Chocolate Cake (GF)

GF Chocolate Cake

Okay, this looks decadent, right. I doubled the recipe, iced with chocolate icing (coconut oil, dairy alternative & GF icing sugar), and topped with fresh raspberries and chocolate drizzle. Happy birthday to my dear hubby.

2 cups almond flour
1/4 cup cocoa powder, unsweetened
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup liquid sweetener of choice
1/2 cup applesauce, unsweetened
2 eggs, large organic
1 tablespoon vanilla extract

1. Preheat the oven to 350F.  Grease an 8” or 9” cake pan with coconut oil and line with parchment paper.

2. In a large bowl, combine the dry ingredients.  In a medium bowl  combine the wet ingredients  Stir the wet ingredients into the dry ones until thoroughly combined.  Scoop the batter into the prepared cake pan.

3. Bake for 35-40 minutes, until toothpick inserted into the centre of the cake comes out clean.  Let the cake cool on cooling rack.

4. Serve iced or leave plain and dollop a scoop of ice cream on top (okay, this just plain makes it decadent).  You could also serve with a lovely raspberry sauce or another fruit sauce.

Sweetener Choices: varied; mostly based on preference
Choice should be equivalent to 1/2 c of “sugar”.

  • 1 tbsp green leaf stevia (purchase from Light Cellar in Bowness)
  • 1 1/2 tsp liquid stevia
  • 1/4 c liquid bacon (purchase from Light Cellar in Bowness)
  • 1/2 c. maple syrup
  • 1/2 c. liquid agave

Recipe Adapted from Gluten-Free Almond Cookbook
Serving Size: 8
Yield: 1 layer cake