Gluten-Free Triple Chocolate Cake

Indulge in my Healthier Gluten-Free Triple Chocolate Cake with an almond flour chocolate sponge, fluffy sweet potato chocolate frosting, and light chocolate ganache as a single-layer cake, cupcakes or a stunning layered cake. This is perfect for Valentine’s Day, Thanksgiving, Christmas, birthdays, or any special occasion.

Gluten-Free Triple Chocolate Cake on a wooden cake plate.

Indulge in my Healthier Gluten-Free Triple Chocolate Cake with an almond flour chocolate sponge, fluffy sweet potato chocolate frosting, and light chocolate ganache. This is the best chocolate cake for chocolate lovers who want less sugar without compromising rich, chocolate flavor. You can easily make this chocolate cake recipe as a single layer cake or a stunning layered cake. This is the perfect celebratory cake to serve on Valentine’s Day, at a holiday party, a Thanksgiving dessert table, birthday party, or Christmas dinner. Everyone can enjoy it regardless of any gluten allergies. 

YouTube video

Why You’ll Love This Gluten-Free Triple Chocolate Cake Recipe

  • It’s naturally sweetened with sweet potatoes, maple syrup, applesauce, and coconut sugar.
  • The frosting is thick, creamy, and perfect for piping and frosting a layered cake.
  • It is moist and flavorful without a processed white sugar overload.
Gluten-Free Triple Chocolate Cake on a wooden cake plate.

Ingredients & Substitutions

This is everything you need to make the best gluten-free triple chocolate cake recipe:

Sweet Potatoes: The darker, orange sweet potatoes have the sweetest natural flavor and work best. But you can use lighter, white-colored yams as well. 

Cream Cheese: Use dairy-free cream cheese as a substitute.

Maple Syrup: Agave nectar or honey can be used as alternatives.

Cocoa Powder: You can use natural cocoa powder or Dutch-process cocoa powder.

Coconut Oil: You can also use melted butter.

Apple Cider Vinegar: White wine vinegar or lemon juice can replace apple cider vinegar.

Almond Flour: You can replace it with oat or brown rice flour in equal amounts for a different taste and slightly different texture.*

Tapioca Flour: Arrowroot flour or potato starch can be substituted.

Coconut Sugar: Brown sugar or honey can be used as sweeteners.

Eggs: For each egg, you can use a flax or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).*

Applesauce: Mashed bananas or pumpkin puree can be used instead.*

Light Olive Oil: You can also use melted coconut oil, avocado oil, or vegetable oil.

Semi-Sweet Chocolate Chips: You can also use dark chocolate chips, milk chocolate chips, chopped chocolate or melting chocolate of choice. Choose dairy-free chocolate chips or carob chips for a vegan option.

Almond Milk: Coconut milk, regular milk, or heavy cream can be used instead.

* I have not tested this substitution.

A slice of Gluten-Free Triple Chocolate Cake on a plate.

How to Make My Healthier Triple Chocolate Cake with Chocolate Frosting Recipe

Step 1: Make the Frosting

Peel and chop two medium-sized sweet potatoes. Steam them until fork tender. Allow to cool before making frosting.

In a blender or food processor, combine chopped sweet potatoes, cocoa powder, cream cheese, maple syrup, melted coconut oil, vanilla extract, apple cider vinegar, and salt.

Blend until smooth and creamy with soft peaks. Adjust sweetness if needed by adding more maple syrup or powdered sugar. Transfer the frosting to a bowl and store it in the fridge until you’re ready to frost the cake.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Make the Chocolate Cake Batter

Preheat your oven to 350ºF. Line your cake pans with parchment paper and lightly spray with non-stick cooking spray. 

Add all the dry ingredients, including almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, and salt to a mixing bowl. Mix with a whisk to break up any clumps.

In a separate large mixing bowl with a stand mixer with a whisk attachment, or hand mixer, combine all the wet ingredients, including eggs, oil, maple syrup, applesauce, vanilla, and apple cider vinegar. Mix until all the eggs are well-combined.

Step 3: Bake the Cake

Pour the batter evenly between three 6 inch cake pans, two 8″ pans, or one 9×12″ pan.

Bake at 350ºF for 28-30 minutes or until a toothpick comes out clean. You may need to adjust the baking time for different pan sizes. Allow the cakes to cool completely on a cooking rack.

Step 4: Frost the Cake

If the tops of your cakes are uneven, you can slice off the tops using a layered cake slicer or a serrated knife.

Spread an even layer of frosting on top of the first cake layer about .25″ thick. Repeat for the second layer and third layers.

