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DF, GF, Refined-Sugar Free Chocolate Cake - Olivia Adriance
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5 from 4 votes

CHOCOLATE CAKE (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)

A moist and fluffy chocolate cake that isn't too rich and is easy to whip together! Enjoy with powdered sugar, fresh berries, and whipped coconut cream, or frost with your favorite thick and creamy chocolate ganache.
Prep Time20 minutes
Cook Time30 minutes
Resting Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate Cake, Gluten-free cake, Gluten-free desserts
Servings: 8
Author: Olivia Adriance

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 cooled, 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!

Nutrition

Calories: 367kcal | Carbohydrates: 44g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 325mg | Potassium: 86mg | Fiber: 2g | Sugar: 27g | Vitamin A: 90IU | Calcium: 80mg | Iron: 1mg