Indulge in a guilt-free dessert with our gluten-free recipe
Hi there, foodies and health enthusiasts! Today, I am excited to share with you a delicious recipe that has become a staple in my dessert menu – Gluten Free Coconut Cream Chocolate Cake.
This cake recipe is not your typical chocolate cake; it’s moist, decadent, and has a tropical twist with the use of coconut flour and cream. It’s incredibly easy to make, and the best part is that it’s gluten-free, dairy-free, and free of refined sugars.
As a nutritionist and food blogger, I always strive to create healthy recipes without compromising on taste. With this recipe, I wanted to create something that would satisfy any sweet craving while incorporating nutritious ingredients like almond flour and coconut milk.
Whether you follow a gluten-free or dairy-free diet, are looking for a healthier cake option that doesn’t sacrifice indulgence or want to surprise your loved ones with a birthday cake that’s full of flavour but without the guilt – this recipe is definitely worth trying out.
Are you ready to embark on this flavourful journey with me? Let’s get started!
Why You’ll Love This Recipe
If you’re looking for a delicious, gluten-free and dairy-free chocolate cake recipe, then the Gluten Free Coconut Cream Chocolate Cake Recipe is the way to go. Trust me, this cake is so good that you’ll swear it can’t be gluten and dairy free!
One of the greatest things about this cake recipe is that it’s super moist and incredibly delicious. The flourless chocolate coconut cake is made with coconut flour which gives it its signature coconutty flavor. And did I mention it’s free of refined sugar? Instead, it uses maple syrup to sweeten the cake, making it healthier overall.
This cake recipe is also versatile enough to accommodate various dietary restrictions such as keto, paleo and vegan diets. You can easily make some adjustments to match your preferences without compromising the taste or texture of the cake.
Moreover, this recipe doesn’t require complicated baking techniques or unusual tools – just basic kitchen tools will suffice. You can whip up this chocolate coconut cake in no time and get ready to feast on something truly scrumptious.
Whether you’re celebrating someone’s birthday, special occasion or craving for something sweet and indulgent, this gluten-free chocolate cake recipe will never disappoint you. If anything, you’ll want to make it again and again because of how incredible it tastes!
So go ahead and give this amazing Gluten Free Coconut Cream Chocolate Cake Recipe a try – your taste buds will thank you later!
Ingredient List
Let’s dive into the ingredient list for this gluten-free coconut cream chocolate cake recipe!
Here are the ingredients you will need:
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 eggs
- 1 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 can full-fat coconut milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
For the frosting, you will need:
- 1 can full-fat coconut cream
- 3/4 cup unsweetened cocoa powder
- 3/4 cup maple syrup
This recipe focuses on gluten-free, dairy-free, and refined sugar-free ingredients, so make sure to double-check labels and ingredients to ensure you stay on track.
The Recipe How-To
Now, let’s dive into the recipe how-to and put together this delicious gluten-free coconut cream chocolate cake. Keep in mind that this recipe is simple enough for even novice bakers, but it does require some patience and plenty of attention to detail.
Preparing the Chocolate Cake Layers
To make the chocolate cake layers, start by preheating your oven to 350°F (175°C), and then greasing two or three 9-inch cake pans with coconut oil or dairy-free butter. Set the pans aside while you whisk together the dry ingredients in a separate bowl.
Next, use a stand mixer or electric hand mixer to beat together the eggs (at room temperature) with some sugar until pale yellow in color, light and fluffy. Then add in some melted unsalted butter or dairy-free butter, followed by some warm water mixed with apple cider vinegar.
In another bowl, mix together the dry ingredients: some coconut flour, gluten-free oat flour (or almond flour), unsweetened cacao powder, baking powder, baking soda and salt. Stir until thoroughly combined.
Add the dry mixture to the wet mixture in 1/3 increments, mixing on low speed just until no lumps remain. Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of each layer comes out clean.
Preparing the Coconut Cream Frosting
While your cakes are baking, you can prepare the coconut cream frosting by whisking together two cans of full-fat canned coconut milk (refrigerated overnight just like our vegan whipped cream ingredient) with â…” cup maple syrup or any other natural liquid sweetener like honey or dates syrup until thoroughly combined.
