• Susan

Gluten-Free Chocolate Cake with Chocolate Ganache


It's almost summer and it's strawberry time! It's also a birthday month for my younger daughter. She usually requests carrot cake for her birthday, but this year she decided on chocolate. I was happy to oblige.


Chocolate with a chocolate frosting is incredibly delicious, but it can be a bit heavy, too. I thought adding some lightness and freshness with strawberries would help to cut the richness of the cake and ganache well.


This cake is incredibly easy to bake and to put together. I'd never used ganache (or chocolate sauce, but saying it in French makes you sound fancy) before, so I was a bit intimidated. I didn't need to be. It's so forgiving and really, REALLY easy to make. It contains just two ingredients: chocolate chips or chunks (I broke up a dark chocolate bar) and butter (you can also use cream). You also don't need a double boiler. Just heat and stir!


Completely Versatile


I made this cake gluten-free, but if you are able to tolerate gluten it can be easily substituted with regular flour. I also used butter and milk, but if you have a dairy allergy you can substitute it with a non-dairy butter or non-dairy milk. If you have an egg allergy, I have a substitution below for that, as well. I'm very accustomed to making these adjustments as I have had similar intolerances for years!


Gluten-Free Chocolate Cake with Chocolate Ganache and Strawberries


The Batter

  • 2 cups or 120 grams of gluten-free flour (or regular flour)

  • 1 & 3/4 cups or 350 grams of sugar (for a lower glycemic option you can use coconut sugar)

  • 1 cup or 100 grams cacao powder

  • 3/4 tbs or 15 grams of baking soda

  • 1 tsp or 4 grams of baking powder

  • 1 tsp or 6 grams of salt

  • 1 tsp or 5 ml of vanilla

  • 3 eggs or (3 tsp of psyllium husk with 3 tbsp water, prepared prior to combining)

  • 1 cup of milk (or non-dairy milk)

  • 1 cup or 240ml of hot water

  • 1/2 cup or 240ml of melted butter (or non-dairy butter)


The Ganache

  • 1 cup or 200 grams of dark or milk chocolate chips (I used dark)

  • 3 tbsp butter (or non-dairy butter)


Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Get your baking pans ready (I used two silicone, 9-inch pans). Combine all the dry ingredients and whisk together. Add the wet ingredients and then mix with a hand mixer. Do not over-mix.

Fill each of the pans evenly and bake for 25-30 minutes. Remove after done and set aside until completely cool before adding the ganache and strawberries.


For the ganache, add the butter to a pan on medium heat. After the butter is melted, add the chocolate chips. Gently stir with a whisk until completely smooth and combined. If you want your ganache to be a bit runnier, add more butter. If you want it to be thicker, add more chocolate chips. Place one cake on your serving dish and gently pour the ganache around the sides of the cake so it gently drips down. Fill in the center then add freshly cut strawberries to the first layer. Add the second layer and follow the same process. Garnish with whole strawberries on top, if you wish.

The cake was a hit with the kids and I think adults would like it, too. If you try this recipe, please let me know how it turns out! I'd love to see it. Feel free to tag me at @consciouslivingtoday on Instagram or on Facebook if you happen to give it a go!


Enjoy!







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