This gluten free Chocolate Cake is so moist and chocolatey you won’t be able to tell it’s make with almond flour and no white sugar. It’s healthier than any cake mix you can buy.

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Gluten Free Chocolate Cake Recipe
Ingredients:
1 ½ cups blanched almond flour (very fine)
4 eggs, pastured organic3 Tbsp. cocoa powder
½ tsp. salt
½ tsp baking soda
1 tsp. Baking powder
½ tsp. Instant coffee
1 tsp. Vanilla extract
1 cup date paste

Chocolate Buttercream Frosting
This can be doubled
Ingredients:
2 oz. Cream cheese, organic
2 Tbsp. butter, organic, softened to room temp.
3 Tbsp. cocoa powder
1 oz. bittersweet chocolate, chopped. I used Sharffen Berger Bittersweet 70% cacao
1 tsp. Coconut oil
½ cup date paste
2 Tbsp. monkfruit sweetener, or sweetener of your choice
¼ tsp. Instant coffee
½ tsp. Vanilla extract

Directions:
Preheat oven 350 degree F.

Prepare an 8 x 8 inch baking dish with parchment paper so that the paper sticks up above the lip of the dish. Trim as needed. This will allow you to lift the cake from the dish when it is done. You can also spray the parchment paper with a touch of olive oil cooking spray which will help keep the cake from sticking to the paper.

Prepare the dates for the recipe. I have a video that explains it all here:
Or you can simply place pitted organic dates in a saucepan filled with water. Simmer the dates for 15 minutes. Then cool and drain the liquid, saving some to thin the paste out. Place the cooled dates in a blender and add just enough water to get it to mix into a thick paste. Cool.

In a large mixing bowl combine the almond flour, cocoa powder, baking powder and baking soda, salt, and instant coffee with a whisk to eliminate any lumps.

Now add the wet ingredients to the bowl: the eggs, vanilla extract, the date paste, and mix with an electric beater or by hand for about 1 minute or until everything is combined.

Pour chocolate cake batter into your prepared baking dish, being sure to smooth the batter into the corners of the dish. Place in the oven at 350 degrees F for 25 minutes. Check for doneness by inserting a toothpick in the center of the cake. It will come out almost dry when it is done. Cool 30 minutes and then lift the cake out of the pan by using the parchment paper. Peel the paper from the cake and place back in the baking dish or other dish for serving.

To make the frosting:
Cream together the cream cheese and butter. Then add the monkfruit sweetener and beat until that has dissolved into the butter/cream cheese.

Add the date paste and mix that in. Then add the cocoa powder and mix that in until combined. Next add the vanilla extract and coffee and blend that in.

Place the chopped up chocolate and coconut oil in a microwave safe dish and heat on high for 20 seconds, stir and repeat until the chocolate has just completely melted. Pour this chocolate into the frosting and blend with the mixer until fully incorporated.

Frost the cake when it is completely cool and enjoy this chocolate delight!

Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you ~ Rockin Robin

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