Chocolate truffle cake (gluten free, dairy free)

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This chocolate cake It is a rich and decadent dessert that is sure to impress. It is made up of three layers, including a crumbly chocolate crust, a soft chocolate ganache filling, and a silky chocolate frosting. It is the perfect chocolate dessert and incredibly gluten, dairy and paleo free.

I debated calling this chocolate cake recipe a triple chocolate cake because of its three layers of chocolate: the crust, the ganache, and the frosting. But a chocolate truffle cake It seemed more appropriate.

If you've ever eaten rich Belgian chocolate truffles, you know what I'm talking about. Truffles that are so thick and creamy that after a bite just close your eyes and savor the delicious flavor. Well, that's what you have here, in the form of a beautiful cake.

Because there is so much chocolate in this recipe, I recommend splurging on the good stuff. Go with a high quality brand (see my recommendations in the recipe card notes), but don't get too dark or it will be too bitter. Chocolate in the 55-65% cocoa range is perfect!

Chocolate cake ingredients

This recipe is easily combined with some basic ingredients. The crust is a combination of almond flour and raw cocoa, the ganache is coconut milk with bittersweet chocolate and eggs, and the glaze is simply melted chocolate with coconut milk.

This is what you will need for each layer:

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Bark ingredients

  • Almond flour: 1 ½ cups
  • Raw cocoa powder: 3 tablespoons
  • Coconut oil: 3 tablespoons
  • Maple syrup: 2 tablespoons
  • Salt: ¼ teaspoon of salt

Ganache Center Ingredients

  • Full fat coconut milk: 13.5 ounces (reserve 2 tablespoons for frosting)
  • Sweet and Sour Chocolate: 10 ounces
  • Eggs: 2 eggs
  • Vanilla extract: 1 teaspoon
  • Salt: ¼ teaspoon

Glaze ingredients

  • Coconut milk: 2 tablespoons (used from the previous can)
  • Sweet and Sour Chocolate: 2 ounces
  • Maple syrup: 1 teaspoon
  • Water: 1 tablespoon

How to store this chocolate cake

You can make this recipe up to two days in advance and keep it in the fridge (discovering it is fine).

But did you know you can also freeze leftovers? Simply cut the chocolate cake into slices and store the leftovers in an airtight container in the freezer. The slices will last up to 2 months in the freezer, perfect for when you need a quick chocolate to pick me up!

To defrost, you can move a slice to the refrigerator the night before. Or you can leave a slice on the kitchen counter for about 30 minutes. Once it's thawed, enjoy!

Enjoy more chocolate recipes

Looking for more chocolate options? Here are some delicious recipes to turn things around.

Chocolate truffle cake (gluten free, dairy free)

Preparation time: 30 minutes

Cook time: 1 hour

Total time: 1 hour and 30 minutes

Servings: 12 slices

A decadent chocolate cake recipe with three layers of chocolate goodness. It is like biting into a rich chocolate truffle, in the shape of a cake. And you will never know that it is gluten free and dairy free.


  • 1 1/2 cups almond flour
  • 3 tablespoons of raw cocoa
  • 3 tablespoons of coconut oil
  • 2 tablespoons of maple syrup
  • 1/4 teaspoon of salt

Ganache Center

  • 13.5 ounces full fat coconut milk, with 2 tablespoons reserved for frosting
  • 10 ounces bittersweet chocolate
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt


  • 2 tablespoons coconut milk, taken from the top can
  • 2 ounces bittersweet chocolate
  • 1 teaspoon of maple syrup
  • 1 tablespoon of water
  • Preheat your oven to 350 degrees Fahrenheit.

  • Mix all of the crust ingredients together in a medium bowl, until well mixed and sticky. Use your fingers to press the mixture into the bottom and sides of a 9-inch pie pan. Use a fork to prick the bottom at three points.
  • Bake the crust for 10-12 minutes or until it begins to harden. Remove and cool on a wire rack.

  • To make the ganache, heat the coconut milk in a small saucepan and simmer. Once on low heat, turn off the heat and add the chocolate, stirring until smooth. Let cool for 10 minutes.

  • In a small bowl beat the eggs with the vanilla and salt. Add to chilled chocolate and stir together.

  • Pour the ganache filling into the crust and cook for 20-25 minutes. When done, the center will still wobble, but the edges should look firm. The center will remain firm as it cools. Remove the tart from the oven and chill in the tart pan on a wire rack for 30 minutes. Then refrigerate for 30 minutes.

  • To make the frosting, heat the coconut milk, maple syrup, and water in a small saucepan over medium heat. Turn off the heat and add the chocolate, stirring until it melts. Alternatively, add all ingredients to a small glass bowl and microwave in 15 second increments until melted.

  • Pour the frosting over the cake, tilting the pan in a circular motion to spread the frosting over the top. Let the frosting settle for 30 minutes, then serve.

Chocolate Recommendations

  • Pascha Chocolate is organic, gluten-free, dairy-free, soy-free and vegan. I love 55% chocolate chips and this is what I used in this recipe.
  • Hu Chocolate is organic, gluten-free, dairy-free, soy-free, vegan, and paleo (no refined sugars). But it is a little bit more bitter at 70%.
  • Lily’s Chocolate is gluten free, dairy free and Fair Trade certified. It contains soy lecithin, but is sweetened with stevia and erythritol, making it keto friendly.

Calories: 365kcal, Carbs: 22g, Protein: 6g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 28mg, Sodium: 115mg, Potassium: 274mg, Fiber: 4g, Vitamin A: 50IU, Vitamin C: 0.3 mg, calcium: 62 mg, iron: 3.8 mg


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