Gluten-Free Chocolate Cake Without Refined Sugar

Chocolate Cake
Ellen Silverman


Chocolate Cake
1/2cup melted coconut oil, plus extra for greasing
3cups blanched almond flour
1/4cup coconut flour
3/4cup raw cacao powder
1/4cup raw coconut palm sugar
2teaspoons baking soda
1teaspoon sea salt
1cup full-fat coconut milk
3 large eggs, at room temperature
2teaspoons vanilla extract
2tablespoons raw honey
2 (15-ounce) cans full-fat coconut milk, refrigerated
4tablespoons maple syrup or coconut sugar
1/4cup cocoa powder
1teaspoon vanilla extract
pinch of sea salt
coconut flakes
mint leaves
strawberries, sliced


  1. To make the cake: Preheat the oven to 350°F.
  2. Grease the bottom and sides of a 6-inch springform cake pan with coconut oil.
  3. In a large bowl, mix together the almond flour, coconut flour, cacao powder, coconut palm sugar, baking soda, and sea salt.
  4. In a separate bowl, whisk together the coconut oil, coconut milk, eggs, vanilla, and honey.
  5. Gently mix the dry ingredients into the wet ingredients.
  6. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
  7. Let the cake cool completely, then cut it horizontally in half.
  8. To make the frosting: Spoon off only the cream from the cans of coconut milk.
  9. Whisk it and the maple syrup or coconut sugar, cocoa powder, vanilla, and salt together until smooth. Refrigerate until you’re ready to frost and serve the cake.
  10. Put the bottom layer of cake on a plate. Spread a layer of frosting on it. Top with the other half of the cake, finish frosting, and garnish.

Images reproduced by permission of Kyle Books from Go with Your Gut: The Insider’s Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes by Robyn Youkilis. ©2016 by Ellen Silverman. All rights reserved.