Double Chocolate Cake {Gluten Free, Dairy Free, No Refined Sugar}
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. I love it when it turns out alright on the first try, but love it even more that my family is so patient with my cooking experiments. It still needed a little tweaking.
After a little more adjustments, 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.
- Chocolate Cake:
- 1 1/2 cup almond flour
- 1 cup garbanzo flour
- 1/2 cup tapioca flour
- 1 1/2 tsp. baking powder
- 1/4 cup + 1 tbsp. organic cocoa (or cacoa) powder
- 3/4 cup almond and/or coconut milk
- 5 tbsp. organic butter or 4 tbsp. coconut oil, softened
- 1/3 cup raw, unfiltered honey
- 2/3 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
- Preheat the oven to 350
- Combine all the dry ingredients with a mixer on low speed.
- In a separate bowl whisk together eggs, and remaining wet ingredients
- Pour wet ingredients into the dry and mix to incorporate.
- 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.
- Allow to cool completely
- Prepare the chocolate drizzle by combing syrup and coconut oil in a small sauce pan over medium heat.
- Bring to a hard boil and time for 1 minute, stirring constantly
- Remove from heat and stir in cocoa powder until well incorporated.
- The chocolate sauce will thicken as it cools.
- Pour slightly cooled chocolate sauce over cake and spread to cover the top.
- Cover and refrigerate.
Enjoy!
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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.