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    Home » Dessert

    Triple Chocolate Layer Cake

    Published: Aug 30, 2021 · Modified: Aug 21, 2022 by Lee · This post may contain affiliate links · 40 Comments .

    Jump to Recipe Jump to Video

    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!

    Triple Chocolate Layer Cake Oozing with chocolate ganache.

    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.

    For more triple chocolate recipes, try my Brooklyn Blackout Cake, Triple Chocolate Cinnamon Rolls, Triple Chocolate Cheesecake and Triple Chocolate Donuts.

    Jump to:
    • Reasons to Love this Cake
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Triple Chocolate Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Other Cake Recipes You'll Love
    • 📖 Recipe
    • Triple Chocolate Layer Cake

    Reasons to Love this 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!
    • Triple Chocolate- It has chocolate cake, frosting and drip!

    Ingredient Notes

    Gluten free flour, butter, water, heavy cream, cocoa powder, confectioners' sugar, baking soda, chocolate chips, vegetable oil, white vinegar, kosher salt and vanilla in separate containers.
    • 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • White Vinegar- We use this along with baking soda to help the cakes rise.
    • Vegetable Oil- The cake uses oil instead of butter/vegan baking stick to help it stay moist.
    • Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
    • 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 Vegan

    • 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.
    • Use a vegan heavy cream alternative 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.

    This recipe has not been tested with 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!

    A slice of Triple Chocolate layer Cake sits heroically.

    How to Make Triple Chocolate Cake

    Here are the step by step instructions to make this cake!

    Make the Cake

    Step 1: Whisk Together All the Dry Ingredients

    In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and kosher salt. 

    A bowl of flour, sugar, cocoa powders, baking soda and salt. 
    Whisking the gluten free flour, sugar, cocoa powders, baking soda and salt. 

    Step 2: Make 3 Wells in the Dry Ingredients

    In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into. 

    Step 3: Pour in the Liquid Ingredients minus the Water 

    In one well pour the vegetable oil, in the other well pour the white vinegar and in the last, pour the vanilla.

    3 wells in the dry ingredients made my hands.
    Step 2
    Pouring the wet ingredients into the wells.
    Step 3

    Step 4: Pour the Cold Water on Top

    Pour the cold water on top of all the ingredients. 

    Step 5: Whisk to Combine Everything

    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.

    Pouring cold water on top of the mix.
    Step 4
    A spatula mixes the brown ingredients.
    Step 5

    Step 6: Scoop the Batter

    Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.

    Step 7: Bake the Cakes

    Bake the cakes in the center rack at 350 degrees Fahrenheit for 45-48 minutes until the top is slightly springy when carefully poked.

    Step 8: Cut the Cakes in half

    Remove cakes from the oven and let them cool in the cake pans. 

    Once the cakes have cooked 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.

    Rich chocolate cake batter in cake pans.
    Step 6
    Baked chocolate cake bread in cake pans.
    Step 7
    Chocolate cake bread with the tops cut off on a cooling rack.
    Step 8

    Make the Frosting

    Step 1: Cream the Butter/ Vegan Baking Stick 

    In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.

    Step 2: Add the Confectioners' Sugar 

    WIth the mixer on very low speed, slowly add in the confectioners' sugar.

    Step 3: Add in the Cocoa Powders

    With the mixer on low speed still, add in the cocoa powders.

    Step 4: Add in the Vanilla 

    Add in the vanilla and beat until combined.

    Step 5: Add in the Water

    While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.

    A closer look at the chocolate frosting in a bowl.

    Assembling the Cake

    Step 1: Divide the Frosting into equal sections 

    Separate the frosting into 5 equal sections. 

    Step 2: Frost One Layer of 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.

    Step 3: Repeat the Process

    Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.

    Hands delicately frost the top of the chocolate cake with chocolate frosting.

    Step 4: Keep the Top and Sides Thin

    Once you get to the top 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 ⅕th of the frosting on the top and sides combined.