Put this mixture back in the fridge so it cools down well before adding it over your chocolate cake layers later.
Assembling the Layers
Once the layers have baked and cooled completely, use a serrated knife or cake leveler to level off the tops of each layer. The layers should be flat and even to ensure a stable cake.
Set your first layer on your cake platter or stand and spread about 1/3 of your coconut cream frosting over it. Add the second layer, add another 1/3 of frosting as you did before. Repeat for the third if you made three layers. Finally, spread the remaining frosting over the sides and top of the cake.
Decorating and Finishing Touches
If you want to add any decorations like toasted coconut flakes on top or fresh berries, go for it! This recipe is super versatile and can accommodate almost any cake decoration. Place your decorated cake into the fridge for at least 10 minutes before serving, this will help solidify the frosting nicely.
Now that you know how to make this amazing gluten-free coconut cream chocolate cake, it’s time to try it out for yourself. Trust me; your taste buds will thank you
Substitutions and Variations
Let’s face it – sometimes, we feel like tweaking a recipe and making it our own. That’s where substitutions and variations come in handy. Here are a few ideas that could help you make this recipe your new favorite:
– Sugar Substitutes: Have you tried using maple syrup or honey instead of sugar? Not only they are natural sweeteners with added nutritional value, but also add a unique flavor to the cake.
– Flour Options: If you’re not following a strict gluten-free diet, oat or almond flour can be great substitutes for coconut flour. However, keep in mind that the texture of the cake may be different. If you are looking for a low-carb option, try using keto coconut flour, which has fewer carbs than traditional all-purpose flour or almond flour.
– Dairy-Free Alternatives: This recipe already is dairy-free, but if you prefer a buttery taste, try using vegan butter. You can also replace canned coconut cream with unsweetened almond milk for a lighter version.
– Chocolate Variations: If you don’t have access to dairy-free chocolate chips, use cocoa powder in place of chocolate chips for a flourless chocolate cake. You can also add some shredded zucchini to the batter to create an indulgent chocolate zucchini cake.
– Toasted Coconut Topping: Take your cake to the next level by topping it off with freshly toasted coconut flakes. To do this, simply heat the flakes on medium heat in a nonstick skillet until golden brown.
These are just some ideas for substitutions and variations to make this cake suit your tastes and dietary needs. Be sure to experiment and find what works best for you!
Serving and Pairing
Let’s be honest, what’s better than serving this decadent coconut cream chocolate cake with a hot cup of coffee or a glass of cold almond milk? The answer is nothing! This gluten-free, dairy-free and Paleo-friendly dessert is perfect for any special occasion, including birthdays, anniversaries, or even as an indulgent treat after a long day.
To serve this cake, I suggested pairing it with fresh berries like strawberries, raspberries or blackberries for a fruity contrast to the rich chocolate flavor. You can also sprinkle some toasted coconut shavings on top for extra crunch and add some marshmallows on the side to satisfy your sweet tooth.
For those who want to indulge in more chocolate goodness, you can make a quick and easy vegan chocolate ganache frosting with just three simple ingredients: coconut milk, dairy-free chocolate chips or cacao powder, and maple syrup. Stir together the three ingredients until everything is smooth and silky before drizzling it over the cake.
If you’re hosting a party or gathering, this cake pairs perfectly with a big scoop of dairy-free vanilla ice cream or whipped coconut cream. And if you’re feeling particularly adventurous, why not try this recipe with a twist by making a chocolate zucchini cake? Just substitute the coconut flour with oat flour and add finely grated zucchini to the batter.
Regardless of how you choose to serve it up, this gluten-free coconut cream chocolate cake will become your go-to dessert for any occasion. It’s moist, indulgent, and guaranteed to satisfy any chocolate lover’s cravings with every bite.
Make-Ahead, Storing and Reheating
One of the best things about this gluten-free coconut cream chocolate cake recipe is that it can be made ahead of time, and it stores extremely well. If you’re planning a celebration or need a sweet treat for a special occasion, you can easily make this cake a day before and keep it in the fridge until serving time.
