Recipes

Guilt Free, Gluten Free Amazing Chocolate Cake Recipe

Thank you to Krista Mountford who has shared this amazing gluten free chocolate cake recipe with us.

With no refined ingredients, we’re throwing it in the guilt free basket – making it the perfect dessert for a special occasion, even if you are on the 28 Day Weight Loss Challenge.

Guilt and Gluten Free Chocolate Cake Recipe

Print Recipe
Guilt and Gluten Free Chocolate Cake Recipe
Guilt and Gluten Free Chocolate Cake Recipe
Course Desserts
Cuisine Chocolate
Servings
large serves
Ingredients
Chocolate Cake
  • 3 cups almond meal
  • 1/4 cup coconut flour
  • 3/4 cup raw cacao powder
  • 1 tsp vanilla pod split and scraped or use pure vanilla extract
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 cup coconut oil plus extra to grease tin
  • 3 large eggs
  • 1 cup full cream coconut milk
  • 1/3 cup handful of raspberries-chopped finely plus extra to decorate
Chocolate Ganache:
  • 200 ml coconut cream in fridge overnight
  • 1 tbsp raw cacao
  • 3 tbsp maple syrup or rice malt syrup
Course Desserts
Cuisine Chocolate
Servings
large serves
Ingredients
Chocolate Cake
  • 3 cups almond meal
  • 1/4 cup coconut flour
  • 3/4 cup raw cacao powder
  • 1 tsp vanilla pod split and scraped or use pure vanilla extract
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 cup coconut oil plus extra to grease tin
  • 3 large eggs
  • 1 cup full cream coconut milk
  • 1/3 cup handful of raspberries-chopped finely plus extra to decorate
Chocolate Ganache:
  • 200 ml coconut cream in fridge overnight
  • 1 tbsp raw cacao
  • 3 tbsp maple syrup or rice malt syrup
Guilt and Gluten Free Chocolate Cake Recipe
Instructions
To bake the cake
  1. Preheat oven to 180C. Lightly grease bottom and sides of 20cm springform tin with extra coconut oil.
  2. Mix together almond meal, coconut flour, cacao powder, vanilla, coconut sugar and baking soda in a bowl.
  3. Mix the melted coconut oil (make sure it's not too hot), eggs and coconut milk. Slowly add wet ingredients to the dry and mix together really well (in a mixer for a few minutes until it's smooth).
  4. Pour into prepared pan and bake for 40-45 minutes, or until a skewer inserted in the middle comes out clean. If it needs longer, cover with foil to prevent it from burning.
  5. Once cooked turn it out of the tin and leave to cool on a wire rack. Once cooled, cut in half horizontally.
To make the ganache
  1. Beat coconut cream until smooth, add cacao and maple syrup until smooth and light.
  2. Spread your chopped raspberries on the bottom layer of the cake, then add half of the ganache. Top with second half of cake and cover in ganache. Decorate with raspberries and enjoy!
Recipe Notes

Makes 12 generous serves at 380 calories each

Want more sweet treats and baking recipes like this? Our 28 Day Weight Loss Challenge is packed with delicious ideas that can be enjoyed as part of a healthy lifestyle.

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