By Jeff Parsons
I have posted before about my first attempt at a gluten-free, sugar free, grain-free chocolate cake. It’s actually one of my favorite chocolate cakes of all time. At a recent party, guests were surprised how moist the cake was.
I started making this cake with this recipe. Thank you Laura Fuentes! I have made some of my own changes over the last three years. But, the heart of the recipe is same – gluten free and sugar free.
DRY INGREDIENTS (sift all together)
1/2 cup coconut flour
1/3 cup almond flour
2 teaspoons baking powder
1/3 cup cocoa powder
WET INGREDIENTS (combine and mix together)
1 13 ounce can of coconut milk
5 large eggs
1/3 cup honey
2 teaspoons of vanilla extract
Slowly pour the wet ingredients into the dry as your mixer is on slow. Mix until just combined. Don’t over mix but be sure to get any lumps out that may form. This will look more like chocolate mousse than a cake batter.
Pour the mixture into your parchment-lined cake pan.
Bake anywhere from 25-45 minutes depending on the depth of your pan. Test the cake as you would any other to see if it’s done! Please note, this cake will not rise like your store-bought Duncan Hines! But, you’ll love it. Trust me.
For the topping on this version in the photos of the birthday cake, I used a sugar free chocolate and some fresh raspberry juice. I melted the chocolate and used a few tablespoons of the raspberry juice with it to create a great drizzle for the top of the cake. The guests at the party loved it!