Who doesnt love chocolate cake? Well, certainly a few people 😉 but not many. For a majority, chocolate cake is a quintessential classic yet routinely craved dessert. Get excited for this decadent version, topped with a whipped chocolate cream. Super easy to make, and the best part? Grain/gluten free, and low in sugar!
Why should I care about not eating grains, you ask? You can read about that in brief here.
So, this chocolate cake is sweet, satisfying, fudgy and delish, though without the grains and with way less sugar than usual. To me, if you can eat something that’s far better for you yet tastes just as good as they significantly less healthy original, why not go with the version that’s better for your body? This one is exactly that. A sweet treat that’s better for you than the original version, though just as tasty.
½ cup coconut flour
½ teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup coconut sugar (OR, 1/2 cup coconut sugar and 1/4 cup maple syrup)
½ cup avocado oil or olive oil
1 tablespoon vanilla extract
2 tablespoons sour cream
Optional: a handful of chocolate chips (I use Enjoy Life, which are vegan)
- Mix coconut flour with baking soda. Set aside.
- Heat oil and cocoa powder in sauce pan, just enough so that the mixture is incorporated.
- Pour the chocolate liquid mixture into a bowl.
- Add the coconut sugar to the chocolate mixture. Then add in the eggs, mixing well (lightly beating with a fork).
- Stir in the sour cream and vanilla extract. (As well as the chocolate chips, if you so desire).
- Now, add the liquid chocolate batter to the dry coconut flour mixture. Mix batter until ingredients are well incorporated.
- Grease your cake pan. This is very important.
- Bake for 15-20 minutes at 350 degrees F. Until inserting a knife into the center and it comes out clean.
- Cool COMPLETELY before frosting.
Recommended frosting ideas: I beat (with an electric mixer) about 1.5 cup of heavy whipping cream until semi-stiff peaks form. Then, lightly beat in 3-4 tablespoons of maple syrup, 1 tablespoon of vanilla extract, and 1/3 cup ish of cocoa powder until all ingredients are well blended. Do not overbeat though. Put in the fridge to keep cool until ready to frost the cake.
You could also make a chocolate butter cream, something a bit more heavy and rich if you prefer, by beating together: ⅓ cup unsweetened cocoa, 1 cup confectioner’s sugar, ½ cup butter, 1 tablespoon of vanilla extract, and ¼ cup heavy cream.
Cake stays good for up to roughly 3 days following. Store in an airtight container in the fridge.