Classic Chocolate Cake {Grain/Dairy/Soy/Nut/Refined Sugar Free}

choc cake

cake

I know I haven’t posted any new recipes in awhile, we have been super busy and dealing with a lot of sickness. But if you want to keep up with me even when I’m not posting new recipes, you should check out my pinterest board. I’ve been making and pinning lots of older recipes from my site along with posting a lot of really yummy looking recipes on my ‘Recipes To Try’ Board. We have especially been enjoying this blueberry coffee cake :)

And some you may have noticed that I have a new link on the right hand side of my page for doTerra essential oils. Essential oils have been a major part of our journey to health and you can now buy them and sign up to receive wholesale prices through my site! If you visit my ‘Treating Autism’ page I have all of the information along with the oils that I regularly give Lance.

Now, let’s get down to business – chocolate cake!!!

Somehow I got started looking at chocolate cake recipes on Pinterest and decided I REALLY WANTED CHOCOLATE CAKE!!! I was going to make my original recipe, but you can always improve right? I decided I wanted my cake to be sweeter and have a lighter, more tender crumb so it would be more like a traditional chocolate cake. To do this I simply doubled the honey and added some grain free baking powder and a homemade dairy free buttermilk .

Those small changes made it taste just like an old fashioned classic chocolate cake that your grandmother would make! WE LOVED IT!!! Am I yelling too much? Sorry, I’m just really excited :)

And you can’t have the most awesome cake without the perfect frosting. So for the frosting I used a combination of cocoa powder and dairy free semi-sweet chocolate chips for an intensely chocolate taste. I used Earth Balance butter to make it really rich and creamy but I’d imagine it would work with non-hydrogenated shortening as well. It’s rich, sweet, and slightly hardens when it comes to room temperature, similar to a ganache – SO YUMMY :)

And if that wasn’t enough, I have yet another reason why this recipe is so awesome - the whole thing can be made the day before!!!! Yeah, you heard me! Just bake the cake as directed and when it has cooled completely wrap in plastic wrap and store at room temperate. I told you this cake was special :)

I’m thinking this will be my new go-to dessert that I bake for friends, family, and special occasions :)

Here are the highlights:

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Start by preheating the oven and preparing the pans. I didn’t line my pans with parchment but next time I will, as the cake stuck just a tiny bit. I used smaller 8 inch round pans, I’m not sure if there’s enough batter to use larger pans. If you do, I would make a single-layer cake and adjust he baking time :)

[I could have sworn that I took a picture of this, just pretend I have one!!! :) ]

Then, whisk together the flours, salt, soda, powder, and cinnamon. The cinnamon isn’t required, but it gives it something special!

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Then heat the water in a saucepan until it boils. When it boils, remove from heat and stir in the cocoa powder and coconut oil until melted and smooth. Set it aside to cool.

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Mix together the dairy free milk with the vinegar to make a homemade buttermilk, then add the eggs, honey, and vanilla.

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Stir the cocoa mixture into the dry ingredients so it cools then add the egg mixture. Mix until smooth. Divide batter between pans and bake about 30 minutes. Please ignore how terrible this picture is!

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For the frosting, just melt some cocoa powder in boiling water and melt a 10 oz. bag of Enjoy Life chocolate chips. Then, beat 1 C of Earth Balance butter with 2 Tbsp. maple syrup or honey until light and fluffy. Beat in the cooled cocoa mixture and melted chocolate. Place the frosting in the fridge just until firm enough to spread. If you leave it in too long, don’t fret! Just place it in the microwave on Defrost until it’s soft enough to to stir. Beat with hand-held beaters and frost as desired. I’ve made it both ways and the frosting seems to harden more when you skip the defrost step, but both ways are super yummy :) And there you have it, a totally awesome grain free classic chocolate cake!!!

*CLICK HERE for a Paleo Buttercream Chocolate Frosting that does not harden.

Here are the particulars:

5.0 from 2 reviews

Classic Chocolate Cake {Grain/Dairy/Soy/Nut/Refined Sugar Free}
 
Ingredients
Cake:
  • ½ C Coconut Flour
  • ⅓ C + 1 Tbsp. Arrowroot Flour (Tapioca MAY work)
  • 5 Heaping Tbsp. Unsweetened Cocoa Powder
  • 1 Tsp. Cinnamon
  • 1 Tsp. Baking Soda
  • ¾ Tsp. Grain Free Baking Powder
  • ¼ Tsp. Sea Salt
  • 6 Large Eggs
  • 1 C Honey (coat or spray measuring cup with oil for easy measuring)
  • ½ C Water
  • ½ C Dairy Free Milk
  • 1 Tsp. Distilled White Vinegar
  • 1 Tsp. Pure Vanilla
  • ⅓ C Refined Coconut Oil
Frosting:
  • ⅓ C Unsweetened Cocoa Powder
  • ⅓ C Water
  • 1 C Earth Balance Butter or Non-Dairy Butter
  • 2 Tbsp. Maple Syrup or Honey
  • 1 10 Oz. Bag Enjoy Life Dairy Free Chocolate Chips
  • ½ Tsp. Pure Vanilla