Apply a thin layer of frosting, or crumb coat to the sides of the cake. This layer is meant to fill in any cracks or crevices. Wipe any crumbs off your spatula before putting it back into your bowl of frosting. Place your cake in the freezer for 10 minutes to allow the frosting to set.

Apply a thicker layer of frosting to the sides and top of the cake using your spatula. Gently turn the cake on a turntable to evenly spread the frosting on the sides of the cake.

Step 5: Add the Chocolate Ganache Drip

Add the chocolate chips and coconut oil to a microwave-safe bowl and heat in 30-second intervals until melted. Stir the milk into the melted chocolate with a spatula until smooth. 

Starting at the top edge of the cake, gently pour the chocolate until it drips off the edges of the cake. Continue to pour in a zigzag motion creating drips about every inch around the top of the cake. Pour the remaining chocolate to fill in the top of the cake. Then sprinkle the desired amount of chocolate sprinkles over the top of the cake. Place the cake in the refrigerator to allow the ganache to set.

Insert a jumbo star frosting tip into a piping bag and fill it with the remaining frosting. Create 8 swirls around the outer edge of the cake. 

A slice of Gluten-Free Triple Chocolate Cake on a plate.

Triple Chocolate Cake with Almond Flour Recipe Notes

Sweetness Level: You can increase the sweetness level of the chocolate frosting by adding more maple syrup or powdered sugar.

Layered Cake: I recommend lining the bottom of your cake pans with parchment paper and spraying them with non-stock cooking spray to ensure the cakes release from the pan. If you do not have parchment paper, then spray and lightly flour the bottom and sides of the pans.

Crumb Coat Frosting Layer: Adding the thin crumb coat layer of frosting to the sides and top of the layered cake first will help ensure you get a smooth outer layer of frosting.  

Ganache Consistency: You want the chocolate to be runny enough to drip off a spoon easily. You can add more coconut milk, one teaspoon at a time, to reach the desired consistency.

Serving Suggestions: 

You can add a dollop of whipped cream or ice cream with a slice of this cake.

Refrigeration: Store the gluten-free triple chocolate cake in the refrigerator to maintain freshness. Place the cake in an airtight container or cover it with plastic wrap.

Individual Portions: Consider slicing the cake into individual portions before storing to make it easier to grab a piece without thawing the entire cake.

Freezing: For longer storage, wrap the cake or individual slices tightly in plastic wrap or aluminum foil.

Can I make this cake ahead of time?

Yes, you can prepare the cake layers in advance. Store them in the refrigerator or freezer, and assemble the cake with frosting and ganache closer to serving.

Can I use other sweeteners in place of maple syrup in the frosting?

Certainly, you can use agave nectar, honey, or another liquid sweetener of your choice. Adjust the quantity to suit your preferred level of sweetness.

How can I make this triple chocolate cake dairy-free?
For dairy-free options, choose plant-based alternatives such as dairy-free cream cheese, almond or coconut milk, and vegan chocolate chips.

Can I freeze the entire cake with frosting and ganache?

Yes, you can freeze the fully assembled cake. Wrap it securely to prevent freezer burn, and thaw it in the refrigerator when ready to serve.

Can I make gluten-free triple chocolate cupcakes instead of a cake?

Absolutely! Adjust the baking time accordingly, and you can create delicious gluten-free triple chocolate cupcakes using the same batter, frosting and ganache. You can also experiement with different chocolate frostings.

Is My Triple Chocolate Cake Healthier Than a Traditional Cake?

A slice of traditional cake has roughly 64 grams of sugar per slice. And it’s made with processed white sugar, powdered sugar, and processed white flour. A slice of my cake has roughly 18 grams of sugar. And it’s made with natural sweeteners, including sweet potatoes, maple syrup, unsweetened applesauce, and coconut sugar. It’s also gluten-free with almond and tapioca flour.

Although my cake is a much healthier option, it is still a treat and should be eaten in moderation 🙂

Gluten-Free Triple Chocolate Cake on a wooden cake plate.

