gluten free black and white chocolate cake

Easy Black and White Cake

Looking for a quick and easy gluten free chocolate cake? This one is so simple that you can make it one pot and it doesn’t need a drop of frosting.  I’m hooked on this thick, fudgey, yet cakey treat.  I made it a couple of weeks ago during our Super Bowl party and it was gobbled up in mere minutes by our boisterous gang of guests.

If you are not in the mood for white chocolate, or wish to make a more Paleo/Primal treat, replace the white chocolate chips with dark chocolate chips.  Replacing the white chocolate with dark chocolate turns this dessert into a healthy treat with high fat coconut milk (great fat to anchor your blood sugar levels) as well as almond flour and eggs (full of good proteins that also anchor blood sugar levels and keep you satiated).

The recipe below is actually based on a brownie recipe by the lovely Marinka.  When I posted my Double Chocolate Walnut Brownies, she left a comment with a link to her brownies, which I then in turn based this cake upon.

Print Recipe
Easy Black and White Cake
  1. Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
  2. When chocolate is completely melted, remove saucepan from heat
  3. Stir eggs into saucepan containing chocolate/coconut milk mixture
  4. Next, stir in almond flour, salt and baking soda
  5. Fold in ½ cup of the white chocolate chips
  6. Grease an 8 x 8 inch baking dish with oil of your choice
  7. Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
  8. Bake at 350° for 20-25 minutes
  9. Cool and serve

In terms of substitution questions, feel free to try this replacing the eggs with some other ingredient of your choice.  If you replace the eggs, or any other ingredient in this recipe, for that matter, please leave a comment and let us know how it goes!  It took me quite a few tries to get this recipe just so, therefore I’m really not sure how it would work with various adaptations –the only way to find out is to give it the old college try.


  1. Dora says

    This cake was outstanding!!! These were my substitutions:

    – used heavy whipping cream instead of coconut milk as my husband is allergic to coconut
    – used dark chocolate chips instead of dark chocolate chunks

    I made this for Easter as part of our dessert table. Huge hit with everyone. It was the best dessert there and I had non GF desserts on that table too. I was a rock star with my sister in law who is Celiac. That’s who I made the dessert for. She said, out of all the desserts I have made for her, this was the best! She had 3 pieces in one sitting. Thanks Elana. :)

  2. Melissa says

    Holy Moly this is the best cake I’ve ever made or eaten!!! I used a variation of cow’s milk, flax eggs and just milk chocolate chips and made 9 cupcakes in about 20 minutes and they were a humongous hit! They were allergy friendly for a 7 year old and she even said it was the best cake she ever had! I had to fight the adults off of her cake to take home with her! :-) Thank you!!!

    • Elana says

      Hi Melissa, thanks so much for all of your praise about this recipe, I’m so glad it was enjoyed and gobbled up by you and yours :-)

  3. Tobi says

    Absolutely delicious! Love how easy this recipe is to throw together also. What a treat! Thanks for the wonderful recipe.

  4. Nicole says

    Absolutely amazing Elana. Made this today. Didn’t have white chocolate so just used dark. My oven temps only needed to bake for 15. Served to my parents and they loved it. Had no clue it was made from almond flour. Wonderful that you share healthier alternatives for treats. This site truly is a labor of love. Thank you so much!

  5. Maria says

    I made this awesome black and white cake tonight. Honestly, this is the best gluten free dessert I have made to date. Not too sweet but very chocolatey. I love how moist it turned out and it is VERY easy to make! Thnaks for the recipe. Next I’m going to try your peach cobbler.

    • Kristen Zannella says

      Did you ever try this with flax substitute? Have nephew allergic to eggs and would love to try this cake with egg subs.. thanks!

  6. Tricia says

    This is fabulous! Truly fabulous! It’s not super sweet, it’s super moist, and just so very, very good. I made the recipe as is, and baked in a convection oven. Thank you for this recipe!

  7. Gilda J. says

    Not a great baker, myself, but I felt the need for a lighter cake and grated and apple into it — also added a bit more flour to keep the same thickness. It turned out amazing!!! :)

  8. says

    I made this for my birthday the other day. It was delicious!! I used mint chocolate chips in place of the white chocolate chips. It was even better the second day, and (best of all) didn’t make me sick! ;-) Loving my new paleo-ish lifestyle!!

