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



  • 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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  • 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!


100 responses to “Chocolate Cake”

  1. This has become my NEW fave chocolate cake!! I made it for my birthday, yay, and was super happy! I didn’t have grapeseed oil, so I subbed 1/2 cup coconut oil, 1/2 cup butter. I was also out of cocoa powder so I subbed six squares of unsweetened baking chocolate, added an extra 1/4 cup of almond meal to balance out the extra liquid. Delicious! Super moist, super luscious!

  2. Has anybody substituted an unsweetened chocolate baking bar for the chocolate chunks in the frosting? if so, how much sweetener did you have to add and what kind was it?

  3. Just wanted to let you know, as many people do not seem to be aware: coconut is a tree nut and if people are allergic to tree nuts they are also allergic to coconuts.

  4. hi! i’m hoping to make this for my son’s birthday but wanted to substitute the agave nectar with either maple syrup or honey. Can you tell me what the amounts would be for these instead of the agave?

    also, can i use coconut oil instead of grapeseed oil?

    thank you,

  5. Any chance you know of a good sugar substitute for this cake. My boyfriend and I are not eating sugar or grains and I thought maybe stevia bc it is natural. Do you think that would work and how much would you think to add? Thank you!


  6. My daughter has celiac’s. Her 16th birthday is coming up in a week she wants strawberry cake. I love coconut flour but I cannot find a recipe for a white of strawberry cake that includes coconut flour. If there is any way you can help me with a recipe I would greatly appreciate it.



  7. Just made this for my sister for her birthday. It was moist and soooo delicious. I loved it because it wasn’t too sweet. My kids loved the icing.
    I had to cover the cake in foil as the sides seemed to cook more quickly than the middle. My oven does seem to cook things more quickly than a lot of recipes.
    Most importantly she loved it and was greatful I had catered to her diet.
    I recommend your site to so many people. Thank you so much as your recipes make living a healthier life more possible and enjoyable.

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Recipes » Desserts » Cakes and Cupcakes » Chocolate Cake