Double Chocolate Cake {Gluten Free, Dairy Free, No Refined Sugar}


Cholocate cake 3

Birthdays, graduations, weddings, anniversaries, Wednesdays… there are so many good reasons to eat chocolate cake. In fact, this recipe came to be this week as we were celebrating my birthday. Earlier this week I had hastily jotted down a recipe for chocolate cake to bring for me and my sister’s double birthday party happening later that evening, and my husband took it from there. He followed my recipe, making a few minor adjustments to add his own flair, and it turned out so great (what a sweetie). We just topped it with a simple whipped coconut cream sweetened with honey.

birthday chocolate cake

Here’s the one my hubby made 🙂

After a little more tweaking, I think we’ve got a recipe that is easily one of the yummiest and healthiest chocolate cakes. The yummiest because I doubled the chocolaty-ness (that’s totally a word) by adding a layer of silky chocolate drizzle on top. The healthiest because there is no refined sugar, gluten, dairy, grains, or artificial preservatives that you find in commercial mixes. Instead I used natural, organic, and unrefined ingredients to make something decadent – just what you’d expect from a chocolate cake.

cholocate cake 2

Double Chocolate Cake {Gluten Free, Grain Free, Dairy Free}
Recipe type: Dessert
Cuisine: Gluten Free, Dairy Free, Grain Free, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
Decadent chocolate cake that tastes so good and is so good for you. For whenever you find a reason to celebrate
  • Chocolate Cake:
  • 1½ cup almond flour
  • 1 cup garbanzo flour
  • ½ cup tapioca flour
  • 1½ tsp. baking powder
  • ¼ cup + 1 tbsp. organic cocoa (or cacoa) powder
  • ¾ cup almond and/or coconut milk
  • 5 tbsp. organic butter or 4 tbsp. coconut oil, softened
  • ⅓ cup raw, unfiltered honey
  • ⅔ cup pure maple syrup
  • 1 tsp. vanilla extract
  • 4 eggs, slightly beaten
  • 1 tbsp. apple cider vinegar
  • Chocolate Drizzle:
  • 4 tbsp. pure maple syrup
  • 2 tbsp. coconut oil
  • 3 tbsp. organic cocoa powder
  1. Preheat the oven to 350
  2. Combine all the dry ingredients with a mixer on low speed.
  3. In a separate bowl whisk together eggs, and remaining wet ingredients
  4. Pour wet ingredients into the dry and mix to incorporate.
  5. Bake at 350 for 35- 40 minutes or until the top springs back when gently pressed and a toothpick comes out clean when inserted in the center.
  6. Allow to cool completely
  7. Prepare the chocolate drizzle by combing syrup and coconut oil in a small sauce pan over medium heat.
  8. Bring to a hard boil and time for 1 minute, stirring constantly
  9. Remove from heat and stir in cocoa powder until well incorporated.
  10. The chocolate sauce will thicken as it cools.
  11. Pour slightly cooled chocolate sauce over cake and spread to cover the top.
  12. Cover and refrigerate.


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