  9. Karen says

    Most of these recipes show chocolate “chunks” in the ingredient list. Then in the directions it’s listed as chocolate chips. Is there a reason why we are not using chocolate chips from the beginning and are breaking up chunks of chocolate into a coarse sand consistency? I’d love to see a picture of what course seeing consistency looks like….

  10. Karen says

    In the ingredient list you retire “chocolate chunks”. In the recipe instructions the write “chocolate chips”. I’ve noticed this incongruency and other recipes, including one I made yesterday that did not turn out quite like I expected. So which is correct for this recipe as well as the. Double chocolate walnut brownies- the recipe I made yesterday? Thank you!

  11. Karen says

    Does anyone know a source for dairy and soy free (and gluten free) white chocolate chips? I’m trying to avoid having to create my own. ;^)


  12. Chrissy says

    I’ve had this printed out for a long, long time but finally made it today. I subbed more semi-sweet chocolate chunks for the white chocolate since we don’t like white chocolate (the same chocolate I melted down with the coconut milk) … this recipe is AMAZING! We absolutely loved it! My family of 4 devoured the entire thing after a big dinner and begged me to make it again. Thanks for yet another FABULOUS recipe!

  13. finny says

    I had no white chocolate but added a couple tbspns of kahlua to the batter and a few choc chips. Delicious, thanks for the recipe!

  14. Jackie says

    This is a really great recipe! It is incredibly easy and so delicious! My second one is in the oven right now :) Thank you!

  15. Suzie Q says

    This is sooooo good! I made this today and I can tell you it is THE BEST gluten cake I have ever made. So moist and chocolatey!!!!

  16. Sterling says

    I just did a practice run of this for my sweet girl’s 13th birthday later this month and OH MY is it delish!! We are egg allergic, so I let 2tbsp of flax meal soak in 6 tbsp of warm water for about 4 minutes and used that in place of the 2 eggs. It turned out perfectly! Now we just have to decide on the best vegan frosting to use…although it doesn’t even really need frosting!

    Thanks so much for the recipe.

  17. Deanna says

    Looks delicious! Is there a big difference between blanched almond flour and natural almond flour, in taste and/or performance? Thanks!

    • Sterling says

      I was out of the honeywell blanched almond flour and ended up using the almond meal from Trader Joe’s. It’s still really great! Maybe a bit of a different texture than the honeywell but still yummy!

  18. kimberly says

    I can’t have almonds. Which flour would you recommend for substitute? This is the only problem I’m having with Paleo is I can’t eat many nuts…

  19. Terry Hallfin says

    I thought this was going to be a disaster. There was only white chocolate bars-no chips- at the store. I only bought 1 bar but needed 2. I grabbed a lite coconut milk at the store instead of regular and didn’t read the recipe correctly and only had semi-sweet chocolate chips. I ended up mixing the lite coconut milk with coconut cream, which was already in my cupboard-1/2 and 1/2. In spite of all the little things that were not right, the cake turned out to be fantastic–light and rich at the same time. My husband has already had seconds.

    Elana, Mazel Tov for your son’s bar mitzvah.

  20. Angie says

    Wow! Just made these and they were amazing, didn’t tell my husband they were gluten free! I forgot to put the white chocolate chips on the top but that didn’t matter. He loved them, I may put some chopped nuts in next time! Looking forward to surprising the family with many more of your gf/paleo recipes! Thank you this is a brilliant website.

  21. Mal says

    I make this with ground flax meal as substitute for the eggs, it’s even better!! The flax meal makes it more dense and gooey, more brownie like than cake like. The substitution is 2 tablespoons of ground flax seeds soaked in 6 tablespoons of water for two hours before baking. Use exactly as you would the eggs.

  22. Catherine C. says

    I just made this and it turned out beautifully!! It was moist, lofty, and chocolaty! It is not that sweet. In fact its borderline not sweet enough for me but somehow it works. I might add just a touch of agave next time. Overall though its totally yummy!! I would definitely try it for cupcakes or mini cupcakes for kids next time.

    I had to make a few minor adjustments/substitutions:

    1) I did not want to open another can of coconut milk so I used a touch of almond milk for the remaining little bit of measurement.

    2) I ran low on almond flour so I added rice flour for what I didn’t have. So it ended up being probably 1/2-3/4 almond flour and the rest rice flour.

    3) I mistakenly added baking powder instead of soda at first then added the soda. So my cake had both in it.

    4) I added more chocolate chips to the batter! I thought this was a nice addition.

