Chocolate Chocolate Chip Cake

Chocolate cake has been the most difficult recipe for me to master. It’s really hard for egg free baked goods to have that lovely light, fluffy, airy texture and tender crumb that you look for in a great cake, but I think I’ve finally nailed it! I’ve botched so many attempts and versions of this cake that I’m grateful to have friends who will still eat my mistakes without complaining…even on their birthday(s).

I make a quick chocolate glaze for my homestyle single layer cake that I leave in the pan and forgo presentation for ease of storage and preparation. For fancier layered cakes I make a sturdy whipped ganache frosting that’s perfect for stacking cakes and decorating.

I hope you enjoy this gluten free, grain free, dairy free, egg free, refined sugar free Chocolate Chocolate Chip Cake! It’s quickly becoming a staple with afternoon coffee on the weekends and breakfast midmorning treats with eager coworkers during the week!

I’ve been having issues with spam comments, which is why so many of yours are held up in moderation, so please feel free to email with any questions!

Chocolate Chocolate Chip Cake
Yields 1 9×13 or 2 8in rounds

Wet Ingredients:
1/4 cup + 2 tbsp Flax Meal
3/4 cup + 2 tbsp Water, warm
1 cup Almond Milk
1/4 cup  + 1 tbsp Coconut Oil, gently melted (1/2 cup for fudge-like brownies instead of cake)
1/2 cup Honey (or maple/agave for vegans!)
1 tbsp Vanilla Extract

Dry Ingredients:
1 cup Almond Flour
3/4 cup Cocoa Powder
3/4 cup Coconut Sugar
1/2 cup Coconut Flour
1 1/2 tsp Salt
3/4 tsp Baking Soda

1 cup Chocolate Chips (optional)

Preheat oven to 350* and line your cake pan(s) with parchment paper – I either use 2 8 inch round cake pans or 1 9×13, or you could make cupcakes! (baking times will vary)

Add warm water and flax meal together in a large 1 quart measuring glass or microwave safe bowl, stir together and set aside. In a large mixing bowl, whisk together all dry ingredients and set aside. Add remaining wet ingredients to the flax mixture and microwave on high for 30 seconds. Stir wet ingredients into dry, then fold in chocolate chips (if using).

Scoop batter into a parchment lined cake pan, spread evenly, and bake at 350* for 30-45 (or longer), until a toothpick inserted in the middle can be removed clean. Allow to fully cool before frosting.

Whipped Ganache Frosting
16 ounces Unsweetened Chocolate, finely chopped
2 cups Coconut Milk
2 cups Coconut Sugar, measured then powdered in Vitamix or food processor
1/4 tsp Salt
1 tbsp Vanilla Extract
1 1/2 cups Coconut Oil, gently melted

In medium sauce pot over medium heat, slowly bring coconut milk to a low simmer. Add chocolate and stir frequently, until just melted. Beat in powdered coconut sugar and salt, then remove from heat and stir in vanilla. Pour into a large mixing bowl (or bowl of a stand mixer) and allow to cool at room temperature until firm.

Whip the ganache with electric hand-held beaters or with the whisk attachment of a stand mixer until fluffy, then slowly pour in the coconut oil and continue whipping until full incorporated and fluffy. Refrigerate for at least 30 minutes or until set before use, then whip one more time before frosting a fully cooled cake ready for assembly.

I freeze my cakes after they’re cool so that they’re easier to handle and stack – trim the domed tops of the frozen cakes with a serrated knife and then place one trimmed cake onto a cake pedestal or serving platter. Dollop enough frosting on top to spread evenly to the edges with an offset spatula, then carefully stack the next layer on top. Frost the top of the second cake and then begin frosting the sides – I find it easiest to put some frosting on the tip of the offset spatula and then start at the bottom of the base cake and then make one pass straight up to the top layer, slightly turn the cake pedestal and work your way around the cake in about 1 inch passes. Decorate with chocolate chips or shavings, or sprinkles!

Easy Chocolate Glaze
4 ounces Unsweetened Chocolate, finely chopped
1/2 cup Earth Balance Coconut Spread
2 tbsp Almond Milk
1 tbsp Honey
2 tsp Vanilla Extract
2 cups Coconut Sugar, measured and then powdered in a Vitamix or food processor
dash of salt

Combine earth balance, milk, and honey in a small pot over medium heat until gently melted. Turn heat to low and add chocolate, stirring constantly until melted. Stir in coconut sugar and beat until smooth(ish), glaze will be a little grainy. Remove from heat and beat in vanilla. Allow to cool at room temperature for about 10 minutes, then pour and spread over cooled cake. Sprinkle with chocolate chips or shavings if desired.