A moist and fluffy chocolate cake that isn't too rich and is easy to whip together! Enjoy with fresh berries and whip cream, or frost with your favorite thick and creamy chocolate ganache.


  • 1 cup dark chocolate chunks
  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 2 tsp vanilla extract
  • 2 large eggs at room temperature
  • 1/2 cup nut milk at room temperature
  • 1 cup gluten-free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • garnish with: monkfruit powdered sugar or regular powdered sugar raspberries, chocolate shavings


  • Preheat your the oven to 350 and prepare a 9″ cake pan (I lined my spring-form pan with parchment paper)
  • Bring water to a simmer in a small pot and place a heat safe bowl on top
  • Add your @hukitchen baking dark chocolate gems and coconut oil to the bowl and slowly melt, stirring often, until just smooth
  • Off heat, whisk in your coconut sugar and vanilla and set aside to allow the mixture to fully cool
  • Once cool, whisk in your eggs and nut milk
  • To a medium-sized mixing bowl add your gluten-free flour, baking powder, baking soda, and salt and gently stir to combine
  • Pour your chocolate mixture into your dry ingredients and whisk until a smooth batter forms
  • Pour your batter into your prepared cake pan and bake for 30-33 minutes or until there is no more wobble in the center and a toothpick comes out clean
  • Allow your cake to cool in the cake pan on a wire rack for at least 30 minutes before remove removing from the pan
  • Once cooled, garnish with powdered sugar, raspberries, and chocolate shavings
  • ENJOY!

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