This Triple Chocolate Layer Cake has alternating layers of soft gluten free chocolate cake and creamy chocolate fudge frosting. It's then topped with chocolate ganache, more frosting and sprinkles. If that wasn't enough, this dreamy cake is also nut free, eggless and easily vegan! It’s a must try for all the chocolate lovers out there!
This Triple Chocolate Cake recipe is so easy to follow! The rich cake batter whips up in one bowl with a whisk! No mixer needed. It's soft and moist while still being decadent and luscious. But if a layer cake feels too overwhelming, try my Chocolate Cake with Chocolate Cream Cheese Frosting or my super simple yet decadent Chocolate Ganache Cake!
For more triple chocolate recipes, try my Brooklyn Blackout Cake, Triple Chocolate Cinnamon Rolls, Triple Chocolate Cheesecake and Triple Chocolate Donuts.
Reasons to Love this Chocolate Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake is super soft, decadent and delicious.
- Fudge Frosting- It has a luscious fudge frosting!
- Easy to Make- The batter mixes up in just one large bowl with a whisk! No mixer needed!
- Triple Chocolate- It has chocolate cake, chocolate frosting and a chocolate ganache drip! If you love triple chocolate, check out my Triple Chocolate Cookies.
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- White Vinegar- We use this along with baking soda to help the cakes rise.
- Vegetable Oil- The cake uses oil instead of butter to help it stay super moist.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Heavy Cream- If you want to make the ganache drip vegan, make sure to use a gluten free vegan heavy cream.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this in a Vegan Chocolate Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Buy a vegan heavy cream like in my Cocoa Dusted Truffles.
- Make sure to use vegan chocolate chips.
- If using sprinkles, make sure they're gluten free and vegan.
How to Make this Recipe with All Purpose Flour
- Use 3 cups packed AP flour (504 grams).
- Make sure to use packed ½ cup cocoa powder (58 grams).
- Only use ¾ cup vegetable oil.
For Vegan Ganache without Vegan Heavy Cream
- Place ¾ cup of vegan chocolate chips and 6 tablespoons of a vegan baking stick in a heat safe bowl.
- Heat them in the microwave in 10 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated.
- Then follow the directions for spooning it on the cake and letting it drip down the sides.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Triple Chocolate Cake
Here are the step by step instructions to make this chocolate layer cake!
Step 1: Whisk Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powder, baking soda and kosher salt.
Step 2: Make 3 Wells and Add the Wet Ingredients
Into the dry ingredients, make 3 wells for the wet ingredients to be poured into. In one well pour the vegetable oil, in the other pour the white vinegar and in the last, pour the vanilla.
Pour the cold water on top of all the ingredients. Whisk everything together until fully combined. Switch to using a spatula when the batter gets too thick.
Step 3: Scoop the Batter and Bake
Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
Bake the cake in the center rack at 350 degrees Fahrenheit for 45 minutes.
Step 4: Make the Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
Slowly add in the confectioners' sugar, cocoa powder, pure vanilla extract and kosher salt; beat until combined.
Add in the water, a little at a time until you get the desired consistency. You may not need to use it all. Set the frosting aside.
Step 5: Cut the Cakes in Half
Remove cakes from the oven and let them cool in the cake pans.
Once the cakes have cooled completely, take them out of the pan and slice them in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.
Step 6: Frost the Cake and Chill
Separate the frosting into 5 equal sections.
Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.
You should only use a fifth of the frosting on the top and sides combined.
Pop the entire cake in the fridge uncovered for 15-20 minutes.
Step 7: Make the Ganache
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
Cover with plastic and let site one minute. Then remove plastic and whisk until smooth
Step 8: Spoon on the Chocolate Ganache
Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.
Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
Step 9: Decorate the Cake
Put the remaining ⅕th of the frosting into a piping bag and then make swirls all around the edge of the top of the cake. Sprinkle some gluten free/nut free/vegan chocolate sprinkles on top of the fudge swirl.
Expert Baking Tips
For the Chocolate Layer Cake
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cake its dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. Do not use dark alone; it will make your cake and frosting too dry and bitter. Also use packed cups like with the flour.
- Smooth the Batter- When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
For the Chocolate Fudge Frosting
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The frosting will be way too runny.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
- Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the decorating like the ganache and pipe the extra buttercream in the morning.
If making the cake the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.
Yes! You can make the frosting the night before.
Store it in a bowl covered with plastic wrap in the fridge. When ready to use, bring the frosting to room temperature and rewhip to regain that creaminess.
If you don’t have a piping bag you can use your icing spatula or butter knife or the back of a spoon to make swirls or marks all over the cake.
You can check out my Vegan Vanilla Cake for inspiration.
Yes. This isn't sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked. Always read the labels.
Or check out the section above entitled "substitutions and variations" for a vegan heavy cream recipe.
Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for up to 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
Freezing: Wrap slices in foil, place in the zip top bag and freeze for up to 30 days.
