Double Chocolate Layered Cake

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Want a bite of this decadent double chocolate layered cake? It’s the perfect gluten free, dairy free, and refined sugar free Valentine’s Day dessert! This chocolate cake is full of rich chocolate flavor and pairs perfectly with some freshly sliced strawberries. It’s also super easy to make, no advanced baking skills required!

double chocolate layered cake
What ingredients will I need to make this double chocolate cake?

To make this double chocolate cake you’ll need:

  • oat flour (I use homemade)
  • cocoa powder
  • salt
  • baking powder/baking soda
  • coconut sugar
  • instant coffee (optional)
  • pure vanilla extract
  • flax eggs or regular eggs
  • water or dairy free milk
  • olive or avocado oil
  • apple cider vinegar or lemon juice
  • unsweetened applesauce
  • avocado, vegan butter, or nut butter
  • unsweetened or dark chocolate (optional)
How can I make this chocolate cake nut free?

If you’re allergic to coconut, you can replace the coconut sugar with brown sugar. If you’re allergic to nuts, be sure to use avocado or vegan butter for the frosting instead of nut butter, or simply use a seed butter instead like sunflower seed butter.

I want to use nut butter for the frosting. Which kind is best?

If you want to use nut butter for the frosting (instead of avocado or vegan butter), I would recommend using almond or cashew butter. Peanut butter could also work, but it will definitely give the icing a very chocolate peanut butter flavor!

double chocolate layered cake straight on shot
Help, I don’t have applesauce on hand!

If you don’t have applesauce on hand, you can try replacing it with dairy free yogurt or pumpkin puree. I haven’t tried this recipe with those substitutions, but those are typically great replacements for applesauce.

How do I make homemade oat flour?

To make homemade oat flour simply blend gluten free quick, old fashioned, or rolled oats in a high speed blender (or process them in a food processor). Blend/process until a flour consistency is reached. Check out this video if you want to see how I make my own oat flour!

What kind of cocoa powder and chocolate did you use in this recipe?

I used Scharffen Berger Chocolate Maker unsweetened cocoa powder in the cake and frosting. I also melted some of their unsweetened dark chocolate and drizzled it on top, as well as added some chocolate shavings to the top of the cake using their unsweetened dark chocolate. Scharffen Berger Chocolate Maker also offers extremely delicious sweetened dark chocolate. You can use either unsweetened or sweetened dark chocolate for the topping (or simply omit it).

double chocolate layered cake slice
Help, I don’t have apple cider vinegar!

The apple cider vinegar is not necessary for this recipe, but it does help to give the cake a nice rise. If you don’t have apple cider vinegar, you can use distilled white vinegar or lemon juice instead. Or just leave it out if you don’t have any of those ingredients.

Do I need the instant coffee?

The instant coffee is not necessary in this recipe but it does help to enhance the chocolate flavor. If you don’t have instant coffee you can simply replace the water/dairy free milk with chilled coffee or simply leave out the coffee.

How do I store this cake?

If you frost your cake with avocado or vegan butter, be sure to store the cake in the fridge. The cake will last for several days in the fridge. If you frost your cake with  nut butter, you can store the cake on the counter or in the fridge for several days. You can also freeze the cake and store it in the freezer for 2-3 months.

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Ready to make this delicious chocolate cake? The full recipe is below!

5 from 1 vote

Double Chocolate Layered Cake

Servings 16
Prep Time 35 minutes
Cook Time 25 minutes

Ingredients

For the Cake

  • 2 1/2 cups  oat flour (I use homemade)
  • 2 cups coconut sugar
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 flax eggs or regular eggs
  • 1 1/3 cups water or dairy free milk
  • 2 tsp pure vanilla extract
  • 1 cup unsweetened applesauce
  • 1/3 cup olive or avocado oil
  • 1 tsp apple cider vinegar (or lemon juice)

For the Frosting (Option 1)

  • 2 avocados
  • 2/3 cup coconut sugar
  • 2/3 cup cocoa powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1-2 tbsp water or dairy free milk

For the Frosting (Option 2)

  • 1/2 cup vegan butter or nut butter of choice
  • 2/3 cup coconut sugar
  • 2/3 cup cocoa powder
  • 1 tsp pure vanilla extract
  • 1/2-1 tsp salt (only if using unsalted nut butter/vegan butter)
  • 4-6 tbsp water or dairy free milk

Instructions

  • Preheat the oven to 325°F and grease two 8-inch cake pans with oil. Gently dust pans with oat flour.
  • In a large bowl mix together the dry ingredients for the cake. Then add in all of the wet ingredients and mix again, until the batter is smooth.
  • Pour the batter into the cake pans, diving it evenly between the two pans. Let the batter sit for 15 minutes before baking.
  • Next, bake the cakes for 30-35 minutes, or until a toothpick inserted in the center of one comes out clean. Baking time will depend on the type of sweetener you use.
  • Once baked, remove the cakes from the oven and let them cool completely in the pans.
  • While the cakes are cooling, prepare the frosting of your choice: mix together all of the ingredients for the frosting (except for the water/dairy free milk) in a medium sized bowl until smooth. Add 1 TBS water/dairy free milk to the frosting and mix again. Continue to add some water/dairy free milk to the frosting until the desired consistency is reached. 
  • Once the cakes are completely cooled, frost the top of each one with frosting then stack the cakes on top of each other. Frost the sides of the cakes until the cake is fully frosted.
  • I melted some unsweetened dark chocolate and drizzled it on top of the cake, as well as added some unsweetened dark chocolate shavings to the top of the cake. You can use either unsweetened or sweetened dark chocolate to top the cake, or simply leave out this step. If you love chocolate, I highly recommend adding it!
  • Serve the cake immediately or store properly until serving.

Video

Notes

  • If you frost your cake with avocado or vegan butter, be sure to store the cake in the fridge. The cake will last for several days in the fridge. If you frost your cake with  nut butter, you can store the cake on the counter or in the fridge for several days. You can also freeze the cake and store it in the freezer for 2-3 months.
  • To make a single layered cake, simple cut the recipe in half!
Course: Dessert
Diet: Sugar Free Friendly, Gluten Free, Refined Sugar Free, Dairy Free, Soy Free, Vegan, Paleo
Keyword: Chocolate Layered Cake Recipe, Double Chocolate Cake, Gluten Free Chocolate Cake, Gluten Free Chocolate Layered Cake, Vegan Chocolate Cake

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  1. 5 stars
    This looks delicious! I can’t wait to make this. I love the ingredients

    1. I hope you enjoy! 🙂

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