  23. Julie says

    Didn’t have white chips, so I just used more dark… ohhhh so good! Can’t wait to try the original way too. Brought them to a potluck, a bit hit with everyone! Gluten & dairy eaters included! :)

  24. Rosalie says

    I used almond milk to replace coconut milk and 1/4 cup applesauce to replace one egg.
    They turned out a little crumbly but extremely delicious!
    Thank you!

  25. says

    Since I could not get hold of the Dagoba Chocodrops, I substituted 2 tbsp coconut oil, 2 tbsp honey and 3/4 cup unsweetened cocoa powder. I also used 70% dark chocolate chunks from Whole Foods in place of the white chocolate chips. The result was very rich, and not overly sweet.

    I had to bake it a little longer (30 minutes) and allow it to cool completely, before the squares could be cut without crumbling apart.

  26. says

    This was amazing!! I used all dark chocolate and it was a huge hit for my sons birthday cak.e! I would love to know how to scale up for a sheet cake…. Any suggestions??

  27. connie says

    Well it’s in the oven. Had on hand light coconut milk and almond meal. Consistency is great and I added some instant coffee granules to enhance the chocolate flavor.

    The cake raised nice and it is very moist with a wonderful flavor. Best of all no added sugar. It reminds me of wacky cake. Thanks for the r ecipe.

  28. Monique says

    First things first…love your blog. I have made many of your recipes and they are always delicious. Ok, so I admit that as I was making these, I was assuming they would not turn out well, simply because they were SO ridiculously easy to make. Man, was I wrong! These were fabulous!!!!!! (I am saying “these” because I made mini-cakes out of the recipe. Decreased the oven temp to 325 and baked for 25 minutes due to pan size difference.) I substituted butterscotch chips for the white since my husband really likes them. Fabulous! Next time, I will put extra of the dark chocolate chips instead of the white, which I am sure will also be yummy! Thanks for this delightful and crazy easy treat!!!!!

  29. bonnie says

    Fantastic cake! Had to bake just a bit longer – but then that happens with various ovens.
    Hit my craving and was fast and easy.
    Even ate it warm… mmmmmmmmmm

  30. Carmen says

    All I can say is wow!!! Whipped this up and my husband loves it, and he is a gluten eater.
    These are so unbelievably delicious and so easy. I confess I added more white chips. Love this!
    Thank you for another great recipe! You have really inspired me as I have never been so excited about being in the kitchen!

  31. Jill D. says

    I made this tonight and it was a hit! My gluten loving husband said it was the best cake he has ever had short of his mother’s cake from scratch…a huge complement!

    I used semi-sweet chips rather than dark chocolate and it was fine for us. I am not sure now that I can eat any chocolate cake other than this one.

  32. Alisha says

    Hi all! I’m cleaning out my pantry before moving, so I made the following substitutions:
    99% and 85% dark chocolate, 50/50
    Almond milk instead of coconut milk
    Added 12 drops liquid stevia plus 1T agave (for 1/2recipe
    Added 1/4 cup coconut meat instead of white chips
    Realized I had no baking soda too late to turn back
    Also realized I threw away my 8×8 pan 2 moves ago

    Surprisingly, after only 12 minutes I had 12 delicious mini brownie cupcakes from the one pan I could find! Thanks for another great recipe!

  33. Joanna says

    I’ve been gluten-free and low GI for a little over a month now, and the chocolate cravings are starting to get the best of me… I’m so glad I found your site! This cake is so delicious. Exactly what I need when the cravings hit! Really easy to make. I used a corningware dish since I don’t have a square pyrex dish. Just had to add 10 minutes to the baking time.

  34. Miriam Nocks says

    These are delicious!!! Yum! Very moist and much better than any wheat flour brownie/cake I’ve had! I sprinkled milk chocolate along with the white chocolate chips on top. :)

  35. teresa says

    Looks like a yummy treat. Planning to make this for my son’s birthday. Would it work to use a pyrex 9×13 dish as I need to make a larger amount for the party? Thanks.

  36. Lauren says

    I have a hormonal condition and can’t process high GI carbs and definitely not glucose! I almost cried with happiness when I found your site, I can’t thank you enough. I recently made this black and white cake for a friends birthday and had everyone shocked that it was dairy, flour and sugar free!! It is sooo delicious and with the stevia sweetened chocolate these days, the perfect treat. Keep the amazingly good work coming!

