I have had a few friends ask me what I make when one of my family members has a birthday or when it is a holiday. We have made all kinds of healthier treats and recipes. Sometimes we just do dark chocolate fondu with cut up strawberries and sometimes we make a birthday cake. Well, yesterday was my sweet hubby’s birthday. He loves chocolate cake and this one is REALLY good. It still have sugar in it, but you can tweak it even more and try xyitol or stevia if you want it to not have any sugar. If your not on a sugar detox, it is a great alternative. I made a quick video of the frosting, because it kind of makes the cake taste amazing!!

Here is the cake recipe:
Gluten Free Chocolate Cake

(Gluten Free, Can be Dairy Free)
Adapted by jalene

Makes 2- 8″, 2-9″ or 1- 9×13″ cake
1 cup unsweetened cocoa powder
1 & 1/4 cup white rice flour (I grind my own from Calrose rice just using your wheat grinder)
1/2 cup cornstarch (we recommend non-GMO)
1 cup sugar or evaporated cane juice sugar
1/2 Tbsp baking powder
1/2 Tbsp baking soda
1 tsp sea salt
1 tsp xanthan gum
2 eggs
3/4 cup melted coconut oil
2 tsp vanilla extract
1 cup coconut milk (or you can use another nut milk)
1 cup very hot water
To grease pan: shortening (or butter) and extra cocoa powder

Preheat your oven to 350 degrees F. Prepare your pans by greasing them with shortening. Then pour in about a Tbsp of coco powder and shake until the pan is well coated. (Dusting with cocoa powder keeps your cake dark vs coating a pan with a white flour.)
In a mixer, combine your cocoa powder, rice flour, cornstarch, sugar, baking soda, baking powder, salt, and xanthan gum together. Add the eggs, oil, vanilla, and milk and beat on medium speed for 2 minutes.
Pour in the hot water and beat on low for 1 more minute.
Evenly divide the batter among your pan(s) and place them into the oven. Bake for about 35 minutes. (Do not open the oven for at least 30 minutes so that your cake does not fall in the center.) Cake is done when a toothpick in the center comes out clean.
Cool cake in the pans for 10 minutes than carefully remove from the pans and finish cooling on a wire rack. While your cake is cooling, you can prepare your frosting.
Keep leftovers covered at room temperature. This cake can be frozen as well.

If you plan to cut your cut into multiple layers, I have found it’s easiest to work with the cake when cold. After cooling, simply return the cake to your cake pans, cover with foil, and place in the freezer for at least 30 minutes. This will help the cake hold together.

1 cup coconut oil
1-2 TBS raw honey or Manuka Honey
10 drops chocolate raspberry stevia, or stevia drops of your choice
2-3 tbs of raw cocoa powder (I use Upgraded Chocolate Powder-https://www.upgradedself.com/products/bulletproof-upgraded-chocolate-powder
Adjust to your own taste and keep in fridge until you serve to prevent the coconut oil from melting.
I decorated this cake with some cut up organic strawberries and non-sweetened coconut flakes. We had it with some homemade vanilla ice cream (I post later, it is AMAZING!)