    Step 5: Chill the Cake 

    Pop the entire cake in the fridge uncovered for 15-20 minutes. This will make it more stable to work with for the ganache drip.

    Thinly frosted chocolate cake on a stand.

    Make the Ganache

    Step 1: Place the Chocolate Chips in a Heat Safe Bowl

    Set the bowl with the chips aside.

    Step 2: Heat the Heavy Cream

    Set the heavy cream in a small saucepan over medium heat, whisking constantly. 

    When the heavy cream begins to simmer around the edges, immediately pour the cream over the chocolate chips.

    Step 3: Let it Sit

    Do not whisk the heavy cream and chocolate chips together yet! Let it sit for one minute and then whisk until combined and smooth. 

    Hot heavy cream is added to the chocolate chips.
    Whisking the chocolate and cream until silky smooth.

    Make the Ganache Drip

    Step 1: Spoon the Ganache

    Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.

    Step 2: Push the Ganache to the Edge

    Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.

    Work quickly because the cold cake will quickly stop the ganache from dripping too much. 

    Chocolate cake on a cake stand dripping with chocolate ganache.

    Decorate the Cake

    Step 1: Pipe Swirls 

    Put the remaining ⅕th of the frosting into a piping bag.

    Make swirls all around the edge of the top of the cake.

    Step 2: Add Chocolate Sprinkles

    Sprinkle some gluten free/nut free/vegan chocolate sprinkles on top of the fudge swirl.

    Looking down at the intricate dance of ribbons of chocolate ganache.

    Expert Baking Tips

    • Use 2 Types of Cocoa Powder- The 2 types of cocoa powders gives the cake its dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cake and frosting too dry and bitter.
    • Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
    • 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

    Can I make this cake ahead of time?


    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.

    Can I make the frosting ahead of time?


    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 if you want to regain that creaminess. 

    What if I don't have a piping bag? What can I use instead?


    To decorate the cake, 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.

    I can't find a vegan heavy cream; what can I use instead?


    I have an easy recipe for a vegan ganache with vegan baking sticks:

    - Place ¾ cup of 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.

    How do I store this Triple Chocolate Cake?


    Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 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.

    If not eating all the extra slices within 2 days, take the slices wrapped in foil and place in the zip top bag and freeze them. You can keep the slices frozen 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.

    A slice is ready to be enjoyed.

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    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Triple Chocolate Layer Cake Oozing with chocolate ganache.

    Triple Chocolate Layer Cake

    Author: Lee
    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!
    5 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 45 minutes mins
    Assembly Time 45 minutes mins
    Total Time 2 hours hrs
    Course Dessert
    Cuisine American
    Servings 12 Slices
    Calories 751 kcal

    Ingredients
     
     

    For the Cake

    • 3 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
    • 2 cups granulated sugar
    • 2 teaspoons baking soda
    • 2 teaspoons kosher salt
    • ½ cup cocoa powder (I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark)
    • 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

    • Chocolate gluten free/nut free sprinkles if desired.

    Instructions
     

    Make the 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 gluten free flour, sugar, baking soda, salt and cocoa powder.
    • Make 3 wells in the dry ingredients.
    • In the first well, pour the vegetable oil.
    • In the second well, pour the white vinegar.
    • In the third well, pour the vanilla.
    • Pour the cold water over everything and whisk together until just combined. If it starts getting thick, use a spatula instead of a whisk.
    • Divide the batter evenly between the two 8 inch pans and smooth the tops with a butter knife.
    • Bake in the center rack of the oven for 45 minutes or until the cakes spring back at you when carefully touched.
    • Remove from the oven and let the cake cool completely in pans. Once cool, remove from pans and transfer to a cooling rack and slice both in half horizontally. Now you have 4 thin layers of cake.