  37. Azcowgirl says

    Amazing! Made this with peanut butter chips instead & hubby and I had a hard time not devouring it in one night! Added to my favorites!

  38. Sandra says

    I would like to make a yule log with almond for Christmas. The batter must be so that it can be rolled (genoise made with cake flour).
    Please let me know what recipe you have for my request.
    Thank you,

  39. S says

    Sorry, forgot to add – i blitz my own almonds (with their peel on) and use those in all recipes, as almond flour costs much more than buying almonds (here in the UK anyway). So every recipe i have tried i have used almond meal not blanched almond flour, and have had no problems at all. (if the food processor is giving coarse results simply take that mixture and blitz it further in a coffee mill.)

  40. S says

    Made this last night, or rather, supervised my 5 year old daughter making it last night. its an easy and quick recipe, and the only changes i made were that i used 100 grams dark chocolate and 100 grams milk chocolate (only dark would suit me fine but i think may be a bit strong for the kids), and to decorate the top i used white chocolate buttons, and i baked it in a 7″ springform pan.

    i love the fact that there is no butter etc. in this recipe and no sugar either. However, i would not call this a cake exactly, more a brownie i think, or something in between the two, because it doesnt really keep its shape as a cake very well – as Elana made it, it probably IS better in a pyrex dish or brownie pan rather than as a cake.

    it was delicious, but i have to say, i prefer Elana’s chocolate orange torte if you are after a chocolate cake; this one just didnt satisfy 100%. It may be better as some people here have commented to use just dark chocolate and no white at all. You may get a richer chocolate cake that way.

  41. Jessica says

    This was amazing Elana!!!!!! You know it was good when the pickiest kid in the world gave it two thumbs up! We could not detect the almond flour at all! I did not have white chocolate chips, so I used 1/2 cup butterscotch which I just sprinkled on top. Everyone asked for seconds. This is decadent! You would never know this was GF and had only the sugar from the chocolate.
    Thank you so much!!!!!!!

  42. says

    So I didn’t label one of the bulk flours I bought last time, and I could have SWORN it was almond flour.
    It was arrowroot powder. I used entirely arrowroot powder.

    It was either a cakey brownie or a slightly dense cake, but oh so delicious and rich. Definitely a good option for the nut-free.

    I did have to bake it a bit longer, though. Closer to 30 minutes.

  43. Kristin says

    Delicious! This recipe makes a wonderful cake that didn’t last long in our house. It was so moist and decadent. I am making it again right now. Thank you for this and your chocolate chip cookie recipe. i will be trying others soon.

  44. Jasna says

    I made this last night and my kids were eating them still warm, they loved it. Thank you for the recipe.

  45. Linda Abare says

    I LOVE the sound and look of this Black and White cake but I have tree nut allergies. Any suggestions as to a replacement (gluten free) flour or flour combo that would work as well?

  46. says

    I know the wave of comments has kind of passed on this, but I did make it with chia gel instead of egg. 1 T chia and 1/4 cup of water to replace each egg.

    I also made it totally sugar free, using unsweetened chocolate and liquid stevia to taste, and subbed the white chocolate with a white chocolate treat I make – basically this recipe!/note.php?note_id=10150104100507664 without the cocoa powder or nuts added, and chopped up chunky. So, it was gluten, sugar and dairy free.

    It was pretty heavenly. I made it as my birthday cake, and I was very upset when someone ate the last piece out of the fridge a couple days later :(

    Thanks for your amazing pioneering work!

  47. Barbara Whitaker says

    I saw this recipe and wanted to make it right away and I did not have any almond flour and couldn’t find it at the store (tried 2 WF markets and they didn’t even have Bob’s which I know you prefer not to use). So I used a GF baking mix which contains some bean flours and potato starch. I made the batter and it tasted terribly bitter so I thought the cake would be just as bad. To my surprise it was GREAT. I used chocolate and white chocolate chips and it came out barely sweet which to me is good. Then I sweetened it up with some agave and vanilla flavored neufchatel cheese and wowsers!!

