Gluten-free and dairy-free chocolate cake

Baking Gluten-free Desserts Recipes Lactose-free Cakes

Oh, this chocolate cake is your new favorite! It's truly a delicious cake: creamy, rich in flavor and just SO good. What's more, it's also a gluten-free and lactose-free chocolate cake. Nice bonus! And you can make it in about fifteen minutes, so I'm sure it's an easy recipe for everyone!

Recipe

Gluten-free and lactose-free chocolate cake

The gluten-free and lactose-free chocolate cake is a delightful treat that's easy to make and perfect for anyone with dietary restrictions. The batter, made from coconut flour, cocoa powder, eggs, honey and coconut oil, bakes into a light, airy cake. After baking, the cake is coated with a glaze of melted dark chocolate and coconut milk, giving it a rich, full chocolate flavor. Ideal for a party or just as a treat to enjoy.

Course	Dessert
Kitchen	Dutch
Servings	10 slices

Preparation time

Preparation time	15 min
Time in oven	40 min
Total	1 hour and 5 minutes

Equipment

An 18–20 cm springform pan

Ingredients

65 grams coconut flour
60 milliliters coconut oil
2 tablespoons honey (approx. 35 grams)
4 eggs
30 grams cocoa powder
2 teaspoons baking powder
half teaspoon ground cinnamon
pinch of salt
1 teaspoon vanilla extract
300 grams dark chocolate (lactose-free)
150 grams coconut milk

How to make a gluten- and lactose-free chocolate cake?

Preheat the oven to 160°C.
In a bowl, mix the coconut flour with the baking powder, cinnamon, salt and cocoa. Then add the eggs, honey, vanilla extract and coconut oil and mix until you have a smooth batter.
Grease the springform pan with some coconut oil and pour the batter into it.
Bake for about 40 minutes.
While the cake cools, you can start melting the chocolate. Mix it with the coconut milk and let it cool a little. Once it has thickened slightly, glaze the cake with the chocolate frosting.
Enjoy!

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This gluten-free and lactose-free chocolate cake is a delicious alternative for anyone mindful of food intolerances. Thanks to the coconut flour and coconut milk, you get a moist cake with a rich chocolate flavor, finished with a glossy chocolate frosting.

Serve the cake at room temperature for the best result. You can store it for up to three days in an airtight container. Use a sharp knife or a cake fork when cutting and serving, and enjoy every bite!

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