    Make the Frosting

    • In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.
    • With the mixer on very low speed, slowly add in the confectioners' sugar.
    • With the mixer on low speed still, add in the cocoa powders. 
    • Add in the vanilla and beat until combined.
    • While the mixer is on, slowly add in the 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 the cake stand. Take ⅕ of the frosting and frost the top. Place another layer of cake on top and repeat. Do this process 3 times.
    • Frost a thin layer of frosting on the top of the cake and sides of the cake. Use a cake scraper or an icing spatula to scrape excess frosting off the sides of the cake. This should be a semi naked cake. Pop in the fridge uncovered for 15 min to harden.

    Make the Ganache

    • While the cake is chilling, place chocolate chips in a heat safe bowl. Place heavy cream in a pan on the stove over medium heat. Whisk constantly until the edges begin to simmer. Immediately pour on top of chips and do not mix! Let sit 1-2 min then whisk until fully combined and smooth.
    • 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. You may have frosting leftover. You can save it in a bowl covered in plastic wrap in the fridge for a few days.
    • Place chocolate sprinkles on the fudge swirl if desired.

    Video

    Notes

    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, vegan chocolate chips, vegan heavy cream and vegan sprinkles.
    If you can't find a vegan heavy cream, check out my FAQ section in my blog post for how to make a vegan ganache with vegan baking sticks. 
    All Purpose Flour: I cannot test this due to celiac disease, but use 3 cups packed AP flour (504 grams), ½ cup packed cocoa powder (58 grams) and ¾ cup vegetable oil.
    Storing: Once the cake is cut into, cut the entire cake into slices and wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 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 in the microwave for 5-10 seconds; be careful not to burn your mouth.
    Freezing: If not eating all the extra slices within 2 days, take the slices wrapped in foil and place in the zip top bag and freeze them. You can keep the slices frozen 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 in the microwave for 5-10 seconds; be careful not to burn your mouth.
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 751kcalCarbohydrates: 135gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 61mgSodium: 582mgPotassium: 284mgFiber: 10gSugar: 103gVitamin A: 709IUCalcium: 53mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Gord

      August 30, 2021 at 9:03 pm

      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!!😋😋😋

      Reply
      • Lee

        August 31, 2021 at 3:00 am

        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!!!

        Reply
        • Elaine Adamo

          April 15, 2022 at 10:20 am

          5 stars
          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.

          Reply
          • Lee

            April 15, 2022 at 1:55 pm

            Oh my goodness so kind thank you so so much!!!!

            Reply
      • Giana

        April 15, 2022 at 10:24 am

        5 stars
        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.

        Reply
        • Lee

          April 15, 2022 at 1:55 pm

          Thank you so much!!!! SO happy to hear!

          Reply
      • Gary

        April 28, 2022 at 8:56 am

        Looks great one ? Why is there vinegar in the recipe ? Thanks

        Reply
        • Lee

          April 28, 2022 at 2:02 pm

          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!

          Reply
        • Gary S. Lucas

          April 28, 2022 at 2:47 pm

          Thanks looks delicious

          Reply
          • Lee

            April 28, 2022 at 9:29 pm

            Thanks!!!

            Reply
    2. Allison

      February 21, 2022 at 4:14 pm

      5 stars
      Most delicious gluten free cake I’ve ever eaten! And so easy to whip up!

      Reply
      • Lee

        February 21, 2022 at 9:18 pm

        Thank you, Allison!!!

        Reply
    3. Veronica

      February 28, 2022 at 9:27 pm

      5 stars
      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.

      Reply
      • Lee

        March 01, 2022 at 8:46 am

        So glad thank you!!!

        Reply
    4. Donna

      March 07, 2022 at 10:38 pm

      5 stars
      Chocolate layer cake has always been my favorite cake and this one was the best. So moist and yummy!

      Reply
      • Lee

        March 07, 2022 at 11:23 pm

        Thanks so much! So glad you love it!

        Reply
      • JAMN

        April 29, 2022 at 2:43 pm

        5 stars
        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".

