Chocolate Fudge Cake (Paleo, Gluten-Free)
The most delicious grain, dairy & sugar-free chocolate fudge cake. It has that soft and chewy texture and tastes divine straight out of the fridge. SO GOOD
It’s finally December and we’re welcoming the best time of the year with open arms and gracious hearts! I’m so excited to finally begin the countdown to Christmas. If you follow me on social media, you’ll know that I ordered the most adorable organic tea advent calendar. I bought it off a sweet lady on Etsy who runs a home business. It arrived with a darling string of yarn and clips, and every tea sachet comes in a uniquely decorated baggie. It’s so cute and the tea is amazing too! There’ll be no more poor quality chocolate calendars for this girl.
In our house, we do so much baking at this time of year. At least 5 times a week we will create some sort of recipe whether it be mince pies or deviled eggs (both coming to the blog soon by the way). This means I’ll be posting plenty of recipes this month for you all to enjoy. If you have any holiday requests, please send them my way. I would love to hear from you!
Now, let’s kick off the month with a classic recipe- my grain-free chocolate fudge cake.
My mum first taught me how to make a chocolate sponge cake when I was 6 years old. I learned the traditional way- to weigh up the flour, butter, sugar and cocoa powder against the eggs. It’s a foolproof method, works EVERY TIME and always delivers a perfectly moist, spongy cake.
When we all went grain-free a few years ago, I tried to make a chocolate cake that compares. Multiple recipe tweaks later, I eventually perfected this grain & sugar-free chocolate fudge cake. It’s not exactly the same as my childhood recipe but you know what? I think it’s even better. It has a deliciously fudge texture and tastes divine straight out of the fridge.
Feel free to swap out the frosting for your own take, particularly if you’re wanting different flavors. You can easily make a vanilla frosting and add natural colors (beet, for example) to make a pretty celebration cake! This recipe is so adaptable and can be used for all sorts of occasions.
Chocolate Fudge Cake
1 cup almond flour
¼ cup coconut flour
½ cup cacao powder
1 teaspoon baking soda
Pinch of salt
4 organic eggs
½ cup maple syrup (or liquid sweetener of choice)
½ cup grass-fed butter or coconut oil
½ cup dark chocolate chips (we used Lily’s stevia sweetened)
1 cup dark chocolate chips (we used Lily’s)
¼ cup BPA-free, organic canned coconut milk
¼ cup grass-fed butter or coconut oil
¼ cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
- Preheat the oven to 350F and lightly grease a 6-inch round pan with coconut oil.
- In a large bowl, mix together the almond flour, coconut flour, cacao powder, baking soda and pinch of salt.
- Add maple syrup and melted fat of choice and combine.
- Add eggs and mix again until smooth.
- Stir in the chocolate chips.
- Pour batter into the cake pan and pop in the oven for 40-45 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and let cool.
- In a saucepan, heat the frosting ingredients over a low heat until melted and completely smooth.
- Transfer the pan to the fridge and let cool for 20-30 minutes, stirring occasionally.
- When it has slightly hardened and is thick, frost over the top of the cooled cake. Keep in the fridge and enjoy!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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