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Gluten-Free Triple Chocolate Cake Recipe

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This Gluten-Free Triple Chocolate Cake is a rich, moist, and decadent dessert made with sweet potatoes, almond flour, and three types of chocolate elements: cocoa powder in the batter, creamy chocolate frosting, and a luscious chocolate ganache drizzle. Perfect for special occasions or indulgent treats, this cake offers a satisfying chocolate experience that is both gluten-free and packed with flavor.

Ingredients

Frosting Ingredients

  • 2 cups sweet potatoes, steamed and chopped
  • 1/2 cup cocoa powder
  • 4 ounces cream cheese
  • 1/4 cup maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt

Cake Ingredients

  • 1 cup almond flour
  • 2/3 cup cocoa powder
  • 1/2 cup tapioca flour
  • 1/3 cup coconut sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 eggs
  • 1/2 cup maple syrup
  • 1/3 cup applesauce
  • 1/4 cup oil (extra light olive oil recommended)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract

Ganache and Decoration

  • 1/2 cup chocolate chips
  • 2 tablespoons milk (almond milk recommended)
  • 1 teaspoon coconut oil
  • Dash of salt
  • Chocolate sprinkles (quantity as desired)

Instructions

  1. Prepare the Frosting: Peel and chop two medium sweet potatoes and steam them until fork tender. Let them cool. In a blender or food processor, combine the steamed sweet potatoes, 1/2 cup cocoa powder, cream cheese, 1/4 cup maple syrup, melted coconut oil, vanilla extract, apple cider vinegar, and salt. Blend until smooth and creamy with soft peaks. Adjust sweetness to taste by adding more maple syrup or powdered sugar if desired. Transfer the frosting to a bowl and refrigerate until ready to use.
  2. Prepare the Cake Batter: Preheat oven to 350ºF (175ºC). Line cake pans with parchment paper and lightly spray with non-stick cooking spray. In a mixing bowl, whisk together almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, and salt to break up any clumps. In a separate large bowl, using a stand mixer with a whisk attachment or a hand mixer, beat eggs, oil, maple syrup, applesauce, vanilla extract, and apple cider vinegar until well combined.
  3. Combine Ingredients and Bake: Gradually mix the dry ingredients into the wet ingredients until a smooth batter forms. Distribute batter evenly among three 6-inch cake pans, two 8-inch pans, or one 9×12-inch pan. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Adjust baking time if using different pan sizes. Remove from oven and let cool completely on a wire rack.
  4. Assemble the Cake: If needed, level the cake tops with a serrated knife or cake slicer for even layers. Spread approximately 1/4 inch thick layer of frosting on the first cake layer, then stack the second and third layers, frosting between each. Apply a thin crumb coat layer of frosting around the sides to seal in crumbs. Clean your spatula off before returning to frosting. Place the cake in the freezer for 10 minutes to set the crumb coat.
  5. Final Frosting and Ganache: After chilling, apply a thicker, smooth layer of frosting to the sides and top of the cake, using a spatula and a turntable to evenly coat it. In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring after each, until smooth. Stir in almond milk and a dash of salt until ganache is creamy. Pour ganache starting at the top edge of the cake, allowing it to drip down the sides in a zigzag pattern. Fill the center of the cake with remaining ganache and sprinkle chocolate sprinkles on top. Refrigerate to set the ganache.
  6. Decorate: Insert a jumbo star piping tip into a piping bag and fill it with remaining frosting if any. Pipe 8 swirls evenly spaced around the top rim of the cake for decoration.

Notes

  • The sweet potatoes add moisture and a subtle natural sweetness to the frosting while keeping it dairy-rich from cream cheese.
  • The cake is gluten-free thanks to almond and tapioca flours.
  • Adjust the sweetness of the frosting according to preference by adding extra maple syrup or powdered sugar.
  • For a dairy-free version, substitute cream cheese with a vegan alternative and use dairy-free chocolate chips and milk.
  • Use parchment paper and non-stick spray to prevent cake layers from sticking to pans.
  • Allow cakes to cool completely before frosting to avoid melting the frosting.
  • Chilling the cake after crumb coating helps create a smoother finish when applying the final frosting layer.
  • The ganache drizzle can be adjusted thinner or thicker by adding more or less milk.
  • Store the cake in the refrigerator to keep the frosting and ganache set, but bring to room temperature before serving for best flavor and texture.

Find it online: https://marthatasty.com/gluten-free-triple-chocolate-cake-recipe/