Written by Kate Tietjesalted chocolate buttercream or cream cheese frosting. If you want to take this cake a step further, you could incorporate some of Earthley’s Cocoa Calm. Refrigerate it for firmness. Or, just enjoy it as-is!
Looking for a GAPS-friendly vanilla cake? Check out my white bean vanilla cake recipe.
GAPS-Friendly Chocolate Cake
Ingredients:
- 1/2 cup coconut oil, melted
- 2 oz. baking chocolate
- 6 tbsp. honey
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1 egg
- 1 1/2 cups almond flour
- 1/2 cup milk (or coconut milk)
Directions:
Step 1: Preheat oven to 350.
Step 2: In a medium saucepan, melt the coconut oil and baking chocolate over medium heat.
Step 3: Stir in honey, sea salt, baking soda, vanilla, and egg, and mix well.
Step 4: Add the almond flour and milk and stir until smooth.
Step 5: Pour into an 8 x 8 baking pan (you can grease it, but the cake is moist enough that it didn’t stick for me even without greasing). Bake at 350 for about 25 minutes, until a toothpick inserted in the center comes out clean.
GAPS-Friendly Chocolate Cake
Ingredients
- 1/2 cup coconut oil melted
- 2 oz. baking chocolate
- 6 tbsp. honey
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1 egg
- 1 1/2 cups almond flour
- 1/2 cup milk or coconut milk
Instructions
- Preheat oven to 350.
- In a medium saucepan, melt the coconut oil and baking chocolate over medium heat.
- Stir in honey, sea salt, baking soda, vanilla, and egg, and mix well.
- Add the almond flour and milk and stir until smooth.
- Pour into an 8 x 8 baking pan (you can grease it, but the cake is moist enough that it didn't stick for me even without greasing). Bake at 350 for about 25 minutes, until a toothpick inserted in the center comes out clean.
It’s perfect — delicious, moist, and it doesn’t sink in the middle like so many almond flour cakes! It’s a very dark, deep chocolate flavor, so be aware of that.
That looks amazing, and delicious! One question though, could you make this with cocoa powder instead of baking chocolate?
Thank you,
Charity
i'm not on GAPS (yet) but i am trying to find recipes for our favorites that use natural sweeteners. this is perfect! if it tastes as good as it looks, it's a keeper! thanks!
Can't wait to make this!!! It looks great, and yeah honey as the sweetner-perfect! Thanks
We had some friends (who eat SAD) over for dinner tonight and I made this for dessert. I mixed in about 1/2 cup Sunspire brand 65% cacao bittersweet chocolate chips and topped it with The Nourishing Gourmet's chocolate whipped cream and fresh organic strawberries. Everyone loved it! Our friends' little boy had two pieces. So good–thank you for another great recipe! I will definitely use it again.
Not quite sure what happened, or if altitude had anything to do with it, but my cake overflowed all over my oven!! I was so sad! I was really hoping for a great cake for my husband's birthday, and since he was celiac I can't use wheat flour. I am really not a fan of baking gluten-free!! However, later the next day I did successfully make a batch of chocolate chip cookies, so I will take my little successes. 🙂
I just made this cake with a couple changes for my son’s 2nd birthday. We are doing GAPS. I didn’t add chocolate, and I used homemade almond milk. Also I used two 5′ baking dishes to make one little layered cake for our family of four.
We loved it. My husband said it was the best cake he has ever had and made a lot of yummy noises.
I made a blueberry syrup for our pancakes yesterday. I had about 1/3 of it left over and put it vetween the layers and on top. 3 cups frozen blueberries and 1/4 cup put through my vitamix until hot.
And I topped the whole thing with raspberries.
Thank you so much for this recipe. We are on GAPS as well and my son requested chocolate cake for his birthday. Most of the recipes I looked at were really heavy on eggs, but he is sensitive to eggs (the 1 in this recipe was okay but he can’t have a lot) so I was so excited when I found this one. I had to sub melted butter for the coconut oil and homemade yogurt (fermented 24+ hours) for the milk/coconut milk, since he is also sensitive to coconut. I also used unsweetened chocolate, as we have found that even the tiniest bit of sugar in baking chocolate makes him react for days. With all of those changes, I really wasn’t sure if it would turn out (and it did fall in the middle, unlike yours – although that may have also been because the children were really loud and excited about birthday cake!). It wasn’t pretty, but Oh WOW!! It was amazing. We all agreed that it is the best GAPS recipe we have had and even our SAD-eating relatives ate every last crumb and pronounced it delicious. I frosted it with a cocoa-honey buttercream like you recommended. This will definitely be a much repeated recipe for special occasions in our household. Thank you SO much!!
This sounds great!
I made this yesterday for my son’s birthday party today. I followed the directions exactly and the cake sunk in the middle, was really flat, and fell apart. It had the texture of dense fudgy brownies. I’m going to make cake pops with it tomorrow for my son’s actual birthday. I ended up making a different gluten free chocolate cake last minute.