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.

Easy Black and White Cake

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  • Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
  • When chocolate is completely melted, remove saucepan from heat
  • Stir eggs into saucepan containing chocolate/coconut milk mixture
  • Next, stir in almond flour, salt and baking soda
  • Fold in ½ cup of the white chocolate chips
  • Grease an 8 x 8 inch baking dish with oil of your choice
  • Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
  • Bake at 350°F for 20-25 minutes
  • Cool and serve
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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.

Holy Moly! A humongous hit!


167 responses to “Easy Black and White Cake”

  1. Elana! I have been following your site for years and years! This IS my favorite cake! So I started doing Keto after your posting of some recipes. I became curious and felt this is right up my alley. Doing it vegetarian style tho! After 4 months on, life happened and I got off track but still maintaining the weight loss that I have succeeded in keeping off. But man I loved good baked goods! Recently a coworker made miracle bars. HOOKED! Ok ok ok I have to find a work around but still get the crunchy nuts and chewy coconut flakes in a sugar free version … ta da! I melted 85% organic chocolate, added a couple squirts of vanilla flavored Sweet Drops (stevia) … poured it into a 9×13 and layered hazelnuts, pecans, unsweetend coconut flakes, white chocolate chips on top of cake. Pressed down a bit to glue them in. OMG I cannot wait for them to come out of the oven in 10 mins! It already looks amazing!!!

    Bless you for your journey and allowing me to tag along to soak up all your wisdom and awesome cooking/baking skills!

    PS I know the white choc chips will add sugar but have made this small sacrifice for the greater good of humanity! LOL. **wink**

    • Karin, I love hearing about your healing journey, and your love of good food is contagious. I hope you’ll keep me posted on your culinary adventures :-)

  2. Elana, I have made this cake so many times I know it by heart. It has been birthday cake for me and my kids for years, I’ve taken it to countless potlucks, and it is a hit every single time. Thank you for sharing this incredible recipe!

  3. Elana, this is my go-to recipe whenever I am craving something chocolatey and fudgy! The last time I made this recipe I did not have enough white chocolate chips but instead added almond butter and it was delicious!! Thank you for sharing your amazing recipes!

  4. I have made this cake a few times, but every time I get a different result. The first time I made it years ago it was delicious. I’ve tried since then and for some reason can not replicate it. Today I tried again and the issue this time is that the almond flour never really seemed to come together and the cake came out grainy and wet. It tasted good, but was a mush! Do you have some tips on what I may be doing wrong?

  5. This was an amazing hit at my 11yo nephews birthday!I’m the only one out of three families present that even remotely tries to be healthy & they all gobbled it up so fast! Thank you for giving us freedom & the ability to please our families :)

  6. Elana, do you ever make this cake into cupcakes??? How does it work in the CO altitude? Do you have another recipe you like to use for cupcakes?

  7. 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. :)

  8. 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!!!

    • 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 :-)

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Recipes » Desserts » Cakes and Cupcakes » Easy Black and White Cake