Grain-Free Chocolate Cake
Merry Christmas Eve!
Here is a last-minute chocolate cake for you! It is based my recipe for chocolate cupcakes, so it’s also nut and dairy-free! I made this for my brother’s 16th birthday yesterday and it was a HUGE hit! The cake is a bit denser than your average cake, but it is perfectly rich and chocolate-y. I frosted it with some lightly sweetened whipped cream and garnished it with berries, but you can frost it with this if you’re dairy-free. Enjoy, and have a wonderful holiday!
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Grain-Free Chocolate Cake
Description
Nut and dairy-free!
Ingredients
Scale
- ½ cup coconut flour
- ½ cup cacao powder
- ½ tsp baking soda
- 8 eggs
- ½ cup coconut oil
- 2/3 cup maple syrup or honey
- 1 cup bittersweet chocolate chips
For the whipped cream
- 2 cups heavy whipping cream
- 1 Tbs maple syrup or honey
- 1 small pinch sea salt
Toppings
- Raspberries, chocolate shavings
Instructions
- Preheat your oven to 350 degrees and liberally grease a 9½” cake pan (or springform pan).
- In a food processor, pulse together the coconut flour, cacao powder, and baking soda.
- Pulse in the eggs, coconut oil, and maple syrup.
- Stir in the chocolate chips.
- Pour the batter into the pan and bake for 35-40 minutes.
- Let the cake cool fully, before frosting.
- Using an electric mixer, whip together all of the whipped cream ingredients until a stiff peak forms.
- Frost the cake, and serve!
2 Responses to “Grain-Free Chocolate Cake”
Planning on making a few of these for a party I’m throwing and wondering if you think they will be ok if I make them a few days ahead? Would you recommend freezing if I make it ahead?
If you make the cake ahead, I could recommend leaving it covered at room temperature, rather than freezing it!