Light and Decadent Gluten-Free Chocolate Cake

Gluten Free Coconut Flour Chocolate CakeWho doesn’t love chocolate cake? It is sweet, decadent and almost heavenly with its rich taste and fudgy frosting. And if you are sensitive to gluten, who says who can’t enjoy one. This is all made possible by the wonderful coconut flour and amazing recipe from Elanas Pantry.

This delicious and healthy chocolate cake recipe is sugar free, dairy free, nut free and of course, gluten-free. The agave nectar adds just enough sweetness and the grapeseed oil is the perfect substitute for butter. The eggs contribute a lot to the moist and nice texture of the cake. Best of all, the recipe for frosting is vegan and light as well, you can definitely savor this guilt-free

Dry ingredients:
¾ cup coconut flour, sifted
¼ cup cacao powder
1 teaspoon baking soda
1 teaspoon celtic sea salt

Wet ingredients:
10 eggs
1 cup grapeseed oil
1 ½ cups agave nectar
1 tablespoon vanilla extract
¼ teaspoon orange zest

1) Preheat the oven to 325 degrees F.

2) In a bowl, combine the dry ingredients – coconut flour (make sure its sifted), baking powder, cacao powder, baking soda and salt.

3) In a separate mixing bowl, using a hand mixer, blend the wet ingredients (egg, grapeseed oil, agave nectar, vanilla extract and orange zest) together.

4) Add the dry ingredients to the wet ingredients and mix them thoroughly.

5) Grease a 9 inch pan and pour the batter.

6) Bake for 35 to 40 minutes.

7) Allow to cool completely before frosting.

1 cup chocolate drops
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt

1) Melt chocolate drops and grapeseed oil together in a small saucepan over a very low heat.
2) Stir in the rest of the ingredients and blend well.
3) Keep the frosting in the freezer for 15 minutes to cool it down
4) Once cooled down, whip the frosting with a hand blender to make it thick and fluffy.
5) Frost over your baked chocolate cake and enjoy!

10 Responses to Light and Decadent Gluten-Free Chocolate Cake

  • Maureen says:

    This is not sugar free. Agave nectar has TONS of sugars.

  • maca says:

    can i use coconut oil instead of grapesedd oil and instead of agave nectar .. panela?

  • Shan says:

    Ummm… Eggs are not vegan either…

  • Robin says:

    Made this just now because I could get past the agave and eggs. The only thing I would add to the directions is on step #5. It says grease A 9 inch pan when it should say grease TWO 9 inch pans and split the batter. It may not be sugar free or vegan but it IS gluten free and a very decadent and yummy cake.

  • Mag says:

    Can I use coconut sugar instead?

  • Pingback: organic coconut flour| BetterBody FoodsBetterBody Foods

  • Alyssa says:

    I just found this recipe and would like to know if I could substitute coconut oil for the grapeseed oil and coconut palm sugar for the agave nectar? Thank you for your response.

  • mona says:

    Super, super rich & decadent. I loved it! Used the juice from 3-4 sweet oranges (instead of agave). Also, didn’t use eggs or grapeseed oil, used ghee instead. wonderful idea! Thnx!

  • Holly says:

    This recipe is so great for anyone who wants a delicious grain-free chocolate cake! I’ll give an idea to anyone who wants to switch up the frosting. I mixed a tablespoon of Kerrygold butter with a bunch of powdered sugar and whipped it with some organic tart cherry concentrate. Omgah!

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