Hi friends! Katy here – Community Support Specialist here at LIY! Which basically means that I can be found chatting with you, all day every day! As someone with PCOS (Polycystic Ovarian Syndrome) I try to keep gluten out of my diet as much as possible! With that said, this cake is definitely NOT healthy or low carb friendly…but it IS Gluten Free and I think it’s very tasty. I have made this cake quite a few times and it is always a hit with my friends and family who aren’t even gluten free! Before we dive in to all of the fun, I would like to thank Wilton for gifting all of the fun decorating items and baking tools so that I could get my inner cake boss on and *attempt* to make a fun, Valentine’s themed cake! Hey, it may not have turned out like a pro (see photo of what happened after I tried to move it) but I did have a lot of fun baking and decorating! I hope you love this dessert as much as I do!
Well, if you can’t tell I like to shop at Trader Joe’s 😂 (see our favorite healthy snacks from there here!) but you can pick up all of these ingredients at your local grocery store! This recipe is inspired by one I found on Pinterest from “The Roasted Root“. With her recipe, I have followed along and used the two round cake pans to stack the cakes, but with the heart shape of today’s baking I would recommend just doing one layer!
The BEST Gluten Free Chocolate Cake
Gluten free doesn't have to mean no delicious desserts – this chocolate cake will keep you coming back for more…and more!
- 1 cup full fat canned coconut milk
- 1 tbsp apple cider vinegar
- 2 tbsp instant coffee or instant espresso
- 1 cup boiling water
- 1 3/4 all purpose gluten free flour
- 3/4 cup raw cacao powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp sea salt
- 1/2 cup olive oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/3 cup coconut sugar
Preheat oven to 350°F. Grease pan
Mix the coconut milk and vinegar together in a mixing bowl and set aside for 10 minutes. Add the Instant Coffee granules to a measuring cup and fill with 1 cup boiling water to make 1 cup of coffee (or you can brew one cup of coffee) Set aside.
Add the gluten-free flour, cocoa powder, coconut sugar, baking soda, baking powder, and sea salt to a large bowl and whisk well until combined. Set aside.
Add the olive oil, eggs, and vanilla to the mixing bowl with the coconut milk and use an electric hand whisk to mix together wet ingredients on medium-high speed until combined.
Pour the wet ingredients into the mixing bowl with the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined.
Pour batter into pan. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean.
Now for the icing, this icing is from “Sally’s Baking Recipes” and came recommended from “The Roasted Root”. As I mentioned, I do try to eat dairy free and am lactose intolerant, so you can swap the butter for a vegan butter or ghee! I will say, this icing is very tasty.
Favorite Chocolate Buttercream
- 1 cup unsalted butter room temperature
- 3 1/2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 3 tbsp almond milk heavy cream or milk if not dairy free
- 1/8 tsp salt
- 2 tsp vanilla extract
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.
Ice your cake and enjoy!!
Next step is to decorate! There are no rules here, so grab a friend or have a Friday night date with yourself and just have fun with it!
I attempted to move it off of the plate and well…..Cake 1, Katy 0 😂 Better believe I’m still going to eat it!
Decorating and Baking Tools used:
Katy is our Community Support Specialist, which means she can be found chatting with you, all day every day. When she isn’t answering questions, offering up the latest style suggestions, leading our Ambassador program and sharing her most recent Amazon finds, you can find her doing what she does best – belting out her note-worthy vocals in her band, Maybe April. Katy loves a good outdoor adventure and crafting up a homemade latte in the morning.