        Reply
        • Lee

          April 29, 2022 at 4:02 pm

          I am so so glad! Thanks so much!!!

          Reply
    5. John

      April 07, 2022 at 12:23 pm

      5 stars
      This cake is the best! So much chocolate! It's delicious!

      Reply
      • Lee

        April 07, 2022 at 7:29 pm

        Thank you!

        Reply
    6. Kate

      April 14, 2022 at 9:51 pm

      5 stars
      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 ❤️

      Reply
      • Lee

        April 14, 2022 at 11:33 pm

        I'm so glad!!! Thank you!

        Reply
    7. Steve

      April 14, 2022 at 11:57 pm

      5 stars
      You can never have too much chocolate and this cake does not disappoint. Delicious!

      Reply
      • Lee

        April 15, 2022 at 12:48 am

        Thank you!

        Reply
    8. Louise

      May 15, 2022 at 11:54 am

      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!

      Reply
      • Lee

        May 15, 2022 at 2:57 pm

        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!!

        Reply
    9. Ellen

      June 07, 2022 at 11:46 pm

      5 stars
      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!

      Reply
      • Lee

        June 08, 2022 at 11:18 am

        Thanks so much!!! I'm so glad!

        Reply
    10. Megan Koury

      October 05, 2022 at 1:33 pm

      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?

      Reply
      • Lee

        October 05, 2022 at 11:16 pm

        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/

        Reply
    11. Terry Crawford

      November 26, 2022 at 11:01 am

      5 stars
      Best best chocolate cake. I used rice flour and it worked so well.

      Reply
    12. Christine

      February 07, 2023 at 11:12 am

      5 stars
      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!!

      Reply
      • Lee

        February 07, 2023 at 1:06 pm

        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.

        Reply
    13. Christine

      February 07, 2023 at 11:25 am

      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

      Reply
      • Lee

        February 07, 2023 at 1:08 pm

        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?

        Reply
        • Christine

          February 07, 2023 at 1:39 pm

          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.

          Reply
    14. Anna

      March 08, 2023 at 9:21 am

      5 stars
      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!! 🙂

      Reply
      • Lee

        March 08, 2023 at 11:35 am

        SO glad!!! Thanks so so much!

        Reply
    15. Becca Johnson

      March 23, 2023 at 5:50 pm

      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.

      Reply
      • Lee

        March 23, 2023 at 7:32 pm

        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!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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    Summer Recipes

    • A Perfect Bite taken from this soft Lemon Raspberry Cookie with raspberry glaze.
      Lemon Raspberry Cookies
    • An Olive Oil Cookie with slightly melted chocolate chips.
      Olive Oil Cookies
    • Bright rainbow-colored sprinkles atop a chewy fudgey Chocolate Sprinkle Cookie with a bite taken out.
      Chocolate Sprinkle Cookies
    • A delicious fluffy lemon cupcake finished with a zesty lemon drizzle topping.
      Lemon Drizzle Cupcakes
    • A delicious No Butter Chocolate Chip Cookie, moist and chewy with melted chocolate chips.
      No Butter Chocolate Chip Cookies
    • A bite cascades down the cupcake leaving delicate and tender crumbs along the bite.
      Gluten Free Vanilla Cupcakes

    Popular Recipes

    • A round pink Strawberry Sugar Cookie on wax paper amongst fresh strawberries.
      Strawberry Sugar Cookies
    • Freshly baked delicious Blueberry Cookies with a bite taken out.
      Blueberry Cookies
    • A delicious slice of vegan flourless chocolate cake with a strawberry on top on a black plate.
      Vegan Flourless Chocolate Cake
    • Chocolate Lemon Cake on a stand with star sprinkles and slices of lemon.
      Chocolate Lemon Cake
    • The layers alternating from cake, to pudding, to cake, to frosting.
      Brooklyn Blackout Cake
    • A Sprinkle Sugar Cookie with a bite taken out.
      Sprinkle Sugar Cookies

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