Gluten-Free Dairy-Free Chocolate Cake

Gluten-Free Dairy-Free Chocolate Cake

By Gretchen Dunoyer
Makes an 8-inch, triple layer cake or a 9 inch double.

This deliciously moist, gluten-free dairy-free chocolate cake has no refined sugars! If you love chocolate but are watching your sweets intake, this cake will satisfy your craving without the sugar haze.

Cake Ingredients:

3 cups “super fine” almond flour
1 cup tapioca flour
1/4 cup coconut flour
2 cups coconut sugar
1 and 1/2 cups unsweetened cocoa powder
2 tsp baking soda
1 tsp espresso powder
1 tsp kosher or sea salt
1- 13 ounce can full-fat coconut milk
4 large eggs, room temperature
1 cup water
1/2 cup melted coconut oil or avocado oil
1 tbsp apple cider vinegar
2 tsp pure vanilla extract
Optional: 1 – 1 & 1/2 cups chocolate chips and/or shaved chocolate for decoration

Frosting Ingredients:

1/2 cup coconut oil
1/2cup tapioca flour (or arrowroot powder)
2/3 cup coconut milk powder
1/2 cup unsweetened cocoa powder
1/4 tsp fine grain sea salt
2 cups palm shortening, room temperature
1 cup honey, maple syrup, or coconut nectar
2 tsp pure vanilla extract

Note:

The frosting ingredients will make a big batch that easily frosts a 3 layer 8-inch round cake or a 2 layer 9-inch cake.
If you have leftover frosting, refrigerate it for later use. When ready to use, let it come to room temperature, re-whip it, and frost away.
If you’re not a fan of frosting, decrease the ingredients by half, and create a “naked cake” by putting frosting between the layers only and atop the cake (leaving the sides bare).

Make The Cake:

Preheat oven to 350° F.
Grease three 8-inch cake pans or two 9-inch cake pans with butter or coconut oil. Line the bottoms with parchment paper rounds, and grease the lined bottoms. Set aside.
Measure the dry cake ingredients into a very large mixing bowl and whisk together. Set aside.
Open up the can of coconut milk, and pour into a separate large bowl. Whisk well to combine the milk solids with the milk liquid.
Add the remaining wet cake ingredients into the bowl with the coconut milk, and whisk until all of the wet ingredients are well combined.
Pour the wet ingredients into the bowl of dry cake ingredients and whisk to form your cake batter. Fold in the chocolate chips, if you are using them. (I recommend using the full 1 and 1/2 cups if you a chocolate chip lover, and less if not.)
Divide the batter evenly between your cake pans.
Bake for approximately 28-30 minutes for 8-inch cakes, and 35 minutes for 9-inch cakes, or until a cake tester or toothpick comes out clean.
Place the cakes on a cooling rack for about 30 minutes before removing, then run a spatula or knife around the pan to ease the cakes from the sides, un-mold, and cool completely before frosting.

Make The Frosting:

Melt the coconut oil in the microwave or on the stove top, and set aside.
Into a medium-sized bowl, measure in the tapioca flour, coconut milk powder, cocoa powder, and salt. Whisk together and set aside.
Place the palm shortening, honey (or maple syrup or coconut nectar), and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment (or use an electric hand mixer and large bowl), and mix on medium-high to high speed until blended. Scrape down the bowl as needed.
Add the dry ingredients into the bowl of blended wet ingredients (over a few additions), and mix on high speed to combine well. NOTE: Start on low speed at first to prevent a cloud of dry ingredients from blanketing your kitchen! Scrape down the bowl, as needed.
Slowly drizzle in the melted coconut oil while mixing on high speed until the frosting is whipped up nicely.
Frost the cooled cakes: layer by layer, top of the cake, and sides. Decorate with shaved chocolate, if you wish.
Place the frosted cake in the refrigerator to firm up for about 30 minutes before serving. Store cake in the refrigerator.

Notes:

1. The frosting is mousse-like in texture until it’s been in the fridge for several hours and hardens up. It’s tasty either way! If you prefer a softer frosting, take the cake out of the fridge for an hour or so before serving, but keep it stored in the fridge. It will stay fresh for 4-5 days.

2. If you wish to decorate the frosted cake with piping, place the frosting in the fridge for about 30 minutes before using piping bags and decorating.

Tell Me:

Are you a chocolate lover? I certainly am… Let me know when you try this recipe. Please comment below and share it with your friends!

Want more healthy lifestyle tips and tasty nutritious recipes? Subscribe here to get them fresh off the press straight to your inbox.

Blessings,
Sheila

Gluten-Free Dairy-Free Chocolate Cake