Much loved chocolate cake. Gluten-free, Dairy-free

Our big boy turned four years old. (Happy birthday my lovely boy I am so proud of you!) Some of his favorite people came over for a party, and to meet our chickens, and to eat cake of course. It was chocolate at his request. With fresh strawberries too since it's the season and because glistening red berries look and taste amazing with chocolate cake. We're not usually into icing over here, but I needed to stick the strawberries on somehow, so I made an alternative icing using honey, arrowroot, raw coconut oil and raw cacao inspired by Sarah at My New Roots. Super yum. A huge hit with parents and children alike. We actually make this cake often, and since we avoid gluten and dairy (and feeling great because of it), this recipe is a wonderful treat. It's based on a recipe from Beth at Tasty Yummies which is full of super duper delicious gluten-free recipes. I say "based on" because I rarely stick to a recipe, terrible habit of altering the ingredients and drastically simplifying the method wherever possible, although this one is pretty identical. Thanks Beth!

Chocolate cake (GF, DF)

  • 2 1/2 cups ground almonds
  • 1 teaspoon baking powder
  • 1/2 cup cocoa
  • 1/2 teaspoon sea salt
  • 1/3 cup honey
  • 2 eggs
  • 1/4 cup coconut oil, melted – or butter
  • 2 teaspoons vanilla extract
  • 2 tablespoons non-dairy milk
  • (optional: dark chocolate chips for big birthday boy treats)

Mix the dry ingredients. In another bowl combine the wet ingredients. Add the wet mix to the dry mix. Pour into a greased and/or lined pan and bake at 180 for about 25 minutes or until a knife comes out clean. Timing will depend largely on the size of your cake pan and also on your oven. I usually make this in a large pan so it's more like brownies.

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