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Grain-free Devil’s Food Cake




Yum

October 9, 2015 by Andrea Fabry 3 Comments

Looking for real food desserts your family will love? Try this Gluten-free Devil’s Food Cake for any birthday or holiday treat!

Looking for grain-free dessert options? Try this Paleo Devil's Food Cake!

Consider adding a whipped cream frosting or this Dairy-free, Sugar-free Frosting.

Wondering which sweetener to choose? See 5 Sweetener Alternatives.

Gluten-free Devil’s Food Cake

Gluten-Free Devil’s Food Cake

Created by Andrea Fabry on October 9, 2015

     

  • Category: Desserts, Foodie, Natural Living, Recipes

Ingredients

  • 3 cups almond flour (I use a combination of tiger nut flour and almond flour)
  • 1/4 cup coconut flour
  • 3/4 cup raw cacao powder
  • 1/2 cup xylitol from birch (*or sweetener of choice)
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 cup melted coconut oil
  • 1/4 cup full fat coconut milk
  • 3/4 cup almond milk (can substitute more coconut milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon raw honey (optional, but adds nice flavor)
  • 3 pastured eggs

Instructions

  1. Preheat oven to 350 degrees.
  2. Line bottom and sides of 9 inch cake pan with parchment paper. (Or grease cake pan thoroughly.)
  3. In large bowl combine almond flour, coconut flour, raw cacao powder, xylitol, baking soda and sea salt.
  4. In a separate bowl, mix together coconut oil, eggs, coconut milk, almond milk, vanilla and raw honey if using.
  5. Blend wet ingredients into dry ingredients. Stir until batter is formed, but avoid over-mixing.
  6. Pour batter into prepared pan and bake approximately 50 minutes. If more baking is needed, cover the cake with parchment paper to avoid burning. (Lower the temperature to 325 degrees for added protection.) The cake is done when inserted toothpick comes out clean.
Source: Living Healthy With Chocolate Paleo Cake
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Filed Under: Desserts, Foodie, Natural Living, Recipes Tagged With: almond, almond flour, cacao, chocolate, dairy-free, devil's, frosting, gluten-free, grain-free, palm, palm shortening, raw cacao, Real food, sweetener, xylitol

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Comments

  1. Kate says

    October 17, 2015 at 11:02 am

    This looks delicious. We can t tolerate xylitol well so we would like to use monk fruit sweetener(powder) if possible. Do you think that would work and do you have any idea how much to use for this substitute? Thank you!

    Reply
    • Andrea Fabry says

      October 17, 2015 at 12:13 pm

      I don’t think you would need much. The sugar/xylitol is 1/2 cup. I would think less than 1/4 cup would work.

      Reply
  2. Raia says

    February 10, 2016 at 10:36 am

    One can never have too many chocolate cake recipes. 😉 This looks so rich and moist!

    Reply

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MEET ANDREA

I am a certified Building Biology Advocate, a former journalist, mother of nine, and avid CrossFitter who likes to think outside the box. After our family's health crisis in 2008, I learned to ask questions about what's in our food, our water, and our air. I hope to empower you as you seek to live safely in a complex world. Thankfully, small steps lead to big changes. Let's travel this road together, one step at a time.

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