Gluten Free Chocolate Cake With Frosting Recipe

Indulge in this decadent, allergy-friendly chocolate cake! This gluten-free, dairy-free, and nut-free recipe is a crowd-pleaser, featuring a rich, intensely chocolatey vegan frosting so good, you'll want to eat it by the spoonful! Perfect for birthdays, holidays, or any day you deserve a delicious treat. This recipe uses coconut flour for a moist and tender crumb, and the frosting is easily made vegan with simple ingredients. Inspired by a Denver Post-featured vanilla cupcake recipe (made with almond flour), this chocolate cake is a guaranteed showstopper. Get ready to impress your friends and family!

Prep Time 20 mins
Cook Time 60 mins
Calories 308.4 kcal
Protein 10g
Rating 1.0 (1 Reviews)
Gluten Free Chocolate Cake With Frosting 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Chocolate Cake With Frosting

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How to Make Gluten Free Chocolate Cake With Frosting

  1. Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together 1 ½ cups coconut flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  3. In a large bowl, cream together 2 large eggs, ½ cup grapeseed oil, 1 cup agave nectar, 1 teaspoon vanilla extract, and 1 tablespoon orange zest using an electric mixer.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the frosting: In a small saucepan over low heat, melt 1 cup vegan chocolate chips and 2 tablespoons grapeseed oil.
  9. Stir in ½ cup agave nectar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
  10. Refrigerate the frosting for 15-20 minutes to thicken slightly.
  11. Once the frosting is slightly cooled, beat it with an electric mixer until light and fluffy.
  12. Once the cakes are completely cool, frost the top of one layer with half the frosting. Top with the second cake layer and frost the entire cake.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

2g

Fat

19g

Carbs

0g