  48. Carolyn says

    This is the best recipe yet! I have tried lots of your recipes as I have an aunt who has gluten free foods, although I am finding I am eating more this way myself.Your blog is fantastic and the books great too. Thanks

  49. says

    This chocolate cake is FANTASTIC! You would never know it was gluten/grain free! You have inspired me to experiment with more Paleo baking. LOVE your website and cookbook :)

  50. says

    This cake! hit several spots in my body for feel good and loving <3

    I made two, one for at home, and one to take with me to visit our grown kids. I cut one of them in 1 inch squares so everyone could share, and it was gone in one sitting …

    The cake I left at home, well …. once my husband got into it, it history …

    They never commented about it being "gluten free" =)

    Thank you for bringing these treats to life for us via your recipes
    xoxoxo Karin

  51. Natski says

    Sooooooooo good and am already onto my second batch.

    I used 85% cocoa chocolate and 4 scoops of stevia powder.

    I also reduced the salt to a scant quarter of a teaspoon after finding my first batch very salty – I still ate it though!

    On account of me being a bit naughty, I serve it with a spoon of cream on top. Such a treat.

  52. Kimberley Burak says

    I love your blog and all your information, I have tried numerous recipes & have been very pleased with the results. I am trying this cake in my donut pans and then dipping into almond and white choclate glaze and topped with chopped toasted almonds and cocoa nib mixture for crunch.

  53. says

    I have been a fan of your recipes ever since I discovered them while searching the web a couple of years ago when I had to go sugar and gluten free for a short time. My 12 year old son and I just made this today- it is quite yummy! We have been trying to cut out gluten here and there and decided to experiment a bit with almonds to see if my kids would like the flavor. I just used regular almonds I had on hand and chopped them up in the processor. The kids all loved the end result! I love how easy it is to make. Few ingredients and not much clean up. I will be getting almond flour to use from now on if it will get my kids to eat more nuts!!!

  54. Kerri says

    hi there! just wanted to share our experience with this cake….delicious!! i subbed coconut flour, as my son is allergic to nuts, and we didn’t even use the white choc chips b/c we didn’t have any. the coconut flour soaked up the wet ingredients so i added a glop (my measurement) of applesauce and this came out kind of like a brownie cake…the kids ( and I ) loved it! thank you for such a great blog! would love to see more recipes using coconut flour for allergy relief, and we don’t bake a lot with grain flours at all, trying to be grain free. thanks again!

  55. Serena Wright says

    Thanks Elana,

    I am so happy I have found your site because your recipes has allowed me to baked and eat pastries/desserts again. They are not grainy and are super moist.

    This cake will sure to be a great hit in my household and soon to be my in-laws like the amazing brownies.

    -Thank you,

  56. says

    Elana – just discovered your blog and LOVE IT! Thank you so much – what a huge encouragement to find your recipes and Spunky Coconut’s too. I have a daughter struggling with a brain injury and we find eliminating many foods allows her to function better. We are doing this trial and error, and if we find she can think better without something, we eliminate it. Still need to flex and have some fun, so, I converted this recipe into brownies and changed it up a little, to meet our super low sugar needs. So incredibly thankful! Keep posting your wonderful ideas!

  57. says

    Could you clarify what type of coconut milk you used? Canned or from the dairy section of store. Btw, there is a new supplier of coconut milk (don’t want to get in trouble for dropping name), but they make soy milk too, and wanted to know if you have tried this new coconut milk in your receipes. Thanks, and please continue your great blogging. Totally love it, and use receipes often.

    • says

      Dear Lynette,

      I link to the products (types and brands) that I recommend in my recipes. If you click on the word “coconut milk” it will take you to the specific kind of coconut milk I use.

      Thank you for your comment :-)


  58. says

    I just made this cake and it was fabulous, and beyond easy. We used mint chips at my son’s request, and it was great. I highly reccomend the substitution if you want to experiment. We may try peanut butter next time. Keep the recipes coming. We love them!!

  59. says

    This cake looks yummy. I bought 5 lbs of almond flour and have used it twice for two of your cookie recipes. The problem I’m having is my cookies come out greasy. Both recipes called for 1/2 cup of grape seed oil which I used. Not sure why this is happening. I made the chocolate chip cookies and the double chocolate mocha cookies. Any suggestions would be greatly appreciated.

    • says

      Dear Bettie,

      Which cookies are you making? And what type of almond flour are you using?

      Happy to help you troubleshoot the issue once I find out the recipes you are having a challenge with :-)


      • says

        I made your double chocolate mocha and double almond chocolate chip cookies.
        I used Honeyville blanched almond flour bought at Amazon. The double almond
        chocolate chip cookies were especially oily, had to put them on a paper
        towel after I took them off the cookie sheet.

