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Gluten Free Cake Recipe

By on April 9, 2019
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By Zuzana Friedmann

Bad weather + 2 Kids over for a playdate = TWO grain free CAKES

And this one is a show stopper!! Better said playdate stopper …. so get ready because the kids will freak out over it!!

Makes two 6 inch layers or one 8 inch cake

– Coconut oil for greasing the pans
– 2 ‘1/2 cups Almond flour
– 1/4 cup unsweetened Cacao powder
– 1 tsp Baking powder
– 1/2 tsp Salt
– 2 large Eggs
– 3/4 cup Maple syrup
– 1 tbsp Vanilla extract

1. Preheat the oven to 350 F.
Grease two 6 inch cake pans rounds with Coconut oil.

2. In a medium bowl, whisk together the dry ingredients. In a large bowl whisk the wet ingredients.
A little at a time add the dry ingredients into the wet, stir until a batter forms.

3. Divide the batter evenly between the pans and bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks allow to cool completely.

4. Place one layer on a cake plate and top with 1/2 cup of the fudge frosting, smoothing evenly over the entire surface.
Drizzle 1/2 cup of the caramel sauce on top.
Add the second cake layer and refrigerate for 1 hour before serving.

Fudge Frosting:

-1/2 cup Coconut oil (room temperature)
-1/4 cup Maple syrup
-2 tbsp Cocoa powder
-pinch of Sea salt

Place all ingredients in a small mixing bowl and mix with spatula until well incorporated. Refrigerate for 20 min.

Vegan Caramel

-1/4 cup Almond butter
-1/4 cup Maple syrup
-2 tbsp Coconut oil melted
-1 tsp Vanilla extract
-Pinch of Himalayan salt

Process all ingredients until smooth. Refrigerate for 20min, give it a good stir before using.

The caramel will keep for about 1 month, refrigerated.

 

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Zuzana Friedmann PicZUZANA FRIEDMANN, RHN is passionate about Nutrition and healthy living. She is known for new comprehensive approach that encompasses physical, mental, and spiritual well-being. As a busy mom of two young girls, Zuzana is always active and enjoying outdoors with her family. You can count on her professional expertise to make good nutrition easier. Zuzana is currently working as a Holistic Nutritionist and Live Blood Analyst at Aurora Integrative Medical Clinic in Burnaby, BC. She works across weight management, digestive issues, pediatrics, allergies and more. Zuzana also leads cooking classes at elementary schools across North Shore, BC with the inherent message ‘health starts with education’.

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