Gluten-Free Triple Chocolate Cake Recipe

Gluten-Free diet-friendly recipe
Indulge in my Healthier Gluten-Free Triple Chocolate Cake with an almond flour chocolate sponge, fluffy sweet potato chocolate frosting, and light chocolate ganache as a single-layer cake, cupcakes or a stunning layered cake. This is perfect for Valentine's Day, Thanksgiving, Christmas, birthdays, or any special occasion. 
5 from 5 votes
Servings 12
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Equipment

  • 1 food processor https://amzn.to/3w27xDV
  • 3 6" cake pans https://amzn.to/3pbTXxK
  • 1 cake turntable https://amzn.to/3oYW8o3
  • 1 jumbo piping tips https://amzn.to/42aqG51

Ingredients
  

Fluffy Chocolate Frosting:

  • 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
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt

Chocolate Cake:

  • 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 is my fave)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract

Chocolate Ganache Drip:

  • 1/2 cup chocolate chips
  • 2 tablespoons milk (almond milk is my fave)
  • 1 teaspoon coconut oil
  • dash salt

Instructions
 

  • Peel and chop two medium-sized sweet potatoes. Steam them until fork tender. Allow to cool before making frosting.
    In a blender or food processor, combine chopped sweet potatoes, cocoa powder, cream cheese, maple syrup, melted coconut oil, vanilla extract, apple cider vinegar, and salt.
    Blend until smooth and creamy with soft peaks. Adjust sweetness if needed by adding more maple syrup or powdered sugar. Transfer the frosting to a bowl and store it in the fridge until you're ready to frost the cake.
  • Preheat your oven to 350ºF. Line your cake pans with parchment paper and lightly spray with non-stick cooking spray. 
    Add all the dry ingredients, including almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, and salt to a mixing bowl. Mix with a whisk to break up any clumps.
    In a separate large mixing bowl with a stand mixer with a whisk attachment, or hand mixer, combine all the wet ingredients, including eggs, oil, maple syrup, applesauce, vanilla, and apple cider vinegar. Mix until all the eggs are well-combined.
  • Pour the batter evenly between three 6 inch cake pans, two 8" pans, or one 9×12" pan.
    Bake at 350ºF for 28-30 minutes or until a toothpick comes out clean. You may need to adjust the baking time for different pan sizes. Allow the cakes to cool completely on a cooking rack.
  • If the tops of your cakes are uneven, you can slice off the tops using a layered cake slicer or a serrated knife.
    Spread an even layer of frosting on top of the first cake layer about .25" thick. Repeat for the second layer and third layers.
    Apply a thin layer of frosting, or crumb coat to the sides of the cake. This layer is meant to fill in any cracks or crevices. Wipe any crumbs off your spatula before putting it back into your bowl of frosting. Place your cake in the freezer for 10 minutes to allow the frosting to set.
    Apply a thicker layer of frosting to the sides and top of the cake using your spatula. Gently turn the cake on a turntable to evenly spread the frosting on the sides of the cake.
  • Add the chocolate chips and coconut oil to a microwave-safe bowl and heat in 30-second intervals until melted. Stir the milk into the melted chocolate with a spatula until smooth. 
    Starting at the top edge of the cake, gently pour the chocolate until it drips off the edges of the cake. Continue to pour in a zigzag motion creating drips about every inch around the top of the cake. Pour the remaining chocolate to fill in the top of the cake. Then sprinkle the desired amount of chocolate sprinkles over the top of the cake. Place the cake in the refrigerator to allow the ganache to set.
    Insert a jumbo star frosting tip into a piping bag and fill it with the remaining frosting. Create 8 swirls around the outer edge of the cake. 

Video

YouTube video

Notes

Sweetness Level: You can increase the sweetness level of the chocolate frosting by adding more maple syrup or powdered sugar.
Layered Cake: I recommend lining the bottom of your cake pans with parchment paper and spraying them with non-stock cooking spray to ensure the cakes release from the pan. If you do not have parchment paper, then spray and lightly flour the bottom and sides of the pans.
Crumb Coat Frosting Layer: Adding the thin crumb coat layer of frosting to the sides and top of the layered cake first will help ensure you get a smooth outer layer of frosting.  
Ganache Consistency: You want the chocolate to be runny enough to drip off a spoon easily. You can add more coconut milk, one teaspoon at a time, to reach the desired consistency.

Nutrition

Calories: 356kcalCarbohydrates: 35gProtein: 8gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 91mgSodium: 389mgPotassium: 352mgFiber: 6gSugar: 20gVitamin A: 3392IUVitamin C: 1mgCalcium: 152mgIron: 3mg
Keyword anti-inflammatory, birthday cake, gluten free, naturally sweetened, sweet potato frosting, triple chocolate cake
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

5 Comments

  1. Such a rich and delicious tasting cake!! The texture is incredible as well! Never would’ve guessed that the frosting had sweet potatoes in it!

  2. 5 stars
    This cake is sooo good!! The cake is super moist and I couldn’t stop eating the frosting!! Love that it has sweet potato in the frosting. We couldn’t even taste it!!

    1. Hi Amanda, thank you for the feedback! I was so excited when I discovered I could make a healthier frosting with sweet potato! I’m glad you love it too 🙂

5 from 5 votes (4 ratings without comment)

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