Vanilla Chocolate Cake

Meal Type: Desserts, Snacks

Tags: gluten-free, wheat-free, dairy-free, soya-free, refined-sugar-free, vegetarian

A fantastic cake that can be enjoyed as an addition to the meal or as a snack. You will not believe it is free from gluten, wheat, dairy and refined sugar!

Total Time: 55-60 min (preparation only: 15 min)

Yield: 10 slices



180 g (6.5oz) self-raising gluten-free flour;

70 g (2.5 oz) ground almonds

100 g (3.5 oz) creamed coconut (coconut butter)

4 med eggs

5 tbs reduced-fat cocoa powder (level)

3 tbs vanilla extract

5 tbs honey (level)

250 ml (9 fl oz) unsweetened rice milk

2 tbs almond oil

24 servings stevia (1 serving stevia = 1 tsp / 5 g sugar)


Chocolate sauce and topping:

15 g (0.5 oz) cocoa paste

60 ml (2 fl oz) coconut milk

24 servings stevia

15 g ground hazelnut to sprinkle on top



Sunflower oil spray

Flour for coating


1. Pre-heat the oven to 190ºC (375ºF / gas mark 5).

2. Sift flour and mix with cornmeal, egg yolks, honey, rice milk, creamed coconut (melted on low heat), almond oil and 24 servings of stevia.

3. Beat egg whites to soft peaks and very gently fold into the mixture.

4. Divide the mixture in half, and add vanilla extract to one part and cocoa powder to the other.

5. Coat your baking tin with oil spray and a dusting of flour.

6. Transfer one part of the mixture into the tin, then top with the rest of the mixture. You can stir  a few times with a knife to achieve the marble effect.

7. Bake for 40-45 minutes.

8. For the sauce, melt cocoa paste on low heat and add coconut milk and 24 serving of stevia.

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