With 1 in 133 people in the U.S. diagnosed with Celiac disease, 1 in 56 with related symptoms, and the numbers of people with gluten sensitivity on the rise, the demand for alternatives to wheat flour has grown tremendously in the last 10 years (1, 2).
Wheat is a staple of the North American diet and our favorite sweets. So when it comes to making delicious, nutritious, and gluten-free desserts, it can be quite the challenge.
Below is a recipe for a rich, moist gluten-free chocolate cake that will satisfy your sweet tooth and chocolate craving in a very healthful way.
The Icing on the Cake.
Since you’re making a gluten-free chocolate cake, why not take it a little further with these healthy ingredients?
Cocoa – There are many very good reasons that we love chocolate. Raw cocoa is the anti-inflammatory, antioxidant-rich dried and fermented cacao bean. It promotes blood flow, thereby supporting cardiovascular health.
Additionally, it moderates blood sugar and pressure, as well as reduces insulin resistance.
Coconut oil – This oil is one of the healthiest fats thanks to its medium-chain fatty acids. Antibacterial, anti-inflammatory, and delicious, the nutrition and health benefits of this special oil are too numerous to list here.
Coconut palm sugar – an exemplary choice for replacing refined sugar anytime. In addition, it’s nutrient-rich and has a low glycemic index.
If you prefer, you can also replace sugar with maple syrup, honey or molasses. 1 cup of sugar isn’t necessarily equivalent to 1 cup of these substitutions but you can find out quantities here.
Flour – choices abound: replace wheat flour with coconut, almond, chickpea, oat, chia seed, and more. You may have to experiment with the amount of moisture/flour ratio in the cake to accommodate different textures.
The good news is that there’s no such thing as a bad chocolate cake!
Gluten-Free Chocolate Cake with Chocolate Frosting
Prepare yourself, this cake is hard to resist!
- 2 cups gluten-free flour of your choice
- 2 cups coconut palm sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder (aluminum-free)
- 1 1/2 teaspoons baking soda
- 1 teaspoon Himalayan salt
- 1 cup coconut milk
- ½ cup coconut oil, melted and at room temperature
- 2 eggs (substitute eggs to make it vegan)
- 1 tablespoon vanilla extract
- 1 cup organic coffee, prepared and at room temperature
- Preheat oven to 350° F.
- While it’s heating up, grease and flour two 9-inch cake pans. Alternatively, you may use parchment paper to line the pans.
- Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Mix in coconut milk, oil, eggs, and vanilla until well blended.
- Slowly pour in prepared coffee and mix again until combined.
- Distribute the batter evenly between two cake pans.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
- Remove cakes from oven and allow to cool completely before removing from the pans.
While your cake is cooling down, why not prepare the icing?
- 1 cup organic or vegan butter, softened
- 1/3 cup coconut milk
- 2/3 cup cocoa powder
- 1 cup honey (raw, unfiltered, local if you can get it)
- 1 teaspoon vanilla extract
- ½ teaspoon Himalayan salt
- Using a whisk or electric mixer, combine all ingredients in a bowl and mix until well blended and perfectly smooth.
- After removing the layers from the pans, spread half the frosting evenly over one layer.
- Place the other layer exactly on top of the first and frost top and sides.