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  • Writer's pictureRoz McIntosh

Grain Free Chocolate Cake to Die For!

I know, I know, lots of chocolate cake recipes promise that this is the only recipe you'll ever need but seriously this is the only chocolate cake recipe you will EVER, EVER need!

Believe me, I have been on the hunt for the perfect cake recipe that satisfies my nutritionist scrutiny and foodie taste buds for a long time. Not to mention my super fussy kiddos!

And yes, it is actually quite healthy!

It happens to be grain free, refined sugar free and dairy free. Plus, as a bonus it is super simple to make and requires no tedious creaming of butter and sugar and no fancy kitchen equipment.

Oh and did I mention this cake is utterly delicious, moist and decadent !!

Honestly give it a try next time you are required to bake a cake and you won't be disappointed.

Chocolate Cake


  • 280 g blanched almond flour

  • 120 g tapioca flour

  • 80 g fine coconut flour

  • 120 g coconut sugar

  • 60 g cacao powder (could also use cocoa powder here)

  • 4 teaspoons baking powder

  • 2 teaspoons baking soda

  • 4 eggs

  • 1/4 cup maple syrup

  • 5 tablespoons coconut oil, melted gently.

  • 2 teaspoons vanilla paste

  • 2 cups water


  • 1/4 cup coconut cream

  • 100g dark chocolate


  1. Preheat the oven to 180ºC.

  2. Grease and line a large loose bottom cake tin. (I used a round cake tin with a hole in the middle).

  3. Sift all the dry ingredients into a large bowl.

  4. In a smaller bowl, whisk together the eggs, maple syrup, melted coconut oil and vanilla, then add the water and mix well.

  5. Mix the wet ingredients with the dry ones.

  6. Spoon the mixture into the prepared cake tin.

  7. Gently tap the tin to spread the mixture evenly and avoid air bubbles.

  8. Place in the oven at 180ºC for 50 - 70 minutes until the cake springs back when touched and a skewer comes out clean.

* If you are using a solid cake tin as opposed to one with a hole in it, then you will need to bake the cake for longer i.e. 1 - 1.5 hours.

* Allow to cool completely before icing.

To make the icing...

  1. Heat the coconut cream gently in a small pot.

  2. Once it is beginning to simmer slightly turn off the heat and add the chocolate, broken into pieces.

  3. Gently whisk until well incorporated, thick and creamy.

  4. Allow to cool before spreading over the completely cooled cake.

Top with chopped nuts, flowers or fresh fruit.

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