Gluten free chocolate cake made with coconut flour and brown rice flour. Naturally sweetened for a low glycemic, sugar-free, healthy cake!
^ ^ ^Look at it! Doesn’t this just kill you softly?
There is something called bliss and it lives inside this cake.
There’s so much about this cake that you need to know. There’s so much about this cake that you need to eat.
Way back when I posted my Chocolate Beet Cake, a French woman left a comment saying she baked the cake and loved it, but she used less coconut sugar than the recipe called for because in France, they prefer their cakes less sweet than we do here in ‘merica. Little alarm bells went off in my noggin when I read her comment because I also prefer my sweets less sweet. Sweet, but not…sweet.
Because figs are wonderful to use as natural sweeteners, I added no sugar at all to this recipe and let the figs be the only source of sweetness. The cake came out marvelously – the French would LOVE it.
It’s rich, you get the little fig seeds so it’s like you’re eating a fig newton cake (which I love) and it’s far from too sweet. For those who will be serving this cake to guests, I would suggest adding some form of sugar (coconut sugar, date sugar or agave would keep it natural) because not everyone will enjoy a non-sweet cake.
I know. You’re rolling your eyes and looking at me like, “Julia, that cake is raw.” And it’s not. I promise, it’s not! It’s just stupid moist and delicious. And pudding-y!
I love using different oils in my cooking instead of sticking to plain jane olive oil. For this recipe, I used almond oil, which does not taste like almonds at all and is great for cooking at high temperatures.
This recipe includes coconut flour and brown rice flour, which results in a dense, rich cake. If you prefer fluffier cakes and feel like experimenting, you can use 4 eggs instead of 2 and cut back on the almond milk. The nature of the coconut flour beast is it requires more eggs than regular flour in order to get it to a fluffy consistency.
This is your get-out-of-scrambled-eggs-free pass. Seriously. Eat it for breakfast.
- 6 ripe figs, halved and roasted
- 2 eggs
- ¼ cup almond oil*
- 1 cup full-fat canned coconut milk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla paste
- ½ cup coconut flour
- 1/2 cup brown rice flour
- ½ cup raw cacao powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- Preheat the oven to 375 degrees F.
- Cut the figs in half, place them cut-side up on a baking sheet and roast them for 15 to 20 minutes, until they’re soft and juices are running out.
- Remove figs from the oven and allow them to cool (to speed up this process, put them in a bowl and stick them in the freezer/refrigerator just until they’re lukewarm or cold).
- Add the figs and the coconut milk to a blender and blend until smooth.
- In a mixing bowl, combine the blended figs/milks with the eggs, almond oil and vanilla paste. Mix until smooth.
- Add the flours, cacao powder, baking powder and salt to the wet mixture and stir just until combined.
- Preheat the oven to 350 degrees F.
- Pour the cake batter into a well-oiled 8” cake pan.
- Bake for 40 to 45 minutes or until cake tests clean.
*you can replace the almond oil with canola, grapeseed, coconut, or olive oil **you can also use regular cocoa powder For a sweeter cake, add 1/4 cup of coconut sugar or date sugar, or 2 tablespoons of agave nectar
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g
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