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Gluten-Free & Wheat-Free
Chocolate Ganache Cake

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 20-21)

Gluten-Free Chocolate Ganache Cake: The definitive rich and dense chocolate cake, guaranteed to rival any. Moistness and chocolate flavor are abundant — great even without frosting!

The definitive rich and dense chocolate cake — moistness and chocolate flavor are abundant, even without frosting! This gluten-free Chocolate Ganache Cake is the perfect way to bring joy to any chocolate cake lover. This cake gave me back my favorite cholocate birthday cake I was used to before Celiac Disease.

We feature some variations on this site too — like the Gluten-Free Dairy-Free Chocolate Ganache Cake Recipe and another Chocolate Ganache Cake recipe variation which makes use of some Flax meal as a healthful moisture-retention ingredient.

Gluten-Free Recipe Card and Pictures

Gluten-Free Chocolate Ganache Cake
Chocolate Cake Ingredients
1¾ Cups Sugar
4 Ounces Cream Cheese
4 Eggs
1 Teaspoon Vanilla
½ Cup Vegetable Oil
2 Cups Buttermilk
2 Teaspoons Baking Powder
¾ Teaspoon Baking Soda
1 Cup Cocoa
½ Cup Glutinous Rice Flour
½ Cup Tapioca Flour
2 Cups White Rice Four
Chocolate Ganache Ingredients
9 Ounces Dark Chocolate
2 Tablespoons Sugar
2 Tablespoons Butter
1¼ Cups Heavy Cream

Three 9" round cakes (as pictured, stacked).

Baker’s Tip

This same recipe may be used to make two 9" round cake pans (each cake will be thicker) — just increase baking time to 35 minutes. For a simple variation, pour batter into the pans and top each with chocolate chips (quarter cup each) prior to baking.

Chocolate Cake Directions
  1. With mixer, cream sugar and cream cheese together.
  2. Add eggs (one at a time, blending after each) and vanilla; mix.
  3. Add oil and buttermilk; mix. Scrape sides of mixer to loosen any cream cheese/sugar that might be clinging to sides of bowl.
  4. Add baking powder, baking soda and cocoa; mix. Slowly add remaining flour (glutinous rice, tapioca, and white rice). Once flour is incorporated, mix on medium-high for approximately 1 minute.
  5. Grease three 9" round cake pans. Pour batter into the pans. Bake at 350° for approximately 30 minutes.
Chocolate Ganache Directions
  1. Place all ingredients in a microwave safe bowl and microwave for 2-3 minutes; stir until smooth.
  2. Refrigerate for at least an hour. Then, place in a mixer with whisk-head and whip until light and fluffy. If you overmix the ganache, do not worry; microwave for thirty seconds and place in refrigerator to cool and try again.
  3. Place ganache between cooled cake layers during assembly.
  4. For outer frosting, use Chocolate Whipped Cream frosting (as pictured; page 76) or any other complementary frosting. Use fresh strawberry halves around cake as further decoration if desired.

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