        Thanks for you help,

  60. Kim says

    This is your BEST recipe yet! I love the simplicity. The use of dark chocolate chips for the only sweetener is brilliant. This recipe needs no substitutions it is fabulous just the way it is!

  61. Barb says

    As others have discovered, this cake is yummyliciuos! It barely lasted 24 hrs although I had hoped it would last a few days for just two of us. I baked it in a toaster oven which worked out fine. Thanks for all your wonderful recipes, Elana.

  62. says

    The kids made this tonight and LOVED it!!

    We had to make a few modifications, just a couple though, but it turned the cake in a triple chocolate cake!
    * We used Dark Chocolate Chips instead of white
    * We used Unsweetened Chocolate Almond Milk instead of coconut milk
    * We added some Chocolate Flavored Stevia Drops

    AMAZING! So soft and sweet and chocolaty! It was just perfect along with a glass of almond milk! Everyone in the house gave it 10 stars!!

    You can see a photo of our 4 year old covered in the cake, as he just dived into it with glee, here:

    Thank you!!!

  63. says

    I’ve only just discovered your blog, and am really excited about all the recipes. This looks fantastic. I am always looking for gluten-free varieties for my sister, so can’t wait to try some of these out.

  64. says

    This is a very moist, darkly chocolate luxurious treat, and very easy. Thanks, Elana. I made it today and added some coconut palm sugar. I didn’t have white chocolate, so substituted dark chocolate which wasn’t sweet enough to carry it. We’re enjoying what’s left of if.

  65. Jack says

    Just made these with 72% dark chocolate and 60% dark instead of white chocolate. So Good!!! They have a perfect texture and don’t need any additional sweetner. Only problem is they won’t last long!

  66. says

    This looks so good but we can’t eat dairy. I wish they would make these white choc chips dairy and soy free too. OK but we so need a treat around here so I’m going to make this cake but swirl in some peanut butter. My son will love it. He already wants to move in with your family.

  67. Freed Willie says

    Made only 1/2 recipe tonight, but will be making whole recipe tomorrow!!! And probably many more after that. :)

    Soooo moist and yummy as well as FAST and EASY to make – the very best chocolate sugar free / low carb recipe I’ve made to date. I used all semi-sweet chocolate (Sensato’s sugar free mini chips)and it was dark, rich and heavenly. Thank you for an awesome and super EASY chocolate cake recipe.

  68. delyana says

    Thanks Elana for this great recipe!I will be making this one a lot, it is so easy and yet delicious.I just love your recipes, and I am not even gluten intolerant.

  69. Becca says

    Would the coconut milk be in the can or Pure Coconut milk that you can find in the dairy department? I cannot wait to try this!

    • says

      Dear Becca,

      I link to the products (types and brands) that I recommend in my recipes. If you click on the word “coconut milk” it will take you to the specific kind of coconut milk I use.

      Thanks :-)

  70. says

    Mmmmm. Also, a big thank you for posting the link to Marinka’s website. We are a mostly SCD/grain-free household and it’s always nice to find sites full of recipes we can use.

  71. Daphne says

    Hi Elana,

    Are the white chocolate chips the only sweetener in this cake?
    As I don’t care for white chocolate I was wondering how substituting with nuts would be and if so, would you use Agave nectar for the sweetener? I realize you haven’t tried this but what is your educated response to that? I love your simple recipes and they are so adaptable!!

    • says

      I do believe that the “sweetener” is the 1 cup of dark chocolate chips and 1 cup of white chocolate chips as they are pretty sweet. I am looking forward to trying this recipe as well, but I will have to try an egg replacer (Ener-G) and I do not care much for white chocolate so I will have to figure out something for that part. :D

      • frenchise says

        Hey Nicole,

        today I made this cake and somehow I totally ignored that dark chocalte isn’t sweet at all, so I didn’t use the white chocolate for the dough, just on top of the cake.
        Now it tastes like bread – a bit almondy but not chocolatey at all :(

        Make sure to include something sweet ;) (Maybe sweetened coconut milk?)

    • says

      Hi Daphne,

      Yes, the white chocolate chips are the sweetener for this recipe, and so are the dark chocolate chips as Nicole mentions above :-)


  72. says

    This looks so yummy, a moist and rich chocolate cake! And really easy to make too!
    I guess you could add some fresh dessicated coconut instead of the white chocolate chips, to make it dairy-free when you can’t find any df white chocolate chips.

