A few weekends ago we had a triple birthday celebration, for my nieces Stella and Georgia and my son Andrew. I was in charge of the cake and decided to make each child their own cake! I definitely knew that one of the cakes had to be chocolate. The pressure was on as I knew it had to be good enough to serve up a crowd of gluten eaters :) So after many attempts, I had finally reached my standards of a good chocolate cake. Moist, rich in flavor yet still light in texture. My dad, who is my honest taste tester, who tells it like it really is, could not believe this cake was gluten free. He was very pleased, and so was I!
Don’t be confused by the coffee in this recipe, it only helps enhance the rich chocolate flavor and does NOT impart any coffee flavor whatsoever.
Gluten Free Chocolate Cake
- 1/2 cup almond flour, firmly packed
- 1/3 cup coconut flour, firmly packed
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 3/4 cup honey
- 5 eggs
- 1/2 cup butter, melted
- 1 tbsp vanilla
- 1/4 cup strong brewed coffee, hot
- dash of salt
- Preheat oven to 325.
- Whisk together wet ingredients, except coffee.
- Add dry ingredients. Combine well.
- Whisk in coffee.
- Pour into greased pans or cupcake tin lined with wrappers.
- Bake 20-25 minutes for cupcakes or until cake tests clean with toothpick.
- Remove from pans, cool completely before icing.
* This recipe can also be used in a 9×13 pan, 2, 8-9inch round cake pans, or 1 dozen cupcakes
Pictured above: Chocolate Coconut Cream Frosting, Whipped Cream Cheese, Rich Chocolate Buttercream, Strawberry Buttercream. Be sure to check back tomorrow, I will be posting the Chocolate Coconut Cream Frosting!
Looks delicious! Is this SCD? Really? We aren’t SCD anymore. More of a modified version allowing for rice and potato, but this looks great and we have all the ingredients in the pantry. I’ll wait for the chocolate coconut cream frosting recipe! What did you use for the cake’s decoration?
I found your site/fb from your sister, Marissa
Jenny,
It is all SCD compliant except for the chocolate. On top of the cupcakes is unsweetened shredded coconut flakes. Glad Marissa shared my site with you, she is the best! :)
I am so excited! I will have to make this and bring along with me to my birthday party this weekend. I love Chocolate Cake, and since gluten free is new, my family will be unprepared for me with cake. Your pictures make it look divine!
Thanks for posting this Michelle!
Well, I now know that trying to follow a recipe when I’m sick and my brain isn’t processing very well isn’t a good idea. I thought my cake would be beyond redemption after prematurely pouring in the hot coffee, then scooping it out, followed by forgetting to add the eggs. When the batter was mixed together, my husband pointed out the eggs still on the counter. Whoops.
After these great baking offenses, would it actually bake into anything edible? Fortunately, for my also-on-a-special-diet, grumpy 5 year-old it DID! It even has a nice flat top, which I would certainly appreciate if I was using frosting and decorating it. It’s chocolate, it’s really good and next time, I’ll make it when I’m coherent enough to follow the recipe correctly! I’m sure the texture will be AWESOME! And the coffee really does make it seem more chocolate-y, but there’s no coffee taste. Great recipe!
Can’t wait to try it! I need to find a really yummy frosting with no dairy now.
I have to say, this was even better the next day, if that’s possible! These are amazing! If you ever publish a book, I’ll certainly buy it!
I have been recently diagnosed with Celiac Disease and this is the first cake that I made. I must tell you that it is the best chocolate cake that I have ever eaten. My husband loved it and so did my friends and family. Thank you so much for an easy recipe! Truly amazing. I am going to try the lemon cake next.
I am so glad you enjoyed it!
Can I substitute the almond flour and eggs for something else??
Hi Michelle,
This is my second time making this recipe in two weeks. I first made the cupcakes and now I made two 8 inch rounds as part of the birthday cake for my 4 year old tomorrow. The bottom layer will be a nine inch square of your yellow cake, now in progress. I’ll be covering it all with marshmallow fondant to make a Batman and Spiderman superhero cake. Your recipes are awesome, I’m a huge fan. As far as I know, no one in my family has food sensitivities but I am trying to reduce grains and avoid wheat.
I do find my palate is super sensitive to honey (the one I currently have may be too strong tasting) so I use maple syrup with the chocolate cake and Lyle’s Golden Syrup (sugar cane) for the vanilla to get a more traditional sweet taste. It’s not as healthy as honey, but it makes the vanilla cake even less discernible from the wheat we are used to.
Thanks so much!