Gluten Free Triple Chocolate Cake

Updated at: Thu, 21 Nov 2024 09:26:01 GMT

Step 1

Preheat oven to 350F.

Step 2

In a large mixing bowl, use an electric mixer to cream together the butter, milk, coconut sugar, eggs, and vanilla.

Step 3

Add the almond flour, cocoa powder, baking powder, and sea salt.

Step 4

Whisk everything together to combine.

Step 5

Line 9 inch circle cake pans with a circle of parchment paper.

Step 6

Spray the pans with coconut oil, or favorite cooking spray.

Step 7

Divide the batter between the pans. (I did two batches because I only have two cake pans.)

Step 8

Bake for 20 minutes.

Step 9

Allow the cakes to cool in the pan for 10 minutes.

Step 10

Use a butter knife to glide around the edges of the cake to help dislodge it from the pan. Turn the pan upside down to release it from the pan.

Step 11

Transfer to a cooling rack.

Step 12

When the cakes are all cooked and cooled, place the heavy whipping cream in a large bowl.

Step 13

Use an electric mixture to beat on high until the cream begins to have soft peaks.

Step 14

Add the cocoa powder, agave nectar, and salt.

Step 15

Combine to whip on high until it has firm peaks and resembles and chocolate whipped cream.

Step 16

Place one layer of the cake on your plate/cake stand.

Step 17

Smooth some of the frosting on top.

Step 18

Add another layer and continue this sequence until you have four layers of cake and four layers of frosting.

Step 19

Cut the chocolate bar into chunks and sprinkle it on top of the cake.

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