Gluten-free. Is it the new “sugar-free” or “fat-free” or whatever else there’s been? I’ll be sharing my research on grains and their effects on the body soon (and some surprising findings, I think!). But I couldn’t wait to pass along this yummy-ness that is gluten free chocolate cake!
In addition, I’m excited to announce the first “Foodie Friday Link-up!” If you’ve got a great recipe to share, post it below! I can’t wait to check out all of your delish recipes and ideas!
But, back to the drool-worthy gluten-free chocolate cake!
Gluten-free: Fab or Fad?
I’m gonna suggest it’s a little of both. Again, more on this soon. But when I began researching what I wanted to feed my three peas, I discovered I did not want to give them grains (wheat, rice, oats, etc.) just yet. It turns out that babies’ digestive systems are not quite ready for these foods till later on in life (around the age of two). So we’ve steered clear from all grains, except their amazing birthday cake when they turned one!
And it’s not been that difficult. Except when I want to do sandwiches. Or crackers. Or something like that.
So recently I started looking at gluten-free products. Most store-bought gluten-free products include a list of ingredients I simply am not interested in feeding my family. And so many recipes require some similar yucky ingredients. I was on the hunt.
I wanted a real food, delicious tasting dessert that was gluten-free. And I found it!
Now, you’re gonna need coconut flour and coconut oil and, obviously, a taste for coconut flavors. But, also chocolate. Anybody not like chocolate? Anybody? Mmm, that’s disappointing. You won’t like this dessert then…I’ll have your piece!!!
So, go ahead and grab these ingredients and get ready for the easiest, yummiest gluten-free, chocolate piece of heaven!
- 1/2 cup cacao powder
- 1/2 cup coconut flour
- 3 teaspoons gluten free baking powder
- 1 teaspoon ground cinnamon
- 2 pinches of sea salt
- 8 farm-fresh eggs
- 1/2 cup raw honey
- 2 teaspoons organic, gluten-free vanilla extract
- 1/2 cup melted coconut oil
- 2 Tablespoons melted coconut oil
- 2 teaspoons raw honey
- 2 teaspoons cocoa powder
- 1 small handful of chocolate chips (organic, fair-trade and as dark as possible)
- 4-5 Tablespoons hot water
- 1/2 cup of unsweetened shredded coconut
- Preheat the oven to 325˚.
- Mix the cacao powder, coconut flour, baking powder, cinnamon and salt together.
- In another bowl, mix the eggs, honey, extract and oil; combine with the dry ingredients.
- Mix well - get all those little lumps out!
- Grease cupcake pan with coconut oil and fill with the batter.
- Bake for 20-25 minutes, or until toothpick inserted comes out clean.
- Let cool. If you can wait that long.
- Mix all ingredients together.
- You want a smooth, creamy sauce.
- If it looks oily or watery, add a bit more honey or a few more chips.
- Drizzle over the cake.
- Sprinkle coconut on top.
- These make great cupcakes for the kids or, flip them over and serve as a play on the molten lava cakes for the grown-ups!
- Feel free to add nuts or switch out the honey for organic, Grade B maple syrup, too.
Have you made it yet? Let me know what you think!!
Adapted from TheHealthyChef
This post linked up with Simple Meals Friday at Nourishing Simplicity.