Sugar free, Gluten free, Dairy free chocolate cake

Ingredients for the cake portion of the recipe

  • 1 1/2 Cups Avocado mashed (360g)
  • 3/4 Cup Monk fruit sweetener (Link to purchase in the bottom)
  • 1 Tbsp Vanilla extract
  • 6 Large eggs separated
  • 4 Oz Lily's stevia sweetened dark chocolate chips
  • 66 g Coconut flour sifted (Roughly 3/4 cups - but weigh it instead!!! - (Link to purchase in the bottom)
  • 90g Tapioca flour (Link to purchase in the bottom)
  • 2 tsp Baking soda
  • 3/4 tsp Sea salt

Ingredients for the Chocolate Cream frosting:

  • Pecans to garnish (Soak your pecans for 8 hours and allow them time to air dry)
  • 1/2 Cup Light coconut milk
  • 2 Egg yolks
  • 1/3 Cup monk fruit sweetener (Link to purchase in the bottom)
  • 3 Tbsp Coconut cream ( either buy coconut cream or place a can of full-fat coconut milk sit in your fridge overnight. Dispose the liquid and use the remaining cream)
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Sea salt


How to make the cake portion:

  1. Preheat your oven to 350 degrees and oil two 9-inch cake pans with coconut oil (up the sides) and set aside. I prefer using a convection oven as the moisture will create a really moist cake. 

  2. Place the avocados in a food processor and process till smooth. Transfer the mixture into a bowl

  3. Add the monk fruit sweetener, vanilla and egg yolks into the avocado bowl. Place the egg whites in a separate bowl. Beat the avocado mixture until creamy and well mixed. 

  4. Place the chocolate chips into a small, microwave-safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate is melted. Add the chocolate into the avocado mixture and beat until well incorporated.

  5. In a separate small bowl, stir together the coconut flour, tapioca flour, baking soda and salt.Stir it into the avocado mixture until mostly mixed in. Then, beat it with the hand mixer until totally mixed.

  6. Beat the egg whites on high speed until they form stiff peaks, which takes about 4 minutes.

  7. Gently place the whipped egg whites into the bowl with the cake batter and GENTLY fold them into the batter until no white streaks remain.

  8. Divide the batter between the two prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool to room temperature in the pans.

How to make the frosting:

  1.  place the coconut milk and egg yolks in a medium pot and whisk them together. Set the temperature to medium heat and add in the coconut sugar, coconut cream, honey, vanilla and salt. Whisk constantly until the mixture is thick enough to coat the back of the spoon, and is JUST about to boil about 6-7 minutes.)

  2.  Place into the refrigerator for 20 minutes to let it thicken.

  3. Once the mixture has thickened, frost away.

  4. Refrigerate overnight to harden.

These are the hard to find  products I used in this recipe:  

Posted on January 19, 2017 and filed under Recipes and Nutrition.