Back when I first started on GAPS, chocolate was not legal. I decided to cheat in June 2010 to make a cake for my husband for Father's Day and modified this recipe from Elana's Pantry's The Gluten-Free Almond Flour Cookbook. the cake was amazing and delicious, and Elana's is one of my favorite cookbooks! Because it was not legal to have chocolate at that time, I asked Shirley from Gluten Free Easily if she would host my cake recipe and it has been there ever since. Shirley recently started a new site called All Gluten Free Desserts… All the Time and asked if she could include this recipe there. I thought that would be pretty cool. Shirley asked me if I would like to “bring my recipe” home since it's been a couple years, and since GAPS now allows chocolate and baking soda [affiliate link] when baking, I thought that was a great idea too. Thanks, Shirley!
Polka Dot Chocolate Cake with Chocolate Almond Butter [affiliate link] Frosting
Chocolate Cake:
- 2 cups and 1 Tablespoon blanched almond flour [affiliate link]
- 1/2 cup cocoa powder [affiliate link]
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup honey [affiliate link]
- 2 whole eggs [affiliate link]
- 1 Tablespoon vanilla [affiliate link] extract
Preheat oven to 350°F. Gently whisk cocoa into the almond flour, then add the salt and baking soda, whisking again. In a different bowl, mix the wet ingredients together: honey, eggs and vanilla extract. Pour the wet into the dry and stir just until fully mixed. Butter an 8-inch cake pan (the kind with the little piece that goes around to help release the cake works best) and flour lightly with almond flour. Don’t forget to flour with almond flour as this cake will stick. Bake for 20-25 minutes. The texture of the cake will be brownie-like.
Frosting:
- 1/2 cup raw almond butter, at room temperature
- 2 Tablespoons softened butter
- 2 Tablespoons and 1 teaspoon honey
- 1/4 cup cocoa powder
- pinch salt
- sliced almonds [affiliate link] as garnish, optional
Mix the frosting ingredients together. Frost the cake when it has cooled for about fifteen minutes. Frosting it while warm helps the frosting spread easily. The frosting is just enough for a one-layer cake.
Serves eight. This cake is very rich and decadent. Also tastes great frozen for twelve hours.
- Chocolate Cake:
- 2 cups and 1 Tablespoon blanched almond flour
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup honey
- 2 whole eggs
- 1 Tablespoon vanilla extract
- Frosting:
- ½ cup raw almond butter, at room temperature
- 2 Tablespoons softened butter
- 2 Tablespoons and 1 teaspoon honey
- ¼ cup cocoa powder
- pinch salt
- sliced almonds as garnish, optional
- Cake:
- Preheat oven to 350°F.
- Gently whisk cocoa into the almond flour, then add the salt and baking soda, whisking again. In a different bowl, mix the wet ingredients together: honey, eggs and vanilla extract.
- Pour the wet into the dry and stir just until fully mixed.
- Butter an 8-inch cake pan (the kind with the little piece that goes around to help release the cake works best) and flour lightly with almond flour.
- Don’t forget to flour with almond flour as this cake will stick.
- Bake for 20-25 minutes.
- Frosting:
- Mix the frosting ingredients together.
- Frost the cake when it has cooled for about fifteen minutes.
If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.
I have made this cake for the past 2 years on my birthday and we LOVE it!! Thanks for sharing this recipe!
You know how much I love your Polka Dot cake, Starlene! I’ve shared over at All Gluten-Free Desserts … All the Time! Thanks, dear. 🙂
Shirley