Gluten Free Chocolate Cake 
from our paleo desserts recipe collection

This gluten free chocolate cake is lovely and moist and perfectly delicious as it is.

If you fancy spicing things up a bit though, with just a couple of extra ingredients, you can turn it into a sophisticated Mexican chocolate cake that is bound to tantalise your taste buds.

Topped with our coconut chocolate frosting this is an absolute treat of a cake that would be perfect for any special occasion or "just" for sharing with friends over a coffee.

A lovely moist gluten free chocolate cake that can be easily turned into a mexican chocolate cake if you fancy spicing things up a bit. Another of our paleo recipes from CreativelyPaleo.com

We made it as a single layer cake, as we were testing it out as muffins too, but it would work really well as a double decker too.

Gluten Free Chocolate Cake - Nutritional Info

A lovely moist gluten free chocolate cake that can be easily turned into a mexican chocolate cake if you fancy spicing things up a bit. Another of our paleo recipes from CreativelyPaleo.com

Coconut flour is full of fibre and eggs are chock full of good things, but ...

You know the drill by now with paleo desserts - not something you want to be eating on a regular basis as they will create a negative insulin response, but if you are going to treat yourself to a cake, then it's better to choose one that has the least bad ingredients in it. 

Obviously if you are a coeliac (celiac) it is vitally important to keep any gluten out of your diet, and as such all of our desserts are just fine for you.

Gluten Free Chocolate Cake - Ingredients

  • 50g coconut flour
  • 50g tapioca flour/starch
  • 50g coconut sugar
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cream of tartar
  • pinch of salt
  • 2 tbsps cocoa or cacao powder
  • 1/3 cup water
  • 1/3 cup melted cocoa or cacao butter
  • 1 tsp vanilla extract
  • 6 eggs
  • coconut chocolate frosting (optional)

For the Mexican Chocolate Cake you will also need:

  • 1/4 tsp cayenne powder
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat the oven to 180° C/350° F/gas mark 4.
  2. Sift the coconut flour, tapioca flour, coconut sugar and cocoa powder into a large bowl.
  3. Stir in the baking soda, cream of tartar and salt, plus spices if making the Mexican chocolate cake.
  4. Whisk together the melted cocoa butter, eggs, vanilla extract and water.
  5. Add to the dry ingredients and whisk until well combined.
  6. Pour into 2 victoria sponge cake tins or muffin moulds.
  7. If baking victoria sponges bake for 25 - 30 mins. If making muffins bake for 13 - 15 minutes.
  8. Check to see if the cakes are cooked by carefully sticking a skewer into the centre of the cake; if it comes out clean the cake is cooked, if not return to the oven and check regularly.
  9. Once the cakes have cooled, spread chocolate coconut frosting over them and pop into the fridge for 5 minutes to set.

Serve with cream if you eat dairy, and some succulent fresh berries.


Our paleo recipe collection is growing daily, so if you've been inspired by something we've made, do check back regularly as you're bound to find something else to enjoy cooking with us. We love to hear from our readers and you can now submit your own recipes here or your experiences with our paleo recipes here - don't hold back, if you've improved it we want to know!

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