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  • Siri DeMarche

The Best Gluten Free Chocolate Cake

I'm actually surprised how f*cking good this cake turned out. A Habitually Holistic spin on the classic flourless chocolate cake, it contains no dairy, no soy, no refined sugars, is kinder to your insulin levels than the average don't feel like you've eaten a sugar bomb afterward (meaning you can bring it in for dessert at the office & still be productive!)- It's pretty darn delicious and is perfect for legit any occasion...aka breakfast...or a birthday party :) Again my boyfriend takes the credit for this one. This batter makes enough for a three-layered cake, so alter the quantities to fit your particular cake tier style :)


-Dry Ingredients:

-3 cups almond flour

-1 cup tapioca flour

-1/4 cup coconut flour

-2 cups coconut sugar

-1 1/2 cups raw cacao powder

-2 tsp baking soda

-1 tsp espresso powder

-1 tsp salt

-Wet Ingredients:

-4 large eggs

-1 1/2 cup full-fat coconut milk

-1 cup water

-1/2 cup coconut oil

-1 tbsp apple cider vinegar

-2 tsp vanilla extract


-4 cups organic coconut sugar + 4 cups monk fruit sugar (this will make your frosting a bit granular- which I personally like & typically have these sugars on hand- but for a more traditional frosting consistency, use powdered coconut sugar/monk fruit sugar)

-1 cup raw cacao powder

-1/2 cup-3/4 cup milk or alternative milk (I like hazelnut & coconut)

-1 cup grass-fed butter or vegan alternative

-2 tsp vanilla extract


Cake Batter:

  1. Preheat the oven to 350F

  2. Grease three 8-inch cake pans and line the bottom with parchment paper. Set aside.

  3. Whisk all the dry ingredients together.

  4. In a separate mixing bowl, whisk together all the wet ingredients. Pour the wet ingredients and whisk together for 1-2min.

  5. Evenly divide the cake batter between the baking pans and bake for 28-30min, or until a sharp knife comes out clean.

  6. When the cake has completely cooled, assemble the layers on top of each other by adding frosting between each layer and on the outside.

  7. Place in fridge to set and lick remaining frosting off spatula/bowl :)


  1. Blend together all ingredients until well incorporated.

  2. Depending on desired consistency, add more milk to thin it out and add more sugar to thicken it.

This recipe also works great to cupcakes or light n'fluffy brownies!

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