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    Home » Recipes » Dessert

    Gluten Free Chocolate Cake

    By Catherine on December 2, 2013 Last Updated July 4, 2022 24 Comments | No Medical Advice | This Post Contains Affiliate Links

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

    It's not your traditional super-sweet fluffy chocolate cake, so consider yourself warned. This is a heavy, nutrient dense cake that is not nearly as sweet as your typical cake recipe.

    Tools:

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

    Gluten Free Chocolate Cake Ingredients (per 1 layer):

    ½ cup coconut flour (like this)
    ¾ cup cacao powder (like this)
    6 eggs
    ¼ cup honey
    ¼ cup applesauce
    ½ cup maple syrup
    ¼ cup cocoa butter (melted) (like this)
    ¼ cup butter
    2 teaspoons vanilla (like this)
    2 tablespoons collagen (like this)
    ¼ cup chocolate chips (like this)
    ½ teaspoon salt
    ½ teaspoon baking soda

    Buttercream Frosting:

    ½ cup butter (room temp- soft)
    ½ cup cocoa butter (like this)
    1 teaspoon vanilla (like this)
    ½ cup honey (maple syrup might work too, but you'd likely want less).

    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 & maple 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 | Butternutrition.com

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    About Catherine

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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    Affiliate Link Disclosure: This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please note: using an affiliate link does not change the price of the product, instead the seller pays Butter Nutrition a small commission. My thoughts on these products are my own.

    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.

    Reader Interactions

    Comments

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    1. Linda Jo

      December 03, 2013 at 2:17 pm

      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.

      Reply
      • Catherine

        December 03, 2013 at 2:21 pm

        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!

        Reply
    2. Sarah

      December 06, 2013 at 12:48 am

      Am I missing where you explain how to make simple syrup?

      Reply
      • Catherine

        December 06, 2013 at 7:36 am

        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 🙂

        Reply
    3. Lori

      December 06, 2013 at 5:07 am

      How do you make your simple syrup?

      Reply
      • Catherine

        December 06, 2013 at 7:36 am

        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 🙂

        Reply
    4. Mandy

      December 06, 2013 at 6:53 am

      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?

      Reply
      • Catherine

        December 06, 2013 at 9:43 am

        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,
        Catherine

        Reply
    5. Lori

      December 06, 2013 at 7:39 am

      Can you use coconut sugar instead of the cane sugar?

      Reply
    6. Lori

      December 06, 2013 at 8:30 am

      Could you use coconut sugar to make the simple syrup instead of cane sugar?

      Reply
    7. Jessica

      December 06, 2013 at 9:03 am

      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?

      Reply
    8. Cynthia

      December 06, 2013 at 12:23 pm

      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!

      Reply
      • Violet

        April 18, 2015 at 7:02 pm

        Same question! Any substitutes?...

        Reply
    9. monika

      December 16, 2013 at 6:11 am

      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).

      Thanks!

      Reply
    10. Gail

      December 30, 2013 at 9:06 am

      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?

      Reply
    11. Laura

      January 13, 2014 at 4:43 pm

      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!

      Reply
      • Catherine

        January 13, 2014 at 4:54 pm

        I melt the cocoa butter and then measure.

        Happy baking!
        Catherine

        Reply
        • Laura

          January 17, 2014 at 7:18 am

          Thank you so much for your prompt reply Catherine! You saved the day!I can't wait to make this cake! 🙂

          Reply
    12. Taura

      February 26, 2015 at 8:57 am

      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!

      Reply
    13. Amanda

      June 26, 2015 at 11:56 am

      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.

      Reply
    14. Mary

      October 11, 2015 at 5:30 pm

      This 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?

      Reply
      • Catherine

        October 27, 2015 at 2:13 pm

        I highly recommend not to make this without the sugar. It will not turn out at all.

        Abundantly,
        Catherine

        Reply
    15. Shelly

      February 27, 2016 at 1:57 pm

      I ditto the question above...is the frosting in recipe for one layer or more? Thanks!!

      Reply
      • Sofia

        January 29, 2018 at 7:59 am

        I just made this last night - the frosting is great for one layer. I doubled it for the second layer.

        Reply

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