One of the biggest misconceptions of a clean eating meal plan is that you can’t eat treats. That’s silly! In fact, one of the my favorite parts about eating well is that I can actually enjoy my favorite foods because they’re made with healthier, wholesome ingredients. There’s no need to worry about questionable additives or sugar spikes.
And one of the most popular treats, of course, is chocolate cake. Whether it’s for a birthday party, an after-dinner dessert or just a way to satisfy a sweet tooth, you really can’t go wrong with this amazing Gluten-Free Chocolate Cake rather than one with shortening or white flour or — even worse — from a boxed mix.
Using gluten-free flour makes this two-layer cake a great choice for people who are cutting back or have an aversion to gluten without sacrificing taste. Combined with an easy, homemade chocolate frosting, you’ll never go back to your old chocolate cake recipe. Make my Gluten-Free Chocolate Cake today!
Let’s get things started by preheating the oven to 350 F. Then grease and flour two 9-inch cake pans — this will prevent the cakes from sticking and make it easier to remove when they’re baked.Then, mix the gluten-free flour, coconut sugar, cacao, baking powder, baking soda and salt into a big bowl.
Next, add in the coconut milk, coconut oil, eggs and vanilla, and mix it all up. This step really sets apart this gluten-free chocolate cake from other recipes. Coconut milk is known to keep your heart healthy and help build muscles, while coconut oil, one of the healthiest foods on the planet, reduces inflammation and boosts the immune system.
How good does this batter look?! Carefully pour it into the two cake pans and slide them into the oven. Let them bake for 30–35 minutes, or until a toothpick inserted in the middle comes out clean.If you haven’t prepared the frosting yet, this is a good opportunity to do so.
Once the cakes are baked through, remove from the oven and let them totally cool before removing them from their pans.Now we’re ready for the best part: frosting time! Spread the cold frosting over one cake, and then stack the other cake atop it. Spread frosting over the second, top cake and marvel at this delicious, Gluten-Free Chocolate Cake.
This yummy cake is well worth the time — it’s so simple to make and as good for you as a cake can be. You could mix up the frosting, make just one layer or experiment with making these as cupcakes. I know this will be your go-to gluten-free chocolate cake recipe.
- 2 cups gluten-free flour
- 2 cups coconut sugar
- 3/4 cup cacao powder
- 2 teaspoons baking powder
- 1–1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup coconut milk
- 1/2 cup melted coconut oil
- 2 eggs
- 1 tablespoon vanilla extract
- 2 spiced chocolate frosting recipes
- Preheat oven to 350 degrees F.
- Grease and flour two 9-inch cake pans.
- Mix flour, sugar, cacao, baking powder, baking soda, and salt in a bowl.
- Add coconut milk, oil, eggs and vanilla and mix until combined.
- Distribute batter evenly between cake pans and bake for 30–35 minutes or until cooked through.
- Allow to cook through. Remove from oven and allow to cool completely before removing from cake pans.
- Spread cold frosting evenly over one cake and then stack other. Cover with frosting again and serve.
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