Gluten Free Chocolate Cake

Gluten Free Chocolate Cake |
This gluten free chocolate cake is made with three kinds of chocolate: cacao powder, cocoa butter and chocolate chips!


Springform pan (like this)
Stick blender (like this)

Gluten Free Chocolate Cake Ingredients (per 1 layer):

1/2 cup coconut flour (like this)
3/4 cup cacao powder (like this)
6 eggs
¼ cup honey
1/2 cup simple syrup (easier to digest than granulated sugar)
1/4 cup cocoa butter (melted) (like this)
2 tsp vanilla (like this)
2 tb gelatin collagen hydrolysate (like this)
1/4 cup chocolate chips (like this)
1/2 tsp salt
1/2 tsp baking soda

Buttercream Frosting:

1/2 cup butter (room temp- soft)
1/2 cup cocoa butter (like this)
1 tsp vanilla (like this)
1/2 cup honey


1) In a bowl mix together coconut flour, cocoa powder, gelatin, salt & baking soda.
2) Melt cocoa butter & honey over low heat. Add vanilla & simple syrup, and then pour and mix with flour mixture (the simple syrup is made from bringing 1.5 cups cane sugar and 1 cup water to a boil, and then let dissolve and cool).
3) In a separate bowl crack eggs and beat using a fork.
4) Add eggs to batter and stir. Then add the chocolate chips. Batter may appear slightly thin but will thicken slightly.
5) Grease springform pan with butter, or desired baking pan. This recipe makes approx 1 layer.
6) Bake at 350 degrees for about 28-32 minutes or until a toothpick comes out clean.
7) If making a layer cake, make sure to trim each layer to ensure they are flat and stackable.

For Buttercream Frosting:

1) Melt cocoa butter ever so slightly (just liquid, not hot or warm). Add room temperature butter, honey and vanilla.
2) Mix with a hand mixer until combined. If the frosting won’t set up nicely, it’s probably too warm. Let cool for a few minutes in the fridge and try whipping again.
3) Frost as desired.

Pin it:
Gluten Free Chocolate Cake |

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.

MEDICAL DISCLAIMER: This content is not intended to diagnose or treat any disease, or as a substitute for medical advice. Please consult with your advising physician before starting any treatment for a medical condition. Butter Nutrition, LLC shall not be held liable or responsible for any misunderstanding or misuse of the information contained on this site or for any loss, damage, or injury caused or alleged to be caused directly or indirectly by any treatment, action, or application of any food or food source discussed in this site.


  1. Linda Jo says

    The cake recipe does not have butter in it but the cake instructions say “melt butter, honey, and coconut oil over low heat and add vanilla extract. Then pour and mix with flour mixture.” Also the cake ingredients show “1/2 cup simple syrup” but the cake instructions do not use that ingredient. Cake looks great and I would like to make it, but am unsure of the instructions. Thank you.

    • Catherine says

      Hi Linda,

      Melt the “butter” refers to melting the cocoa butter 😉 And I will update the when to add the simple syrup. Thanks for correcting me!

    • Catherine says

      It’s listed in #2: the simple syrup is made from bringing 1.5 cups cane sugar and 1 cup water to a boil, and then let dissolve and cool. This will of course make more than you need :)

    • Catherine says

      The simple syrup is made from bringing 1.5 cups cane sugar and 1 cup water to a boil, and then let dissolve and cool. This will of course make more than you need :)

  2. Mandy says

    This looks great and I would love to try it, but I have sensitivity to honey and just about all artificial sweeteners. Would maple syrup or extra of the simple syrup work to replace it?

    • Catherine says

      I would try using maple syrup in place of the honey. Simple syrup has a little higher water content, so best to keep that as is!

      Thanks for reading,

  3. Jessica says

    Loving this recipe but before I attempt, can the hot-soluable gelatin be substituted for the cold-soluable gelatin? Also, any substitution for the cocoa butter?

  4. Cynthia says

    Is there something I could substitute the gelatin with? I do have gelatin but the red canned one :S. thank you for your recipe, can’t wait to make it!

  5. monika says

    What does the 2 tb gelatin collagen hydrolysate in the recipe do?
    I don’t have it (I only have the one in the orange canister, which I know cannot be substituted in here).


  6. Gail says

    Does the amount of butter crème frosting shown in the recipe just enough to accommodate the single layer cake referenced in the recipe, or is it enough for a two-layer cake as shown in the photo?

  7. Laura says

    How do you measure the cocoa butter if you just have it in a big block? Do you have weights instead of volume for this recipe? Please answer my question soon bc I really want to make this cake for a loved one’s birthday later this week. I would really appreciate it!

  8. Taura says

    Can something be substituted for the simple syrup like additional honey? Trying to stay away from cane and other sugars. I’d like to make this over the weekend so a prompt reply is appreciated. Thanks!

  9. Amanda says

    Shopping for this cake right now and can’t find food grade cocoa butter any where. No time to order it. I need a substitute ASAP.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>