Chocolate Cake

Yes, I continue to roll out the coconut flour recipes. This time it’s gluten free Chocolate Cake. I am having a great time experimenting with this unique flour. I have been doing so for almost two years now and have created a small stockpile of recipes that work well with its light and fluffy texture.

This gluten free, dairy free chocolate cake (nut free too) is a family favorite, with a thick, yummy vegan chocolate frosting.

Chocolate Cake

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Servings 12

Ingredients

Instructions

  • In a small bowl combine flour, cacao, salt and baking soda
  • In a large bowl using an electric hand blender, blend eggs, oil, agave nectar, vanilla and orange zest
  • Add dry ingredients into large bowl and continue to blend
  • Oil (2) 9 inch cake pans and dust with coconut flour
  • Pour batter into pans and bake at 325°F for 35-40 minutes
  • Remove from oven, allow to cool completely then remove from pans
  • Frost and serve
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Vegan Chocolate Frosting

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Ingredients

Instructions

  • In a small saucepan over very low heat, melt chocolate and grapeseed oil
  • Stir in agave, vanilla and salt
  • Place frosting in freezer for 15 minutes to cool
  • Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
  • Frost over cake
  • Serve
Prep Time 5 mins
Freeze Time 15 minutes
Cook Time 10 mins
Total Time 30 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

This frosting recipe is one of my all time favorites –I have been known to eat it by the spoonful and like to spread it on gluten free crackers.

The chocolate vegan frosting above is a nice complement to my Vanilla Cupcakes (made from almond flour) recently featured in the Denver Post. Go ahead and see for yourself on your next special occasion or for no reason at all!

Comments

100 responses to “Chocolate Cake”

  1. Hi Elana!

    I am excited to bake this cake for my husband’s birthday this week. Do you use unsweetened cocao? or sweetened cocao? Where is the sweet coming from in the cake? (might be silly question because I am new to baking but I was wondering since there is no sugar in the cake recipe)

    Thanks so much for your help!

    Laura

  2. I just made the chocolate cake recipe for the 2nd time this time with magic loaf pans & the cake still stuck to the pan! What can I use to prevent the cake from sticking???

  3. Hi Elana,
    I’m having a birthday party for my daughter tomorrow and I’m going to some of your cakes but I don’t want to use agave or honey, does it affect the consistency of the recipe? Is there another sweetener that you could recommend? I’m planning to use a granulated kind of sugar (it’s not really sugar) or stevia. I want to do it candida friendly. Thanks in advance.
    Talia

  4. I found this website today and I am sooo excited! I am someone who is allergic to Wheat, all dairy (including eggs), and most types of Sugar/sweetener. I can’t wait to try your recipes, starting with this chocolate cake! Thank you for what you do!

  5. Hi Elana,
    I would like to make this for my sons birthday (Pirate ship cake)
    would it be a good consistency for carving?
    Also is the frosting a pipeable consistency?
    Thanks for your time and recipes!

  6. Have just recently gone from gluten-free to paleo and discovered Elana’s wonderful blog! Just wanted to express my thanks for the incredible recipes, which I found just in time to celebrate several birthdays at our house.

    If you make this cake with unrefined coconut oil, it turns out tasting like a mounds candy bar – delicious!! (but be careful not to eat too much, coconut oil can have a laxative effect…)

  7. This is a family favorite!!! They love this more than a traditional chocolate cake homemade or boxed….It is super moist and delicious!!

  8. Hi Elana. I am hoping to use this recipe to make some tiny bundt cakes for a friend’s bridal shower. I plan to experiment in advance to avoid any snafus for the event, but I had some questions. Have you tried to make this as cupcakes or smaller cakes? I am wondering if it would hold up. Also, I will need to grease this pan as well as dust with flour. Do you recommend using Pam, Butter or Crisco? I am fairly new to coconut flour but I know it absorbs moisture like a sponge, which I bet would go for grease too and I need to minimize sticking; ideally they will just fall out of the pan. Finally, I was wondering about the cacao powder you use. I know that there are different varieties from dutch to natural to aristocrat to raw. Which have you found works best? I also understand that some have varied cocoa butter (fat) content which could affect the recipe performance. Thanks for your help!

    Kaitlin

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Recipes » Desserts » Cakes and Cupcakes » Chocolate Cake