Instructions
  1. Preheat oven to 350 degrees.
  2. Line 2 8 inch pie pans (if using a large pie pan, only use 1) with parchment paper, spray with cooking oil or grease with coconut oil, and dust with cocoa powder. Set aside.
  3. In a large bowl, mix together the dairy free milk and vinegar, this is our “buttermilk”. Place in fridge.
  4. In a very large bowl, whisk together the coconut flour, arrowroot flour, salt, cinnamon, baking powder, and baking soda. Set aside.
  5. Bring the ½ C of water to a boil in a small saucepan. When it reaches a boil remove from heat and stir in the cocoa powder and coconut oil until smooth and melted.
  6. Get the buttermilk out of the fridge and stir in the eggs, honey, and vanilla.
  7. Stir the cocoa mixture into the dry ingredients first to cool, then the egg mixture. Beat until smooth and there are no more lumps.. Batter will be thin.
  8. Pour the batter evenly between the 2 prepared pans. Bake 28 – 35 minutes or until center of cake springs back to the touch.
  9. Cool Completely.
Frosting:
  1. Place cocoa powder in a small bowl.
  2. Bring the water to a boil and pour over the cocoa powder, stirring until smooth. Set aside.
  3. Place the chocolate chips in a large microwaveable bowl.
  4. Heat for 25 seconds, stir, and repeat until chocolate is smooth and melted. DO NOT heat for longer (trust me!) or your chocolate will turn hard and be ruined! Set aside.
  5. Beat the butter and maple syrup until light and fluffy, about 5 minutes. Add the cooled cocoa mixture (which is VERY thick), melted chocolate, and vanilla. Mix well.
  6. If batter is too thin, transfer to the microwaveable bowl used to melt the chocolate chips and place in fridge until just stiff enough to spread as it thickens. Frosting thickens and hardens after frosting, 10 – 20 minutes
**If you put it in the fridge too long and it hardens, place it in the microwave on DEFROST until just soft enough to mix and beat with a hand held mixer, this method still hardens but not quite as much.**

this post is part of Whole Food Fridays, Healing With Food, Fat Tuesday, Gluten Free Wednesdays, Allergy Free Wednesdays, and Gluten Free Fridays

Comments

  1. Wow Cass! This looks great! I’m actually posting a grain free chocolate cake soon too! I love your photos!

    Hope you all are doing well!
    XO
    Jen

    • Thanks Jen! I can’t wait to see your grain free chocolate cake, you can’t have enough chocolate recipes :)

      I hope you are doing well!

      xo,
      Cassidy

  2. I’m drooling over here…You are a genius baker my dear friend! Wow! A grain-free chocolate cake that looks even better than a store bought one-can’t wait to make this over the weekend.

    • Awe, thanks Laura!!!

      I really hope you and your family like it as much as we did! I made it on Wednesday and there’s only 1 piece left!

      Hope ya’ll are doing well!

      Hugs,
      Cassidy

  3. I had a piece of this cake today and it was FABULOUS!!! Good job Cassi!!

  4. Hi! Is this nut free with the addition of coconut flour? Is there a good alternative to the coconut flour in the recipe?

    Thanks!

    • Hi Karla!

      I thought coconuts were considered nuts also, but after seeing numerous recipes with coconut flour labeled as “nut free” I finally looked it up and according to Wikipedia, a coconut is considered a drupe, which is a type of fruit and not a nut.

      Coconut flour is super absorbent and very unique so I’m sorry to tell you that there aren’t any substitutes for coconut flour :(

      -Cassidy

  5. This looks incredibly luscious! Consider yourself pinned. Going to explore your “treating autism” page as I have an Aspie at home. Continued blessings…

  6. WOW, I am drooling!!!

  7. Looks yummy!!

  8. I love chocolate cake and this looks wonderful. Thanks for sharing at Healing With Food Friday. This week’s is up if you have not been back yet.

  9. Alene Ward says:

    Will apple cider vinegar also turn rice milk into buttermilk?? I’m gluten, yeast, dairy intolerant so I cant have white distilled vinegar.

    • Hi Alene!

      I’ve successfully used lemon juice instead of white distilled vinegar and while I haven’t used apple cider vinegar, I’d imagine it would work too :)

      Happy Baking!
      -Cassidy

  10. What substitute for eggs would you use?

    • Yikes! I just don’t know if an egg substitute would work for 6 eggs? I don’t think “flax eggs” would work for 6 eggs, maybe a store-bought powdered egg replacement??? Sorry, I just don’t know.

      -Cassidy

  11. Hello, this looks awesome! However I am on the SCD diet and wondered if the tapioca flour can be substituted with almond flour?

    • Hi Natalie!

      Almond flour generally cannot substituted for tapioca flour because they are very different. That being said, this is a very forgiving recipe if you feel like experimenting!

      -Cassidy

  12. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great! Can’t wait to see what you link up this week!

    Cindy from vegetarianmamma.com

  13. This cake is amazing! Converting regular cake eaters that free from cakes are just as good if not better! Used some left over frosting and melted it into warmed almond milk….. Sooooo good!

    Can you freeze the cake?

    • Cassidy says:

      Hi Hannah, I’m so happy you liked it!!!!

      I haven’t tried freezing it, but I’d imagine you could :) If I try it I’ll let you know!

      Thanks!
      -Cassidy

Trackbacks

  1. […] Classic Chocolate Cake (Paleo, Nut-Free, Refined Sugar Free from Cassidy’s Craveable Creations Top 10 Recipe Posts on GFE for 2013 from gfe-gluten free easily […]

  2. […] over casein free chocolate chips and added a taste of coffee. This ganache goes perfect with my Moist and Fluffy Chocolate Cupcakes, or as sweet filling in my Dairy Free Truffles — Enjoy! Dairy Free Chocolate Ganache […]

  3. […] it compliments so many cakes and cupcakes, I really love it with my Vanilla Paleo Cupcakes or my Paleo Classic Chocolate Cake. Or just with a spoon, that’s good […]

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