  73. Jeanne Marie says

    Any ideas from anyone on how to make this without eggs?? I’m new to “egg-free”…
    Thanks in advance,
    Jeanne Marie

    • says

      You can also make flax eggs, similar to chia eggs…gelatin is a sub as well. I’m sorry I don’t have the measurements; I’m sure google would know. ;-) I am gluten, dairy and egg free and use Ener-G egg replacer, which is easily found at amazon. Hope this helps!

      • Beth says

        I have made this recipe twice, both times without eggs and the white chocolate. The first time I used 2Tbs of ground flax and mixed it with the chocolate/coconut milk mixture. The cake was flat in the center (great for laying sliced fruit in the center) but the taste was amazing… Moist and rich.

        The second time I tried with 2Tbs flax and mixed 2Tbs Ener-G into the dry ingredients. The cake stayed much thicker but came out a bit more dry and does not have that intense chocolate taste I love (I may have also left it in the oven a few minutes too long). I had some of your Vegan Chocolate frosting in my fridge and put a thin layer on top. My family has now devoured both cakes, but I think I will go with recipe 1 above for my son’s birthday party next week (making it 5 times for a layer cake!).

        I also make this in a spring-form pan with parchment so I can easily get it out for layering without risk of breaking the cake. Hope this helps everyone with their egg-substitute questions!

        • KT says

          Ener-G Egg Replacer is supposed to be mixed in water before using (1.5 tsp powder to 2T water) and then mixed well. Maybe your cake #2 would have turned out better if the egg replacer was not used dry?

          • Beth says

            Good point. I have tried that in other recipes (I can’t recall if I’ve tried that for this recipe) and found that they stay too wet when I mix the Ener-G with water first like the directions call for. Now I just add a couple Ts of water once the wet and dry ingredients are mixed to get the right consistency. I’ve gotten used to eyeballing it! I’m making this cake again now (almost a year later!) for my son’s friend’s birthday and have made it several times since… It’s one of my favorites!

  74. says

    This looks great! I was wondering if it would work for me to make my own almond flour in my blender, which turns out to be more like almond meal. Would I still achieve the same consistency?

  75. says

    It looks great, Elana … per usual, dear! :-) I’d go for the dark chocolate chips for sure, but those white chocolate chips sure do make for a pretty cake. ;-)


  76. Lorraine says

    I have one caution when it comes to adding eggs to warm ingredients…be sure to mix the eggs well before adding them. In a similar chocolate cake that I make, I did not mix the eggs well enough and when I cut the cake there was an egg yolk staring back at me…very funny!

  77. KellyBelly says

    I had a cake recipe picked out to make this weekend for my sons birthday, but now I might have to make a couple cakes! Or make an extra one for sending to school for his b-day class treat.

  78. Karen R says

    I love white chocolate, but dairy doesn’t really agree with me. Does anyone know if their are any brands of dairy-free white chocolate? I’m not sure if it even exists!

  79. Sarah says

    Anyone know of any white chocolate chips that are dairy free? Couldn’t tell if the ones Elana linked to are dairy free or not.

    • says


      Thanks for your comment. Other than the black and white chocolate chips there is no additional sweetener in the recipe — no agave either!


      • Maria says

        Hi Elana,

        Sounds delish! Is therea way too user coconut flour instead, while keeping the rest of the recipe pretty much the same? I know it cannot be a direct flour sub as coconut flour absorbs lots of liquid.

        Thanks for all you do and for your terrific recipes!

        Maria from Long Island, NY

      • sally says

        Hi Elena, I had no other way of placing a comment here so do hope it reaches you as I want to make this ASAP, it looks easy and fabulous.
        I wish to replace the white chocolate -can you tell me what else I could use instead … dried fruit, nuts, or would I need to add more of the other chocolate which to me would make it a bit ‘over the top’ and trying to cut down on the chocolate thing! I look forward to your comment, thank you!

  80. Amy says

    I think I’ll have to give this a try this weekend… my last remaining bag of Dagoba chocolate chips will be put to good use. Thanks for sharing Elana:)

  81. Kiersti says

    The chocolate cake in your cookbook is my go-to when the craving strikes. I have made that recipe a thousand an one ways with peanut butter frosting, cream cheese frosting…using the batter to make cookie sized cakes and then using those to make ice cream sandwiches…it is so versatile and divine.

    I do however love white chocolate and sneak it in when I can.

    I can not wait to try this.

    Thank you – as always!

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