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Today I’m sharing with you a Grain Free Chocolate Cake Recipe. It’s more like flourless chocolate cake than regular fluffy cake, but personally I like it that way! Verrryyy chocolaty, I’d say.
This cake turned out a lot better than I expected. It was one of those days where I just sorta threw in ingredients and hoped for the best, and it worked. I baked it in a loaf pan and then cut it like slices of bread. The presentation was beautiful for our Thanksgiving table! I’m telling you, sometimes I have way too much fun baking and photographing food.
To be fair to all of you, I will tell you a slight disclaimer; I do not eat Paleo desserts on the regular. But here’s my thing, if I’m going to “cheat” it’s NOT going to be the real thing, because the real thing makes me feel terrible and is filled with chemicals and loads of refined sugar. I’d rather recreate it for an occasion like Thanksgiving, which is where I served this cake. There’s a time and a place for grain free cake, and I think a holiday is appropriate.
And to also be fair to you, I try not to overload my blog with grain-free dessert recipes. Since they’re a rare occasion, they will be a rare occasion on my blog too! If you like this recipe, make sure to share it with your friends and family.
Grain Free Chocolate Cake
2013-12-21 15:49:02
Serves 8
Ingredients
- 16 ounces of dark chocolate (2 bars)
- ½ cup coconut milk
- 2 eggs
- 1 banana
- 2 tablespoons honey
- 1 cup of almond flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
Instructions
- Grease one 8x4 loaf pan with coconut oil and preheat oven to 350.
- Melt one bar of dark chocolate and coconut milk in a small saucepan of low heat.
- Remove from heat, and stir eggs, honey and mashed banana into mixture.
- Stir in almond flour, baking soda, and salt.
- Pour batter into loaf pan. Top with other chocolate bar, broken into pieces.
- Bake for 20-25 minutes.
Notes
- I use 90% dark chocolate with little to no sugar in it.
Adapted from Elana's Pantry
Adapted from Elana's Pantry
Dr. Monica Bravo https://drmonicabravo.com/
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Reader Interactions
Comments
Nicole says
The ingredients list two bars of dark chocolate but the instructions only mention melting one of them. Do you chop the other one and use it as a topping before baking?
Reply
Monica Bravo says
Yes correct! Silly me! Use it as topping before baking.
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Andrea @ PencilsandPancakes says
This looks great! Not a billion expensive ingredients either..love it
Reply
jen says
Where does the honey go?
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Monica Bravo says
I fixed it : )
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Kathy says
I would like to add grated almond or walnuts then maybe just before completely done take the cake out and slice and put back in the oven to make biscotti
Reply
Monica Bravo says
That sounds deeelicious! Let me know how it goes
Reply
Andrea @ pencils and pancakes says
Made it, delicious.
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Monica Bravo says
Yay! Glad you liked it
Reply
Cristiana says
350 Fahrenheit, right?
Reply
Monica Bravo says
Yes!
Reply
Cristiana says
Really, really really delicious!!! I love it!
Thanks for the recipe from an Italian living in Thailand.Reply
Monica Bravo says
Awesome! Happy to hear it
Reply
Nancy says
Cant wait to try this! Have any idea on calorie count?
Reply
Monica Bravo says
Not sure!
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