As for storing the cake, make sure you keep it in an airtight container in the fridge to prevent it from drying out. This cake will stay fresh for up to four days in the refrigerator. You can also store leftover slices of the cake in freezer-friendly bags or containers and freeze them for up to three months.
Reheating the cake is easy too. Take any leftover slices out of the fridge or freezer and bring them to room temperature before reheating. You can pop them in the microwave for about 20 seconds or warm them up in a preheated oven at 350°F for 5-7 minutes.
Take this delicious cake out whenever you need a quick snack or as an indulgent dessert for any occasion. You’ll be glad you have stored some away for later once you taste how deliciously moist and decadent this gluten-free coconut cream chocolate cake is.
Tips for Perfect Results
As a nutritionist and food blogger, I am always striving for perfection in my recipes. Here are some helpful tips to make sure your gluten-free coconut cream chocolate cake comes out perfectly every time.
1. Measure your ingredients accurately: One of the most important keys to baking is accurate measurement of ingredients. Be sure to use measuring cups and spoons, and level off ingredients such as flour, sugar and cocoa powder with a knife.
2. Use room temperature eggs: Room temperature eggs whip up better than cold eggs, which can lead to a dry or dense cake. To bring eggs to room temperature quickly, place them in a bowl of warm water for 10-15 minutes before using.
3. Don’t overmix the batter: Overmixing can result in tough or chewy cake, so it’s important to mix only as much as needed to combine the ingredients. As soon as the batter is smooth and all ingredients are incorporated stop mixing!
4. Use high-quality ingredients: When it comes to baking, using high-quality ingredients makes a huge difference in the taste and texture of your cake. For example, use organic coconut milk instead of regular canned milk.
5. Bake at the right temperature: Be sure to preheat your oven according to the recipe’s instructions so that your cake bakes at the correct temperature. A too-hot oven may cause cracking on top or too dark exterior of the cake.
6. Don’t rush the cooling process: Allow the gluten-free coconut cream chocolate cake to cool completely before applying frosting or cutting; otherwise it may crumble or fall apart.
By following these simple tips, you will surely end up with a perfect gluten-free coconut cream chocolate cake that will impress any guest!
Bottom Line
In conclusion, this Gluten-Free Coconut Cream Chocolate Cake recipe is perfect for anyone who wants to indulge in a delicious dessert while still maintaining their health and dietary restrictions. With its flavorful blend of coconut, chocolate, and marshmallows, this cake is sure to be a crowd-pleaser at any gathering or celebration. Plus, with the numerous variations and substitutions available, you can tailor this recipe to fit any specific dietary needs or preferences.
So put on your apron, grab your ingredients, and get baking! Whether you’re celebrating a special occasion or just want a sweet treat to enjoy at home, this recipe is the perfect way to satisfy your cravings without sacrificing your health goals. And don’t forget to share your creations with others – because as we all know, food tastes even better when it’s shared with loved ones.
Gluten Free Coconut Cream Chocolate Cake Recipe
Ingredients
- 500 g gluten-free chocolate cake mix (I use El Peto)
- 4 eggs
- 2/3 cup warm water
- 2/3 cup butter
- 1 cup milk
- 1 cup sugar
- 24 large marshmallows
- 1 1/2 cups coconut
- your favorite chocolate icing
Instructions
- Prepare cake mix as directed on the back of box.Pour batter into a large cake pan, but bake for regular allotted time specified on box for cake pans.( The eggs, water and butter are the ingredients needed for the chocolate El Peto cake mix. If you are using a different package make cake as directed on back of box. Keep in mind tho that the nutrition facts may differ as a result.).
- While cake is baking, mix together milk,sugar, and marshmallows in a saucepan, heat until marshmallows are melted. Remove from heat and add coconut.
- Spread marshmallow mixture over WARM cake.
- Then drizzle your favourite chocolate icing over top.
- (Optional)- I love coconut, so I also like to sprinkle a little coconut on top of finished cake.