One Bowl Gluten Free Chocolate Cake with Coconut Vanilla Icing

June 18, 2017

One Bowl Gluten Free Chocolate Cake with Coconut Vanilla Icing

OK, maybe it's technically 2 bowls if you count the icing but this chocolate cake is made with real, wholefoods and free from gluten and dairy!

It tastes just like a chocolate cake Nan used to make when I was young... except that one had butter, white sugar, wheat flour, thickened cream.

This choccie cake is so easy, you can whip it up in no time, give it a go yourself!


  • 1/3 cup cacao butter
  • 1/4 cup coconut oil
    • OR sub both for 1/2 cup coconut oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/2 cup buckwheat flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 cup almond meal


  • 1/2 can coconut cream, refrigerated
  • 1 tablespoon cacao butter, melted
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla


  • Chopped dark chocolate (we used Chow Cacao Raw Organic Chocolate)


  1. Preheat the oven to 160 degrees (fan forced) and grease/ line a small loaf tin with baking paper.
  2. Place the cacao butter and coconut oil in a medium microwave-proof bowl and heat for 1-3 minutes, stirring occasionally until melted. (You could melt over a double boiler if you prefer).
  3. Add the vanilla, eggs and coconut sugar and whisk well for a few minutes.
  4. Sift the buckwheat flour, cocoa powder and baking powder into the bowl, add the almond meal and mix well with a wooden spoon until smooth.
  5. Pour batter into the tin and bake for 12 minutes or until just set. 
  6. Allow to cool in the tin for 10 minutes then transfer to cooling rack.
  7. To make the icing, add all ingredients to a high-powered blender or beat with a hand mixer until thick and creamy.
  8. Refrigerate for 1 hour to firm up, then spread over the cake and top with shaved raw chocolate.

Keep in the fridge and slice as required. Serve with a cup of cacao tea and enjoy!

For more healthy sweet treat recipes, click here.

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