When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
More Layer Cake Recipes You'll Love
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📖 Recipe
Triple Chocolate Layer Cake
Ingredients
For the Cake
- 3 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark)
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- ¾ cup plus 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons pure vanilla extract
- 2 cups cold water
For the Frosting
- 1.5 cups unsalted butter or vegan baking stick, room temperature
- 7 cups confectioners’ sugar
- 2 cups cocoa powder (I use 1 cup of Dutch or Natural Unsweetened and 1 cup of Dark)
- 4 teaspoons pure vanilla extract
- 1 cup water , room temperature
For the Ganache Drip
- 6 oz semi sweet chocolate chips
- ½ cup heavy cream
For the Decorations
- 1 tablespoon chocolate gluten free/nut free sprinkles
Instructions
For the Chocolate Layer Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans with vegetable oil, line with parchment paper and then lightly grease again with vegetable oil.
- In a large bowl whisk together the 3 cups gluten free flour, ½ cup cocoa powder, 2 cups granulated sugar, 2 teaspoons baking soda and 2 teaspoons kosher salt.
- Using clean hands, make 3 wells in the dry ingredients for the wet ingredients to be poured into.
- In one well pour the ¾ cup plus 2 tablespoons vegetable oil, in the other well pour the 2 tablespoons white vinegar and in the last, pour the 2 teaspoons pure vanilla extract.
- Pour the 2 cups cold water on top of all the ingredients.Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over-mix.
- Using a spatula, scoop the batter into a greased and parchment lined 8 inch cake pan and smooth the top with a butter knife.Bake the cakes in the center rack at 350 degrees Fahrenheit for 45 minutes until the top is slightly springy when carefully touched.Let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
- Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.
For the Chocolate Fudge Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the 1 ½ cups unsalted butter until smooth.
- Slowly add in the 7 cups plus confectioners' sugar, the 2 cups cocoa powder and the 4 teaspoons pure vanilla extract and beat until combined.
- Add in the 1 cup of room temperature water...a little at a time until you get the desired consistency. You may not need to use all the water.
- Divide frosting into 5 equal servings.
Assemble the Cake
- Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
- Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
- Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.You should only use a fifth of the frosting on the top and sides combined.
- Pop the entire cake in the fridge uncovered for 15-20 minutes.
Make the Chocolate Ganache
- Place the 6 ounces chocolate chips in a heat safe bowl. Set aside.Pour the ½ cup heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
- Cover with plastic and let site one minute. Then remove plastic and whisk until smooth. Take the cake out of the fridge.Immediately spoon all the liquid ganache on top of the cold cake.Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
- Take the cake out of the fridge. Spoon almost all of the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly since the cold cake will harden the ganache fast.
Decorate the Cake
- Put the rest of the fudge frosting into a piping bag and pipe a swirl all around the edge of the outside of the cake. Place chocolate sprinkles on the fudge swirl if desired.If you have frosting leftover, save it in a bowl covered in plastic wrap in the fridge for a few days.
Becca Johnson says
Have you ever tried making this with almond flour and/or coconut flour? I’m wanting to make this Keto as much as I can.
Lee says
I am sorry I cannot have either in my household due to my son's severe allergies. Sadly both those flours are not a 1 to 1 replacement for gluten free multipurpose flour. Almond flour, for example, is a high fat flour and can make baked goods greasy due to the added moisture. Sadly you'd also have to adjust the liquid amounts in the recipe for the best results. King Arthur says to replace 1/4 of the flour in a recipe with almond flour. So if a recipe calls for 1 cup of flour, then use 3/4 cup gf multipurpose flour and 1/4 cup almond flour. Sorry I can't be of more help!
Anna says
I've made this cake 3 times already and it is AMAZING! All my non-vegan friends and family members cannot believe it's vegan and keep asking to make more.
Just a tip to definitely add less rather than more water when mixing the frosting, and add in small amounts. I usually end up only needing about 1/3 of a cup of water, as opposed to a full cup.
The first two times I used two 8-inch cake pans, but this time around I used a bigger cake pan (maybe 11-inches, I'm not sure), and it turned out great! I had to bake it for about 10 minutes longer to ensure everything is baked evenly, and then I split it into 3 pieces to layer the frosting. I will definitely keep coming back to this recipe and others - thank you!! 🙂
Lee says
SO glad!!! Thanks so so much!
Christine says
Oh, and i am using your metric measurement. Some measurements are strange like the 2 of butter sticks. We do not have sticks here in Belgium. Thanks again xx
Lee says
The butter amount is for the frosting and it should be listed in cups. When you click the metric button, it should be in grams. I just checked and it looks ok. Let me know if there is an issue! I updated this recipe recently and maybe it didn't show the update yet?
Christine says
Thanks a lot! the metrics show now. And i'll keep the measurements the same. Was just nervous because the measurements are literally 2x more than for my standard 2 x 8" chocolate cake recipe, as well as my other cake recipes. Thx again.
