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Chocolate Cake with Homemade Icing (Gluten-Free)

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There is something special about baking or cooking for someone on a special occasion/holiday. I have always enjoyed messing around in the kitchen, failing more than succeeding and trying out different recipes. This recipe, however, has always turned out just right and I am excited to share it with everyone!

I have been making this chocolate cake recipe for a while now. Its a favorite in our house! You can also turn it into muffins, donuts and bread. You will find that the icing for this cake is the same icing I have used in the past in other recipes. I know people are super busy now-a-days and its easier to buy a cake from a bakery, plus it helps support local businesses. So this cake is for the picky moms, the crazy health nut or the wanna-be baker like myself. This chocolate cake with homemade icing is a super easy recipe and tastes so delicious. There are a ton of variations you can do with this recipe as well and I will do my best to list other options so everyone (vegetarian, keto, paleo, etc.) has an option.

Further Food Commentary:

Coconut sugar is extracted from the sap of the coconut palm. It contains a nutrients such as iron, zinc, calcium, and potassium, as well as antioxidants. It also has a lower glycemic index than sugar, which may be partly due to its inulin content.

By Anna Lee

Chocolate Cake with Homemade Icing (Gluten-Free)

Stars ( Reviews)

  • Prep Time:10 Minutes
  • Cook Time:45 Minutes
  • Servings: 8

Ingredients

Cake:

8 eggs

1 cup coconut sugar

1 cup unsweetened almond milk (or non dairy milk of choice)

3 cups almond flour

2 tablespoons coconut flour

2 scoops Further Food Collagen

1 tablespoon baking powder

1 teaspoon baking soda

1/4 cup cacao powder

1/2 – 1 cup coconut oil, melted

2 teaspoon vanilla extract 

Icing:

1 can full fat coconut milk, placed in fridge overnight

8 drops of stevia

1 teaspoon of vanilla extract

Instructions

  1. For cake: Preheat oven to 350F.
  2. Grease the cake pan you are using or whatever pan you are using.
  3. Beat eggs in a bowl. Add sugar and milk and mix well. I used a whisk, but feel free to use whatever mixer you have.,
  4. Once the eggs, sugar and milk are mixed, add remaining ingredients.
  5. Place batter into two round cake dishes or 1 large cake dish (or muffin, donut, loaf pan). Place in oven for 35-45 minutes. All ovens are different so check on cake around 25 minute mark. I always use a knife or toothpick to check the center. Remove from oven and let COMPLETELY COOL. I waited 3 hours after removing from oven before putting icing on it.
  6. For icing: Make sure the coconut milk has been placed in the fridge overnight. This will only work with full fat canned coconut milk.
  7. Open coconut milk from bottom of can and drain out liquid coconut milk into a container for another use (I used it in oats, smoothies etc).
  8. Take the hard coconut portion and place in a bowl or blender (if using a hand held mixer) or a Vitamix (I used a Vitamix). Add the stevia and vanilla extract and mix until nice and fluffy like icing.
  9. Store cake in fridge until you are ready to serve. We like to heat it up in the microwave for maybe 5-10 seconds to warm it up and add some ice cream on top! WARNING: if left out or heated the icing will melt.
For cake: Preheat oven to 350F. Grease the cake pan you are using or whatever pan you are using. Beat eggs in a bowl. Add sugar and milk and mix well. I used a whisk, but feel free to use whatever mixer you have., Once the eggs, sugar and milk are mixed, add remaining ingredients. Place batter into two round cake dishes or 1 large cake dish (or muffin, donut, loaf pan). Place in oven for 35-45 minutes. All ovens are different so check on cake around 25 minute mark. I always use a knife or toothpick to check the center. Remove from oven and let COMPLETELY COOL. I waited 3 hours after removing from oven before putting icing on it. For icing: Make sure the coconut milk has been placed in the fridge overnight. This will only work with full fat canned coconut milk. Open coconut milk from bottom of can and drain out liquid coconut milk into a container for another use (I used it in oats, smoothies etc). Take the hard coconut portion and place in a bowl or blender (if using a hand held mixer) or a Vitamix (I used a Vitamix). Add the stevia and vanilla extract and mix until nice and fluffy like icing. Store cake in fridge until you are ready to serve. We like to heat it up in the microwave for maybe 5-10 seconds to warm it up and add some ice cream on top! WARNING: if left out or heated the icing will melt.

Nutrition Information

Per Serving: Calories: 476; Total Fat: 33 g; Saturated Fat: 20 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 185 mg; Sodium: 419 mg; Potassium: 521 mg; Carbohydrate: 37 g; Fiber: 3 g; Sugar: 31 g; Protein: 11 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 7%; Iron: 15%; Calcium: 113%

Add Collagen Peptides to all your baked goods! Learn more here.

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Lauren Waskewicz Contributor
My passion for health and wellness started at a young age. I was always active growing up - swimming on a team and cheerleading throughout high school. As I hit puberty, I became fascinated by my health and researched which foods were best to help my body function at the highest level. With most young adults, there comes a time when they struggle with body image and mine began after graduating High School and continued throughout college.

After struggling with my own health journey, I experimented and taught myself how to make customizable meal plans that made my body feel great, while not denying it the energy it needed. I came up with unique meal plans that worked for me. I learned to add macro and micronutrients to fuel my body, rather than focus on weight loss via a restrictive diet.

After working with a Holistic Doctor and getting blood work completed to identify any allergies or other health problems, I slowly started working with herbal supplements and other forms of micronutrients to strengthen my gut and continue healing from the inside out. After receiving my blood test results and seeing everything I was not supposed to eat, I panicked. Then, instead of taking something negative and stressing about it, I started coming up with meal plans for myself based off of my results.

There are so many diets out there and a lot of advice, especially with social media getting so big. There is just a lot in our faces and it can become overwhelming and confusing. I’ve done and tried it all and nothing seems to have lasting results. No program out there fulfilled me. I either was left feeling deprived, had low energy, or temporary results. I was doing research on my own, and decided to go back to school for two years to become a Certified Holistic Nutritionist through Bauman College. After finishing school, I started my Holistic Nutrition journey with Be You Be Wholesome.

People say everything happens for a reason. I took a difficult situation and turned it in to something positive. Health looks different for everyone and when it comes to diets; there is no one-size fits all approach.

I want to help people live their best life by eating a WHOLESOME meal plan, indulging in moderation, and crushing their goals all at once. Food is medicine and, along with herbal supplements, can truly transform the body from the inside out.

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