Gluten Free Chocolate Cake

Author Casey Colodny

Prep: 15

Cook: 25

Servings: 9 slices

Moist, soft, and perfectly fluffy chocolate cake that melts in your mouth with each bite. The fudgy peppermint chocolate cups studded throughout create little pops of flavor that will have any chocolate + peppermint fans absolutely smitten!

Ingredients

Wet:

2 ea large eggs
¼ cup coconut oil melted + cooled
¼ cup almond milk
¼ cup pure maple syrup

Dry:

⅓ cup unsweetened cocoa powder sifted
½ cup coconut sugar
2 cups super fine blanched almond flour packed (as you would with brown sugar)
1 tsp baking powder
1 tsp baking soda
4 individual chocolate cups chopped small - I used Theo Chocolate Peppermint Cocoa Cups for a fun seasonal option (feel free to sub chocolate chips or your favorite chocolate cup - this is a nice seasonal options)

Cashew Cream Frosting:

1 ½ cups raw cashews soaked overnight (or quick soak by simmering for 20-30 minutes)
¼ cup coconut cream solidified part from chilled full fat can of coconut milk
1 tbsp lemon juice
1 cup powdered sugar
1 tsp clear vanilla extract optional

Instructions

Preheat the oven to 350F and line an 8” x 8” square pan with parchment paper.
In a large mixing bowl, combine wet cake ingredients - eggs, coconut oil, almond milk, and maple syrup. Stir until combined.
Whisk in sifted cocoa powder and coconut sugar until combined and no clumps remain.
Stir in almond flour, baking powder, and baking soda, until just combined. Fold in chopped chocolate cups - do not over mix.
Pour cake batter into the parchment lined 8”x8” pan and spread in an even layer with a spatula - batter will be thick.
Bake at 350F for ~20-25 minutes (mine took 23 minutes), or until a knife inserted comes out clean. Remove from oven and let cool completely.
While cake is baking/cooling, start on your frosting. To a Vitamix or high powered blender, add your soaked cashews, coconut cream, and lemon juice. Blend on medium low for ~1-3 minutes, or until you reach a smooth consistency and no pieces of cashew remain. Add powdered sugar and blend until smooth.
Frost cake* with cashew cream frosting and cut cake into 9 slices. Enjoy!

Notes

*You will have extra frosting which you can freeze and store for up to 1 month, or you can store in an airtight container in the fridge for up to a week.