Birthday Cake Recipe

Made with a delicious, moist almond flour/coconut flour chocolate cake mix and is topped with the most rich, chocolatey ganache. Make this to bring for any fun special occasion or a birthday!

Course Baking, Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 20

Cook Time 35

Cooling time 30

Servings servings

Calories 218kcal

Author Lise Sullivan Ode

Ingredients

2 gluten free chocolate cake mixes, prepared according to package instructions We used Simple Mills Almond Flour Chocolate Muffin & Cake Mix (each box makes one 8-inch round cake)
16 ounces semi-sweet chocolate chips
1 cup coconut milk We used canned coconut milk (full fat)
1 tablespoon vanilla extract

Instructions

Preheat oven to 350F and grease two 8-inch round pans. Prepare both of your cake mixes according to the instructions on the package and pour the cake batter into each cake pan. When the cakes are done baking, let them completely cool.
While the chocolate cake is cooling, make your chocolate ganache. Add dairy-free chocolate chips to a large glass bowl (or any large heat-safe bowl). Place coconut milk in a small heavy saucepan and heat on medium-high heat. Heat until the coconut milk starts to boil and bubble over. This should take about 5 minutes.
Remove from heat immediately once it starts bubbling over and pour into the large bowl with chocolate chips. Immediately cover with plastic wrap and let sit for 20 minutes or until chocolate chips are melted.
Stir chocolate chips and coconut milk together until combined. It will be soupy at first but do not worry, just keep mixing, and it will combine! Make sure fully combined and then let sit for about 30 minutes in the fridge or until set. You may need to stir every 5-10 minutes after the 30 minutes if it still isn't thickened.
Once thickened, pour some over the first layer of chocolate cake. Put the second layer on top and slather on the rest of the chocolate ganache.
Spread ganache around the top of the cake with an offset spatula. Fully cover the cake with ganache and make some frosting marks with your spatula to give it a messy cake look. Slice and enjoy this rich chocolate cake! Store in the fridge for a week!

Notes

Can I make this recipe completely gluten-free and vegan? Yes! It is completely gluten-free and almost vegan, except for the eggs for the cake. Use a different gluten-free vegan chocolate cake mix that does not require eggs or replace the eggs with flax eggs or mashed banana as an egg replacer.

Can I make this cake from scratch? Sure! Use my gluten-free chocolate easter cake recipe! Just use the cake part of the recipe but double it and instead of bundt pans pour into two cake round 8 inch pans. I recommend Bob Red mills gluten-free flour blend if you are making a gluten-free cake from scratch

Can I make this as a regular cake with gluten and dairy? Of course! Use any store-bought chocolate cake mix and follow my Football Cupcakes ganache recipe. If you want to make the chocolate cake homemade, use my Aunt Emily's Chocolate Fudge Cake recipe.

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