CHOCOLATE CAKE (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)
on Nov 16, 2023, Updated Aug 29, 2024
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Everyone NEEDS a chocolate cake recipe in their back pocket and this indulgent, gluten-free, dairy-free, refined sugar-free, and rich cake is here for the taking!
When I started on my health journey, I didn’t want to sacrifice my favorite foods and memories. I want to have my cake AND eat it too!
After many trials I finally landed on the absolute best Chocolate Cake that is gluten-free, dairy-free, and refined sugar-free. Nearly everyone can eat it despite their intolerances or restrictions. But best of all, you’d hardly know it thanks to its incredibly moist, rich taste and texture.
Thanks to the combination of dark chocolate, coconut oil, and coconut sugar, the cake is moist and delicious without knocking your socks off by sugar.
And because nobody wants to spend hours upon hours baking, I use a gluten-free flour blend as opposed to mixing my own blend. These blends are so convenient because they do all the work for you. Many are a mixture of several types of gluten-free flours such as almond flour, tapioca flour, coconut flour, and/or arrowroot starch.
Oh and did I mention that it’s even better several days later! That’s right, I like to make this cake ahead of time and store it on the counter for a day or two before serving.
Make this cake for the holidays, for a birthday, or just because. I promise you it will become your new fav go-to cake, too. Enjoy!
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Pin ItKey Ingredients for The Best Chocolate Cake
Now, the idea of baking a cake may be intimidating, but no need to fret. This is a super simple recipe that will turn out great if you use the following recommended ingredients.
- Dark Chocolate Chunks: I am a huge fan of @hukitchen, and I used their dark chocolate baking gems for this dessert. They have been my go-to chocolate brand for over 10 years (!) because they make dairy-free and refined sugar-free chocolate bars.
- Coconut Oil: Melting the chocolate gems in coconut oil provides for a silky smooth finish. I look for organic unrefined coconut oil because that’s the purest version as opposed to refined oil.
- Coconut Sugar: My natural sweetener of choice here is coconut sugar. Slightly caramelly, and slightly nutty, the addition of coconut sugar sweetens up the cake without making it overly sweet.
- Eggs: Since I’m sensitive to eggs, I don’t eat them all that often. But when cake is involved, I make an exception! I have yet to try an egg substitute, but if you do try a flax egg or chia egg let me know how it turns out.
Recipe Tip
Be sure to remove the eggs as you prepare all of your ingredients. Room temperature eggs improve the taste and texture of baked goods, making them light and fluffy.
- Nut Milk: A core component of the wet ingredients is nut milk. I’ve used @malkorganics, @threetreesfoods, or @elmhurst1925 with great success. All of these brands have simple nut milks without any added sugars, oils, or preservatives. Of course, if you have a batch of my Creamy Vanilla Cashew Milk that would be ideal!! If you’re allergic to nuts, try oat milk. Again, take the nut milk out and keep it at room temperature before whisking it with the eggs.
- Gluten-Free Flour: Gluten-free baking can be finicky! You can’t just swap one type of flour for another and assume it will turn out the same. For this cake recipe, I use either Bob’s Red Mill Paleo Flour or 1:1 gluten free flour blend. I wouldn’t recommend using just oat or almond flour for this one. You really need the blend of flours to keep the cake intact and not crumbly or dense.
- Vanilla Extract: A bit of vanilla plays well with the rich dark chocolate. Look for a high-quality vanilla extract rather than vanilla flavoring.
- Baking Powder and Baking Soda: Most cake recipes, including this one, call for both baking powder and baking soda. Both of these leavening agents help baked goods rise.
- Garnishes: Depending on the occasion, you can garnish the cake to your liking. For the holidays, I like to dust either monk fruit or regular powdered sugar over the top and serve with fresh raspberries and chocolate shavings. You could also serve this with a dollop of whipped coconut cream or even dairy-free ice cream. For a birthday or graduation party, a smearing of thick and creamy chocolate ganache would be a good move, too. However you serve it, the cake will be delicious and prize-worthy.
How to Make Gluten-Free Chocolate Cake
Now, who is ready for some cake?! To begin, preheat the oven to 350°F. Prepare a 9” cake pan or springform pan by lining it with a piece of parchment paper cut to size.
In a small pot, bring about ½ to 1 cup of water to a simmer. Place a heat-safe bowl, such as a glass bowl, on top of the pot. You don’t want the bowl to touch the water, as this can scorch the chocolate.
Add the dark chocolate and coconut oil to the bowl, and slowly melt the chocolate. Stir with a spatula often to avoid the chocolate from burning.
Remove the bowl from the heat and whisk in the coconut sugar and vanilla extract. Set the bowl aside and allow the mixture to fully cool.
Then, whisk in the room temperature eggs and nut milk. Set aside.
In another medium-sized bowl, add the gluten-free flour, baking powder, baking soda, and salt. Stir gently to combine everything together.
Pour the chocolate mixture into the dry ingredients. Whisk until a smooth batter forms, but avoid over-whisking, as this can lead to a tough cake.
Pour the batter into the prepared cake pan. Bake for 30 to 33 minutes or until the cake is set in the center. You can test this by placing a toothpick in the center of the cake. If it comes out clean, it’s ready. If it’s still wet with batter, leave it in for a few extra minutes.
Allow the cake to cool in the cake pan on a wire rack for at least 30 minutes. Yes, the temptation is real, but if you try to remove the cake now, it will likely stick to the pan.
Once cooled, garnish with your favorite toppings, such as powdered sugar, raspberries, and extra chocolate shavings. Cut a slice and ENJOY!
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Other Chocolatey Desserts To Try:
- 5-Ingredient Chocolate Covered Peanut Butter Mousse (Dairy-Free, Refined Sugar-Free)
- Fudgy Flourless Paleo Chocolate Chunk Brownies
- Single Serve Deep Dish Chocolate Chip Cookie
- Eggless Chocolate Chip Cookies
CHOCOLATE CAKE (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)
Ingredients
- 1 cup dark chocolate chunks (I used Hu)
- ½ cup coconut oil
- 1 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- ½ cup nut milk, at room temperature
- 1 cup gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Garnishes:
- Monkfruit powdered sugar or regular powdered sugar
- Raspberries
- Chocolate shavings
Instructions
- Preheat the oven to 350°F and prepare a 9″ cake pan or spring-form pan by lining it with parchment paper.
- Bring water to a simmer in a small pot and place a heat-safe bowl on top. The bowl should not touch the water.
- Add your dark chocolate and coconut oil to the bowl and slowly melt, stirring often, until smooth.
- Off heat, whisk in the coconut sugar and vanilla extract and set aside to allow the mixture to fully cool.
- Once cool, whisk in the eggs and nut milk.
- In a medium-sized mixing bowl, add the gluten-free flour, baking powder, baking soda, and salt and gently stir to combine.
- Pour the chocolate mixture into the dry ingredients and whisk until a smooth batter forms. Avoid over-whisking as this can make the cake tough.
- Pour the batter into your prepared cake pan and bake for 30 to 33 minutes, or until there is no more wobble in the center and a toothpick comes out clean.
- Allow the cake to cool in the cake pan on a wire rack for at least 30 minutes before removing it from the pan.
- Once cooled, garnish with powdered sugar, raspberries, and chocolate shavings.
- ENJOY!
