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FaveGlutenFreeRecipes.com

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Gluten Free Triple Chocolate Cream Cake

Gluten Free Triple Chocolate Cream Cake
Gluten Free Triple Chocolate Cream Cake
This image courtesy of FaveGlutenFreeRecipes.com

Are you looking for a gluten free chocolate cake recipe? If so, then you can stop your search because this Gluten Free Triple Chocolate Cream Cake will blow away any of its competitors. Incredibly rich and delightfully decadent, this smooth and creamy dark chocolate cake will impress even the pickiest critic. The explosion of chocolate in every bite will be sure to satisfy your chocolate craving.
This flourless chocolate cake is made up of 3 different layers: a crumb base, a chocolate whipped cake, and a healthy chocolate ganache. Each layer perfectly complements the other to create this absolutely amazing gluten free dessert. When you try this cake for the first time, you'll never look back. 

Serves16

Ingredients

  • FOR THE CRUMB BASE
  • 1 cup almond meal
  • 3 tablespoons maple syrup
  • 1/2 cup cocoa powder
  • pinch of sea salt
  • 1 teaspoon vanilla
  •  
  • FOR THE FILLING
  • 2 cups roasted unsalted cashews
  • 1/2 cup water
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla
  • 1/2 cup coconut oil, melted if solid
  • 3/4 cup cocoa powder
  •  
  • FOR THE TOPPING
  • 5 tablespoons cocoa powder
  • 1/4 cup coconut oil, melted if solid
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • sliced almonds for garnish, optional

Instructions

To Make the Cake

  1. Place the crumb base ingredients into a food processor and pulse to combine. Press the crumbs into the base of an assembled spring form pan, using your fingers to cover the bottom and 1/2-inch up the sides.  

  2. Soak cashews in warm water for 10 minutes, making sure the cashews are covered with water. Then rinse and drain well. Place the nuts into a food processor with syrup, water, and vanilla and blend until mixture is creamy. Add coconut oil and cocoa powder and continue to blend until filling is very smooth. Pour into the crust and smooth the top. Place into the refrigerator and chill several hours.

  3. To make the topping, place cocoa powder, coconut oil, maple syrup, and vanilla into a bowl and whisk together until completely smooth. Remove sides from the pan, place cake on a serving platter and pour the topping over the cake. Garnish with sliced almonds if desired.

Note

This is a very rich, chocolatey cake and small slices are recommended.  It may also be made in a mini-cheesecake pan for individual servings.  

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Wow what an amazing looking cake. I can't wait to make it. I went looking for flourless cakes and didn't expect to find a no-bake one so I think I have scored here. I love rich desserts and this looks like one. I'm sure I'm going to enjoy it very much.

YUM! I don't think it was too chocolately. It was a lot like flourless cake which is important to keep in mind. It's not a normal cake texture. I was super into it though.

The bottom of the cake was grainy. I didn't like it very much.

LOVED this cake! It was delightfully rich and dark-chocolaty. I honestly couldn't tell it was gluten free!

AMAZING! Everything about this cake is perfect.

This was actually almost TOO chocolatey (I can't believe I just said that). That being said, it single-handedly cured my chocolate craving. I thought it was going to basically be fudge in cake form, but it was really quite smooth and more like a whipped cream with more chocolate on top. 10/10 would eat again, but I'd get a smaller piece.

This cake was amazing! The texture is great, especially for a gluten free cake, and there's plenty of chocolate.

This cake was delicious! It was super rich and chocolaty.

This was a chocolate explosion and so decadent! I wouldn't have known it was GF.

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