This gluten free chocolate cake is made with three kinds of chocolate: cacao powder, cocoa butter and chocolate chips!
Tools:
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
Process:
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.
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Linda Jo says
December 3, 2013 at 2:17 pmThe 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
December 3, 2013 at 2:21 pmHi 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!
Sarah says
December 6, 2013 at 12:48 amAm I missing where you explain how to make simple syrup?
Catherine says
December 6, 2013 at 7:36 amIt’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 🙂
Lori says
December 6, 2013 at 5:07 amHow do you make your simple syrup?
Catherine says
December 6, 2013 at 7:36 amThe 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 🙂
Mandy says
December 6, 2013 at 6:53 amThis 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
December 6, 2013 at 9:43 amI 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,
Catherine
Lori says
December 6, 2013 at 7:39 amCan you use coconut sugar instead of the cane sugar?
Lori says
December 6, 2013 at 8:30 amCould you use coconut sugar to make the simple syrup instead of cane sugar?
Jessica says
December 6, 2013 at 9:03 amLoving 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?
Cynthia says
December 6, 2013 at 12:23 pmIs 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!
Violet says
April 18, 2015 at 7:02 pmSame question! Any substitutes?…
monika says
December 16, 2013 at 6:11 amWhat 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).
Thanks!
Gail says
December 30, 2013 at 9:06 amDoes 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?
Laura says
January 13, 2014 at 4:43 pmHow 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!
Catherine says
January 13, 2014 at 4:54 pmI melt the cocoa butter and then measure.
Happy baking!
Catherine
Laura says
January 17, 2014 at 7:18 amThank you so much for your prompt reply Catherine! You saved the day!I can’t wait to make this cake! 🙂
Taura says
February 26, 2015 at 8:57 amCan 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!
Amanda says
June 26, 2015 at 11:56 amShopping 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.
Mary says
October 11, 2015 at 5:30 pmThis looks wonderful but I won’t touch sugar in any form. My idea would be to sub water for the simple syrup…things are usually too sweet anyhow? Also, do I have to buy a $22 bottle of gelatin collagen or can I just use gelatin from Whole Foods?
Catherine says
October 27, 2015 at 2:13 pmI highly recommend not to make this without the sugar. It will not turn out at all.
Abundantly,
Catherine
Shelly says
February 27, 2016 at 1:57 pmI ditto the question above…is the frosting in recipe for one layer or more? Thanks!!
Sofia says
January 29, 2018 at 7:59 amI just made this last night – the frosting is great for one layer. I doubled it for the second layer.