Chocolate Cake (Gluten-Free, Dairy-Free)
 
Prep time
Cook time
Total time
 
Recipe type: Desserts
Ingredients
  • 1 (13.5-ounce) can full-fat coconut milk
  • ¼ cup honey
  • ¼ cup maple syrup
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • ½ cup coconut flour
  • ¼ cup almond flour
  • 2 tsp. baking powder*
  • ½ cup cacao powder
  • 1 tsp. ground cinnamon
  • FROSTING:
  • Flesh from 2 avocados
  • ¼ cup + 1 TBSP cocoa powder
  • ¼ cup maple syrup
  • 2 TBSP honey (or maple syrup)
  • 1-2 TBSP unsweetened almond milk
  • ½ tsp. coffee extract (or coffee granules)**
Instructions
  1. Preheat oven to 350 degrees F. Grease an 8x8” baking dish with non-stick spray and set aside.
  2. Cake: Combine the coconut milk, honey, maple syrup, eggs, and extracts in a large bowl.
  3. Mix well, and then add the dry ingredients. Mix until everything is well-combined.
  4. Pour batter into greased baking dish and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove cake from the oven and let it cool completely.
  6. Once completely cooled, make the frosting: cut each avocado in half, scoop out the flesh, and add it to the bowl of a food processor. Add the remaining ingredients to the food processor and blend for about 20 seconds. Stop to scrape down the side of the bowl, blend, and then repeat.
  7. When everything is smooth and creamy, spread the frosting on top of the cooled cake.
Notes
*Look for gluten-free baking powders. Or make your own mixture: combine 1 TBSP baking soda, 2 TBSP cream of tartar, 2 TBSP arrowroot or tapioca starch. Mix well, and then add 2 tsp. to the cake batter.

**You can also use 1 tsp. vanilla extract instead of the coffee extract.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/24/chocolate-cake-gluten-free-dairy-free/