Gluten Free Chocolate Cake


This recipe is from my first cookbook – Eat With Your Body In Mind, The Alkaline Way and it will always be one of my favourite recipes. The cake is so moist it almost like a mousse cake. Tash x

Cooks InPrep time: 10 minutes | Cooking time: 20 minutes


  • 100g (31/2 oz/generous3/4 cup) coconut flour
  • 50g (2oz/1/2cup)raw cacao powder, plus 1/2 tsp for dusting
  • 500ml (17fl oz/2 cups) hemp rice or almond milk
  • 120g (4oz/1/2cup) vegan butter, plus extra for greasing
  • 130g yacon/agave syrup
  • 2 tbsp almond butter
  • 4 eggs
  • 1tsp vanilla extract


  • Pre-heat the oven to 150°C
  • Sift the coconut flour and cacao powder into a bowl
  • Place the milk, vegan butter, syrup, almond butter, eggs and vanilla extract into a blender and whizz for about 1 minute until well blended (the mixture may be a little frothy on top). Gently fold the wet ingredients into the flour mixture until combined. The mixture will have quite a thick consistency.
  • Transfer the mixture into a lightly greased springform cake tin (use a large, shallow tin for a thin, torte-like cake or a smaller deeper tin for a thicker cake) and line the base with grease proof paper.
  • Bake for 20-40 minutes, depending on the thickness. The thicker the cake, the longer it will need - check it after 20 minutes by inserting a skewer into the centre of the cake. If it comes out clean, then it is cooked. If you like something a little more gooey then hold your nerve and take it out when there is just a little residue on the skewer. It will continue to set as it cools.
  • Leave it to cool in the tin for 30 minutes, then transfer to a serving plate. Serve warm or cold, lightly dusted with cacao powder and a dollop of ice cream or cashew cream (recipe on the site).
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