This cake is “PALEO”. I have a general idea of what this means though I do not eat this way. If you do, this cake is for you. If you eat like me, this cake is also for you (I swear – I made two cakes within 48 hours).It all started with my brother-in-law Tommy’s birthday. I won’t say his age because he is young at heart. He eats gluten and dairy free. We were celebrating his big day at my house and I asked him if I could make his dessert. He sent me a link to a beautiful blog with a recipe that did, indeed, look “healthy”. I groaned a little inside while agreeing to it, because I generally like to make crowd pleasing desserts and this would most certainly only be Tom-pleasing. I bought four gallons of ice cream, just in case.
I had to buy the coconut flour and almond flour (about five and eight bucks, respectively) as well as the coconut milk (I typically only buy light). Assembly was simple – honestly, like first-time-bakers easy. It rose beautifully and looked pretty good – I was still full of doubt. I even handed my father-in-law a bag of chocolate chip cookies before I cut the cake (he’s especially fun to bake for).
Guys, it was GOOD. Not good like “wow for a totally weird healthy cake this is good”, but legitimately good. It’s consistency was shockingly like normal cake and the flavor was deep and chocolately. We ate it with ice cream because the majority of us don’t have dairy problems, but if you wanted to keep it dairy-free you could make this   coconut whipped cream. Buying the two bags of specialty flour was no biggie considering how many cakes I will make with such small amounts needed of each.
Maybe, like me, you don’t follow an omission diet but like to eat whole foods as much as possible (the less processed the better). Maybe you try not to eat desserts but like to bake healthy treats for your kids. Either way, this cake is a must try. I put “amazing” in the title because I was proved wrong in my assumption that a gluten and dairy free cake couldn’t be delicious. I almost called it “humble pie cake” but titles are important for Google searches.
Amazing Gluten Free, Dairy Free Chocolate Cake
Serves 8
Slightly adapted from Laura Fuentes
1/2 c. coconut flour
1/4 c. almond flour
2 tsp. baking powder
1/4 tsp. kosher salt
1/2 c. unsweetened cocoa powder
1/2 c. honey
4 large eggs
2 tsp. vanilla
13.5 oz. can coconut milk (full fat – baking variety)
1. Preheat oven to 350 degrees. Line an 8×8 in baking pan with parchment so that it overhands on two sides (a sling, so you can lift the cake out once it’s cooked).
2. Â In a mixer (or by hand), mix/whisk coconut flour, almond flour, baking powder, salt and cocoa powder until smoothly combined.
3. Whisk honey, eggs and vanilla until smoothly combined. Slowly add coconut milk and whisk until combined.
4. Slowly add liquids to dry ingredients with mixer running (or while whisking). Once smoothly combined, add to prepared pan.
5. Bake for 50 minutes. Let cool in pan on wire rack about ten minutes (or completely, if serving later). Remove using sling, cut into eight pieces, and serve.