Christine says
Just from the photos and ingredients/quantities, I can tell this will be yet another winner recipe! Question please: If i plan to make a simple 2-layer 8" chocolate cake (using the cake part to make a cookie dough filled/frosted/topped cake) using your recipe (not cutting both layers in half), how do I adjust the ingredient amounts please? I see the ingredient amounts of your other 2 x 8" layer cakes are much lower which is why I ask. Thanks!!
Lee says
Hi Christine! You can make this into a two layer cake...the layers will just be a bit thicker. The batter fits into two 8 inch cake pans, just do not cut the cakes in half horizontally when they cool. Nothing should need to be adjusted. Hope that makes sense.
Terry Crawford says
Best best chocolate cake. I used rice flour and it worked so well.
Megan Koury says
Excited to try making this for my 4-year-old's birthday as he cannot have eggs, wheat, dairy, or nuts. As I will need to make this vegan I have a question with respect to the vegan heavy cream: would using coconut cream work for the ganache?
Lee says
That should work although I sadly cannot test it due to my son's allergies. However, you can make it with vegan chocolate chips and vegan baking sticks instead! If you check out my chocolate lemon cake recipe...I have how to make it there. Hope this helps!
https://laneandgreyfare.com/chocolate-lemon-cake/
Ellen says
Fantastic cake, it held up really well when I made it they day before an event! The cake itself was moist, and the frosting was excellent- perfect for a family with a huge vegan sweet tooth and a deep love of chocolate!
Lee says
Thanks so much!!! I'm so glad!
Louise says
Hi, cake looks amazing. Haven’t tried it, but will soon. Dumb ? What would happen if one used reg. ap flour instead of gf? Thanks!
Lee says
Thank you!!! Not a dumb question at all! You can make it with regular but sadly I cannot test it due to celiac disease. However, I used to make this recipe all the time (before my daughter was diagnosed) with regular AP flour. Instead of using 3/4 plus 2 tablespoons of vegetable oil...use just 3/4 of a cup. Hope that helps!!
Florence Catlett says
My question on using this is that the vinegar and another ingredient were added to add to rising of gf flour. Do those still need to be used?
Lee says
Hi there! Yes! The vinegar is needed if you use gf or AP flour. Hope that helps!
Steve says
You can never have too much chocolate and this cake does not disappoint. Delicious!
Lee says
Thank you!
Kate says
I made this cake and it was absolutely delicious. I didn’t have any vegetable oil on hand so I substituted with coconut oil instead. It was so decadent and delicious. I didn’t use the drip but instead topped it with chocolate buttercream and lots of Easter eggs . You need to try this cake 🎂 This cake is what love is made off ❤️
Lee says
I'm so glad!!! Thank you!
John says
This cake is the best! So much chocolate! It's delicious!
Lee says
Thank you!
Donna says
Chocolate layer cake has always been my favorite cake and this one was the best. So moist and yummy!
Lee says
Thanks so much! So glad you love it!
JAMN says
My daughter can't have eggs, gluten, dairy, or nuts-so this is a gift of a recipe. It was in her words- "the yummiest cake ever".
Lee says
I am so so glad! Thanks so much!!!
Veronica says
This chocolate cake is delicious! I made it for my daughter who has a peanut allergy and her friend who has celiac disease. They loved it! I will definitely make it again.
Lee says
So glad thank you!!!
Allison says
Most delicious gluten free cake I’ve ever eaten! And so easy to whip up!
Lee says
Thank you, Allison!!!
Gord says
Did you slice the cakes into 2 layers??
Your comment about frosting 1 layer, then repeating 3 times prompted this question. Cake LOOKS FANTASTIC!!! Thanks for this!!😋😋😋
Lee says
Yes sorry! If you look under the "tips for making the triple chocolate cake" I say to slice both layers horizontally in half to create 4 thin layers of cake. Sorry for the confusion and thanks for your kind words!!!
Elaine Adamo says
Such a delicious, uncomplicated recipe. I am a follower of laneandgreyfare and often enjoy her cookies. This chocolate cake recipe will definitely be my go to recipe for company. Love the tip to freeze individual pieces so I can enjoy this decadent cake all to myself.
Such a fan Lee and I will be sharing this recipe with friends.
Lee says
Oh my goodness so kind thank you so so much!!!!
Giana says
I absolutely LOVE this cake!! Probably the best chocolate cake I have ever had. You wouldn’t even be able to tell it’s allergy-free which is the best part.
Lee says
Thank you so much!!!! SO happy to hear!
Gary says
Looks great one ? Why is there vinegar in the recipe ? Thanks
Lee says
Hi! The vinegar is an acid and it is used to react with the baking soda. The two together create a chemical reaction by producing carbon dioxide and makes the batter rise! The vinegar also helps when cakes have no eggs; it makes the cake light and fluffy! Hope that helps!
Gary S. Lucas says
Thanks looks delicious
Lee says
Thanks!!!