Chocolate Cake

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  • ¾ cup coconut flour, sifted
  • ½ cup dagoba cacao powder
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 10 eggs
  • 1 cup canola oil
  • ¾ cups agave nectar
  • 1 tablespoon vanilla extract


In a small bowl, combine the dry ingredients. In a large bowl, blend the wet ingredients with a hand mixer. Add the dry ingredients, and continue to blend.

Oil two round 9" cake pans (or one 9" square pyrex) and dust with coconut flour. Pour batter into pans and bake at 350° for 45-55 minutes, until the cake stops wiggling when you shake it.

Chocolate Icing

  • 1/3 cup oil (use half canola and half coconut, or try a different ratio)
  • 1/3 cup cocoa powder
  • 1/4 cup agave syrup
  • 1 tsp vanilla extract

Mix together all ingredients in a small bowl until smooth.

Whipped cream frosting

  • 1 pint heavy whipping cream
  • 1 tsp vanilla extract


  • If you ended up with just one cake, split it in half so you can add a layer in the middle.
  • Spread a layer of chocolate icing on top of the first layer.
  • Add a layer of sliced strawberries.
  • Place the second layer of cake on top.
  • If you have extra icing, spread it on top.
  • Cover the entire cake with whipped cream frosting.
  • Enjoy! Your friends won't even be able to tell it's gluten-free and has no refined sugar!